Mince garlic. Stem and coarsely chop cilantro. Peel carrots, trim, and, using peeler, shave into long, thin ribbons. Rinse and pat dry salmon fillets. On a separate cutting board, finely chop salmon and place into medium mixing bowl. Finely chopping salmon will ensure shape holds without using egg or breadcrumbs.

Add garlic, half the cilantro (reserve remaining for Sriracha mayo), 2 tsp. Sriracha (reserve remaining for Sriracha mayo), and 1/2 tsp. salt to bowl with salmon. Thoroughly mix, then divide mixture equally into four balls. Form each ball into a 3/4" thick cake (about 3" in diameter) and place on a plate. Place plate in freezer at least 10 minutes to firm up. Start making dressing while salmon firms in freezer.

Mix sesame oil, sugar, seasoned rice vinegar, and sesame seeds in a medium mixing bowl. Season with 1/4 tsp. salt and a pinch of pepper. Set aside.

Combine mayonnaise, remaining cilantro, and remaining Sriracha (to taste) in a small bowl. Season with a pinch of salt and pepper.

Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Working in batches, add salmon patties to hot pan and cook 2 minutes per side, or until cakes reach a minimum internal temperature of 145 degrees. Add 1 tsp. olive oil to pan to cook remaining cakes. Cooking cakes two at a time prevents crowding pan, which can make cakes steam rather than sear, and also makes it easier to flip them without breaking.

Toss spinach and carrots in mixing bowl with sesame dressing, and place on a plate. Serve salmon cakes in front of salad and garnish with Sriracha mayo.