Preheat your oven to 350 degrees Fahrenheit and line a 9x5-inch loaf pan with parchment paper or spray it with non-stick spray.

Open the canned salmon and drain the liquid into a separate container, reserving a tablespoon or two in case you need extra moisture later. Use a fork to break apart the salmon into flakes.

Dice the onion, celery, and bell pepper into small pieces.

In a large mixing bowl, whisk together the beaten eggs, milk, mayonnaise, and reserved salmon liquid until well combined.

Add the breadcrumbs, salt, black pepper, garlic powder, and fresh dill to the wet mixture and stir until the breadcrumbs absorb the liquid.

Gently fold in the flaked salmon and diced vegetables using a wooden spoon or spatula.

Pour the mixture into your prepared loaf pan and press it down gently.

In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth. Spread or brush this glaze evenly over the top of the salmon loaf.

Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, until the top is golden brown and a meat thermometer reads 165 degrees Fahrenheit.

Remove the loaf from the oven and let it rest in the pan for 5 minutes before turning it out onto a cutting board.