Open the can of salmon and drain the liquid. Use a fork to flake the salmon into bite-sized pieces, ensuring there are no large chunks.
In a mixing bowl, combine the flaked salmon, egg, milk, self-rising flour, kosher salt, and ground black pepper. Stir until all ingredients are well incorporated.
Using your hands, form the salmon mixture into patties, about 2-3 inches in diameter and 1/2 inch thick. Set aside on a plate.
In a skillet, heat the canola oil over medium heat until it shimmers. You want the oil hot enough to fry but not so hot that it smokes.
Carefully place the salmon patties into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce or alongside a fresh salad.
