Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
When the salmon is cool flake with a fork and set aside.
Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
Form into 1/2 inch patties.
Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.