1 lb. salmon, fresh cooked or canned
2 eggs, slightly beaten
1 c. milk (or 1 1/4 c. with fresh cooked salmon)
1/2 c. soft bread crumbs
1/2 tsp. onion, grated
1/4 tsp. salt
1 tbsp. parsley, chopped
1 tsp. lemon juice

Drain canned salmon, saving juice. Remove skin and bones from cooked or canned salmon. If canned salmon is used, add the juice to salmon flakes. If fresh cooked salmon is used, add 1/4 cup more milk.

Stir in beaten eggs, milk, bread crumbs, grated onion, salt, chopped parsley and lemon juice.