i cut this recipe in half and it works fine. I also sometimes spice it up with finely chopped green pepper or celery, sometimes add a tbsp. of mayonaisse or a few drops of hot sauce. Bake some potatoes along with it.


  • 2 cans (14 3/4 ounce each) salmon, drained, flaked and liquid reserved
  • 2 large eggs
  • About 1 cup milk
  • 3 cups coarse cracker crumbs
  • 1/4 cup chopped green onions (3 medium)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Lemon wedges, if desired


Heat oven to 350-degrees. Grease loaf pan. 9 x 5 x 3 inches with shortening.

Mix salmon and eggs in large bowl. Add enough milk to reserved salmond liquid to measure 1 1/2 cups. Stir liquid mixture and remaining ingredients, except lemond wedges, into salmon mixture. Spoon lightly into pan.

Bake about 45 minutes or until center is set. Garnish with lemon wedges.

Makes 8 servings. 1 Serving - 255 Calories

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Submitted 6/13/05.
Source: Betty Crocker's New Cookbook
Submitted By: Jean Trenholm
Salmon Loaf