Serve the salmon loaf warm, sliced thickly straight from the baking sheet. It’s classic with mashed potatoes and buttered peas or green beans, but roasted carrots or a simple green salad with a lemony vinaigrette work just as well. A squeeze of fresh lemon over each slice brightens the richness, and a spoonful of tartar sauce or plain yogurt mixed with a bit of mustard makes an easy sauce. Leftovers are wonderful cold, tucked into a sandwich with lettuce and pickles, or gently reheated and served alongside steamed rice and a quick cucumber salad.
Oven Baked 6-Ingredient Retro Salmon Loaf
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