1 (15 1/2 oz.) can Honey Boy salmon
1 c. fine dry bread crumbs
1/2 c. chopped onion
1/4 c. chopped parsley
2 eggs, beaten
2 tbsp. lemon juice
1/8 tsp. pepper
2 tbsp. oil

Drain salmon, reserving 1/3 cup liquid; flake. Combine salmon with bread crumbs, onion, and parsley. Add reserved salmon juice, eggs, lemon juice, and pepper. Mix well. Shape into patties. Fry patties in oil over medium heat until brown on both sides. Serve hot; garnish with lemon wedges.