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Salmon Loaf

A baked loaf made from canned salmon, butter, breadcrumbs, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare

  1. Mix the salmon, melted butter, bread crumbs, beaten eggs, and milk together well.

  2. Transfer the mixture into a buttered pan.

Bake

  1. Place the pan in a hot water bath and bake for 1 hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon
Forms the loaf's main body and supplies its savory, fish flavor.
Eggs
Set when heated, binding the salmon and crumbs into a sliceable loaf.
Bread crumbs
Absorb the liquid and add body, keeping the loaf moist and tender.
Milk
Adds moisture and softens the crumbs, giving a more tender, custard-like texture.
Butter
Adds fat for richness and a softer, more delicate crumb.

The step that matters

Bake in a hot water bath. The water bath moderates the oven's heat so the egg proteins set gently. Without it, the edges can overcook, leaving the loaf dry or curdled.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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