1 (16 oz.) can salmon
1/2 c. chopped onion
2 tbsp. butter
2/3 c. fine dry bread crumbs
2 beaten eggs
2 tbsp. shortening or cooking oil

Drain salmon, reserving 1/3 cup liquid. Discard bones and skin from salmon; flake meat. Cook onion in butter until tender but not brown. Remove from heat. Add reserved salmon liquid, 1/3 cup of the bread crumbs, beaten eggs, and flaked salmon; mix well. Shape into 4 patties; coat with remaining crumbs.

In a skillet melt shortening or heat oil. Cook patties over medium heat about 3 minutes or until browned. Carefully turn; brown other side about 3 minutes more.