Savor the Flavor of Yesteryear: Vintage Salmon Loaf with Homemade Shrimp Sauce

Looking for a delicious and affordable way to elevate that can of salmon sitting in your pantry? Step back in time with this classic Vintage Salmon Loaf and Shrimp Sauce Recipe!

This updated recipe from the early 1970s will take you on a trip down memory lane with its light and delicate texture, and rich, satisfying flavors that won’t leave you feeling weighed down.

For an extra touch of indulgence, I recommend making your own Homemade Cream of Shrimp Sauce, recipe included below, to accompany the dish. And for those on a Keto diet, simply swap out the soda crackers for gluten-free options.

While soda crackers with their coarse texture work particularly well with this recipe, you can also experiment with other types of crackers like Townhouse or Ritz to find your perfect match.

So why not step back in time and give this classic salmon loaf and shrimp sauce recipe a try? Your taste buds will thank you!

Ingredients

Salmon Loaf

2 (14oz) cans salmon
1/4 cup yellow onion, finely minced
1/2 cup red & yellow (Capsicum) peppers, finely chopped
1/2 cup parsley, finely chopped
1/4 cup lemon juice
1 tsp Kosher salt
1 tsp black pepper
1/2 tsp fresh tarragon, chopped
1 tsp dried thyme
2 cups coarse cracker crumbs
Milk
4 eggs, beaten
1/2 cup butter, melted
1 Tbsp butter
Olive oil
1 can of cream of shrimp soup; follow instructions on can (or try my Homemade Cream of Shrimp Sauce recipe below)

Shrimp Sauce

2 pounds uncooked medium shrimp, peeled, deveined, and halved
½ cup butter
1 spring onion, diced
¼ teaspoon garlic powder
¼ cup plus all-purpose flour
2 cups whipping cream
4 cups chicken broth
1/2 tsp cayenne pepper
1 ½ tsp Kosher salt
½ tsp white pepper
2 Tbsp parsley, cilantro or chives, chopped

Instructions

SALMON LOAF:

Dice the onion and peppers. Then, Sauté on medium-low with olive oil and 2 Tbsp of butter until softened, 3-5 minutes.
Set aside.
Drain the salmon, reserving the liquid, and add to a large mixing bowl.
Flake the salmon with a fork or your fingers in the bowl.
Add onion, peppers, parsley, lemon juice, salt, pepper, tarragon, thyme and cracker crumbs.
Mix together lightly.
Add enough milk to the reserved salmon liquid to make 1 cup; add liquid, eggs and butter to flaked salmon and mix lightly.
Transfer the mixture into an 8×8 glass baking dish and bake at 350 degrees F for 1 hour or until the loaf is set in the center; not jiggly.

While that bakes, work on your CREAM OF SHRIMP SAUCE:

Slowly sauté shrimp in butter, chopped parsley, onion, cayenne and garlic powder in a large Dutch oven on low for about 5-7 minutes, the shrimp pieces should be a nice pink color.
Remove shrimp with a slotted spoon, and set aside.
Reserve pan drippings.
Add flour to pan drippings; stir until combined. Cook 1 minute, stirring constantly.
Gradually add the broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Add the shrimp pieces back to the pot and using an emulsifier, blend until the shrimp are no longer big chunky pieces.
— OR —
Add shrimp pieces to a blender and add 2 cups of the broth; blend until smooth and return to the pot. Stir to combine.
Add the cream, then stir in salt and pepper.

To serve:

Slice pieces about 1 – 1 1/2 inches thick and drizzle with Cream of Shrimp Sauce to taste.