Perfect Salmon Loaf Recipe (Patties & Cakes, too)

If there’s one recipe that’s earned “birthday tradition” status in my house, it’s my grandma's salmon loaf.

Every year, without fail, I ask for it—it’s my absolute favorite dish. There’s just something comforting about that tender, savory loaf paired with creamy white pea gravy that feels like home on a plate.

I’ve been making this recipe for over 20 years now, and while my husband swears by the crispy salmon patties version, I’ll always choose the loaf. It’s hearty, nostalgic, and full of the same flavors I grew up loving.

Now, I’ll be honest—the hardest part for me over the years wasn’t the loaf itself, but the white creamed pea gravy. Getting it thick enough (but not clumpy!) took a little trial and error, but I’ve picked up a few tricks that make it just right every time:

Tips for perfect white gravy:

• Start with a roux: Melt your butter first, then whisk in the flour until it forms a smooth paste—no lumps!
• Warm your milk: Adding cold milk can shock the roux and cause clumping. Warm milk blends in smoother and thickens evenly.
• Season as you go: A touch of salt and white pepper enhances the flavor, but don’t forget the peas—those sweet pops balance the savory richness beautifully.
• Simmer, don’t boil: Let the gravy thicken gently over medium heat. Boiling too hard can break it down.

Once you’ve got that creamy perfection, pour it generously over your salmon loaf and enjoy every bite. It’s simple, comforting, and full of love—just like Mom used to make.

Ingredients

• 1 can (6 1/2 oz) boneless salmon (juice & all)
• 1 tb lemon juice
• 1 cup bread crumbs
• 1 rib celery diced
• 1 small onion diced
• 1 egg
• ¹⁄₄ tsp sage
• 1 tsp dill weed
• 1 tsp salt & pepper

Directions

1. Combine all ingredients
2. If it's too moist add more crumbs
3. Put in greased pan or muffin tin, mold into loaf
4. Bake for 1 hour at 350
5. Serve with creamed pean and lemon
6. Double for large family