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Easy Salmon Loaf

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“This is an old, old recipe from my Aunt Jeanie-Beanie. I loved this one as a kid and my family enjoys it now.”
1hr 25mins

Ingredients Nutrition

  • 13 cup milk
  • 1 cup soft breadcrumbs
  • 1 (15 1/2 ounce) can red salmon or 1 (15 1/2 ounce) can pink salmon, drained, flake, and picked over
  • 2 eggs, separated
  • 1 lemon, juice of
  • 12-34 teaspoon salt
  • 14 teaspoon onion salt
  • 14 teaspoon pepper
  • White sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • salt and pepper


  1. To make Salmon Loaf: Add milk and breadcrumbs to a bowl; stir to combine; set aside.
  2. In another bowl beat the egg yolks until thick and the color of lemons.
  3. Add in the breadcrumb mixture, lemon juice, salts, and pepper; stir to combine.
  4. Add in salmon; stir to combine; set aside.
  5. In yet, another bowl, beat the egg whites until stiff but not dry; add to the salmon mixture; fold in gently.
  6. Spoon mixture into a greased 7 1/2 x 3 x 2 inch loaf pan.
  7. Bake at 400°F for 35 minutes.
  8. In the meantime, make white sauce: let the butter melt in a saucepan over low heat.
  9. Add in the flour and stir until smooth.
  10. Cook for 1 minute while stirring constantly.
  11. Gradually pour in the milk; cook over medium heat and stir constantly until mixture is thickened and bubbly.
  12. Add in salt and pepper to taste.
  13. Cut salmon loaf into slices and serve with white sauce on top.

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