1 (7 oz.) can salmon
1/2 to 3/4 c. milk
1 1/4 c. common cracker crumbs
1/3 c. butter, melted
1/2 tsp. dry mustard
1/4 tsp. thyme
1 tbsp. lemon juice
1/4 tsp. seasoned salt
Fresh ground pepper
1 tbsp. onion, finely chopped

Drain the salmon liquid into a 1 cup measure and fill cup with milk. Set aside. Toss together the crumbs, butter, mustard, lemon juice, thyme, salt, pepper and onion and put half of this mixture in a greased 9 inch pie plate. Flake the salmon over the crumbs. Pour on the combined milk and salmon liquid and top with remaining crumbs. Bake in a 400 degree oven 20 to 25 minutes. Tuna can be used using 1/2 teaspoon salt.