Chef John's Salmon Loaf

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.

2. 2

   Melt 1/4 cup butter in a skillet over medium heat until it bubbles. Add the onion; cook and stir for 1 minute. Turn off the heat and let it cool.

3. 3

   Put the salmon in a large bowl and mash it with a fork. Add the cracker crumbs, vinegar, salt, Worcestershire sauce, cayenne pepper, and the onion mixture; mix and mash with a spatula or spoon until smooth.

4. 4

   Separate the eggs, putting the yolks into the salmon mixture and the whites into a clean glass, metal, or ceramic bowl. Stir the egg yolks into the salmon mixture until fully combined.

5. 5

   Whisk the egg whites to medium-stiff peaks; gently fold them into the salmon mixture in 2 additions.

6. 6

   Spoon the salmon mixture into the prepared pan. Smooth the top with a spatula to level it; shake and tap the pan to release any air bubbles.

7. 7

   Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully invert the loaf onto a cutting board. Slice and serve.

• Calories 389.05 kcal Moderate
• Protein 25.49 g Good Source
• Carbs 17.19 g Moderate
• Total Fat 22.49 g High
• Saturated Fat 9.68 g High
• Trans Fat 0.04 g High
• Cholesterol 217.18 mg High
• Sodium 663.97 mg High
• Fiber 0.19 g Low Source
• Sugar 0.6 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 236.43 mg Moderate
• Iron 2.23 mg Moderate
• Potassium 387.91 mg Low Source
• Vitamin A 84.39 mcg_rae Low Source
• Vitamin C 0.04 mg Low Source
• Vitamin D 15.85 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten