Name: WWII Canned Salmon Loaf (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Canned Salmon-drained, skin and bones removed; 1 cup Breadcrumbs-plain; 1/4 cup Milk; 1 Egg-large; 1/4 cup Onion-finely chopped; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Black Pepper; 1/4 tsp Salt; 2 tbsp Ketchup; 1 tbsp Brown Sugar

Recipe tier

A classic, budget-friendly loaf made with canned salmon, breadcrumbs, and simple seasonings. This is a faithful recreation of the wartime staple.

Total 1h

Serves 6

Steps 9

Ingredients 11

Soundtrack the cook

Soul kitchen · 77 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Salmon
2 450 g Canned Salmon-drained, skin and bones removed
Binder
1 cup 120 g Breadcrumbs-plain
cup 60 mL Milk
1 1 Egg-large
Flavorings
cup 30 g Onion-finely chopped
1 tbsp 15 mL Lemon Juice
tsp 2.5 mL Garlic Powder
tsp 2.5 mL Black Pepper
tsp 1.25 mL Salt
Glaze
2 tbsp 30 mL Ketchup
1 tbsp 15 mL Brown Sugar

Equipment

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Instructions

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Preheat oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, flake the Salmon with a fork.
In a separate bowl, combine the Binder ingredients and let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
Add the Flavorings to the Binder mixture and stir well.
Add the Binder mixture to the flaked Salmon and mix gently until just combined. Do not overmix.
Pour the mixture into the prepared loaf pan.
In a small bowl, whisk together the Glaze ingredients and spread evenly over the top of the loaf.
Bake for 45-50 minutes, or until golden brown and firm to the touch.
Let cool for 10 minutes before slicing and serving.