Spray the inside of a loaf pan. Preheat the oven to 350°F.
Drain salmon from can juices. In a large bowl, add the 2 cans of salmon, panko crumbs, parmesan cheese, green onion and yellow onion. (You can keep the salmon bones and skin if you like them or take them out before adding)
Use a fork to flake the salmon into small crumbles. This part is key! You want the salmon to be flaked small to ensure a moist salmon loaf overall.
Once salmon is fully flaked, mix the ingredients together.
In a separate small bowl mix the milk, dill, parsley, salt and pepper. Pour over the salmon mixture bowl.
Beat the two eggs with a fork. Pour over the salmon.
Mix all ingredients together throrougly.
The salmon should be evenly coated with egg and milk to ensure the loaf is moist and sticks together.
Add the salmon loaf to the pan and pack it down with a spatula.
Place in oven and bake for 40 minutes, or until edges are golden brown and slightly crispy. Remove from oven and let cool 10 minutes.
Carefully flip over on to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve and enjoy!
Sauce: The salmon loaf can be served with tartar sauce, plain greek yogurt, mayonnaise, or homemade buttermilk ranch dressing.
Gluten-Free: The loaf can be made gluten-free by using gluten-free panko crumbs or by replacing crumbs with 3 Tbsp of tapioca starch.
Dairy-Free: Use dairy-free milk (almond, oat milk, coconut, etc) and vegan parmesan cheese.
Leftovers: Store in an airtight container in the fridge for up to 1 week. Leftovers can be reheated in the microwave or pan-fried in a skillet with a bit of oil.
Replacing With Fresh Salmon: You will need to bake the salmon first, then flake it with a fork. You will need about 1 ½ cups of flaked cooked salmon for this loaf recipe.