Place salmon on a baking sheet, drizzle with Worcestershire sauce and 1 tbsp olive oil, and season with 1/2 tbsp garlic powder, salt and pepper.
Pre-heat the oven and bake salmon uncovered for about 15-20 minutes.
Meanwhile, I’m a skillet melt 1 Tbsp butter, add onions and red bell peppers and saute until they become soft and golden.
Once the fish is done, let it cool at room temperature then break into large flakes.
Place cooled salmon, sauteed onions, red bell peppers, parsley, bread crumbs, eggs, mayonnaise, 1/2 tbsp garlic powder, salt and pepper in a large bowl. Mix until evenly combined.
Portion mixture into patties, around 3 tablespoons each.
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet. Fry fish cakes in batches until brilliant brown, about 3 to 4 minutes for every side over medium heat.