1 (16 oz.) can salmon
1 can Campbells cream of celery soup
1 c. fine dry bread crumbs (Pepperidge Farm stuffing mix)
2 eggs, slightly beaten
1/2 c. chopped onion
1 tbsp. lemon juice

Preheat oven to 375 degrees. Drain salmon and save 1/4 cup of liquid. Remove skin and bones from salmon and flake. Thoroughly mix salmon with salmon liquid and other ingredients. Pack into a greased 9"x5"x3" loaf pan (mixture is soft before baking). Bake about 1 hour or until browned.