Drain the can of cooked salmon, and add it to a big mixing bowl.
Warm up a medium-sized pan over moderate heat. Add a tablespoon of olive oil and a tablespoon of butter along with finely diced onion and bell pepper to the pan.
Pan-fry for about 6-8 minutes, until golden. Then switch off the stove and allow it to cool.
To the bowl of salmon, add the sautéed onion and pepper, a cup of panko breadcrumbs, 2 whisked eggs, 3 tablespoons of mayo, 1 teaspoon of Worcestershire sauce. Season with salt and pepper as per your liking. Finally, add 1/4 cup fresh parsley. Mix and form patties of roughly the same size. This recipe will make almost 13-14 patties.
Next, heat a tablespoon of oil and butter together in a large pan over medium heat. And fry the salmon patties. Watch the pan, don’t let them burn. They should be brown and crispy. Now add the remaining oil and butter and keep cooking the salmon patties.