1 lg. (12 - 14 oz.) can red salmon
1/8 c. minced onion
1/8 c. chopped parsley
1/8 c. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground thyme
1 c. cracker crumbs
1/4 c. milk
2 eggs
1/8 c. melted butter
1 can cream of shrimp soup plus 1/8 c. milk

Clean salmon and flake. Drain juice from salmon. Add all loaf ingredients to salmon. Put in greased quart pan or casserole. Bake 1 hour at 350 degrees. For sauce, heat soup and milk. Spoon over hot salmon and serve. Makes 4 adult servings.