1 (15 1/2 oz.) can pink salmon
2 tbsp. onion (finely chopped)
1/3 c. flour
1 c. crushed corn flakes (divided)
1 stick butter
1/2 tsp. salt
Milk
1/4 tsp. pepper
1 tbsp. lemon pepper

Drain salmon, reserve liquid, add enough milk to measure 1 cup; set aside.

Melt butter in heavy saucepan over low heat. Add onion, cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly until thickened and bubbling. Stir in salt and pepper.

Flake salmon with a fork. Add lemon juice and 1/2 cup corn flakes; stir well. Add sauce, mix well. Chill mixture. Shape it into croquettes. Roll in remaining corn flakes. Place on lightly greased baking sheet. Bake at 400 degrees for 30 minutes.