Oh....please don't waste that good alaskan salmon on salmon loaf with sauce!
My mother would make that, salmon miced with bread crumbs eggs and a quick white sauce....then served with a cream sauce with peas....EWW! Needed onions, needed some lemon and celery.
If I had those cans of Alaskan salmon I would dump it out on a plate with some lemon wedges and just eat it!
Some things are so wonderful you shouldn't mess with them...and fresh canned alaska salmon is one.
Linda C

Since you asked for a Salmon Loaf recipe, here is the one my Mother used to make for us:
Mom's Salmon Loaf
1can salmon(leave juice in,flake and remove skin & bones)
1c bread crumbs
2 beaten eggs
1 minced onion
1 can cream of celery soup with 2T water
Grease loaf pan. Mix all ingredients and bake at 350° for one hour.
RL`

My sister makes this all the time.....I think maybe the soup and water is the sauce but have emailed her to ask.
RL`

Just checked and the soup and 2T of water are mixed in with the salmon and the rest of the ingredients.

I don't have a recipe for salmon loaf, but here's a tangy sauce that goes well with salmon and/or tuna patties. I added some frozen peas when I used to make it with tuna loaf years ago. Nowadays I mainly use it for vegetable and stuffed grape leaves.

Avgolemeno Sauce
(Greek Egg/Lemon Sauce)

Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic!

1/3 cup flour
1/3 cup butter
2 ½ cups heated broth (chicken or vegetable)
2 eggs, beaten
Juice of two lemons
Salt and pepper to taste

ÂMelt the butter in a saucepan.
ÂAdd the flour, stirring mixture to blend well.
ÂAllow butter/flour mixture to cook and bubble at least one minute.
ÂSlowly pour in heated broth, stirring continuously.
ÂCook mixture until thickened.
ÂTurn heat to low.
ÂBeat eggs in separate bowl with lemon juice until light and fluffy.
ÂAdd hot sauce, ladleful by ladleful, to egg mixture.
ÂIncorporate at least half of sauce into eggs.
ÂSlowly pour back egg/sauce mixture into sauce in pot.
ÂAdd salt and pepper to taste.Add more broth if too thick.
ÂCook over low heat for at least five minutes.
ÂKeep warm over very low heat.

Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, stuffed grape leaves, and fish.

shambo that sounds delish! I can easily imagine it with salmon cakes or loaf also with asparagus.