Drain the salmon and pick through removing any visible bones, flake the lumps apart using 2 forks.
Add to a mixing bowl with the green onion, ½ cup Panko breadcrumbs, mayo, lemon juice, 1 ½ teaspoon seafood seasoning, garlic powder, onion powder, salt and black pepper. Taste and adjust the seasonings to your taste, adding hot sauce for a little heat, if desired. Add the beaten eggs. Mix well.
Place the remaining 1 cup of Panko breadcrumbs onto a plate and season with ½ teaspoon of the same seafood seasoning used in the salmon mixture. [I used Seafood Magic]
Use a 4 ounce ice cream scoop to divide the mixture, rolling lightly in the seasoned Panko breadcrumbs. Shape the salmon patties so they are uniform in size for even cooking.
Place onto a cookie sheet lined with wax paper and chill for 30 minutes. [Tip: Chilling will help the cakes hold together when frying.]
In a non-stick skillet over medium-high heat, cook the salmon patties in 2 tablespoon butter or a few drizzles of olive oil for 3-4 minutes on each side until golden and cooked through.
Fry in batches, adding more butter and oil as needed. Place onto a platter and keep warm between batches.