1 egg
breadcrumbs
lemon juice/zest
dill weed
paprika
pepper
salt
chili powder
one can salmon
one can sardines

for sauce
butter
your favorite herb i prefer thyme
parsley
pinch of sugar

or thicker sauce
add milk and flour

blend all together with fish and mash, place in loaf pan and bake 1 hr at 375 to 400

dump sauce over loaf when done

serve with

a) sweet potatoes in chunks
b)shucked oysters
c) fresh spinach with pine nuts in a italian creamy dressing or just olive oil as the dressing with a little sprinkled cheese and cracked pepper.

anothe Chef Crystal recipe for ya

3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons vegetable oil
1 (7 ounce) can salmon, drained, bones and skin removed
1 egg, lightly beaten
2 tablespoons milk
1 cup soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
DILL SAUCE:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon milk
2 teaspoons snipped fresh dill
1/2 teaspoon sugar
1/8 teaspoon pepper

In a skillet, saute celery and onion in oil until tender. In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes our clean. In a small bowl, combine the sauce ingredients. Serve with salmon loaf.

yeah i agree the celery, onion blend would be a smart choice for the loaf. I accidently ommited that. or you could just use dried onion flakes or onion powder and celery in those small containers to sprinkle in mix.