Reviewed: Jun. 26, 2005

I converted this recipe for 100 people to use for a community soup kitchen, and it was a smash hit! I was a bit concerned about using the hot pepper sauce, but I needn't have worried...the salmon loaf was not spicy at all. It was delicious! The only thing we did differently was sprinkled crushed crackers and melted butter over the top. It was so well liked that everyone was asking for the recipe! Thanks LeChefRene, we will definitely be making this again!

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79 users found this review helpful

Reviewer:

CRAFTYCOOK1

Reviewed: Nov. 22, 2005

Being from Alaska, I used my own canned Copper River Red Salmon in this recipe, it was great. The only thing I added was in the last 15 minutes I topped it with french fried onions and shredded cheddar cheese. This complimented the flavor very nicely with the crunch.

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24 users found this review helpful

Reviewer:

JKHILL

Reviewed: Feb. 4, 2006

My father actually called this "gourmet".

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5 users found this review helpful

Reviewer:

mommy

Cooking Level: Beginning

Living In: Carlton, Oregon, USA

Reviewed: Apr. 2, 2006

this has been a hit with my family - instead of crackers I use fresh breadcrumbs and serve with a lemon & dill sauce - yummy!

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25 users found this review helpful

Reviewer:

amckinlay

Reviewed: Jun. 27, 2006

Very good salmon loaf recipe. My two year old loved it! It was a little dry, perhaps next time I will use less bread crumbs? Definitely a keeper.

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4 users found this review helpful

Reviewer:

jenvan

Reviewed: Jul. 13, 2006

Great, Moist easy dinner. I topped mine with Romano Cheese and used red bell peppers instead of green....the hot sauce was a great addition.

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26 users found this review helpful

Reviewer:

DERAMETH

Reviewed: Oct. 17, 2006

This was quite good. I used an addition 6 oz can of salmon. When you finish picking out the bones and undesireable stomach fat, there isn't enough salmon left. Since I use sweet onions I increased to 1 cup. Green bell pepper is a little strong for this mild recipe and I would reduce to 1/3 cup next time. One dash of hot sauce is not enough. I use Frank's because it does not linger in your mouth. I used four dashes of hot sauce but should have used 5 to 6.

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73 users found this review helpful

Reviewer:

KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

Reviewed: Nov. 29, 2006

Tried this tonight, and I loved it. Best recipe I have tried in a log time.

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8 users found this review helpful

Reviewer:

Brandy L.

Reviewed: Jan. 21, 2007

Fantastic. I've been trying to eat more fish, despite the fact that I don't really like fish. But I love this!

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7 users found this review helpful

Reviewer:

BKRODGERS

Reviewed: Jan. 25, 2007

this was delicious. I think it needs some kind of a light, creamy lemony sauce - I will have to play around with a sauce for next time. I used 2 frozen (cooked) filets (from the big bag from Sam's Club) broken up with a fork & it was the perfect amount of salmon. cooked it in an 8x8 pan. don't omit the hot sauce, it gives it just a hint of spice that is a nice complement to the fish.

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36 users found this review helpful