Begin by thoroughly draining the pink salmon and removing any bones. Use two forks to shred the salmon into small, flaky pieces.

In a mixing bowl, combine the shredded salmon, diced onions, and a pinch of salt and pepper. In a separate bowl, beat the egg and buttermilk together. Pour the egg-milk mixture into the salmon mixture and stir until well combined. Add the cornmeal and flour, and continue mixing until all the ingredients are fully incorporated.

Heat ¼ cup of canola oil in a medium-sized iron skillet over medium heat. Using a spoon, drop dollops of the salmon mixture onto the hot skillet and gently flatten them to form patties.

Fry each side for approximately one minute or until a beautiful golden crust forms. Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.

Serve these irresistible salmon patties with your favorite toppings and side dishes, and let the flavors take center stage!