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.

Ingredients
2 cans (14–15 oz each) pink salmon, drained and flaked (bones and skin removed if desired)
1 cup finely crushed saltine crackers (about 24 crackers)
2 large eggs, lightly beaten
1/2 cup whole milk (or 2% milk)
1/4 cup finely minced onion
1 tablespoon dried parsley flakes (plus extra for sprinkling on top, optional)
1/2 teaspoon kosher salt (optional, to taste)
1/4 teaspoon black pepper (optional, to taste)
Nonstick cooking spray or a little oil, for the foil