The basic baked salmon loaf is made from a 15 ounce can of pink salmon, a less expensive option then red salmon, bread crumbs, eggs and spices. Salmon loaf is delicious with tartar sauce or white sauce served with it. This is an old recipe for salmon loaf from my childhood. It was a Lent favorite and inexpensive main course.
White sauce recipe with tarragon can be found here.
Pink Salmon Loaf
- 1 can (14.75 ounces) pink salmon
- 2 cup soft bread crumbs
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped pimento
- 2 tablespoons finely chopped bell pepper
- 1/4 cup milk
- 2 eggs
- 1 tablespoon parsley
- 1 tablespoon lemon juice
- 2 tablespoon broth saved from salmon can
- dash of pepper
Preheat oven 350 degrees. Prepare 3 inch by 7 inch loaf pan with shortening.
Drain salmon and save 2 tablespoons broth. Mix all ingredients by hand in a medium bowl until blended and moist. Pat into loaf pan. Cover with foil to keep the moisture in while baking. Bake at 350 degree for 45 minutes. Serve with tartar sauce on the side or drizzle white sauce.