Preheat oven to 400 degrees. Line a baking sheet with foil for easy cleanup. Place salmon filet on baking sheet, season with salt and pepper, brush with 1 tablespoon olive oil. Bake for 15-20 minutes until cooked through. Allow to cool, then flake with a fork. Remove any bones or skin you find.
Heat a skillet over medium heat, add 1 tablespoon olive oil and one tablespoon butter. Saute the onion and bell pepper until soft and golden, about 10 minutes. Remove from heat.
In a large bowl, combine the flaked salmon, onion and bell pepper, eggs, panko breadcrumbs, mayo, worcestershire sauce, sriracha and old bay seasoning. Mix until combined.
Wipe out the skillet and heat over medium high heat. Add 1 more tablespoon each of olive oil and butter. Form the salmon mixture into patties, about 1 and 1/2 tablespoons in size.
Cook the patties in the skillet 3-4 minutes, until golden and crispy, then flip and repeat. Cook in batches, do not overcrowd the pan. Repeat until all of the patties are cooked.