Salmon Loaf – Single Servings



  • 1 large can salmon, drained and flaked
  • 1 ½ cup crushed saltine crackers
  • ¼ cup milk
  • 1 egg, beaten
  • salt and pepper to taste
  • 2 tablespoons butter
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon dried mustard
  • 3-6 dashes tobacco sauce
  • ½ – 1 cup finely chopped onion
  • ¼ cup of diced green bell pepper (optional)
  • 1 tablespoon chopped fresh dill (when in season)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
  3. Press the salmon mixture into a lightly greased muffin tins.
  4. Bake in a preheated oven until the top is golden brown and a toothpick inserted comes out clean, about 45 minutes.

TIP: Fill unused muffin openings in your muffin tin with water to prevent damage to the muffin tin.


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Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.

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