Ingredients:

  • 1 lb (450 g) fresh salmon fillet, skin removed
  • 1 cup (120 g) breadcrumbs (preferably whole wheat)
  • 1/4 cup (60 ml) milk
  • 1 large egg
  • 2 tablespoons (30 g) Dijon mustard
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 g) fresh parsley or dill, chopped
  • 1 teaspoon (5 g) garlic powder
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (1 g) black pepper
  • 2 tablespoons (30 g) breadcrumbs (for topping)
  • 1 tablespoon (15 ml) olive oil or melted butter (for topping)
  • Fresh herbs for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C). Place the salmon fillet in a mixing bowl and flake it with a fork or potato masher until finely shredded.
  2. Add breadcrumbs, milk, egg, Dijon mustard, lemon juice, herbs, garlic powder, salt, and pepper to the bowl with the salmon. Mix until well combined.
  3. Transfer the mixture to a greased baking dish or loaf pan. Shape evenly.
  4. In a small bowl, combine the topping ingredients (breadcrumbs and olive oil). Sprinkle on top of the salmon loaf.
  5. Bake in the preheated oven for 30-35 minutes until the center is set and an instant-read thermometer registers 145°F (63°C).
  6. Allow the loaf to cool for 5 minutes before slicing. Garnish with fresh herbs and serve.