Salmon Loaf with Almond Caper Sauce

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  • 1 (16-ounce) can salmon, drained
  • 1/2 cup dry bread crumbs
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon chopped fresh dill
  • 2 teaspoons lemon juice
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt

Almond Caper Sauce

  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup whipped salad dressing
  • 1 tablespoon capers, drained
  • 3/4 teaspoon TABASCO® brand Original Red Sauce
  • 2 tablespoons sliced almonds
  • 1/4 teaspoon salt
  • Lemon wedges and dill sprigs to garnish


For salmon loaf, combine salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon juice, TABASCO® Sauce, and salt in a bowl and mix well. Pack lightly into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan. Bake in a 400°F oven for 30 minutes or until lightly browned. Remove from oven and let stand l0 minutes.

Meanwhile, prepare Almond Caper Sauce: Melt butter in a medium-size heavy saucepan over low heat. Stir in flour and cook 1 minute, stirring constantly. Add milk and whisk until blended. Raise heat to medium and cook, stirring constantly, until thickened and bubbly. Simmer 1 minute, stirring frequently, then reduce heat to low. Whisk in whipped salad dressing, capers, and TABASCO® Sauce and bring just to a simmer. Remove from heat and stir in almonds and salt.

Loosen salmon loaf edges from pan and turn out onto warm platter. Garnish with lemon wedges and dill sprigs and serve with sauce.

Makes 6 servings.

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  • Name: Dick C
    Date: January 11th, 2016
    I saved this recipe some time ago, and have made just the salmon loaf a number of times. I finally got around to making the sauce and I think it might be my new favorite thing. I doubt I'll ever again make this without the sauce.

    I only had mayonnaise on hand so I added a little vinegar and sugar.