1 (15-16 oz.) can pink salmon
1 egg
1/3 c. onion, chopped
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco

Drain salmon, set aside 2 tablespoons of the juice. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice. Stir this into salmon mixture. Form into patties and fry until golden brown (5 minutes) in hot Crisco. Serve with tartar sauce or Caesar Salad dressing.