1 can Royal pink salmon
2 eggs, slightly beaten
1/2 c. onions, diced very fine
1 c. cracker crumbs

Drain juice from can of salmon and set aside. Remove all bones and skin from salmon and discard. In mixing bowl, combine salmon, juice, eggs, onions, and cracker crumbs. Mix well.

Using an ice cream scoop, pack salmon mixture to form a firm round ball. Spray frying pan with Pam. Heat to medium, add salmon balls, and cook for 10 minutes on each side or until golden brown. Yield 6 or 7 balls.