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.

For a slightly richer loaf, you can replace a few tablespoons of the milk with mayonnaise or sour cream, which was common in mid-century recipes. If you grew up with a stronger onion flavor, increase the minced onion to 1/3 cup or use a tablespoon of dried minced onion instead for a more pronounced, old-fashioned taste. A teaspoon of dried dill or celery seed can be added alongside the parsley for an herbier profile without straying too far from the retro feel. To make this a bit lighter, use low-sodium crackers and 2% milk, and skip the added salt, especially if your salmon and crackers are already seasoned. For a dairy-free version, swap the milk for unsweetened oat milk or another neutral plant milk and ensure your crackers are dairy-free. If you prefer to use fresh salmon, cook it fully first, flake it, and measure by weight (about 24–28 ounces cooked), keeping in mind that fresh salmon will have a slightly different texture and may need a few extra crushed crackers if the mixture is too moist. Leftovers should be cooled quickly, covered, and refrigerated within 2 hours; use within 3 days. Reheat slices gently in a 300°F (150°C) oven until warmed through, or enjoy cold. Because this recipe uses canned salmon and eggs, avoid leaving the baked loaf out at room temperature for extended periods, and always discard any portions that have sat out for more than 2 hours to maintain food safety.