Prep the salmon by flaking cooked salmon into a medium bowl; ensure no large chunks remain.

Make the salmon mixture by adding egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, parsley, lemon juice, and panko breadcrumbs to the flaked salmon. Mix gently until just combined.

Shape the salmon mixture into four equal patties about 1-inch thick, then coat each lightly with extra panko.

Cook the salmon cakes in a large skillet with olive oil over medium heat for 4-5 minutes on each side until golden brown.

Make the Sriracha aioli by whisking together mayonnaise, Sriracha, lemon juice, grated garlic, and salt in a small bowl.

Serve warm with the Sriracha aioli either on top or on the side for dipping.