Baked Salmon Loaf

    Baked Salmon Loaf

    (169)
    14saves
    50min


    151 people made this

    About this recipe: An savoury dinner loaf made from tinned salmon, cracker crumbs, milk, egg and butter. Serve as an alternative to meatloaf with rice, mashed potatoes or mixed vegetables.

    Ingredients
    Serves: 4 

    • 1 (418g) tin salmon, undrained
    • 35g Doriano Italian crackers, crushed
    • 125ml milk
    • 1 egg, beaten
    • salt and pepper to taste
    • 2 tablespoons melted butter

    Method
    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper and melted butter. Mix thoroughly.
    3. Press the salmon mixture into a lightly greased 23x13cm loaf tin.
    4. Bake in a preheated oven for 45 minutes or until done.

    Crackers

    If your local supermarket doesn't stock Doriano Italian crackers, use cream crackers.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (169)

    Reviews in English (168)

    by
    326

    My family thought this was good when cooked following the recipe. The only thing I would change would be baking it in muffin tins so that there are more crispy edges, and adding a little bit of minced onion for flavor. Otherwise this is a really good, really easy recipe!  -  05 Jun 2007  (Review from Allrecipes US | Canada)

    by
    162

    There was nothing about this recipe I didn't like. It was quick and easy with a minimum of ingredients, though I did add some minced onion, dash of salt and a little pepper. It made a wonderful salmon loaf just like my Mom used to make. My grandkids, ages 4 through 16 loved it served with creamed peas and fried potatoes. I will be using this recipe from now on.  -  01 Apr 2002  (Review from Allrecipes US | Canada)

    by
    136

    I like to make individual patties with this mixture and fry them in a little butter in a skillet. I like the greater proportion of browned outsides when it is made that way.  -  06 May 2005  (Review from Allrecipes US | Canada)

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