1 (15 1/2 oz. or 1 lb.) can salmon
1/4 c. butter
1/2 tsp. salt
1 tbsp. lemon juice
2 tbsp. onion (finely chopped)
Milk
1/3 c. flour
1/4 tsp. pepper
1 c. crushed corn flakes

Drain salmon, reserving liquid. Add enough milk to liquid to measure 1 cup; set aside.

Melt butter in heavy saucepan over low heat. Add onion and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper, set aside.

Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/2 cup corn flakes and white sauce, stir well.

Refrigerate mixture until chilled. Shape into croquettes. Roll in remaining corn flakes. Place on lightly greased baking sheet. Bake at 400 degrees for 30 minutes. Serves 8.