Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a medium skillet over medium heat. Once melted, add the finely diced yellow onion and red bell pepper, sautéing for 7-9 minutes until golden and tender.

In a large mixing bowl, combine the well-drained canned salmon, sautéed onion, and bell pepper. Add panko breadcrumbs, a beaten large egg, mayonnaise, Worcestershire sauce, garlic salt, freshly ground black pepper, and chopped parsley. Mix gently until just combined.

Take small portions of the salmon mixture and shape them into patties about 2 inches wide and 1/3 to 1/2 inch thick. Place the patties on a parchment-lined tray if desired.

Clean the skillet and add another tablespoon each of oil and butter. Heat over medium heat, then carefully place the salmon patties into the skillet, frying for 3-4 minutes until golden brown on one side. Flip and cook for another 3-4 minutes.

Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess grease and serve warm with homemade tartar sauce or lemon wedges.