Simple Baked Salmon Loaf
My wife enjoys collecting recipe books from various sources, and this salmon loaf recipe is one of our favorites. We adapted it from a church group cookbook.
My wife enjoys collecting recipe books from various sources, and this salmon loaf recipe is one of our favorites. We adapted it from a church group cookbook.
- Carbohydrate 24.2119543773777 g
- Cholesterol 105.755781257328 mg
- Fat 7.76132781473293 g
- Fiber 1.86006253886223 g
- Protein 8.92409218918672 g
- Saturated Fat 3.64763125141889 g
- Serving Size 1 1 Serving (146g)
- Sodium 1424.10550002971 mg
- Sugar 22.3518918385155 g
- Trans Fat 0.791869062626942 g
- Calories 203 calories
Step-by-step
- Beat eggs, mix in salmon, crumbs, butter, onion and vinegar.
- Salt and pepper to taste.
- Mix in milk and place in a loaf pan and bake 1 hour or until firm in 350(F) oven
Scalding the cup of milk before incorporating it into the batter serves a critical biochemical function beyond merely warming the liquid. Heating dairy to just below a simmer denatures whey proteins, specifically lactoglobulin, which otherwise weaken the structural matrix formed by the eggs and bread crumbs during baking. When this hot milk hits the mixture, it begins hydrating the bread crumbs immediately, softening the starch granules so they can absorb moisture uniformly rather than forming dry pockets within the pan. Incorporating the eggs while the milk cools slightly prevents premature protein coagulation, ensuring the emulsifiers in the yolk remain fluid enough to coat the salmon flakes and fat droplets evenly. Beating those eggs thoroughly introduces microscopic air cells that expand under heat, keeping the density of the loaf manageable rather than heavy or compressed.
Salmon contains high levels of actin and myosin, marine muscle proteins that begin firming at approximately 140 degrees Fahrenheit. Maintaining the oven at 350 degrees Fahrenheit provides a steady radiant heat transfer that cooks the center of the loaf without scorching the exterior boundaries touching the metal loaf pan. Vinegar introduces acetic acid, which breaks down minor connective tissues in the canned salmon while balancing the rich lipid profile of the fish and butter. If the loaf is left in the oven past the one-hour mark or until it turns excessively firm, the moisture evacuates entirely, leaving behind dry proteins that taste chalky. Proper cooling on a wire rack allows residual steam to escape rather than condensing back into the crust, preserving the delicate crumb structure developed during the initial mix.
