Preheat oven to 425 degrees F.

Line a rimmed baking sheet with parchment paper.

Place salmon filet skin-side down, brush with 1 Tbsp olive oil and season with salt and black pepper.

Bake uncovered for 10-15 min, depending on thickness, just until cooked through.

Dice onion and red pepper into small fine pieces and set aside.

Remove salmon from oven and cover with foil. Let rest about 10 minutes.

Discard salmon skin, flake meat with two forks. Remove any bones, and allow to cool.

Heat a medium skillet over medium heat.

Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Cook and stir occasionally until softened about 5 minutes, then remove from heat.

In a medium mixing bowl, combine cooled flaked salmon, cooked onion and bell pepper, Panko bread crumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, 1/4 tsp black pepper, and minced fresh parsley. Stir to combine.

Form into 4 round patties and press them into 1/2" thick patties.

In same frying pan, heat 1 Tbsp cooking oil and 1 Tbsp butter over medium heat.

Place salmon cakes in pan and cook about 4 min per side or until golden brown and cooked through. If salmon patties brown too quickly, reduce heat.

Remove salmon cakes to a paper-towel lined plate to drain.