2 (16 oz.) cans pink salmon
2 eggs
Liquid from salmon plus milk to make 1 1/2 cups
3 c. coarse cracker crumbs
2 tbsp. lemon juice
2 tbsp. onion, chopped
1/4 tsp. each salt & pepper

Flake and remove bones and skin from salmon. Blend in eggs. Stir in liquid from salmon plus milk. Add cracker crumbs, lemon juice, chopped onion and salt and pepper. Place in greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 45 minutes. Serve with garnished lemon wedges.