SALLY'S SALMON LOAF

1 Can - 1# - salmon
 1 can = 10 1/2 oz condensed chicken cream soup (celery or mushroom soup)
 1 cup fine dry bread crumbs
large,  2 eggs, slightly beaten
1 lg. chopped onion - yellow
 2 tablespoon lemon juice
 1/2 cup fresh celery 
Herbs
Fix 6 - 8 hours before baking. Let rest in refrigerator

Drain salmon: save 1/4 cup liquid. Remove skin and bones from salmon: flake. Thoroughly mix with salmon liquid and other ingredients, pack into a well greased loaf pan (9 x 5 x 3"). Mixture is soft before
baking. Bake in a 375 degree oven 1 hour or until nicely browned. Cool loaf in pan for 10 minutes: loosen from sides of pan and turn out on platter. Serve with Parsley Sauce.