2 (213g/71/2 oz) cans salmon (I used Ocean’s wild pink salmon)
1 cup soft bread crumbs
1 (284ml/10 oz fl) can cream of mushroom soup
1 egg, slightly beaten
½ cup chopped onion
1 tbsp lemon juice
1 tsp Tabasco sauce
¼ cup chopped celery
Instructions
Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
Bake for 30 minutes, add reserved salmon liquid (I got ⅓ cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
Serve and enjoy!
Notes
Recipe source: Jan Smith as featured in “Mary Hill Elementary 25th Anniversary Cookbook”.
Recipe by Salu Salo Recipes at https://salu-salo.com/salmon-loaf/