2 (15 1/2 oz.) cans salmon, reserve liquid
2 eggs
Milk
3 c. coarse cracker crumbs
2 tbsp. lemon juice
2 tsp. chopped onion
1/4 tsp. salt
1/4 tsp. pepper

Mix salmon and eggs. Add enough milk to reserved salmon liquid to measure 1 1/2 cups. Stir liquid mixture and remaining ingredients into salmon mixture. Spoon lightly into greased 9x5x3 inch loaf pan. Bake uncovered in 350 degree oven until done, about 45 minutes. Garnish with lemon wedges. Serve with dill sauce.