Step 1

In a bowl, combine the diced salmon and half of the lemon zest. Reserve the other half of the zest for the aioli -- set aside.

Step 2

Place the bread and parsley leaves in a small food processor and pulse to make parsley bread crumbs.

Step 3

Transfer bread crumbs to the salmon and lightly fold the breadcrumbs and lemon zest into the salmon to evenly distribute.

Step 4

In a small bowl combine the mayonnaise, dijon mustard, capers, kosher salt and black pepper and stir well.

Step 5

Add the mayonnaise mixture and egg to the salmon and fold in well to combine. Chill the salmon for 30 minutes to an hour before continuing.

Step 6

Meanwhile prepare the aioli. In a small bowl combine the mayonnaise, garlic, the other half of the lemon zest, dill, lemon juice and hot sauce. Stir to combine and refrigerate.

Step 7

Divide the salmon into six equal parts and form patties out of each.

Step 8

Place panko in a shallow bowl and place a salmon cake on top, lightly pressing so the panko sticks to the salmon. Flip the salmon cake over and press panko into the other side.

Step 9

Place a skillet over medium heat to preheat the pan. (I used a cast iron skillet, but non-stick and regular fry pans work too.) Add a tablespoon of oil - oil should slick across the surface of the pan and moire. Work with no more than 2 salmon cakes at a time. Fry on one side for 2-3 minutes. Place one hand on top of the salmon cake and carefully edge a spatula under the cake. Gently turn the cakes over and continue to fry for an additional 2-3 minutes. Set cakes on a tray lined with paper towels. Continue with the other cakes.

Step 10

Serve salmon cakes with lemon wedges and top with aioli.