Salmon Loaf Recipe | Your gateway to canned salmon!
This Salmon Loaf recipe will be your gateway to falling in love with canned salmon! Plus it's easier, faster and cheaper than fresh fish.
This lemon and herb salmon loaf was also one of the most popular backpocket dinner recipes from my first cookbook.
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Salmon Loaf Recipe
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Serves 3 - 4
INGREDIENTS
2 eggs
1 cup milk
2 cans (8 oz/213 g each) salmon, drained
1 ½ cups panko breadcrumbs
1 yellow onion, grated or very finely chopped
½ cup chopped fresh parsley
Zest of 1 lemon
2 tablespoons fresh lemon juice
¾ teaspoon salt
1 teaspoon butter
Sour cream (optional)
INSTRUCTIONS
Preheat the oven to 350°F. Generously grease an 8x4-inch loaf pan with non-stick cooking spray.
Whisk the eggs and milk together in a large bowl. Add the salmon and mash it up with a fork. Add the panko, onion, parsley, lemon zest and juice, and salt and stir very well to combine. Scrape into the prepared pan and pack it down firmly. Smooth the top. Cut the butter into little bits and sprinkle evenly over the loaf.
Bake for 50 to 55 minutes or until golden on top and a small sharp knife inserted into the centre of the loaf comes out feeling hot to the touch. Slice and serve with a dollop of sour cream, if you like.
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Salmon loaf: a tasty recipe to try for dinner!
INGREDIENTS 4 boiled potatoes salt pepper 1 egg parsley bread slices (crumb only) black olives 300g cooked salmon
DIRECTIONS 1. Mash the boiled potatoes, add the seasonings and egg. 2. Add the bread crumb (previously soaked in milk), black olives and parsley. Add the steamed salmon and mix. 3. Combine everything together well and place the mixture on a sheet of parchment paper. 4. Shape the mixture into a loaf and coat in breadcrumbs. 5. Bake at 200°C for 35 minutes. You can bake it wrapped in the parchment paper for 10 minutes, then continue baking without the paper.
Best Salmon Cakes Baked in the Oven
Try this easy baked salmon cakes recipe made with canned salmon. I generally use canned pink salmon for fish cake recipes because it’s far less expensive than red salmon. What’s the difference between the pink and red canned salmon? They are actually two different species of salmon, and the pink variety is more prevalent, so the cost is less.
For the complete recipe and more tips on cooking canned salmon check out
Salmon cakes taste great cooked in a skillet on the stove top, but baking them in the oven uses less oil, so if you’re looking to take a break from heavy fried foods, baked canned salmon is a healthy option.
Check current prices for canned salmon on Amazon
And check out all Chef Buck Recipes at
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How to make Salmon Cakes
Ingredients for Baked Salmon Cakes
16oz canned SALMON
1 EGG
1 tsp minced GARLIC
¼ cup minced ONION
1 Tbsp minced PEPPERS
Season as desired…
In this recipe I use
½ tsp SALT
½ tsp PAPRIKA
1 tsp GARLIC POWDER
OIL for the baking pan
How to Make Baked Salmon Cakes
Open and drain the canned salmon. Check current prices for canned salmon on Amazon.
In a bowl, crush the fish and bones. Everything in the can is pre-cooked and ready to eat; the bones, skin, and meat.
Into the bowl add the egg, minced vegetables, and seasoning.
Mix together well and form into patties.
Place patties on a lightly oiled baking sheet and bake for 15 minutes in an oven preheated to 400 degrees Fahrenheit.
Turn patties once and bake for 5 minutes more.
Remove from the oven and serve.
Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network
Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
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Ina Garten's Salmon Cakes | Barefoot Contessa | Food Network
Unveiling the 100 Year Old Recipe for Baked Salmon Loaf
Mamma Marge and Miss Sheila show us how to make this old fashioned 100 year old Baked Salmon Loaf recipe. This recipe has been in our family for generations and it's always been a favorite. Now you can enjoy it at your next dinner party, without spending a fortune! It's easy and delicious!
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Betty's Easy Salmon Loaf
Betty demonstrates how to make an Easy Salmon Loaf. This is a quick entrée that can be made using leftover cooked salmon or canned salmon, along with some common pantry ingredients.
Easy Salmon Loaf
1 egg, well-beaten
1 ½ cups finely shredded Cheddar cheese
1 tablespoon milk
1 tablespoon melted butter
¼ to ½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon dried parsley flakes
½ cup fresh bread cubes
2 cups cooked salmon, flaked
Topping ingredients:
additional fresh bread cubes
1 additional tablespoon melted butter
In a large bowl, thoroughly combine all ingredients, except topping ingredients. Shape into a loaf and place in a greased 9-inch by 5-inch loaf pan. Cover top of loaf with additional fresh bread cubes. Drizzle additional melted butter over top. Cover with aluminum foil. Bake at 375 degrees (F) for 30 minutes. Remove foil and continue to bake at 375 degrees until bread cubes are beginning to brown. Remove from oven and let rest for 10 minutes. Slice, serve, and enjoy! --Betty :)
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