Easy Salmon Loaf Patties Recipe
For as long as I can remember, I have made a delicious salmon loaf. It has only been in my adult years that I started cutting the salmon loaf into salmon patties. Either way, this salmon loaf recipe is fast, easy and fabulous.
When I was a child, my mom made this salmon loaf recipe for our family. She served it with green beans, potatoes, and often our favorite pasta side dish. It was always one of my favorite meals.
Because it is so easy, as well as enjoyed by just about everyone I know, I have cut the salmon loaf into patties to make it more attractive for luncheons. But, it is still the same delicious taste!
Salmon Loaf Recipe
You will notice that you have the choice of using potato chips or crackers in this recipe. I tend to prefer crushed potato chips, but my mother almost always used crackers. Either way, that ingredient holds the loaf together after baking.
Cook Time
| Prep Time | Cook Time | Ready In | Yields |
|---|---|---|---|
| 10 min. | 20 min |
30 min | Dinner for 4 – 6 |
Ingredients for Salmon Loaf Recipe
- 1 Large (14.75 oz) Can of Pink Salmon
- Crushed Potato Chips or 7 Crushed Cracker Squares
- 1 Egg
Salmon Loaf Recipe Directions
Stir all the ingredients together, mixing well. Flatten the mixture into a square baking dish and bake at 350° for 20 minutes.
For the round patties, I simply used a round cookie cutter to cut the individual serving pieces. If square is fine with you, you will save all the salmon loaf for serving. When it is just our family for dinner, I cut the loaf into squares. I only use the round patties shapes for luncheons and entertaining.
Pyrex Square Glass Baking Dish & Canned Pink Salmon
My Pyrex dish is over 30 years old. That alone is a big reason I prefer Pyrex when cooking. But, I also love it because it is microwave and oven safe, as well as dishwasher safe.
My dish did not come with a lid, but I often wish it had. That sure would be great for storing leftovers. However, keep in mind, that lid is not oven or microwave safe.
I also want to mention that pink salmon in a can does include the skin and bones of the fish. That tends to shock people the first time they use it for cooking. I mash it all up together. Once it is baked, skin and bones are mostly undetectable.
Pyrex 8 Inch Square Baking Dish with Red LidCheck Price
Chicken of the Sea, Traditional Pink Salmon, 14.75 ozCheck Price
4 Comments
Wednesday Elf
I haven’t had salmon loaf in years. My dad (who was the main cook in my family growing up) used to make it regularly as it fed a family of six well on a small budget. If I remember correctly, he used to make a cream sauce and put peas in the sauce and serve it over the served squares of salmon loaf. I didn’t realize what a simple recipe it was. Am saving this recipe in my ‘Gotta Try’ Pinterest board to remember to fix it some night.
Barbara
This sounds delicious. Absolutely love canned salmon as well. I’ll be saving this recipe of course. My mom has a classic salmon recipe she’s been feeding us since we were little and one of my brothers and I absolutely love it, it’s called ‘Creamed Salmon’ – essentially it’s a white sauce (just a roux) – she’ll buy the deboned canned salmon for a shortcut. So good as well.
Barbara Radisavljevic
That looks really easy to make! When it gets cool enough to use my oven again I may try it.
The Savvy Age
I’m trying to embrace the salmon this year! Sounds yummy and yes, I was a bit shocked when I opened the salmon can!!! Thanks for the recipe!