Favorite Salmon Loaf

Canned salmon loaf is the kind of pantry staple that built generations of weeknight dinners. The pink and red varieties both work, though sockeye gives the loaf a deeper color and a more robust flavor.

The reserved canning liquid is the secret. It carries salt and salmon flavor that a splash of plain milk just can’t match, so use it as part of your moisture before topping up with milk.

Mash the salmon with a fork but leave some chunks. A purée bakes into a dense brick, while flaked pieces give the loaf its proper texture and bite.

The small bones in canned salmon are soft and edible, packed with calcium. Some folks fish them out, but they crush down completely once mixed and you’ll never notice them in the loaf.

Bread crumbs and one egg are all the binder you need. Too many crumbs and it dries out, too few and it falls apart on slicing.

Kitchen Tips

• Let the loaf rest 5 minutes after baking. It firms up and slices much cleaner.
• A loaf pan gives the classic shape, but a 9-inch round dish bakes faster and crisps the edges.
• Top with a spoonful of melted butter and a squeeze of lemon before serving for a brighter finish.
• Leftovers make excellent salmon cakes, just crumble and pan-fry the next day.

Variations

• Stir in a tablespoon of Dijon mustard or horseradish for a sharper bite.
• Add a handful of chopped dill or chives in place of parsley.
• Use crushed saltine crackers instead of bread crumbs for a slightly buttery edge.