crunchy salmon cakes

Name: crunchy salmon cakes
Ingredients: for the salmon cakes; 1 1/4 pounds fresh salmon, cut into 1/4 cubes; 4 ounces smoked salmon, cut into 1/4 cubes; 1 lemon zested, divided; 2 slices bread; 1/4 cup parsley leaves; 1 egg, lightly beaten; 3 tablespoons mayonnaise; 1 tablespoon whole grain dijon mustard; 1 tablespoon chopped capers; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 cup panko, for coating salmon cakes; 2-3 tablespoons canola or olive oil for frying; for the lemon dill aioli; 1/2 cup mayonnaise; 1 clove garlic, minced; half of the lemon zest (you already zested); 2 teaspoons chopped fresh dill; 1 tablespoon lemon juice; few dashes of hot sauce (optional)