Salmon Loaf

Tom Burrows
Version 1.1

1 lb. canned or cooked salmon, broken up and deboned
1 egg
10 squares soda crackers, crushed
1 small to medium onion, chopped
2 Tbsp. dried parsley
3/4 tsp. salt

If using canned salmon, use one large can or two small ones.

If using fresh salmon, cook ahead of time to render off and eliminate some of the oil. I.e., fry for a while, wrap in paper towels and press. Using fresh uncooked salmon in the salmon loaf will produce a soggy, oily result.

Use half as much egg if you want a flakier result.

Mix ingredients. Pack into a baking dish and bake at 350 degrees for about 45 minutes or until the top is starting to brown.