1 can salmon
1/4 c. mayonnaise
1 tbsp. lemon juice
Sm. onion, minced
1/2 tsp. salt
Chopped parsley

BISCUIT DOUGH:

2 1/2 c. Bisquick
2/3 c. milk

Knead together and roll out to approximately 7 x 15 inches.

Remove skin and bones from salmon, then flake. Mix salmon, mayonnaise, lemon juice, onion, salt, and parsley; blend thoroughly.

Place biscuit dough on lightly oiled cookie sheet. Spread salmon mixture down center. Fold dough over to over lap and fold ends together. Slash top. Bake at 375 degrees for 15 minutes or until dough is browned. Serve over hot rice with a cream of celery/mushroom soup gravy.