Line a loaf pan with foil or parchment paper. Lightly spray the inside. Preheat the oven to 350°F.
Drain the 3 cans of salmon of any juices, then add to a large bowl. Use a fork to flake the salmon into small crumbles. This part is key! You want it to be flaked small to ensure a moist salmon loaf. Keep the salmon bones and skin if you like them or take them out before the next step.
Add the following to the bowl of flaked salmon then mix thoroughly with your fork: 1 ½ cupspanko crumbs, 1 ½ cups parmesan cheese, 2 green onions chopped, ½ cup diced yellow onion diced very small, 1 tspdried dill, 1 tspdried parsley, ½ tsp salt, and ¼ tsppepper.
In a separate small bowl beat 2 large eggs with ½ cup milk.
Pour the liquid over the salmon, and mix thoroughly again using a fork and/or spatula. The salmon should be evenly coated with liquid to ensure the loaf is moist and sticks together.
Add the salmon loaf to the pan and press it down with a spatula.
Bake for 45-55 minutes, or until edges are golden brown and slightly crispy. Cover loaf with foil in the last 10 minutes if edges are starting to brown too fast.
Let cool for 10 minutes, then transfer to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve with your favorite sauce and enjoy!
Recipe Notes:
Be sure to flake the salmon really well. Use a fork and flake the salmon until it's very small and crumbly with no large chunks left. This will give you the best texture.
This salmon loaf tastes best topped with a sauce! You can use tartar sauce, plain greek yogurt, mayonnaise, ketchup, barbecue sauce, or salsa.
Drizzle a bit of lemon juice on top of the freshly baked salmon loaf, or serve with lemon wedges for extra flavor. Melted butter drizzled on top would taste great too!
Can I use fresh salmon instead of canned salmon? Yes, you can. You will need to bake the fillet first, then flake it with a fork. You will need about 1 ½ cups of flaked cooked fish for this recipe.