Cook salmon fillet in a skillet over medium heat for 4-5 minutes per side until just cooked through. Let cool slightly, then flake into small pieces with a fork.

In a large bowl, combine flaked salmon, panko breadcrumbs, mayonnaise, beaten egg, cilantro, green onions, sriracha, garlic powder, smoked paprika, salt, and pepper. Mix gently but thoroughly.

Divide mixture into 6 equal portions and shape into patties about 3/4-inch thick. Chill for 15 minutes if mixture feels too sticky.

Heat olive oil in a large skillet over medium-high heat. Add salmon cakes in batches and cook 3-4 minutes per side until golden brown and crispy.

For the aioli, whisk together mayonnaise, sriracha, lime juice, and minced garlic. Taste and adjust heat level as needed.

Serve Spicy Salmon Cakes immediately with sriracha aioli for dipping.