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.

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.