1 (12-oz.) can pink salmon
1/3 c. diced onion
1 lightly beaten egg
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. vegetable oil

Drain and skin salmon, reserving 2 Tbsp. of juice. Combine juice with all ingredients, except oil; mix well. Evenly divide into 6 balls and form into patties. In a large skillet, fry in hot oil on each side until golden brown. Drain on paper towels.