When using canned salmon, get the kind that includes skin and bones. And, yes, the skin and bones go into the loaf!
1) Mix together in a bowl:
> 1 - 14 oz. can pink or red salmon (*I wrote a note to myself once not to buy Bumblebee brand)
> 2 eggs
> ½ cup milk
> salt and pepper
> fresh squeezed lemon juice
> fresh chopped parsley
> 1 cup crumbled saltine crackers
2) Transfer and press into a lightly greased glass loaf pan and bake at 350°F until done (about 45 minutes?). Done when loaf is springy and knife in center comes out clean.
3) Optional topping: chop up a little bit of candied ginger and mix in with orange marmalade or apricot preserves and a little water. Heat until bubbly in small saucepan.
Suggested sides: Israeli Couscous, and a side of fresh cooked veggies, such as zucchini and yellow squash. Or bread/rolls and buttered peas.
This recipe can be adapted to make salmon croquettes or tuna patties or crab cakes. Use boneless, skinless canned salmon/tuna/crab and add Old Bay Seasoning and a little bit of mayonnaise. Shape into patties and fry in oil in a skillet.
