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Salmon Loaf


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  • 2 cans salmon, bones removed, reserve juice
  • 6 eggs, separated
  • 1/2 onion, finely diced
  • 1/2 tsp Worcestershire
  • 1/2 tsp lemon juice
  • 1 cup cracker crumbs
  • 2/3 cup butter
  • 1/2 clove garlic, pressed
  • 1 1/2 tsp fresh parsley



Step 1

Preheat oven to 350. Drain salmon, but keep juice. Add butter to juice and stir on medium-high heat until butter is melted. Flake salmon and egg yolks, parsley, garlic, lemon, Worcestershire and onion. Pour broth of butter and salmon juice over cracker crumbs until moistened. Add all ingredients together except egg whites. Whip egg whites until foamy. Fold egg whites in and scoop into loaf pan. Use parchment paper to line pan. Set tin in shallow baking dish with 1" of water in bottom of baking dish. Place on middle rack in oven, uncovered for 60 minutes.


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