• Cut the salmon into large chunks, then pulse in a food processor until finely chopped. Don’t over-process—you want texture, not paste.
• Transfer salmon to a bowl. Add breadcrumbs, mayo, shallots, garlic, parsley, capers, lemon juice, mustard, salt, and pepper. Mix gently until combined.
• Add a bit more breadcrumbs or chill briefly if the mixture feels too wet to firm it up.
• Cover and refrigerate for at least 30 minutes to help the mixture hold its shape.
• Shape into 1.5-inch balls—you should get about 20 to 24.
• Heat butter and oil in a skillet over medium heat. Once hot and bubbling, add salmon balls in batches.
• Fry, turning every few minutes, until golden all around and cooked through (125–130°F inside), about 6–8 minutes total.
• Transfer to a paper towel-lined plate to drain.

To make the pan sauce:

• Melt butter in a small skillet, then stir in olive oil.
• Remove from heat and add parsley, capers, lemon juice, and red pepper flakes.
• Stir and drizzle over the salmon balls before serving.