Start by draining your canned salmon or packet salmon thoroughly. Remove any skin and large bones (if any) and flake the fish into a large mixing bowl.
In a sauté pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely diced onion and red bell pepper. Sauté for about 5-7 minutes, or until they are softened and translucent. Let them cool slightly before adding to the salmon.
In the mixing bowl with the flaked salmon, add the sautéed onion and bell pepper, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Mix until all ingredients are well combined.
With your hands, form the mixture into patties, about 2-3 inches in diameter. You should get around 6-8 patties, depending on the size.
In the same sauté pan, add the remaining olive oil and butter over medium heat. Once the oil is hot, carefully place the salmon patties in the pan. Cook for 4-5 minutes on each side, or until they are golden brown and crispy.
Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite dipping sauce or alongside a refreshing Corn Tomato Avocado Salad.
