Preheat the oven to 425°F (220°C). Place the salmon skin-side down on a lightly greased baking sheet, season with salt and pepper, brush with a little olive oil, and bake 10–15 minutes until cooked through.
Preheat the air fryer to 370°F (188°C).
When the salmon is cool enough to handle, discard the skin and flake the flesh into a large bowl, removing any bones.
Add green onions, minced garlic, grated ginger, Panko, Italian seasoning, paprika, dried parsley, salt and pepper, beaten eggs, sour cream, lemon juice, hot sauce (if using), and lemon zest to the bowl with the salmon; mix with your hands or a spoon until well combined.
Use an ice cream scoop or a spoon to portion the mixture into 12 equal portions and shape each into a compact patty.
Place a parchment round in the air fryer basket and arrange the patties in a single layer without overcrowding; cook in batches if necessary.
Lightly spray the tops of the patties with oil and air fry at 370°F (188°C) for 8–10 minutes, until the exterior is golden and crisp. Do not flip while cooking.
Carefully remove the salmon cakes from the air fryer, garnish with additional green onions and lemon if desired, and serve.
