Ingredients :

• Canned salmon — Get sockeye red salmon if you can find it — the color is much nicer and the taste more pronounced. Otherwise, classic pink salmon works very well. Drain it carefully and remove the bones with your fingers; it takes thirty seconds.
• Salted crackers like Tuc or Ritz — They are the binder and the seasoning at the same time. Crumble them coarsely by hand, not into a fine powder — you want to feel a few small fragments in the crumb. Ritz crackers bring a light buttery taste that pairs beautifully with the salmon.
• Eggs — Two whole eggs, beaten before incorporating. They provide the structure. Without them, the loaf falls into crumbs at the first slice.
• Onion — Half an onion, preferably grated. When grated, it completely disappears into the mix without being noticed, but it adds depth. Finely chopped, its presence is more assertive. It’s up to your preference.