Make an easy canned salmon loaf using 1 can of undrained salmon, 1/2 cup of crushed saltine crackers, 1/2 cup of milk, 1 beaten egg, salt and pepper and 2 tablespoons of melted butter. In a bowl, combine the salmon, crackers, egg, and seasonings to taste and add the butter. Grease a 9x5-inch loaf pan with a light coating of cooking spray, then press the salmon mixture into the pan and bake for 45 minutes at 350° Fahrenheit.
Alaskan Seafood features a recipe for mini salmon loaves that serves four people. To make them, combine 1 slightly beaten egg, 2 tablespoons of fat-free milk and 1 teaspoon of dried minced onion with 1/2 teaspoon of dill weed and 1/4 teaspoon of lemon pepper seasoning. Mix in 1 cup of soft multi-grain or whole wheat bread crumbs, and blend in 1 large can of salmon.
Divide the mixture into four sections and press each section into a mini loaf pan. Place the loaf pans into a lightly greased shallow baking dish and spray the top of each loaf with cooking spray. Place baking dish in the oven and bake for 25 minutes. Top hot loaves with 1/2 cup ketchup, salsa or ranch dressing.
For Mexi-salmon breakfast bake, microwave 1-1/2 cups of frozen sweet pepper strips for two to three minutes on high heat, then pat dry. Place peppers into a lightly greased 9-inch baking dish. Beat 7 eggs, 1/2 cup of water and 1-1/2 teaspoons of Cajun seasoning in a bowl, then mix in 1 large can of salmon and 3/4 cup of Colby-Jack or Mexican cheese, and pour over the peppers. Sprinkle 1/4 cup of remaining cheese on top and bake for 18 to 20 minutes.