¾cupPanko bread crumbs(can also substitute with regular bread crumbs or crushed crackers)
Olive oil, for pan frying
For the aioli:
Combine all ingredients in a small bowl with a whisk. Cover and refrigerate up to 3 days until ready to serve alongside the salmon cakes.
For the salmon cakes:
Preheat your oven to 180°F. Place a baking sheet on a rack in the center of the oven.
In a medium bowl, combine all ingredients through the scallions (if using) by stirring with a fork or whisk. Add the salmon and bread crumbs, then gently mix together with a fork. Form the mixture into eight (2-inch) small cakes or four (4-inch) larger cakes.
Place a large skillet or cast iron pan over medium heat. Add a generous drizzle of olive oil.
Use a spatula to transfer the cakes to the pan. Cook for 3-4 minutes on each side. Transfer the cakes to the baking sheet in the oven to keep warm until you have cooked all of the cakes. Add olive oil to the pan as needed. Serve the cakes warm with hot sauce aioli on the side.
Note: Salmon cakes can be made ahead, shaped and frozen for later use. Simply thaw the cakes in the refrigerator overnight and proceed with pan frying as instructed above.**Nutrition facts do not include the aioli.