Salmon Loaf
Prep time
Cook time
Total time
Author: Liza A
Serves: 4-6 servings
Ingredients
- 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”.
Can I use fresh salmon? And maybe oatmeal vs panko crumbs as i do with meatloaf?
Hi Dave,
I am pretty sure using fresh salmon and oatmeal in this recipe is fine. Take care!
When adding the liquid from the can do you pour over the loaf or around it
I poured the reserved salmon liquid over the loaf.
Could you use cream of chicken? I can’t have mushrooms
Hi Stacey,
I have not used cream of chicken in this recipe before so I don’t know what the outcome would be.
I love this recipe and sometimes substitute Cream of Celery. Cream of chicken might be better for a chicken loaf. I’m going to try that actuallya nd use canned flaked chicken.
You might try Cream Of Celery soup. I use it in a lot of recipes
I give this recipe 5 stars.
🙂
Does this recipe call for a can of CONDENSED cream of mushroom soup?
Yes, that’s right.
Thank you. It turned out awesome and it’s now my Go To salmon loaf recipe!
You’re welcome!
I serve my Salmon loaf with creamed peas.