Wash the fish and divide through the center the long way, taking out the small line of practically invisible bones. Mix the salmon with onion flakes, vegetable flakes, mustard, 2 tablespoons of tomato juice, and several shakes of pepper. Roll the fillers around the salmon, like stuffing. In bottom of a baking pan, pour 1 cup of tomato juice, small amounts of dried onion and vegetable flakes, several sprinkles of Worcestershire sauce and fit the rolls in the pan snugly. Bake uncovered at 350ºF. for 3/4 hour. Baste the fish two or three times while baking.