Open the canned salmon and drain it thoroughly. Transfer the salmon to a large mixing bowl and use a fork to break it into small, evenly sized pieces. Remove any skin or bones if desired.

Add the finely chopped onion, cornmeal, all-purpose flour, egg, and mayonnaise to the bowl. Mix gently until all the ingredients are evenly combined and the mixture holds together.

Season with salt, black pepper, garlic powder, and paprika, if desired. Stir until the seasonings are evenly distributed.

Divide the mixture into 6–8 equal portions. Shape each portion into a round patty approximately ½ inch thick, pressing gently to help it hold its shape.

If the mixture feels too wet, add a little more cornmeal. If it is too dry, stir in a small amount of mayonnaise until it reaches the desired consistency.

Pour the vegetable oil into a large skillet, using enough to lightly coat the bottom. Heat over medium heat until the oil is hot but not smoking.

Carefully place the salmon patties in the hot skillet, leaving a little space between each one. Fry for approximately 3–4 minutes per side, or until golden brown and crispy. Cook in batches if necessary.

Flip the patties gently with a spatula to prevent them from breaking apart. Continue cooking until both sides are golden and the centers reach an internal temperature of 165°F (74°C).

Transfer the cooked salmon patties to a plate lined with paper towels to absorb excess oil. Allow them to rest for about 1 minute before serving.

Serve warm with your favorite Southern side dishes, tartar sauce, or a squeeze of fresh lemon juice. Enjoy!