1¼ lb skinless salmon filets
¼ cup chopped fresh chives
¾ tsp kosher salt
½ tsp black pepper
7 tbsp mayonnaise, divided
½ cup plus 2 tbsp panko
2 tbsp olive oil
2 tbsp chopped fresh flat-leaf parsley
1 tbsp whole buttermilk
1 tbsp reduced-sodium soy sauce
2 tsp fresh lemon juice
½ tsp granulated sugar
1 head butter lettuce, torn
½ cup sugar snap peas, thinly sliced
½ cup thinly sliced radishes
Finely chop salmon on a cutting board; place in a medium bowl. Add chives, salt, pepper and 4 tbsp of the mayonnaise; stir to combine. Shape mixture into 8 (2½ inch wide) patties. Place breadcrumbs in a shallow dish. Place each patty in breadcrumbs; press to coat all sides.
Heat oil in a large skillet over medium-high. Add patties to skillet; cook until golden brown and internal temperature reaches 130ºF, about 3 minutes per side. Remove from skillet.
Whisk together parsley, buttermilk, soy sauce, lemon juice, sugar and remaining 3 tbsp mayo in a small bowl. Divide lettuce, snap peas and radishes evenly among 4 plates. Top each with 2 salmon cakes; drizzle with dressing.