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.