Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Ingredients
- salted butter: 0.25 cup
- onion: 0.33333 cup (diced)
- red salmon: 2 cans (7 ounce cans, drained)
- finely crushed saltine cracker crumbs: 0.5 cup
- kosher salt: 0.5 tsp (to taste)
- cayenne pepper: 0.125 tsp
- Worcestershire sauce: 0.25 tsp
- rice vinegar: 2 tsp
- eggs: 3 piece
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
-
Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
-
Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
-
Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
-
Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
-
Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
-
Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
