Preheat your oven to 425°F / 220°C (200°C fan-forced). Pat the salmon fillets dry. Season both sides with salt and pepper. Line a piece of parchment paper or foil on a baking sheet. Place the seasoned fillets skin-side down on the sheet. If you want to add more flavour to the fish, lay a thin slice of lemon and a few chives spears on top.

Bake the fish for 4 to 6 minutes per half-inch thickness. Most fillets are usually close to one inch thick, so check your fish for around 8 minutes to see if the salmon flakes easily with a fork. If not, continue to roast and check every few minutes. The salmon should be opaque and tender but observe so it does not overcook.

Remove the pan from the oven and allow the fillets to cool slightly. Flake the fish, pulling it away from the skin, and put the meat in a bowl. (Discard the skin.) If you're using canned salmon, you can skip this step. Instead, make sure the fish is drained, rinsed, and flaked.

Chop the potatoes, place them in a saucepan and cover with cold water. Add a generous pinch of salt and set the pan over medium heat. Bring the water to a boil and cook the potatoes until they are fork-tender (about 10 to 20 minutes). Drain thoroughly and mash with a potato masher until smooth. If the potatoes seem very dry and crumbly, add 1–2 teaspoons of the reserved potato cooking water — no more. The mash should be stiff, not creamy. Cover the pan and set it aside.

Mix the flaked salmon and mashed potatoes together. Add the scallions and chives. Season with salt and pepper. Add the cornmeal to a wide, shallow bowl or plate for dusting.

Use your hands to form patties about 3 inches (7.5cm) in diameter and just under 1 inch (2cm) thick. Dust both sides generously with cornmeal. You should get about 10 patties.

Heat about 1 tablespoon of oil in a large skillet over medium heat until shimmering. Add your dusted patties to the pan. You probably need to work in batches depending on the size of your skillet. Let the patties fry on one side until they are easily loosened from the pan, about 4 to 6 minutes. If you move a patty and it seems stuck to the pan, give it a bit more time to cook. They should release without force when the side is browned and crisp.

Flip them over and cook the other side for another 4 minutes or so until golden brown. Set the cooked patties aside. Between batches, carefully scrape out any burnt cornmeal bits from the pan with a spatula, then add another tablespoon of fresh oil and let it shimmer before adding the next batch. Repeat with any remaining patties.