Drain salmon, reserving liquid; flake. Combine salmon, reserved salmon liquid, bread crumbs, onion, egg, garlic, salt and pepper. Shape into balls, about 1-inch in diameter. Chill. Brown salmon balls on all sides in butter. Transfer to chafing dish or warm serving dish. Add lemon juice and parsley to skillet. Pour over salmon balls.
Makes approximately 3 dozen.
Cajun Country -- New Iberia, Louisiana