Ingredients:

  • 1 (16 oz) can of salmon, drained (reserve liquid)
  • 3/4 cup milk
  • 1 1/2 cups breadcrumbs
  • 2 tbsp sweet pickle relish
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 large egg

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Open the can of salmon and drain it, reserving the liquid.
  3. In a measuring cup, combine the reserved salmon liquid with enough milk to equal a total of one cup.
  4. Flake the drained salmon into a large mixing bowl and add the combined milk mixture along with breadcrumbs, sweet pickle relish, lemon juice, salt, pepper, and egg.
  5. Mix all ingredients thoroughly until well combined.
  6. Pack the mixture into a greased small loaf pan evenly.
  7. Bake in preheated oven for approximately 45 minutes, or until the top is browned and cooked through.
  8. Allow to cool slightly before slicing and serving warm or at room temperature.