1 lg. can pink or red salmon
1 egg, slightly beaten
1/4 c. chopped onions
1/2 tbsp. Worcestershire sauce
1 pkg. saltine crackers
1 tbsp. oil

Remove bone and skin from salmon, reserving the excess juice. Flake meat into a bowl. Add egg, onion, Worcestershire sauce, and mix well. Add enough crackers so mixture holds together well. If needed add reserved juice. Make 4 large patties and brown in hot skillet coated with oil. Garnish with parsley and serve.