Baked Salmon Loaf with Canned Salmon

Instructions:

1. Preheat the oven to 180°C (350°F) and thoroughly grease an 8x4 inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together the beaten eggs, 60ml whole milk, and 28g melted butter until smooth.
3. Gently fold into the mixture the drained canned salmon, 100g crushed saltine crackers, 30g minced onion, 15ml chopped parsley, 15ml lemon juice, 2g garlic powder, 3g salt, and 1g black pepper; stir with a spatula until evenly distributed without over-mixing.
4. Transfer the mixture into the prepared loaf pan, smooth the top with a spatula, and tap the pan firmly on the counter twice to remove trapped air bubbles.
5. Combine 15ml melted butter with 2g paprika and brush the glaze evenly over the top of the loaf.
6. Bake on the center rack for 45 minutes, or until the edges are golden and the internal temperature reaches 63°C (145°F) or a toothpick inserted in the center comes out clean.
7. Allow the loaf to rest in the pan for 10 minutes to let the proteins set before lifting it out and slicing.