Oven Baked 6-Ingredient Retro Salmon Loaf
A classic retro salmon loaf made with canned pink salmon, crushed saltines, eggs, milk, onion, and parsley. This oven-baked comfort dish is tender, lightly golden, budget-friendly, and easy to slice after a short rest.
Ingredients
- 2 cans pink salmon 14–15 oz each, drained and flaked; bones and skin removed if desired
- 1 cup finely crushed saltine crackers about 24 crackers, crushed to near-powder
- 2 large eggs lightly beaten
- 1/2 cup whole milk or 2% milk or oat milk
- 1/4 cup onion finely minced
- 1 tbsp dried parsley flakes plus extra for topping if desired
- 1/2 tsp kosher salt optional, to taste
- 1/4 tsp black pepper optional
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with foil and grease it with nonstick spray or a little oil.
- In a large bowl, mix the crushed saltine crackers, beaten eggs, milk, minced onion, parsley, salt, and black pepper until evenly moistened.
- Add the flaked salmon and fold gently until combined.
- If the mixture feels too wet, add 1–2 tablespoons more crushed crackers.
- Shape the salmon mixture on the prepared baking sheet into a loaf about 8 inches long, 3–4 inches wide, and 2 inches tall.
- Smooth the top and sprinkle with extra parsley if desired.
- Bake on the center rack for 35–40 minutes, until lightly golden and firm when gently pressed.
- For a slightly crustier top, bake up to 5 minutes longer, watching carefully.
- Let the loaf rest for 5–10 minutes before slicing.
- Loosen with a thin spatula and serve in thick slices.
Notes
Fold the salmon gently so the loaf stays tender. Resting before slicing helps the loaf hold its shape.
Nutrition
Calories: 315kcal
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