Ingredients:

  • 1.5 lbs (680 g) fresh salmon fillet, skin removed, finely chopped or pulsed in a food processor
  • 1 cup (100 g) breadcrumbs
  • 1 large egg
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried dill
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the loaf pan.
  2. Finely chop or pulse the salmon in a food processor until it reaches a coarse, ground-like consistency. Avoid over-processing.
  3. In a large bowl, combine chopped salmon, breadcrumbs, egg, onion, garlic, lemon zest, parsley, dill, Dijon mustard, lemon juice, olive oil, salt, and pepper. Gently fold until just combined.
  4. Transfer the mixture into the prepared loaf pan and smooth the top with a spatula.
  5. In a small bowl, mix Dijon mustard, honey, and lemon juice. Brush lightly over the top of the loaf for added flavor.
  6. Bake for approximately 40 minutes, or until the internal temperature reaches 145–150°F (63–66°C) and the top is golden brown.
  7. Let the salmon meatloaf rest for 5 minutes before slicing. Serve with your favorite sides.