Ingredients
1 (15 oz.) can red salmon, skin and bones removed (save liquid)
30 saltine crackers, crushed
2 Tbsp. lemon juice
2 Tbsp. grated onion
3 Tbsp. butter
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Add enough milk to salmon liquid to make 1 1/3 cups. Add butter to liquid mix and heat. Mix together salmon, lemon juice and onion. Add crackers and mix together well. Put into ungreased casserole dish and pour liquid over the top. Punch with fork so liquid gets into the salmon mix. Bake at 350° for 35 minutes.