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Canned salmon is a great, inexpensive source of protein and omegas, and you may have stocked up on a few cans but not known what to do with them.

Detroit City Limits
Canned salmon is a great, inexpensive source of protein and omegas, and you may have stocked up on a few cans but not known what to do with them.
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Chef John’s Salmon Loaf

Ingredients

  • ¼ cup salted butter
  • ⅓ cup diced onion
  • 2 (7 ounce) cans red salmon, drained
  • ½ cup finely crushed saltine cracker crumbs
  • 2 teaspoons rice wine vinegar
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon Worcestershire sauce
  • ⅛ teaspoon cayenne pepper
  • 3 large eggs

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Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.

  2. Melt 1/4 cup butter in a skillet over medium heat until bubbling. Add onion; cook and stir for 1 minute. Turn off the heat; cool.

  3. Place salmon in a large bowl; mash with a fork. Add cracker crumbs, vinegar, salt, Worcestershire sauce, cayenne pepper, and onion mixture; mix and mash with a spatula or spoon until smooth.

  4. Separate eggs, adding yolks to salmon mixture and adding whites to a clean glass, metal, or ceramic bowl. Stir egg yolks into salmon mixture until well combined.

  5. Whisk egg whites to medium stiff peaks; gently fold into salmon mixture in 2 additions.

  6. Transfer salmon mixture into the prepared pan. Smooth top with a spatula to even out; shake and tap the pan to remove any air bubbles.

  7. Bake in the center of the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes. Rest for 5 minutes, then carefully invert loaf onto a cutting board. Slice and serve.

Chef’s Notes:

Salmon will come with skin, bones, and vertebrae. You can pick those out but they are the most nutritious parts and they’re just about as soft as the meat. Once mixed in, you won’t even notice them.

If you don’t have saltine crackers you can use bread crumbs, and you can use lemon juice instead of rice wine vinegar.

You can add 3 whole eggs to the salmon mixture instead of separating them, but whisking the whites and adding them separately help to lighten the texture.

This makes 4 small portions or 2 large portions. If you want a taller loaf, use a smaller loaf pan or double the recipe.

https://www.allrecipes.com/recipe/279407/chef-johns-salmon-loaf/

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