Ingredients:

  • 14.75 oz canned pink salmon, drained, skin and bones removed
  • 1 cup panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 1/2 cup finely diced celery
  • 1/4 cup minced shallots
  • 3 tbsp fresh dill, chopped
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp olive oil
  • 2 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • 1/2 tsp dried dill

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a loaf pan with olive oil.
  2. Heat 1 tsp olive oil in a skillet over medium heat. Add 1/2 cup diced celery and 1/4 cup minced shallots. Sauté 4-5 minutes until translucent and soft, then set aside to cool slightly.
  3. In a large bowl, whisk 2 eggs and 1/4 cup milk. Stir in 1 cup panko and let it sit for 2 minutes to hydrate.
  4. Add the drained salmon, 3 tbsp fresh dill, 1 tbsp lemon zest, 1 tbsp lemon juice, 1 tsp Worcestershire, salt, and pepper. Fold gently until just combined so you don't break the salmon into a paste.
  5. Press the mixture into the prepared pan and bake for 25 minutes.
  6. Whisk the melted butter, extra lemon juice, and dried dill together. Brush the glaze over the top and bake for another 10 minutes until the top is golden and the edges pull away.
  7. Let rest for 5 minutes before slicing.