Open the canned pink salmon and drain any excess liquid. Transfer it to a large mixing bowl. Use a fork to break it apart into smaller pieces.
Add the minced onion, egg, all-purpose flour, and baking powder to the bowl with the salmon. Stir everything together until well combined. The mixture should be slightly sticky but hold together.
Place your skillet over medium heat and add the vegetable shortening or oil. Allow it to heat up until shimmering but not smoking.
Using your hands, shape the salmon mixture into patties, about 2-3 inches in diameter. Aim for a uniform thickness to ensure they cook evenly.
In batches, add the patties to the hot skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan; this will help them cook evenly.
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite sauce or side dish.
