1 (7 oz.) can pink salmon
1/2 c. liquid from salmon + milk
1 1/2 tbsp. butter
1 1/2 tbsp. finely chopped onion
1 1/2 tbsp. flour
1/4 tsp. salt
Dash red pepper
1 tsp. lemon juice
1/2 c. bread crumbs, divided

Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1/2 cup; set aside.

Melt butter in a heavy saucepan over low heat; add onion and cook until tender. Add flour, stirring until smooth. Cook mixture 1 minute, stirring constantly. Gradually add milk mixture, and cook over medium heat, stirring constantly until sauce is thickened and bubbly. Stir in the salt and pepper and set aside.

Flake salmon with a fork. Add lemon juice, 1/4 cup of the bread crumbs and white sauce, stirring well. Refrigerate mixture until thoroughly chilled; shape into croquettes. Roll croquettes in remaining 1/4 cup bread crumbs. Fry in 3" of hot oil until golden brown.