1 lb. can salmon
1 c. milk
2 eggs slightly beaten
1/2 c. fresh bread crumbs or cracker crumbs
1/2 tsp. grated onion
1/4 tsp. salt
1 tbsp. snipped parsley
1 tsp. lemon juice

Grease 8 inch pie plate. Drain salmon. Reserve liquid and add enough milk to make one cup. Remove skin and flake the salmon. Add liquid and rest of ingredients. Mix lightly. Turn into pie plate and bake 45 minutes at 375 degrees. Serve cut into wedges (4-6 servings).