Ingredients:

  • 1 (14.75 ounce) can pink salmon, drained, skin and bones removed (418g)
  • 1/2 cup finely chopped yellow onion (75g)
  • 1/2 cup finely chopped celery (50g)
  • 1/4 cup finely chopped fresh parsley (10g)
  • 1/4 cup bread crumbs (panko preferred) (20g)
  • 2 large eggs, lightly beaten
  • 2 tablespoons mayonnaise (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 tablespoon olive oil (15ml), for greasing the loaf pan
  • 1/2 cup mayonnaise (120ml)
  • 2 tablespoons plain Greek yogurt (30g)
  • 2 tablespoons chopped fresh dill (10g)
  • 1 tablespoon lemon juice (15ml)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil.
  2. In a large bowl, flake the salmon with a fork. Add onion, celery, parsley, bread crumbs, eggs, mayonnaise, Dijon mustard, lemon zest, garlic powder, salt, and pepper. Gently mix until just combined. Be careful not to overmix.
  3. Transfer the salmon mixture to the prepared loaf pan. Press down gently to ensure even distribution.
  4. Bake for 45 minutes, or until the loaf is firm to the touch and slightly golden brown on top. A knife inserted into the center should come out clean.
  5. While the loaf is baking, whisk together the mayonnaise, Greek yogurt, dill, lemon juice, salt, and pepper in a small bowl.
  6. Let the loaf cool in the pan for 10 minutes before inverting it onto a serving platter. Slice and serve with the lemony dill sauce.