Chef John's Salmon Bake

Preheat your oven to the desired temperature of 325 degrees Fahrenheit (165 degrees Celsius).

Next, generously grease a loaf pan with butter to ensure it releases easily once baked.

Melt the butter in a sauté pan over medium heat until it starts to bubble and emit a gentle simmering sound. Introduce the sliced onion into the pan, giving it a quick stir to distribute evenly and then use a wooden spoon to mix until the onion is translucent. Remove the pan from the heat source and allow it to cool down slightly.

In a large mixing bowl, combine the salmon fillets and use a fork to gently mash them into a uniform texture. Add the cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, and melted butter to the bowl. Mix everything together until you achieve a smooth consistency.

Take the eggs and separate them into two distinct parts: the egg whites, which will be placed in a clean glass or metal bowl, and the egg yolks, which will be added to the salmon mixture. Combine the egg yolks with the salmon until they are well incorporated.

Take the egg whites and use a whisk to whip them into stiff peaks, similar to the consistency of meringue. Gradually fold these egg whites into the salmon mixture in two additions, ensuring they are fully incorporated.

Transfer the salmon mixture into the prepared loaf pan. Use a spatula to smooth out the top and remove any air bubbles that may have formed during the mixing process.

Bake the salmon mixture in the preheated oven, positioned in the center of the oven, until a toothpick inserted into the loaf comes out clean. This should take approximately 45 minutes.

Once done, remove the loaf from the oven and let it rest for 5 minutes. After this time has passed, carefully turn the loaf out onto a cutting board and slice it into individual portions. Serve.