1 (15 1/2 oz.) can salmon, drained and flaked
3/4 c. quick-cooking oats
1/2 c. finely chopped onion
1 egg, slightly beaten
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. canola oil

Combine salmon, oats, onion, egg, lemon juice and Worcestershire sauce in bowl; mix well. Shape into 4 patties. Brown on both sides in oil in skillet; drain. Serve on sandwich buns with lettuce and tomato.