Reviewed: Nov. 24, 2009

I really liked this. Good way to use canned calmon in a unique way.

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Alley

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Reviewed: Oct. 8, 2009

Slightly bland, but the basic recipe idea is solid. If I make it again, I'll probably try to mix in a few more vegetables and spices.

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justanothercook

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Reviewed: Jul. 31, 2009

This is a great base recipe. I used bread crumbs instead of crackers and added green peppers, onions, old bay seasoning, dijon mustard, and paprika. It was very good with the changes I made, I've never been able to get salmon patties not to fall apart and never thought to make it into a loaf. This is definately something I will be making often.

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Wendy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 15, 2009

After losing a recipe for Salmon Loaf that my mother had given to me years ago, I tried this recipe. The only thing different was that this recipe didn't include onions, which I added - a medium sized onion diced. And... it pretty much tasted the same! Great recipe, but I always double it as a single batch doesn't make very much.

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Mar Gray

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Reviewed: May 30, 2009

great base for a recipe, highly customizeable, I added minced red onions, capers, lemon juice, and small diced red and green bell peppers, mixed in some thyme and dill for an herb touch, and left out the salt, capers provide enough salt, also I went with half club crackers, half saltine.

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rgrunendike

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Reviewed: Mar. 18, 2009

Wow, this is a great base for salmon loaf and the beauty is that you can add spices and herbs to your liking. I made a few changes.....I used half of the milk like other reviews suggested and also added about 2 T fesh lemon juice. A few shakes of dried dill weed and some fresh basil I had on hand. I put a few diced onions and celery in. Used olive oil instead of butter. I baked them in muffin tins sprayed thoroughly with Pam and had to cut and scrape each one out, so I won't be doing that again.....at least not with those aluminum pans. They are cute though if you can get them out. Good Luck. I will make these again!!

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Mar. 16, 2009

Made it tonight and it was good. Best Salmon loaf I've ate. I did add one extra thing...Gold Fish Crackers. Kicking like Jackie Chan! Tasted great! Thanks for posting the recipe!

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Aw Yeah

Cooking Level: Beginning

Home Town: Albert Lea, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Mar. 16, 2009

This was not very good, at all. I was looking for an alternate way to cook canned salmon, rather than frying it, and this just doesn't cut it. I was afraid of it being too bland, so I added some onion and some spices. In addition, I was afraid it would be incredibly soggy, and it was - even after I drained at least half of the juice from the fish. The changes that I made were the only reasons that it was edible. I might consider making this again if I drained all the juices, but I doubt it. It was pretty gross.

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KellieLO

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Reviewed: Feb. 15, 2009

Omitted liquid from salmon, used 1/4 cup milk.

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Mark

Cooking Level: Expert

Home Town: Grayslake, Illinois, USA

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Reviewed: Nov. 12, 2008

Good flavor but too soggy.

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travis york, pa

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Reviewed: Oct. 13, 2008

Wanted to like this recipe more than I actually did. I too added some extra flavors to spice it up (salt-free Spike, lemon pepper, onion...) but the problem was the consistency. Perhaps doubling the recipe would make a better loaf (?) I wanted to give the loaf a try, but found myself wishing that I had made patties instead... Not bad, but not great.

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VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Jul. 6, 2008

Great simple, healthy recipe. I use canned red (sockeye) salmon, 7-grain crackers instead of saltines, omit the salt, and add diced onion. We love it and make it frequently.

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CLG55555

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Reviewed: Jun. 6, 2008

This was a good recipe, but a tad bland, and that was after i added extra stuff to it like onions, garlic, mrs dash, etc... But it held together really well, was quick to make, and the hubby and kids ate it up!

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tablescraps

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Apr. 25, 2008

I have tried many different recipes. This one is by far the best. I used spiced stuffing inplace of crackers and used minced onions and minced garlic because I had these on hand. Also chopped hot peppers (Food blender very fine chopping) It worked out nicely. Everyone was well pleased.

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A.Winborne

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Reviewed: Mar. 23, 2008

Easy to make but taste was very bland.

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garliclover83

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 16, 2008

I can't believe how much I liked this recipe but I admit that I made a million changes. First off, I subbed the two tablespoons of butter for one tablespoon of olive oil because why would you add unhealthy saturated fats to salmon's healthy omega-3s? However, I really don't think the olive oil was necessary either and next time I'm leaving it out. I used 1/4th a cup of milk and only 1/2 of the salmon water and the moisture level was perfect. The perfect amount of saltines would be 14. To avoid blandness, I added 1 TB spicy mustard, 1/2 ts black pepper, 1/2 ts chilli powder, 1/2 ts curry powder, 1 minced fresh green chilli pepper, and 1/2 cup minced onion. Sounds like a lot but I ended up with a perfectly spiced, yummy loaf that wasn't bland at all. Try out my version, y'all:)

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Mar. 12, 2008

I heeded all sorts of advice on this one. I reduced the milk, added diced onion, hot sauce and plenty of spices. I served it up and was asked why are we having cat food for dinner. Needless to say not a hit with my family. Thanks anyway.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 20, 2008

my husband loved this - like the others, added some onion and reduced the milk to 1/4 cup. Super easy - will make for him again.

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KFARMGIRL

Cooking Level: Intermediate

Home Town: Harmony, Minnesota, USA

Living In: New Hope, Minnesota, USA

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Reviewed: Feb. 14, 2008

I was looking for a good base recipe for Salmon loaf. This was pretty good. the changed I made were to add cumin, mushrooms, peppers, Feta cheese, cream cheese ( no butter) and I used wheatabix instead of the crackers. I also added some hot sauce and chilies. I was very happy with the results.

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Freya

Cooking Level: Expert

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Reviewed: Jan. 14, 2008

Good simple food that was easy to make and even easier to eat! Discarded most of the water in the salmon can, and left bones and skin in (bones are a good source of calcium), but mashed these thoroughly. Used only 1/4 cup milk-- more than that would definitely have been too much and made the loaf too moist for my taste. Added: Mrs. Dash table blend seasoning, black pepper, 1/4 cup minced onions, three minced garlic cloves, 2 tblspns. fresh parsley, lightly sprinkled some rubbed thyme in, and after it was in the loaf pan sprinkled some parmesan cheese very lightly on top. Done in the stated time. Used a dill sauce recipe I found on this site, that was a mistake! Next time I might want to serve this with a warm cheese sauce (yeah!). Served the loaf alongside roasted potato wedges and baked asparagus spears. Minus the dill sauce a perfect, comforting little meal, good during the wintertime but probably all year round as well.

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