In a medium skillet set over medium heat, warm 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion and red bell pepper; sauté for 7 to 9 minutes until softened and lightly caramelized, then remove from heat.

In a large mixing bowl, place the flaked salmon along with the sautéed vegetables, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, ground black pepper, and minced parsley. Mix thoroughly to combine. Form the mixture into patties approximately 2 inches wide and 1/3 to 1/2 inch thick, using a heaping tablespoon for each.

In a separate non-stick skillet, heat the remaining tablespoon of olive oil and tablespoon of butter over medium heat. Arrange patties in a single layer and sauté for 3 to 4 minutes per side or until evenly browned and fully cooked through. If they brown too quickly, lower the heat. Transfer finished patties to a plate lined with paper towels and continue cooking remaining patties in batches, refreshing the oil and butter as needed.