Slightly beat the egg in a mixing bowl.

Add milk, melted butter, cubed bread, and salt to the bowl.

Mix all ingredients until well blended.

Drain the canned red salmon, removing bones and skin.

Add the drained salmon to the mixture.

Thoroughly combine all ingredients.

Grease an 8 x 4 x 3-inch microproof loaf pan.

Firmly pack the salmon mixture into the prepared loaf pan.

Cover the loaf pan with waxed paper.

Cook on 70 (Roast) for 25 to 30 minutes or until the loaf is firm.

Let the loaf stand, covered, for 10 minutes before slicing.

Slice and serve.