In a small bowl, combine ½ cup mayonnaise, orange zest and juice, ¼ teaspoon salt, ¼ teaspoon ginger and garlic; stir well and set aside.
In the bowl of a food processor, combine salmon, parsley and chives and lime juice; pulse until coarsely chopped. Transfer salmon mixture to a bowl, add panko, remaining 1 tablespoon mayonnaise, ¾ teaspoon ginger, ¾ tsp salt and black pepper; stir until thoroughly mixed. Divide mixture into 8 (1/4-cup) portions and form into patties about 3/4-in thick.
In a large skillet set over medium-high heat, add 3 tablespoons oil. When hot, add salmon cakes, working in batches, and cook until golden brown on bottom. Flip over and continue to cook until both sides are golden brown and crispy, about 2 to 3 minutes per side. Remove from pan and drain on paper towels. Serve with orange aioli on the side.
Nutrients per serving (based on 4 servings): 409 calories, 24 g fat, 30 g protein, 1 g fibre, 17 g carbohydrates. Excellent source of thiamine, riboflavin, niacin, vitamin B6, vitamin B12. Good source of vitamin C, folate, magnesium.