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.

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.