Found this tucked inside my great-grandmother's old cookbook and my husband said it reminded him of his childhood. Now he requests it every month.

2 cans (14–15 oz each) pink salmon, drained and flaked (bones and skin removed if desired)

1 tablespoon dried parsley flakes (plus extra for sprinkling on top, optional)

Heat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and lightly coat the foil with nonstick cooking spray or a thin film of oil. This keeps the loaf from sticking and makes cleanup easy.

In a large mixing bowl, combine the crushed saltine crackers, beaten eggs, milk, minced onion, dried parsley, salt, and pepper (if using). Stir until the crackers are evenly moistened and you have a thick, spoonable mixture.

Add the drained, flaked salmon to the bowl. Gently fold it into the cracker mixture with a spatula or your hands until everything is evenly combined but not overmixed. The mixture should hold together when pressed; if it feels too wet, sprinkle in a bit more crushed cracker, a tablespoon at a time.

Transfer the salmon mixture to the prepared foil-lined baking sheet. Shape it into a compact loaf about 8 inches long and 3–4 inches wide, patting the top and sides smooth. If you like, sprinkle a pinch of extra dried parsley over the top for more color and those classic green flecks.

Bake on the center rack for 35–40 minutes, or until the loaf is firm to the touch, lightly golden on top, and the edges look set. If you’d like a slightly more crusty top, you can bake for an additional 5 minutes, watching to be sure it doesn’t dry out.

Remove the baking sheet from the oven and let the salmon loaf rest on the foil for about 5–10 minutes. This brief rest helps it slice cleanly. Using a thin spatula, carefully loosen the loaf from the foil and transfer to a serving platter, or slice directly on the foil-lined sheet. Cut into thick slices and serve warm.

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