Flake the cooked salmon into a large mixing bowl using a fork, ensuring it's in bite-sized pieces for texture.

In the same bowl, mix in the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, parsley, and lemon juice until well combined.

Stir in the panko breadcrumbs until evenly distributed; if the mixture feels too wet, add more panko.

Divide the mixture into four portions and shape into patties, coating each side with extra panko.

Heat olive oil in a skillet over medium heat until hot, then place the patties in the skillet.

Cook the patties for 4-5 minutes on one side, then carefully flip and cook for another 4-5 minutes until golden brown.

While the salmon cakes cook, prepare the aioli by whisking together mayonnaise, sriracha, lemon juice, and minced garlic.

Transfer the cooked salmon cakes to a plate lined with paper towels to drain excess oil and serve warm with the aioli.