salmon loaf supreme

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“This is a salmon loaf I have been making since the 1960's and everyone that has ever tried it, raves over it. It takes a little more time than some but it is worth it!! This is also great cold.”

Ingredients Nutrition

  • 1 (1 lb) can salmon
  • 12 cup milk
  • 3 cups soft breadcrumbs
  • 14 cup butter or 14 cup margarine, melted
  • 13 cup salmon liquid
  • 3 egg yolks, beaten
  • 2 tablespoons chopped onions
  • 1 tablespoon lemon juice
  • 18 teaspoon pepper
  • 3 egg whites, stiffly beaten


  1. Drain salmon, reserving liquid.
  2. Flake salmon.
  3. Scald the milk, add breadcrumbs and butter and let stand 5 minutes.
  4. Add salmon liquid and beat until smooth.
  5. Add egg yolks,onion,lemon juice,pepper,and salmon;mix thoroughly.
  6. Fold in egg whites.
  7. Pour in a well greased 1 1/2 quart loaf pan.
  8. Bake in 350 degree oven 50 to 60 minutes or until firm in the center,remove from oven and let stand for 5 minutes.
  9. Loosen from side of pan with a spatula and invert onto plate.
  10. I usually make creamed peas to go with this or sometimes I use a can of celery soup diluted with half a can of milk, both ways are great.
  11. This has been a favorite of mine for years, it is a little fussy but trust me, it is worth it.

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