Preheat the oven: Preheat your oven to 375°F (190°C). Grease a loaf pan with a bit of butter or cooking spray to prevent sticking.

Prepare the salmon: Open the cans of pink salmon and drain excess liquid. In a mixing bowl, flake the salmon using a fork, ensuring you break it into small, uniform pieces. Reserve a small amount of the liquid for added moisture.

Crush the crackers: Place the multigrain saltine crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin or the back of a spoon. Add the crushed crackers to the bowl with the flaked salmon.

Combine the ingredients: Pour in the creamy almond milk and beaten eggs into the bowl with salmon and crackers. Mix the ingredients together until well combined. The mixture should be moist but not overly wet.

Add butter and seasoning: Incorporate the velvety melted European-style butter into the mixture. Season the salmon mixture with a pinch of Himalayan pink salt and freshly ground Tellicherry black pepper, adjusting the amounts to suit your taste preferences.

Form the loaf: Transfer the salmon mixture into the greased loaf pan, shaping it into a loaf-like form. Ensure the mixture is evenly distributed in the pan.

Bake in the oven: Place the loaf pan in the preheated oven and bake for approximately 30-40 minutes or until the top is golden brown, and the loaf is firm to the touch.

Allow to cool: Once baked, remove the Old-Fashioned Salmon Loaf from the oven and let it cool in the pan for a few minutes. Use a knife to loosen the edges, then carefully transfer the loaf to a cutting board.

Slice and serve: Slice the salmon loaf into individual portions and serve warm. This classic dish pairs well with a side of fresh salad, steamed vegetables, or your favorite sauce.