In a medium skillet over medium heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. Add the finely diced onion and red bell pepper, sautéing until golden and fragrant, about 7 to 9 minutes.

In a large mixing bowl, flake the canned salmon. Add the cooled vegetables, Panko breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Mix until thoroughly combined.

Take a portion of the salmon mixture and shape it into patties, roughly 2 inches wide and 1/3 to 1/2 inch thick. Set aside on a plate.

In the same skillet, add the remaining olive oil and butter. Carefully place the salmon patties in the skillet, cooking for 3 to 4 minutes per side until golden brown.

Transfer the salmon patties to a plate lined with paper towels to drain excess oil. Serve warm or at room temperature.