2 (16 oz.) cans salmon, drained (save liquid)
2 eggs
3 c. coarse cracker crumbs
2 tbsp. lemon juice
2 tsp. chopped onion
1/4 tsp. salt
1/4 tsp. pepper

Remove bones and skin from salmon. Beat the eggs and blend into salmon. Stir in liquid from salmon plus milk to make 1 1/2 cups. Add all other ingredients. Mix, spoon into greased 9x5x3 inch loaf pan. Bake 45 minutes at 350 degrees. Serve garnished with lemon wedges. Serves 6 to 8.