n a bowl, combine the diced salmon and half of the lemon zest. Reserve the other half of the zest for the aioli -- set aside.
Place the bread and parsley leaves in a small food processor and pulse to make parsley bread crumbs.
Transfer bread crumbs to the salmon and lightly fold the breadcrumbs and lemon zest into the salmon to evenly distribute.
In a small bowl combine the mayonnaise, dijon mustard, capers, kosher salt and black pepper and stir well.
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.
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.
Divide the salmon into six equal parts and form patties out of each.
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.
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.
Serve salmon cakes with lemon wedges and top with aioli.