1 lb. can salmon
1 c. fine bread crumbs
1/3 c. chopped onion
1 1/2 tbsp. lemon juice
1 can cream of mushroom soup or celery soup
1 egg, slightly beaten
1 tbsp. parsley flakes

Drain the salmon; save 1/4 c. liquid. Remove the skin and bones from salmon and flake. Mix salmon with liquid and other ingredients. Pack into a greased loaf pan. Bake at 375 degrees for about 1 hour. Cool loaf in pan for 10 minutes before slicing. Serves 6.