Remove the salmon skin: Place the salmon skin-side down on a cutting board. Run a sharp knife between the flesh and the skin, keeping the blade flat and pulling the skin gently as you slice.

Chop the salmon: Cut the fresh salmon into 1-inch chunks. Add to a food processor and pulse a few times until coarsely chopped—do not puree. Finely chop the smoked salmon by hand.

Make the fishcake mixture: In a mixing bowl, combine mayonnaise, breadcrumbs, green onion, parsley, lemon juice, Cajun seasoning, smoked paprika, and black pepper. Add both the fresh and smoked salmon and gently mix until just combined.

Shape and coat: Divide the mixture into four equal portions and shape into 1-inch thick patties. Coat each patty in the remaining Panko breadcrumbs.

Pan fry: Heat oil in a nonstick skillet over medium-high heat (target temperature: 350°F). Once the oil is shimmering, add the fishcakes and fry for 2–3 minutes per side, or until golden brown and internal temperature reaches 145°F. Transfer to a paper towel-lined plate.

Make the remoulade: In a small bowl, mix mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic, relish, and Cajun seasoning. Stir well and refrigerate until ready to serve.

Serve: Plate the fishcakes with a generous spoon of remoulade and garnish with parsley and lemon wedges.