In a medium skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the diced yellow onion and red bell pepper, sautéing for about 7–9 minutes until golden and softened.

In a large mixing bowl, flake the well-drained salmon and mix in the sautéed onion and red bell pepper, panko, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.

Form the mixture into patties about 2 inches wide and ⅓ to ½ inch thick, laying them out on a plate.

In a non-stick pan, heat the remaining olive oil and butter over medium-high heat. Fry the patties for about 3-4 minutes on each side until golden brown.

Transfer the cooked patties to a paper-towel-lined plate. Serve immediately while warm.

Continue cooking any remaining patties, adding more oil and butter if needed.