In a medium bowl, add the flaked pink salmon. Make sure to remove any large bones or skin fragments. Stir in the chopped onion and green bell pepper, then crack in the egg.

Mix in the cornmeal and flour, then season with salt and black pepper. Stir until everything is well combined. The mixture should be thick and hold its shape when pressed—if it feels too wet, add an extra tablespoon of flour.

Divide the mixture into 6 to 8 portions, depending on your desired size. Shape each portion into a patty, about ½-inch thick. Flatten them slightly with your palms.

Pour 2–3 tablespoons of oil into a skillet and place it over medium heat. Allow the oil to heat thoroughly—test by dropping in a tiny pinch of the mixture; it should sizzle immediately.

Gently place the patties in the skillet without overcrowding. Fry each side for 3–4 minutes, or until golden brown and crisp. Flip carefully using a spatula. Adjust the heat if they’re browning too quickly.

Once done, transfer the patties to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or your favorite hot sauce.