Preheat the oven to 375°F. Grease a loaf pan. Rinse the salmon in cold water. Using your fingertips, go through the salmon very meticulously, picking out any bones or spine of the fish.

Preheat oven to 350 degrees. Grease a loaf pan. Melt butter in a small saucepan ... Remove from heat. Combine salmon, eggs, parsley flakes, salt, pepper and bread crumbs. Stir in white sauce.

Preheat the oven to 350°. Butter a 1-quart oven-proof glass, ceramic or metal loaf pan. Mix together the salmon or tuna, the breadcrumbs, melted butter, beaten eggs, the minced onion, parsley and ...

Heat oven to 350 degrees. Drain canned salmon over bowl ... Scrape into lightly buttered mold or 9-by-5-inch loaf pan. Bake until puffed and golden, 30 to 40 minutes. Remove to wire rack; cool ...

To prepare oven, loaf pan: Preheat oven to 350 degrees. Butter loaf pan. Set aside. To prepare, bake salmon loaf: Drain salmon, reserving liquid. Toss salmon with lemon juice. Add celery ...

Loaf cakes are always ... garnish (lemon zest, smoked salmon and chives) to the dough and mix well. Pour the batter into the greased cake pan. Bake the cake in the oven (preheated) for 40 minutes ...

Upscale loaves such as Dilled Salmon Loaf with Lemon-Caper Sour Cream are ... More crust will form with more surface exposure to the oven, so many meatloaf recipes are best shaped into 9- by ...

The salmon loaf is just as good cold served with the ... Heat a non-stick baking pan in a 400-degree oven. When it is hot, remove it, give the surface a blast with vegetable oil spray, then ...

Spoon salmon mixture into prepared loaf tin and fold overhanging leaves over top of mixture. Cover with aluminium foil and bake for 45 minutes in a 200C oven, or until the filling is firm.