Bake pie shell at 450° for 5 minutes.
Drain salmon liquid into a bowl; set aside. flake salmon, removing bones and skin. Put flaked salmon in pie crust; sprinkle with lemon juice. Cook the minced onion in butter until tender; sprinkle over the salmon with the parsley. Add eggs to the salmon liquid, along with cream and seasonings; mix to blend well. Pour over the salmon in pie crust. Bake at 350° for 45 to 55 minutes, until firm. Cut in wedges and serve hot.
Salmon quiche serves 6.