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.

Directions
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.