Preheat oven to 425 degrees.
In a small bowl, mix all seasonings together.
If salmon has skin, remove. Rinse salmon and pat dry.
Place salmon on pan and coat both sides with olive oil.
Season salmon with seasoning blend, rub into salmon on both sides. IMPORTANT – All seasoning may not be used, but add enough for your taste. Bake uncovered for 25 minutes.
Remove from oven and cool for 10 minutes.
Place salmon in a large bowl and flake salmon with a fork.
On medium, heat a large skillet with 1 tbsp of olive oil, and 1 tbsp of butter. Add diced onion and bell pepper for about 5 minutes. Remove from heat.
Add sautéed vegetables to mixing bowl with salmon. Next mix in eggs, mayo, Worcestershire sauce, bread crumbs and parsley.
In a large mixing bowl, combine cooled flaked salmon, sautéed onion and bell peppers, bread crumbs, eggs, mayo, Worcestershire sauce, and parsley. Stir to combine then form 8-10 medium patties. Place on a cookie sheet.
On medium heat, in a skillet, heat 1 tbsp oil and 1 tbsp butter. Add half of the salmon cakes and sauté for 4-5 mins on each side until golden brown. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
