This is a super easy recipe that can be prepared before hand and then refrigerated until it’s time to cook. I started cooking canned salmon this way as an alternative to salmon cakes, since this is just baked instead of having to be pan fried, so it requires less attention.
For this dish I used Trader Joe’s canned salmon. Most of the time I buy mine from Aldi, but either one is fine. I use the kind with the skin and bones, but you could use the boneless skinless variety if you prefer, you just may need two or three cans of those, since they are smaller.
The first step is to drain your can of salmon, then empty it into a bowl. Add a couple of eggs, a few slices of bread, some salt and pepper, and mix it all together. (This is a good way to use up stale bread.)
Next, pour the mixture into your baking dish (I usually use my Pyrex 8×8 baking dish) and press it down with a fork. From here, you can either cook right away or refrigerate it for later. If cooking now, place it in an oven preheated to 375 degrees for 35-40 minutes. If cooking cold, 45 minutes. The stuffing should be nicely browned.
And there you have it! I hope you enjoy the ease of this recipe and will try it soon!
1 can salmon, with skin and bones
2-4 slices of bread, depending on size
Salt (or garlic salt) to taste
Pepper to taste
Drain salmon. Mix all of the ingredients in a bowl, then press with a fork into a small greased casserole dish. Bake in a 375 degree oven for 35-45 minutes. Enjoy!