1 (15 1/2 oz.) can Honey Boy salmon
1 c. fine dry bread crumbs
1/2 c. chopped onion
1/4 c. chopped parsley
2 eggs, beaten
2 tbsp. lemon juice
1/4 tsp. pepper
2 tbsp. oil
Lemon wedges

Drain salmon reserving 1/3 cup fluid, flake. Combine salmon with bread crumbs, onions, and parsley. Add reserved salmon liquid, eggs, lemon juice, and pepper; mix well. Shape into patties. Fry salmon patties in oil over medium heat until lightly browned on both sides. Serve hot. Garnish with lemon wedges. Makes 6 servings.