Drain most of the liquid from the can (do not drain all or the patties will be dry). Add the salmon and liquid to a medium bowl and flake the salmon with a fork. Add the egg, cornmeal, flour, salt, and pepper. Stir gently until combined. Form 6 round patties about 2 by 1/2-inches in size by pressing the mixture with your hands.

In a large non-stick skillet or frying pan (I used a 12-in pan), add enough oil to coat the bottom of the pan and heat to medium-high heat. Place the patties in the pan and cook for a few minutes on each side until browned. Lower heat if needed. Transfer cooked patties to a serving plate or platter. Serve warm.