Reviewed: May 19, 2012

Yum! I don't even know how much I like salmon loaf - but this is a winner! I made some changes... We had a side of coho to use up, which we cut into small cubes instead of the canned fish. Then I doubled the rest of the loaf ingredients (to make up for the extra salmon), using dry bread crumbs and omitting the salt and pepper. For the sauce, I used two heaping tablespoons of mayo and six heaping tablespoons of plain yogurt, three tablespoons of milk (or to thin), juice from half a lemon, a teaspoon of sugar, lots of fresh dill and pepper. This made lots of sauce - cut it back if you like less. The sauce was delicious, but even without, the loaf turned out excellent. Firm, but moist. This is for sure going in the regular rotation.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

eddico

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: North Vancouver, British Columbia, Canada

Reviewed: Jan. 18, 2012

Was fine. Looking for the exact recipe my husband remembers from his childhood.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

slbeaudoen

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 31, 2011

LOVE! I used fresh caught coho. I simply but it in the food processor and buzzed it up to hamburger texture. I didnt change any of the ingedients. Next time i might add some cappers and dill to the meat just for fun. This is a great alternative to salmon patties...no frying involved :-)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MRSW00DY

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Living In: Grand Haven, Michigan, USA

Reviewed: Nov. 14, 2011

A little dry, but very, very yummy. We loved the dill sauce, I switched around the portions of sour cream & mayo, as I wanted to hide the mayo taste from my mayo-hating hubby, but other than that, I followed the recipe pretty closely. I added a little extra lemon juice to the dip, and a touch more sugar.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Personali

Reviewed: Nov. 5, 2011

I made this for my SO who had been talking about salmon loaf for years and he Loved it, said it was way better than what mom used to make! I doubled the recipe and used a 14 oz can of salmon. I didn't make the dill sauce. Thanks for the recipe, I even enjoyed it and am typically not a fan of salmon:)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 8, 2011

I've been cooking lots of years but never tasted a better salmon loaf. I cut the recipe in half for two people, used two mini-loaf pans, ate one for dinner last night and will have the second one tonight. Perfect size for two people. Delicious!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

39jean

Cooking Level: Expert

Home Town: Westville, Indiana, USA

Living In: Humble, Texas, USA

Reviewed: Aug. 16, 2011

Yum! I doubled the recipe and baked mine for 55 min. Came out perfect, the sauce was a BIG hit with my family. I didn't saute the veggies, I like mine crunchy. I used half soft and half hard bread crumbs because that was all I had on hand. With a side of asparagus, this dish is one I will be making again!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kiarakitty

Reviewed: Aug. 11, 2011

Good! I was worried about the loaf coming out dry (per other reviews) so I used less soft bread crumbs. I should've used them all because my loaf was quite wet after 40 minutes. I think the folks getting dry results are using dry bread crumbs. Soft are easy to make, just throw a couple slices of bread into a food processor and pulse until you have crumbs. I also added a 1/2 tsp of old bay seasoning to the loaf and used tartar sauce instead of dill, just personal preference. I'll make this again - very good.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Jul. 28, 2011

Changed this a bit due to necessity (being out of certain ingredients) & taste preferences. We used the skin, bones & Salmon liquid instead of the milk. 'Buttered' the mini loaf pan & sautéed the onion & celery in 1 T. butter & 1 T. oil. Added a little more pepper & salt than called for & a little over 1/2 tsp. dill + 1 T. honey. We used 1 cup rolled oats in place of the bread crumbs & baked for only about 30 minutes. More would have been too long in our oven. The top got crusty & the inside stayed moist. Omitted the dill sauce. For us, buttery mashed potatoes & sautéed green beans went perfectly with this dish! Thank you for a great textured, versatile salmon loaf recipe, Patricia!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Tartla

Cooking Level: Expert

Reviewed: Jun. 8, 2011

This was pretty good. I doubled the recipe to feed my family of 4. It seemed a little dry to me so next time I'll either leave the liquid from the salmon in it or cut down on the bread crumbs. I will definitely be adding some Cajun seasoning and dill to the loaf next time.

Was this review helpful? [ YES ]
7 users found this review helpful