In a large bowl, combine the salmon, egg, onion, bell pepper, tabasco and parsley.

If using canned salmon, carefully remove and discard any bones and the skin.

Mix well.

Add enough flour to the mixture to hold the patties together.

Leftover salmon is usually drier than canned, so start with 2 tablespoons of the flour and add the third tablespoon if needed.

In a large frying pan, melt the butter over medium high heat.

Using a 1/4 cup measuring cup, scoop the mixture and add to the pan, flattening into patties with a spatula.

Cook for 3 to 5 minutes PER SIDE, until nicely browned.