1 lg. can (5 1/2 oz., 450 g.) pink or red salmon
2 lg. eggs, beaten
Salt & pepper to taste
1 med. onion, finely chopped
1 1/2 tbsp. all purpose flour
2 tbsp. butter

Drain salmon of all the juices in the can, then break it apart with a fork. Add the eggs, salt and pepper to taste, the onion and just enough flour to tighten up the mixture or until it is no longer juicy. Shape salmon into patties and fry in the butter, turning once, until brown on both sides, about 8 minutes.