Tarragon Lemon Salmon Loaf

Preheat oven to 375 F. After you have cooked the salmon, you will decrease oven heat to 350 F.

Smear the mustard over the salmon filet, put it into an oven safe baking dish, then sprinkle the salt and pepper over top. Refrigerate for 5 hours. If you don’t have time to let it sit, it’s not a big deal.

Bake salmon at 375 F for 8 minutes. It will not be cooked through, but will be quite close. Remove any skin from the filet, then using a fork, tear the fillets into smaller pieces. Reduce the oven temperature to 350 F.

Add salmon into a large bowl. Add all of the ingredients (except half of the lemon juice) for the loaf and stir together. You will only incorporate one half of the lemon juice into the actual mixture. Reserve the other half for after the dish has been baked.

Once combined put the mixture into 4 mini casserole dishes. Or, you can use a traditional loaf pan. Bake at 350 F for about 25 minutes. Once the salmon loaf is done, remove from oven and sprinkle juice from the other lemon half over top.