Found this tucked inside my great-grandmother’s old cookbook and my husband said it reminded him of his childhood. Now he requests it every month.
This Oven Baked Retro Salmon Loaf brings back timeless comfort food with a perfectly seasoned, golden-crusted slice. Combining flaked pink salmon with crushed saltines, minced onion, and herbs, this classic bake forms a tender, sliceable loaf that is effortless to make and pairs wonderfully with classic sides like mashed potatoes or peas.
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Oven Baked 6-Ingredient Retro Salmon Loaf
Ingredients:
| Ingredient | Quantity |
| Pink salmon, drained and flaked | 2 cans (14–15 oz each) |
| Finely crushed saltine crackers | 1 cup |
| Large eggs, lightly beaten | 2 |
| Whole milk (or 2% milk) | 1/2 cup |
| Finely minced onion | 1/4 cup |
| Dried parsley flakes | 1 tablespoon |
| Kosher salt (optional) | 1/2 teaspoon |
| Black pepper (optional) | 1/4 teaspoon |
| Nonstick cooking spray or oil | For greasing |
Step-By-Step Directions:
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Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly coat it with nonstick cooking spray or oil for easy cleanup.
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Mix the base: In a large bowl, combine the crushed saltines, beaten eggs, milk, minced onion, dried parsley, salt, and pepper (if using). Stir until the crackers are evenly moistened and thick.
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Fold in the salmon: Add the drained, flaked salmon to the bowl and gently fold it into the cracker mixture until evenly combined without overmixing.
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Shape the loaf: Transfer the mixture to the prepared baking sheet and shape it into a compact loaf (about 8 inches long and 3 to 4 inches wide). Sprinkle a pinch of extra parsley on top if desired.
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Bake until firm: Bake on the center rack for 35 to 40 minutes, until the top is lightly golden and the loaf is firm to the touch.
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Rest and serve: Let the loaf rest on the baking sheet for 5 to 10 minutes so it sets, then slice into thick portions and serve warm.
