1 can salmon
2 eggs, slightly beaten
1 can Campbell's cream of celery soup
1 c. fine dry bread crumbs
1/2 c. chopped onion
1 tbsp. lemon juice

Drain salmon; save 1/4 cup liquid. Remove skin and bones from salmon; flake. Thoroughly mix salmon with salmon liquid and other ingredients; pack into a greased loaf pan (9 x 5 x 3 inches). Mixture is soft before baking. Bake at 375 degrees for about 1 hour or until browned. Cool loaf in pan for 10 minutes; loosen from sides of pan and turn out on platter. 4-6 servings.