1 pkg. (8 oz.) cream cheese, softened
1 can (16 oz.) salmon, drained & flaked
1/4 c. finely chopped celery
2 tbsp. finely chopped onion
2 tbsp. chopped pimento
1 tbsp. lemon juice
1/4 tsp. garlic salt
Dash cayenne pepper
Chopped parsley

Mix all ingredients except parsley. Shape mixture into a ball. Cover and refrigerate at least 8 hours. Coat ball with chopped parsley. Garnish with pimento if desired. Place on round platter with crackers surrounding the salmon ball.