Drain the canned salmon and flake it into a medium bowl, removing any large bones if present.
Add the egg, seasoned panko, Frank's hot sauce, light mayonnaise, Dijon mustard, and chopped scallions to the bowl; mix until combined and hold together when pressed.
Preheat your mini waffle maker according to manufacturer instructions and lightly spray both plates with olive oil spray.
Scoop about 1/4 cup of the salmon mixture per cake into the center of the waffle maker, close and press until the indicator light signals done or the edges are browned and crisp, about 3–4 minutes.
Carefully remove the waffled salmon cakes and repeat with remaining mixture, respraying the plates as needed.
Serve the salmon cakes over greens or on buns with lemon wedges squeezed over the top.
Optional remoulade: stir together light mayonnaise, lemon juice, and capers, then drizzle over the warm salmon cakes.
