"I had a salmon loaf at a funeral mercy meal a few years ago that blew me away by it's deliciousness. It was simple and better than other "fancy" over zealous recipes. It's been over 10 years and I still think of it. Those church ladies knew their Salmon loaf very well. Hopefully, I think I found it in this recipe. It's a Chef John recipe and he normally always hits the delicious mark."

Original is 4-6 servings

Metric US

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Step by Step Method

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.

Step 2

Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.

Step 3

Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.

Step 4

Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.

Step 5

Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.

Step 6

Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.

Step 7

Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.