1 16 oz. can salmon

1 10 3/4 ounce can cream of mushroom soup

2 eggs slightly beaten

1 1/2 cups bread crumbs

1/2 cup onions chopped (or pureed in blender)

1 tablespoon lemon juice

Drain salmon, reserving 1/4 cup liquid.

Pick over salmon; removing skin and bones.

Flake salmon and combine with reserved liquid and remaining ingredients.

Pack mixture into a 9x5x3 inch loaf pan sprayed with Pam.

Bake at 375° for 60 minutes.