It’s a common thing in both the Northeast and the Northwest to cook more salmon than you can readily eat. Baked salmon loaf is then often the solution.
With every 2 cups of skinned, flaked, and boned salmon, mix a cup of finely crumbed bread or crackers, a cup of rich milk, a beaten egg, a tablespoon of minced onion, a tablespoon chopped water cress, 1/4 teaspoon salt, and a sprinkling of freshly ground black pepper.
Level in a buttered baking pan and bake in a moderate 350° oven for 1/2 hour or until set. Then cool 3 or 4 minutes in the pan before turning onto a hot platter.
This is good with a rich onion sauce. To make this latter in proportions for the above, melt a tablespoon of butter in a pan, remove from the fire long enough to stir a tablespoon of flour smoothly into the butter, and then return to low heat to bubble—but not brown—for a minute.
Add a tablespoon of grated onion and cook this until yellow and soft. Pouring slowly and stirring constantly, add a cup of heated half-and-half milk and cream and simmer for 10 minutes. Stir in a teaspoon of lemon juice. Then salt to taste. Pour over the hot salmon loaf and start serving. The plates must be very hot.