- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1 small onion, finely chopped
- 1/2 cup soft bread crumbs
- 1/4 cup butter, melted
- 3 eggs, separated
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- OLIVE CREAM SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 1/4 cup chopped pimiento-stuffed olives
- In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
- Transfer to a greased 8-in. x 4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before slicing.
- Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Salmon Loaf
"This was so very good. I didn't have any olives so I added lemon juice to the sauce which went well with the loaf. Also, I hated to throw out the liquid from the can of salmon so I measured it and added enough milk to equal the 1 1/2 cups total liquid the sauce recipe called for. This will be on my menu at least once a month for sure."
"I'm always looking for another recipe for Salmon (fresh or canned, I love it!) and ran across this today. I made the salmon exactly to directions except I sprinkled some dill into the mix because you can't go wrong with dill and fish IMHO. Be the patient one in the family and let this rest or it is mushy. The flavor was wonderful. I was very impressed. There wasn't a temperature given for the sauce and I started out on medium (electric) and it was taking forever so I kicked it up to medium high. It takes a long time to get it to where it starts to thicken, but sooooo worth it! Add pepper and you are ready to go. Without the sauce...you are missing out."
"This tasted okay, but the loaf wasn't very...loaf-like. Though cooked through, it was not really held together well. May try cooking it without the water bath next time."
"I used fresh Salmon for this recipe. The taste was to die for. Wonderful ! I will never use creamed peas on my salmon ever again. Loved the sauce too."
"Moist, light and tasty. I used half butter and half olive oil and added a dab of French mustard, horseradish and dill to the Olive cream sauce. As in your photo, served with lemon wedge and dill. Excellent"
"Loved this recipe...used 2 cans of salmon, and put dill in the sauce....I will recommend this to my friends and family.L. Alexander Toronto, ON"
"I am not a great fan of salmon. I can take it or leave it, but this is an excellent, tasty, loaf. We loved the olive sause!"
"This salmon loaf was the best I've ever tasted. My family couldn't get enough of it. It's moist and delicious. Will definitely make again."
"My mom had an old can of salmon in her pantry. I had no idea what to do with it, until I came across this recipe. I made it for my hubby for supper tonight and he LOVED it! It has a "breadier" texture than I expected is flavorful, and the olive-white sauce is delightfully different!"
"Good recipe and easy to make. Might add some salt and pepper to sauce."