Preheat your oven to 350°F. Place the salmon skin-side down on a sheet pan, generously brush it with olive oil, and sprinkle with kosher salt. Roast the salmon for 15-20 minutes until it's opaque and flakes easily with a fork. Once cooked, allow it to cool, then refrigerate until cold.

While the salmon cools, finely chop your red onion, celery, and both jalapeno and yellow bell pepper, ensuring uniform size for even flavor distribution in your salmon patties.

In a skillet over medium heat, melt a combination of unsalted butter and olive oil. Add the chopped onion, celery, jalapeno, and yellow bell pepper along with a pinch of kosher salt. Sauté for about 15-20 minutes, stirring occasionally, until the vegetables are softened and fragrant.

In a large mixing bowl, flake the cooled salmon into bite-sized pieces. Add the sautéed vegetables, breadcrumbs, mayonnaise, Dijon mustard, eggs, and your seasonings like Worcestershire sauce and Old Bay. Mix everything thoroughly until the ingredients are evenly combined.

Cover the mixture with plastic wrap and refrigerate for about 30 minutes. Once chilled, use a 1/3 cup measuring cup to portion out the mixture, then form it into neat patties.

In a large skillet, heat the remaining butter and olive oil over medium-high heat until shimmering. Carefully add the salmon patties, cooking for 3-4 minutes on each side until they achieve a golden brown crust.