Drain the canned salmon, remove skin and bones, and place in a mixing bowl.

Add milk, soft bread crumbs, beaten egg, chopped parsley, minced onions, Worcestershire sauce, salt, and pepper to the salmon.

Mix all ingredients well until combined.

Grease 8 muffin cups.

Spoon 1/4 cup of the salmon mixture into each greased muffin cup.

Bake in a preheated oven at 350F for 45 minutes, or until the patties are browned.

While the patties are baking, melt butter in a saucepan over medium heat.

Stir in all-purpose flour to form a smooth paste (roux).

Gradually stir in milk into the roux, bringing the mixture to a boil over medium heat.

Continue stirring constantly to prevent lumps.

Cook the sauce for 2 minutes, or until it thickens.

Remove the saucepan from the heat.

Stir in lemon juice, salt, and cayenne pepper into the sauce.

Serve the lemon sauce over the baked salmon patties.