1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1/2 cup favorite salsa, catsup, or Ranch dressing
1 egg OR 2 egg whites, slightly beaten
1 cup soft multi-grain or whole wheat bread crumbs (about 2 slices bread)
2 Tablespoons fat-free milk
1 teaspoon dried minced onion
1/2 teaspoon dill weed
1/4 teaspoon lemon pepper seasoning
Preheat oven to 350 degrees F. Spray-coat a shallow baking dish. In mixing bowl, blend egg, milk, dried onion, dill weed, and lemon pepper.
Blend in bread crumbs, then salmon. Divide salmon mixture into 4 pieces. Shape each piece into a 4 x 2-inch mini-loaf.
Place loaves in dish and lightly spray tops with cooking spray to aid browning. Bake for 25 minutes.
Serve warm loaves with 2 tablespoons favorite sauce for dipping or topping.