1 (16 oz.) can salmon, flaked
2 eggs
1 1/2 c. fresh bread crumbs
1/4 c. onion
2 tbsp. chopped parsley
3/4 tsp. dill weed
1/8 tsp. pepper
1 (10 1/2 oz.) can cream of celery soup
3/4 c. milk

Combine salmon, eggs, crumbs, onion, parsley, 1/4 teaspoon dill, and pepper. Shape into 6 patties and place in shallow 2 quart baking dish. Combine remaining dill, soup, and milk, and pour over patties. Bake uncovered at 350 degrees for 20-25 minutes. Serves 4.