Moist Salmon Loaf
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic handwritten recipe for a tender and savory salmon loaf bound with breadcrumbs and evaporated milk. Infused with fresh lemon juice, grated lemon rind, and minced onion, it bakes up golden and flavorful.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 50 mins | None | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Loaf pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg | Beaten |
| 2/3 cup | Evaporated Milk | Undiluted |
| 2 cups | Salmon | Flaked |
| 1 cup | Bread Crumbs | Soft |
| 1 small | Onion | Minced |
| 1 tsp | Lemon Rind | Grated |
| 1/2 tsp | Salt | None |
| 1/8 tsp | Pepper | None |
| 2 tbsp | Shortening | Melted |
| 2 tbsp | Lemon Juice | Fresh |
Instructions
Step 1: Preparation and Baking
- Preheat oven to 350°F and grease a loaf pan.
- In a mixing bowl, combine 1 egg, 2/3 cup undiluted evaporated milk, 2 cups salmon, 1 cup soft bread crumbs, 1 small minced onion, 1 tsp grated lemon rind, 1/2 tsp salt, 1/8 tsp pepper, 2 tbsp melted shortening, and 2 tbsp lemon juice.
- Mix thoroughly until well incorporated, then pour the mixture into the prepared loaf pan.
- Bake at 350° for 50 minutes until set and golden brown on top.
💡 Make-Ahead & Storage: Assemble the loaf in the pan and refrigerate, covered, for up to 4 hours before baking.
Original Recipe Scan
