To create the salmon loaf recipe from Taste of Home, add canned salmon, chopped onion, breadcrumbs and butter into a bowl. Stir in egg yolks, egg whites, lemon juice, parsley, salt and pepper. Pour the salmon mixture into a loaf pan, cook for 45 minutes, and slice it accordingly.
In a capacious bowl, combine 1 14.75-ounce can of deboned, drained salmon, 1 finely chopped onion, 1/2 cup of soft breadcrumbs and 1/4 cup of melted butter. Add 3 egg yolks, 2 teaspoons of lemon juice, 1 teaspoon of minced fresh parsley, 1/2 teaspoon of salt and 1/8 teaspoon of pepper to the salmon mixture. In a separate bowl, beat 3 egg whites with 1 teaspoon of sugar with a stand mixer until stiff peaks form. Fold the fluffy egg whites into the salmon mixture to form the base of the salmon loaf.
Preheat the oven to 350 degrees Fahrenheit. Grease a 4-by-8-inch loaf pan, and pour the salmon mixture into the receptacle. Place the loaf pan into a large baking pan with 1 inch of water, and insert the pans into the oven for 40 to 45 minutes. Test the salmon loaf with a toothpick by inserting it near the center, and if it is clean, remove the salmon loaf from the oven, let it stand for at least 10 minutes, and slice it into individual servings.