Sprinkle gelatin over Carnation in small saucepan; let stand 1- min. To soften. Cook and stir over low heat until gelatin is dissolved; cool. Pour into blender container. Add salmon, ream cheese, Mayo, lemon juice, onion, parsley and salt. Cover and blend until smooth. Pour into 3 cup mold. Chill until firm. Unmold, garnish and serve with crackers. Makes about 2 1/2 cups.