Drain the can salmon in a large bowl break open the salmon to remove the skin, use a fork to smash the bones with the back of a fork the bones are edible, add the eggs, mayonnaise, scallions and 2 table spoons of the parsley and mix to combine
Add the obay seasoning, fresh black pepper and the cooked shrimps and mix using a spatula to combine and make into nice 2 inch thick patties.
In the mean time on medium heat add your butter and oil to the pan.
In a dish add the bread crumbs and the remaining parsley and combine.
Coat each salmon with the bread crumbs and once the oil is hot place the salmon cakes into the pan (do not overcrowd the pan ) I was able to get 4 into my pan at at a time.