1 (15 1/2 oz.) can salmon
1/3 c. finely chopped onion
2 eggs
1/2 c. cracker crumbs
1/2 tsp. dill weed
Salt & pepper to taste

SAUCE:

1 can cream of mushroom soup
2 tbsp. butter
1 (2 oz.) can mushrooms, drained
1/3 c. salmon liquid

Flake salmon (drain) and save the liquid. Add onion, eggs, cracker crumbs, dill, salt and pepper. Mix together and shape into 10 patties. Fry for 2 minutes on each side or until brown, turn carefully.

For sauce, mix ingredients. Heat, stirring constantly until hot. Serve over salmon patties.