If using raw salmon, cook it briefly (bake at 400°F/200°C for 8–10 minutes or pan-sear until opaque), let cool, then flake. Remove any bones and skin. Measure 1 cup flaked salmon. Grate 1/2 cup daikon, then place in a clean towel and squeeze to remove excess moisture; reserve the liquid for another use.

Mix cake ingredients

In a large bowl combine the flaked salmon, squeezed grated daikon, 1/2 cup panko breadcrumbs, 2 tbsp flour, 1 large egg, 2 tbsp sliced green onions, 1 tbsp chopped dill, 1 tsp lemon zest, 1 tsp Dijon mustard, 3/4 tsp salt, and 1/2 tsp black pepper. Use a fork to gently mix until evenly combined but not overworked. If mixture feels too wet, add up to 2 tbsp more panko; if too dry, add 1 tbsp water or a little more egg beaten.

Form cakes

Divide mixture into 6 equal portions (about 2–3 oz each) and shape into compact patties about 2 to 2.5 inches wide and 3/4 inch thick. Place formed cakes on a plate and chill in the refrigerator for 15 minutes to help them set (optional but recommended).

Cook

Heat a large skillet over medium heat and add 3 tbsp neutral oil. When oil is hot but not smoking, add salmon cakes in a single layer without overcrowding (cook in batches if needed). Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the center reads 145°F (or cakes are firm and cooked through). Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Daikon & Dill Crème Fraîche

While the cakes chill or cook, combine 1/2 cup crème fraîche, 1/4 cup very finely grated daikon (squeezed lightly to remove excess juice), 1 tbsp chopped dill, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste; adjust lemon or salt as needed. Chill until ready to serve.

Tender Greens & Finish

Toss 3 cups mixed tender greens with 1 tsp olive oil, 1 tsp lemon juice and 1/8 tsp salt just before serving. Divide greens among plates.

To plate: place a portion of dressed tender greens on each plate, top with 2 salmon cakes (or 1 large cake), and spoon a dollop (about 1–2 tbsp) of daikon & dill crème fraîche alongside or atop each cake. Garnish with a sprinkle of fresh dill and a light grind of black pepper. Serve immediately.