Start by flaking the cooked salmon into a medium bowl, ensuring there are no large chunks left intact.

In the bowl with the flaked salmon, add the lightly beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, and hot sauce. Then sprinkle in the garlic powder, onion powder, smoked paprika, fresh parsley, and lemon juice. Mix in the panko breadcrumbs until just combined.

Form the salmon mixture into four equal patties, about ½ inch thick, coating each with additional panko breadcrumbs.

Heat a non-stick skillet over medium heat with a drizzle of olive oil. Cook the patties for about 4-5 minutes on each side until golden brown.

Prepare the Sriracha aioli by whisking together mayonnaise, sriracha, lemon juice, grated garlic, and salt until smooth.

Once cooked, drain excess oil and serve the cakes warm with Sriracha aioli.