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In a medium bowl, flake the drained salmon with a fork, removing any large bones if desired.
Add the beaten eggs, crushed saltines, and diced onion to the salmon, folding gently to combine.
Sprinkle in the Worcestershire sauce, cayenne pepper, garlic powder, black pepper, salt, and parsley. Fold everything together with a gentle hand.
Form mixture into 8 patties about ½-inch thick, pressing just firmly enough to hold their shape.
Heat the oil and butter in a heavy skillet over medium heat until a drop of water sizzles when it hits the pan.
Cook patties for 3-4 minutes per side until golden brown and crispy.