1 (16 oz.) can salmon, drained
2 tbsp. chopped onion
1/4 tsp. salt
1 (8 oz.) Philadelphia cream cheese
2 tbsp. lemon juice
2 tbsp. horseradish
Minced parsley

Remove bones from salmon. Add remaining ingredients except parsley. Refrigerate at least 4 hours or until firm enough to shape into ball. Roll ball in parsley. Chill 1 hour. Serve with crackers.