In a bowl, whisk together ingredients for the lemon aioli. Cover and refrigerate.
Peel and cut potatoes in half crosswise. Cook in saucepan of boiling salted water for 15 to 20 minutes or until tender. Drain.
In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
Using hands, shape into eight ¾-inch (2 cm) thick patties.
In large non-stick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.