1 (15 oz.) can pink salmon
Milk
2 tbsp. finely chopped onion
1/3 c. flour
1/4 tsp. pepper
1 c. crushed corn flakes, divided
1/4 c. butter
1/2 tsp. salt
1 tbsp. lemon juice

Drain salmon, reserving liquid. Add enough milk to liquid to make 1 cup. Set aside.

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

Remove skin and bones from salmon; flake salmon with a fork. To the salmon, add lemon juice, 1/2 cup corn flakes and white sauce, stirring well. Refrigerate until chilled. Shape salmon mixture into patties and then roll in remaining corn flakes. Place salmon patties on lightly greased baking sheet and bake at 400 degrees for 30 minutes.