1 pound can salmon

½ cup chopped onion

¼ cup butter or other fat, melted

? cup salmon liquid

? cup dry bread crumbs

2 eggs, beaten

¼ cup chopped parsley

1 teaspoon powdered mustard

½ teaspoon salt

½ cup dry bread crumbs

6 round buttered buns

Lemon wedges

Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until tender. Add salmon liquid, crumbs, egg, parsley, mustard, salt, and salmon. Mix well. Shape into 6 cakes and roll in crumbs. Place cakes in a heavy frying pan which contains about ? inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side. Cooking time approximately 5 to 8 minutes. Drain on absorbent paper. Place cakes in buns. Serve with lemon wedges. Serves 6.