Line a 9 by 5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal, or spray with cooking spray. Preheat your oven to 375 degrees Fahrenheit.

In a large mixing bowl, combine the beaten eggs, milk, Dijon mustard, and olive oil. Whisk these together until the mustard is fully incorporated and the mixture is smooth, about 30 seconds.

Gently fold the flaked salmon into the egg mixture using a wooden spoon or spatula, being careful not to break the salmon pieces into tiny flakes. Add the breadcrumbs, minced red onion, fresh dill, lemon zest, salt, and pepper, then fold everything together until just combined. The mixture should look shaggy and held together loosely.

Pour the mixture into your prepared loaf pan and use a spatula or the back of a spoon to press it gently and evenly into the pan, filling all the corners. The top should be relatively level.

Place the pan in the preheated 375 degree oven and bake for 35 to 40 minutes, until the top is golden brown and a thermometer inserted into the center reads 160 degrees Fahrenheit.

While the loaf bakes, make the glaze. In a small saucepan over medium-low heat, melt the butter and add the minced garlic, cooking for about 30 seconds until fragrant but not browned.

Remove from heat and whisk in the lemon juice and honey until the honey dissolves completely. Taste and adjust the seasoning with a pinch of salt and pepper.

Remove the loaf from the oven and let it rest in the pan for 5 minutes. If you used parchment paper, carefully lift the loaf out of the pan by the paper overhang and transfer it to a serving platter or cutting board.

Drizzle the warm lemon glaze over the top of the salmon loaf, allowing some to run down the sides. Let it sit for 2 to 3 minutes so the glaze sets slightly before slicing.

Use a sharp, dry knife to cut the loaf into thick slices. Wipe the knife clean between slices if the mixture sticks.