In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted, add the finely diced onion and diced red bell pepper. Sauté for about 7-9 minutes, stirring occasionally, until the vegetables are soft and golden. Once done, remove the skillet from the heat and let the mix cool slightly.

In a large mixing bowl, flake the well-drained canned salmon with a fork, ensuring there are no large pieces. Add in the sautéed onion and bell pepper mixture, panko bread crumbs, the lightly beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Mix thoroughly until all ingredients are well combined and evenly distributed.

With clean hands, scoop out portions of the salmon mixture and shape them into patties about 2 inches wide and 1/3 to 1/2 inch thick. Ensure they hold together well; if too crumbly, a little more mayonnaise can help. Place the formed patties onto a plate, ready for cooking.

Return the skillet to the heat and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once the butter is hot and bubbling, carefully place the patties in the skillet, making sure not to crowd them. Cook for 3-4 minutes on one side until they develop a golden-brown crust, then gently flip each patty and fry for another 3-4 minutes.

Once the patties are a beautiful golden brown and crisp, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve the easy salmon patties warm, complemented by a generous dollop of tartar sauce for a delightful flavor contrast.