Salmon Loaf

Salmon Loaf


4 servings


  • 1 can red salmon, 14 3/4 ounce
  • 2 cups soft bread crumbs
  • 1/3 cup minced onion
  • 1/4 cup Milk
  • 2 Eggs, slightly beaten
  • 3 tablespoons snipped fresh parsley
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • - Creamed Peas, below
From our collection of "comfort foods" comes this wonderful rendition of a tasty old-timer.


  1. Drain salmon, reserving 2 tablespoons liquid. Flake salmon in large bowl. Add reserved liquid and remaining ingredients except Creamed Peas; mix well. Pat into well-greased 3 3/4x7 1/2 inch loaf pan. Bake in a preheated 350 F oven until knife inserted in center comes out clean (about 50 minutes). Remove from oven; let stand 5 minutes. Loosen salmon loaf from sides of pan; remove to serving platter. Serve with Creamed Peas.

Chef’s tip

Creamed Peas:
Melt 3 tablespoons margarine or butter in saucepan; blend in 3 tablespoons flour, 1/4 teaspoon salt and dash of white pepper. Gradually stir in 1 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in 1 cup frozen baby peas, thawed and drained, heat through (2-3 minutes).

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.