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Mom's Salmon Loaf

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Why I Love This Recipe

This was one of my mom's favorite "Raid the Pantry" dishes. I use toasted Panko instead of Regular Bread crumbs, and I add dill and lemon zest. If you use regular bread crumbs, drop 1 TB of butter from the recipe. The picture isn't great, but I was in a hurry and I was really messy when I mixed it up... It looks burnt around the edges, but it was the dark brown crispyness.

Ingredients You'll Need

1 14 oz can of salmon
3/4 cup Panko
1/2 cup whole milk
1 Large Egg
2 TB AP Flour
1 rib of celery, chopped
2 TB Diced Onion
1 clove of Garlic, crushed
1 tsp Dill Weed
Pinch or two of salt
Couple grinds of black Pepper
Zest of 1 Lemon; save lemon for serving
5 TB Unsalted Butter; Melted
(Option #1)Sprinkle the top with sweet paprika
(Option #2) Sprinkle the top with a Smoked finishing salt. (I use alder smoked salt)


Preheat oven to 325

Toss Panko with 1 TB of butter, and toast in oven until golden.

In a 5x7 inch loaf dish; combine all ingredients, including the toasted Panko and mix with a fork.

Press down evenly with a fork and bake for 45 - 50 minutes; or until golden brown on top.

Serve with lemon wedges from zested lemon

Questions, Comments & Reviews

This sounds a lot like my mom's salmon loaf, which I like. However, I add a white sauce with lemon and lemon-pepper to top the loaf...makes it moist and a bit spicier. Thanks for posting. Bonjody

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