Ingredients:

  • 1 lb (450g) canned salmon, drained
  • 1 cup (100g) panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup (60ml) whole milk
  • 2 tbsp (28g) unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8x4-inch loaf pan with butter or oil.
  2. In a large mixing bowl, flake the drained salmon with a fork until no large chunks remain.
  3. Stir in the beaten egg, milk, melted butter, minced garlic, lemon juice, and lemon zest.
  4. Gently fold in the panko breadcrumbs and chopped parsley until just combined; do not overwork the mixture.
  5. Press the mixture evenly into the prepared loaf pan.
  6. Bake for 25–30 minutes until the top is mahogany-colored and edges have slightly pulled away from the pan.
  7. Let the loaf rest for 5 minutes before slicing to ensure the structure remains intact.