Make the aioli by combining the mayonnaise, lemon juice, dill, and garlic together; whisk well.
Taste and season with sea salt and freshly cracked pepper, to taste.
Set aside to allow flavors to mingle.
Make the salmon cakes by combining the chopped salmon with the 3 tablespoons of panko crumbs, shallot, green onion, parsley, mayonnaise, Dijon, garlic, sea salt and freshly cracked pepper, to taste, and a pinch of cayenne.
Mix gently until well combined.
Pour the remaining 1 cup of panko crumbs on a plate.
Form into small patties then coat in the panko crumbs.
Heat the oil in a large skillet over medium high heat.
Once HOT, add the salmon cakes to the pan and cook without moving for 2-3 minutes; flip and continue to cook for another 2 minutes, or until golden brown and cooked through.
Remove from the pan and place on a paper towel lined plate.
Serve with some lemon slices and the lemon dill aioli on the side. Enjoy.