This Salmon Loaf recipe will be your gateway to falling in love with canned salmon! Plus it's easier, faster and cheaper than fresh fish.

This lemon and herb salmon loaf was also one of the most popular backpocket dinner recipes from my first cookbook.

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Salmon Loaf Recipe
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https://class.clairetansey.com/salmon...

Serves 3 - 4
INGREDIENTS
2 eggs
1 cup milk
2 cans (8 oz/213 g each) salmon, drained
1 ½ cups panko breadcrumbs
1 yellow onion, grated or very finely chopped
½ cup chopped fresh parsley
Zest of 1 lemon
2 tablespoons fresh lemon juice
¾ teaspoon salt
1 teaspoon butter
Sour cream (optional)

INSTRUCTIONS

Preheat the oven to 350°F. Generously grease an 8x4-inch loaf pan with non-stick cooking spray.
Whisk the eggs and milk together in a large bowl. Add the salmon and mash it up with a fork. Add the panko, onion, parsley, lemon zest and juice, and salt and stir very well to combine. Scrape into the prepared pan and pack it down firmly. Smooth the top. Cut the butter into little bits and sprinkle evenly over the loaf.
Bake for 50 to 55 minutes or until golden on top and a small sharp knife inserted into the centre of the loaf comes out feeling hot to the touch. Slice and serve with a dollop of sour cream, if you like.

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Check out other great Backpocket Dinner Recipes here:
   • Back Pocket Dinners  

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   • Salmon Loaf Recipe | Your gateway to ...