Chef John's Salmon Loaf

4.8
(34)
27 Reviews
3 Photos

Canned salmon is a great, inexpensive source of protein 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 Chef John's salmon loaf recipe 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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on January 29, 2025
3
3
Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
1 loaf
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Ingredients

Original recipe (1X) yields 4 servings

  • ¼ cup salted butter

  • ⅓ cup diced onion

  • 2 (7 ounce) cans red salmon, drained

  • ½ cup finely crushed saltine cracker crumbs

  • 2 teaspoons rice wine vinegar

  • ½ teaspoon kosher salt, or to taste

  • ¼ teaspoon Worcestershire sauce

  • ⅛ teaspoon cayenne pepper

  • 3 large eggs

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.

  2. Melt 1/4 cup butter in a skillet over medium heat until bubbling. Add onion; cook and stir for 1 minute. Turn off the heat; cool.

  3. Place salmon in a large bowl; mash with a fork. Add cracker crumbs, vinegar, salt, Worcestershire sauce, cayenne pepper, and onion mixture; mix and mash with a spatula or spoon until smooth.

  4. Separate eggs, adding yolks to salmon mixture and adding whites to a clean glass, metal, or ceramic bowl. Stir egg yolks into salmon mixture until well combined.

  5. Whisk egg whites to medium stiff peaks; gently fold into salmon mixture in 2 additions.

  6. Transfer salmon mixture into the prepared pan. Smooth top with a spatula to even out; shake and tap the pan to remove any air bubbles.

  7. Bake in the center of the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes. Rest for 5 minutes, then carefully invert loaf onto a cutting board. Slice and serve.

Chef's Notes:

Salmon will come with skin, bones, and vertebrae. You can pick those out but they are the most nutritious parts and they're just about as soft as the meat. Once mixed in, you won't even notice them.

If you don't have saltine crackers you can use bread crumbs, and you can use lemon juice instead of rice wine vinegar.

You can add 3 whole eggs to the salmon mixture instead of separating them, but whisking the whites and adding them separately help to lighten the texture.

This makes 4 small portions or 2 large portions. If you want a taller loaf, use a smaller loaf pan or double the recipe.

45 home cooks made it!

Nutrition Facts (per serving)

362 Calories
23g Fat
8g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 23g 30%
Saturated Fat 10g 51%
Cholesterol 213mg 71%
Sodium 880mg 38%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 29g 57%
Vitamin C 1mg 1%
Calcium 250mg 19%
Iron 2mg 11%
Potassium 374mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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