1 can pink salmon, drained
1.5 cup of cracker crumbs (or 1 cup dry bread crumbs)
3 Tbsp. Mayo (or 4 Tbsp. melted butter)
1/2 cup milk
1 stalk celery, diced
1/4 cup onion, diced
2 Tbsp. lemon juice (or 1 Tbsp. Dijon Mustard)
1/4 tsp. dried dill weed
2 tsp. dried parsley flakes
1/2 tsp. salt and 1/8 tsp. black pepper (or 1 tsp. fish seasoning)
1 tsp. hot sauce (optional)
Creamy Dill Sauce
1/4 cup Sour Cream or Mayo (can sub with Greek Yogurt)
2 Tbsp. milk
2 tsp. dried dill weed
1/4 tsp. Kosher salt
1/4 tsp. ground black pepper
Preheat oven 350 degrees. After draining canned salmon pick out the big bones (small ones are safe to leave in since the bones are edible). In a large bowl add all the ingredients with the pink salmon. Mix together thoroughly. Grease or spray a loaf dish or pan. Pour in salmon mixture and evenly spread out. Cook in oven for 45 minutes or until light brown on top and around sides. Let sit for up to 10 minutes before cutting slices.
While loaf is cooking make your sauce in a small bowl by mixing all the ingredients and refrigerate covered until ready to serve. This sauce can be made a day ahead as well.
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