2 (15 1/2 oz. each) cans salmon, drained and bones removed (reserve liquid)
Milk
1 c. dry bread crumbs
2 eggs, beaten
2 tbsp. lemon juice
1 tbsp. instant minced onion
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. pepper

Add enough milk to reserved salmon liquid to make 1 cup. Mix thoroughly with remaining ingredients. Pour into loaf dish 9 x 5 inches. Microwave at high for 7 to 11 minutes. Rotate dish half turn after half the cooking time. Let stand 5 minutes.