In a skillet over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, toss in the diced yellow onion and red bell pepper. Sauté for 7-9 minutes until soft and golden, then remove from heat and set aside to cool.

In a large mixing bowl, flake the canned salmon, then add the cooled sautéed vegetables, breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir to combine.

Divide the mixture into equal portions and shape them into patties about 2 inches wide. Place them on a plate and refrigerate for 10-15 minutes if desired.

In a non-stick skillet, heat the remaining olive oil and butter over medium heat. Cook the salmon patties for 3-4 minutes on each side until golden brown and cooked through.

Transfer cooked patties to a paper towel-lined plate to drain any excess oil. Repeat with remaining patties.