Flake the leftover salmon into a bowl. Add the egg, mayo, mustard, worcestershire, sriracha, garlic salt, onion powder, paprika, lemon juice, chopped parsley, and panko bread crumbs to the bowl and mix gently to combine. If it feels too wet, add a little more panko.
Form into patties and set aside.
Preheat your stainless steel fry pan on medium low heat for a few minutes, then when it’s properly preheated, add a high smoke point oil, like avocado oil, to the pan.
Add the salmon patties and cook for 3-5 minutes per side. They will release from the pan when it’s time to flip them!
While the salmon patties are cooking, combine the ½ cup of mayo, 1 tbsp of sriracha, 1 tsp of lemon juice, and 1 garlic clove in a bowl to make the aioli.
When the salmon patties are cooked, place them on a paper towel to soak some of the oil.
Serve with the sriracha aioli, fresh parsley, and lemon wedges on the side as desired.
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