salmon loaf supreme

Superb! I like this recipe very much. I never knew that a simple can of salmon can do such wonder. It looks fancy and tastes hearty, and really, not much work.

This is a wonderful recipe. I plan to use it often. The extra effort is worth it. My concern is the fat content. I used less butter than called for and it was still good.

I LOVE this recipe! I tried three or four different salmon loaf recipes prior to this one. I was attempoting to find the one that best matched the one my mom made when I was young. Her recipe came from my grandmother - who made it to feed a family of 11 during the Depression. The beaten flaked salmon, bread crumb, milk and egg yolk mixture, along with the folding in of the beaten egg whites, makes it very light in texture. It is nto an intense flavor but is just as I remember it. Tips: You MUST use FRESH bread crumbs - not dried. Apart form Thanksgiving, most grocery stores don;'t stock them - just make your own with white bread and a food processor. Also - do NOT use canned pink salmon. This recipe is for canned Red Sockeye Salmon. It is pricey - up to $5.50 for a 7.5 ounce can in my area - and you need two cans.

This is my Grandmother's Recipe. It is the first dinner I ever made when I was eleven. The recipe came out of the General Electric Recipe book that came with the first electric range.

This is a wonderful recipe!The only thing i did different was i did not do the milk mixture,i used lemon pepper panko bread crumbs 1/2 cup and added fresh chopped parsley!It was so light and easy to cut,it did not fall apart like others!Topped the salmon loaf with lemon pepper seasoning as well with a little of Chef Paul Prudommies seafood seasoning!!!!I My husband loved it, will make again, giving this recipe 5 stars,thank u for sharing!