I remember my Mom’s delicious Salmon Loaf like it was yesterday. It was so moist on the inside with just a hint of crunch on the outside. She would make this incredible sauce to go with it and then serve it over a bed of steamed rice. OMG it was so good and I craved it for a long time when she was not here anymore to make it. But two weeks ago I found the recipe and was so excited to make it. I used the same canned salmon she used and I had all the ingredients in the pantry to make it that day. I never have to crave it again. It is exactly the same recipe and it was so easy to make. You will love this recipe.
Mom’s Salmon Loaf
15-16 oz canned salmon (bones and skin removed)
½ cup bread crumbs (use dried or make your own)
1/4 cup milk
2 large eggs
¼ cup grated onion
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon dried parsley
2 teaspoons Old Bay seasoning
1 teaspoon dry dill weed
salt and ground black pepper to taste
Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray. Drain salmon. Remove any bones and skin.
In large mixing bowl, beat the eggs with the milk. Add in your breadcrumbs and mix together using a fork. Add all the remaining ingredients, including the salmon and mix lightly.
Press mixture into an 8 x 4-inch loaf pan or shape into a loaf on a baking pan and smooth the top. Sprinkle a teaspoon of Old Bay Seasoning on top.
Dot the top with butter and bake at 350°F for 45-50 minutes or until outside is browned. Remove from oven and allow to cool for about 5 minutes.
Run a knife along the edges of the pan and lay a plate on top and flip upside down. Then flip it right side up using another plate. Slice and serve warm.
Lemon Dill Sauce
2 tablespoons butter
3 cloves garlic, minced 
2 tablespoons flour
1/2 cup chicken broth (or more for thinning)
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon fresh dill
3/4 cups heavy cream
Melt 2 tablespoons of butter over medium heat. Once melted, add the garlic and sauté for 1 minute. Add 2 tablespoons of flour and cook for one additional minute or two until the flour cooks off.
Slowly add chicken broth to the pan while constantly stirring. A thick paste will form. It's important to add the broth slowly and stir enough to ensure that the paste is smooth and free of lumps. Bring the liquid up to a simmer and simmer for 1 minute.
Reduce the heat to low. Mix in the Dijon mustard, lemon juice, dill, and heavy cream. Cook until hot, but remove the sauce from the heat before it begins to boil. Serve over salmon loaf.
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