Preheat oven to 350°.
Open the salmon can, pour the liquid into a small bowl and place the salmon into a large mixing bowl.
Use a pastry cutter or fork to break up the salmon into very small pieces.
Crumble the saltine crackers by hand or in a food processor and place in the small bowl with the juice from the canned salmon and add the half and half to fully soak the crumbs.
Saute the onion and celery in a skillet with the butter until slightly softened 3 minutes and add to the salmon.
Add the soaked cracker crumbs to the salmon and toss with a spoon or spatula until combined well.
Crack the eggs into the small bowl you used for the crumbs and beat together with a fork and add to the salmon mixture.
Add the remaining ingredients and mix well.
Grease a 4" by 8" loaf pan with Crisco or spray well with cooking oil.
Add1/3 of the salmon into the pan and pack it well into the corners
Add the remaining salmon and pack it well.
Place in the oven for 45 mins and the internal temperature is 160°.
Remove from the oven, rest for 5 minutes, then turn over onto a serving platter.
Serve with dill white sauce.