Prep the Salmon: Flake your cooked salmon into a medium bowl. If using canned salmon, ensure it’s well drained. For fresh salmon, sear it in a skillet over medium heat for about 3-4 minutes until cooked through, then flake into the bowl.

Make the Salmon Mixture: Add the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce to the salmon. Sprinkle in the garlic powder, onion powder, smoked paprika, parsley, lemon juice, and a pinch of salt and pepper. Gently mix until just combined.

Shape and Bread the Cakes: Form the salmon mixture into four equal patties, about ½ inch thick. Coat each patty with additional panko breadcrumbs.

Cook the Salmon Cakes: Heat olive oil in a skillet over medium heat. Fry the salmon cakes for 4-5 minutes on each side until golden brown and crispy.

Make the Sriracha Aioli: In a small bowl, whisk together mayonnaise, sriracha, lemon juice, grated garlic, and a pinch of salt until well blended.

Serve: Transfer the salmon cakes to a plate lined with paper towels. Serve warm, topped with sriracha aioli or with the sauce on the side.