Preheat Oven to 425˚F.
Heat a medium skillet over medium heat.
Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
In a large mixing bowl, combine flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 6 patties (1/2 cup each).
Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through.
Move to a paper-towel-lined plate.