Salmon Loaf

A memory from my life as a Navy brat....

One of the many places we lived in was Kodiak, Alaska.  My Dad is a great fisherman. When I was five or so, he took us to the streams upriver for the salmon spawning. These huge, beautiful fish were all bruised and beaten from dashing themselves against the rocks and boulders in their fight upstream.  After they'd done the procreating bit, they rested in the shallow waters. Then the ones who are young and strong swam back down stream, leaving the the older fish who just hadn't  the omph for one more season. Those older fish lay there, gasping in the shallows, waiting to die. Dad watched for bears while we kids just waded out and scooped up salmon... no fight left in them at that point. We took some of them to the cannery and Dad dried the rest. Good eating!

This recipe comes from Gloria Silverman.


  • 1 can salmon
  • 1 cup shredded cheddar cheese
    (mild actually works better than sharp)
  • 1 egg white, beaten
  • finely-minced cooked onions or scallions, finely minced
  • salt & pepper to taste

Drain the salmon and place in a mixing bowl. If it has bones, remove the ones you can see and mince the rest as finely as you can manage.

Add the remaining ingredients and mix well with your hands.

Pour the mixture into a transparent glass loaf pan or small round (8" diameter) baking pan.

Bake at 350 F until dry on top and crispy and browned at the sides and bottom (hence the need for a transparent pan).

Now, if I could just find a recipe for my Dad's Salmon Soup....

Blithely...  is the creation of
Brenda Sinclair Sutton

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Photo courtesy of Brian Sharples|