Ingredients:

  • 14.75 ounces (418 grams) Canned Salmon (pink or red), thoroughly drained
  • 2 large Eggs
  • 1/2 cup (60 grams) Celery, finely diced
  • 1/4 cup (30 grams) Onion, finely minced
  • 3/4 cup (75 grams) Breadcrumbs (Panko or standard)
  • 2 tablespoons (30 ml) Mayonnaise (full fat)
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 1 tablespoon (5 grams) Fresh Dill, chopped
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1/2 teaspoon (3 grams) Salt
  • 1/4 teaspoon (1 gram) Black Pepper
  • 2 tablespoons (30 ml) Ketchup or Chili Sauce (for optional glaze)
  • 1 teaspoon (5 grams) Brown Sugar (for optional glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line the 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the interior surfaces not covered by paper.
  2. Open the canned salmon contents and place the fish into a fine-mesh sieve. Press lightly to ensure all excess liquid is removed. Break up any large bones if desired.
  3. In a large mixing bowl, lightly whisk the two eggs. Stir in the mayonnaise, lemon juice, Worcestershire sauce (if using), and minced onion and celery.
  4. Mix in the salt, pepper, and fresh dill. Ensure all components are evenly distributed.
  5. Gently flake the drained salmon into the wet mixture. Add the breadcrumbs last. Use a rubber spatula to fold the ingredients together until just combined. Do not overmix.
  6. Transfer the salmon mixture into the prepared loaf pan. Press the mixture down evenly using the back of the spatula to ensure it is compacted.
  7. If using the classic glaze, mix the ketchup/chili sauce and brown sugar. Spread a thin layer evenly over the top of the loaf mixture.
  8. Bake for 30 minutes, or until the loaf is firm to the touch and the internal temperature reaches 165°F (74°C). Allow the loaf to rest in the pan for 10 minutes before lifting it out using the parchment overhang. Slice and serve warm.