1 15 to 16 oz can salmon
1 egg, beaten
1/4 cup corn meal mix
2 TBSP finely minced onion (or 1 TBSP dry onion flakes)
Drain the salmon and remove any dark skin or large bones. Crumble. Add egg, onion, and cornmeal and mix thoroughly. Spray a nonstick skillet with cooking oil spray and heat on medium heat. Shape salmon mixture into four equal cakes, handling it as little as possible. Place cakes in hot skillet and allow to cook about 5 minutes. Turn carefully and allow to cook on the other side until brown. Be careful not to cook too hot or the outside will brown before the inside sets up completely. This is not good.