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.
INGREDIENTS
- 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
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- 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.
- 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.
- 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.
- Whisk egg whites to medium stiff peaks; gently fold into salmon mixture in 2 additions.
- 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.
- 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.
NOTES
- Serve with your favorite tartar sauce, cocktail sauce, white cream sauce or creamed peas.
