Salmon loaf is a versatile dish. I grew up on it. It was cheap and filling. Of course, it was always served with creamed peas. My mother baked it in a loaf pan. I've had salmon loaf since baked in a ring mold and an 8x8 cake pan. My husband's mother always baked it in croquette cups.
This is the basic recipe my family used for salmon loaf. I loved salmon loaf, and still do. We kids always got the job of picking the bones and skin pieces out of the canned salmon. I felt I earned my salmon loaf!
Salmon Loaf
2 c (one 1 lb can) salmon
1 c fine dry bread crumbs
1/2 c chopped celery
1/4 c chopped green pepper (I use more)
2 T minced onion
1 T lemon juice
1 c evaporated milk (You can use regular.)
1 egg, beaten
1. Combine salmon, crumbs, vegetables, and lemon juice.
2. Combine milk and egg and add to salmon mixture.
3. Turn into well greased loaf pan, 8x8 pan, or ring mold.
4. Bake 350 degrees 30-35 minutes (Loaf pan takes a little longer).
