Step 1

Finely chop the salmon using a food processor.

Step 2

Transfer salmon to a bowl. Add baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and seafood seasoning; mix well until well combined.

Step 3

Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. Refrigerate the patties for 15 minutes.

Step 4

Heat vegetable oil in a skillet over medium heat. Place cornmeal into a shallow dish and dredge each patty in cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.

Step 5

Cook patties in the oil until golden and cooked through, working in batches, about 3 to 4 minutes per side.