In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Sauté diced onion and bell pepper for 7-9 minutes until soft.

In a large mixing bowl, combine the flaked canned salmon, sautéed onion and bell pepper mixture, panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, and black pepper. Mix until evenly incorporated.

Shape the mixture into patties about 2 inches in diameter and place them on a parchment-lined plate.

Heat the remaining olive oil and butter in the skillet. Fry the patties for 3-4 minutes on each side until golden brown.

Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Serve warm, garnished with parsley.