Drain the canned salmon thoroughly. If desired, remove any large bones or skin. Flake the salmon gently with a fork until it is broken into fine pieces.

In a medium bowl, combine the flaked salmon with the egg, breadcrumbs, diced onion, mayonnaise, Worcestershire sauce, and seasonings. Stir gently until everything is evenly distributed and the mixture holds together without being too dry or too wet.

Shape the mixture into 6–8 patties, each about ½ inch thick. If the mixture feels too loose, add a tablespoon or two of extra breadcrumbs to help bind it.

For an extra layer of crispiness, lightly coat each patty in cornmeal or additional breadcrumbs before frying.

Place a large cast-iron skillet over medium heat and add the vegetable oil or butter. Once the oil is shimmering, it is ready for frying.

Gently lay the patties into the hot skillet, taking care not to overcrowd. Cook each side for 3–4 minutes, or until deeply golden and crisp. Flip carefully to maintain their shape.

Remove the patties from the pan and transfer them to a paper towel-lined plate to absorb any excess oil. Allow them to rest for a minute before serving.

Serve immediately while hot and fragrant. Garnish with chopped parsley and a squeeze of fresh lemon. Pair with grits, coleslaw, or cornbread.