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Salmon Loaf

 Salmon Loaf
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites.
4 ServingsPrep: 20 min. Bake: 40 min. + standing

Ingredients

  • 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

Directions

  • 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

2 of 2

Salmon Loaf (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 slices salmon loaf with about 1/3 cup sauce equals 476 calories, 33 g fat (15 g saturated fat), 264 mg cholesterol, 1,334 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.