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Salmon Loaf


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2 cans (213 g each)        salmon

1 cup (250 mL)               liquid (from salmon plus milk)

2 tbsp (25 mL)                chopped parsley or 15 mL (1 tbsp) parsley flakes

2 tbsp (25 mL)                minced onion

1 tsp (5 mL)                    lemon juice

2                                    eggs, beaten

2 cups (500 mL)             soft bread crumbs

1/8 tsp (0.5 mL)             pepper


Drain salmon, saving the liquid. Flake salmon, crushing the bones.


Measure liquid from salmon, and add enough milk to make 1 cup (250 mL). Add milk mixture, parsley, onion, lemon juice, beaten eggs, bread crumbs and pepper to salmon. Mix well.


Pack into a greased 8½ “ x 4½ “ x 2½" (21 cm x 12 cm x 6½ cm) loaf pan.


Bake in a moderate oven - 350°F (180°C) - for 50 minutes or until firm. Serve sliced, hot or cold.


6 servings.


Recipe source: Margaret Prouse. Used with permission

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