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Shelter-in-Place Salmon Loaf

A light, fluffy salmon loaf made almost entirely from pantry staples, with whipped egg whites folded in for lift.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 14.75-ounce cans red sockeye salmon, drained well
  • 2 tablespoons butter
  • 1 medium onion finely diced
  • 3 large eggs separated
  • 1 cup breadcrumbs
  • 1/4 cup milk
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat the oven to 350 degrees F and grease a standard loaf pan.
  2. Melt the butter in a pan over medium heat, add the diced onion and cook for about 1 minute, just until softened. Set aside to cool completely.
  3. Drain the canned salmon almost fully and flake it into a large bowl, leaving the soft bones and skin in - they are edible and nutritious.
  4. Add the cooled onions, egg yolks, breadcrumbs, milk, dill, lemon juice, salt and pepper. Mix gently until just combined.
  5. In a clean, grease-free bowl, beat the egg whites to stiff peaks.
  6. Fold the beaten whites into the salmon mixture in two additions, keeping as much air in as possible.
  7. Transfer to the prepared loaf pan and smooth the top.
  8. Bake for 45 to 50 minutes, until set and the internal temperature reaches 145 degrees F.

Notes

Whipping the whites is optional but it is what keeps the loaf from being dense; even a trace of yolk or fat will stop them from whipping. Do not overmix once the whites go in. Cool the onions before mixing so they do not partially cook the eggs. Drain the salmon well or the loaf will be soggy and will not hold its shape. In an 8x8 dish, start checking at 35 minutes. Serve warm with remoulade, bechamel, lemon butter or dill cream - never a cold sauce on a hot loaf.