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

Flake and remove bones and skin from salmon. Drain, reserve juice. Blend eggs with salmon. Add enough milk to salmon liquid to make 1 1/2 cups. Stir into mixture. Add rest of ingredients. Spoon lightly into greased 9x5x3 inch pan. Bake 45 minutes at 350 degrees.