Preparations & Procedures

Preservation of Game Meats and Fish

Food Safety Guidelines
Freezing Game Meats
Curing and Smoking Game
Drying or "Jerkying"
Corning Game
Canning Game
Making Sausage
Freezing, Pickling and Canning Fish
The Care of Game and Fish

Salmon Loaf

Taken From: Gourmet Cooking for Free


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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.

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