Empty the drained salmon into a medium mixing bowl. Use a fork to flake the fish into small, uniform pieces. If you prefer a smoother texture, you can remove any small bones or skin at this stage, though many southern traditions include them for extra calcium.

Add the red onion, flour, cornmeal, and garlic powder to the bowl. Stir in the beaten egg, mayonnaise, and fresh lemon zest. Mix everything together until the ingredients form a thick, cohesive "dough" that holds its shape when pressed.

Scoop out portions of the mixture (about the size of a standard burger) and gently press them between your palms to form flat, even discs. This shape ensures they cook quickly and evenly in the pan.

Pour about an inch of oil into a heavy skillet and bring it to medium heat. To test if it's ready, drop a tiny pinch of flour in—it should sizzle immediately. Carefully lay the patties into the hot oil.

Fry the patties for 4–5 minutes on the first side. Resist the urge to move them; this allows the cornmeal to form a dark, crispy crust. Flip carefully and cook the other side until it reaches a matching golden-brown hue.

Transfer the hot patties to a plate lined with paper towels to shed any excess oil. Serve while steaming hot.