Salmon Loaf

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"This recipe came from my great grandmother who started serving it to her family sometime in the 1920's. This is a family favorite and a standard during "hard times" I've been told."
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1 h 6 servings yields 1 loaf
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

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  1. Pour the salmon broth from the can into a measuring cup, and add enough milk to equal one cup. Set aside.
  2. Pick the bones and skin out of the salmon, and toss them.
  3. Put the salmon into a mixing bowl, and stir in the egg.
  4. Set a small sauce pan on med/low heat with the butter.
  5. When the butter is hot and the foam subsides, stir in the flour.
  6. Stir continuously until you have a golden roux.
  7. When the roux smells nutty add the pepper, onion, mustard, and stir for about one minute.
  8. Pour the milk mixture in quickly to scald it.
  9. Raise the heat to medium and whisk until thickened.
  10. (Note: the flour will appear to "puff up" because of bubbles, and then subside as the moisture cooks out.)
  11. Pour the sauce over the salmon, and mix thoroughly.
  12. Gently fold in the bread cubes until evenly distributed.
  13. Set your oven to 350 degrees F, and spray a glass 5" x 9" loaf pan with cooking spray.
  14. Pour the salmon mixture in, smooth out, and form a slight depression down the center of the pan (lengthwise).
  15. Bake in the center of the oven 25 to 30 minutes, or until light golden brown.