Line baking sheet with parchment paper.

Place salmon in the center (skin side down), drizzle with olive oil and season with salt, pepper and garlic powder.

Bake for 10-15 minutes until just cooked through.

Cover with aluminum foil for 10 minutes.

Flake salmon with forks discarding skin and any bones then set aside to cool to room temperature.

In a medium sized skillet heat 1 Tbsp of olive oil and 1 Tbsp butter.

Add onions and peppers. Saute about 5 minutes until golden. Remove from heat.

In a large mixing bowl add flaked salmon, Sautéed Veggies, eggs, Worcestershire sauce, breadcrumbs, parsley, 1/4 tsp Salt, pepper and garlic powder and sweet chili sauce if desired.

Mix together with a wooden spoon or with your hands.

Form into patties about 2 in wide and about 1/3 to 1/2 in thick.

In a large nonstick skillet heat 1 Tbsp oil and 1 Tbsp butter.

Once hot, add salmon patties and saute 3-4 minutes per side until golden brown.

Place finished patties on a paper towel lined plate and repeat until finished.