Melt butter and sautee the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, and seasoning over medium heat. Cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature (I popped the pan in the freezer to speed this.).
Combine cooled vegetable mixture, salmon, bread crumbs, mayonnaise, mustard, and eggs and mix well. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 170 degree F oven and serve hot.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.