1. Prepare the Salmon Mixture:

• Open the cans of salmon and drain any excess liquid. Place the salmon in a large mixing bowl. If desired, you can remove the pin bones, though they are typically soft and edible.
• Add the finely diced onion, lightly beaten eggs, and mayonnaise to the salmon. Stir until all the ingredients are well combined.

2. Add Dry Ingredients:

• Slowly mix in the flour and cornmeal. Ensure the mixture is evenly combined, forming a slightly thick batter that holds together. If the mixture feels too wet, add a little more flour or cornmeal to adjust the consistency.

3. Heat the Oil:

• Pour about ¼ inch of oil into a large cast iron skillet or heavy-bottomed frying pan. Heat the oil over medium heat until it reaches around 350°F (175°C). To test if the oil is hot enough, drop a small piece of the salmon mixture into the oil—if it sizzles and bubbles, it’s ready.

4. Form the Patties:

• Using an ice cream scoop or your hands, scoop portions of the salmon mixture. Each portion should be about the size of a golf ball. Gently flatten each portion into a patty about ½ inch thick. The patties should hold their shape, but still be soft.

5. Fry the Patties:

• Carefully place the salmon patties in the hot oil. Fry them for about 3-4 minutes on each side, or until they turn golden brown. Avoid overcrowding the pan, as this can lower the oil temperature and prevent the patties from getting crispy.
• Once both sides are golden brown, remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil.

6. Finish and Serve:

• Lightly sprinkle the freshly fried patties with salt to enhance their flavor. Serve hot with your favorite dipping sauce or condiments, such as tartar sauce, remoulade, or a simple squeeze of lemon juice.

Optional: For an extra kick, mix in some chopped jalapeños with the salmon mixture before forming the patties.