Preheat oven to 350°F (180°C). In large bowl, stir together flour, salt and baking soda. In another bowl, whisk together eggs, chicken broth and soy sauce. Whisk egg mixture into flour mixture to form a smooth batter.
Heat oil in 12-in. (30-cm) ovenproof skillet over medium-high heat. Add batter, ensuring it covers skillet bottom evenly. When bubbles start to form on surface of pancake, sprinkle half of each of the cabbage and green onion on top. Reduce heat to medium. Cook 3 to 4 min. until bottom of pancake is golden. Sprinkle remaining cabbage and green onion on top; place skillet in oven. Bake 10 to 12 min. until pancake is set.
Lift pancake out of skillet and transfer to serving dish or chopping board. Sprinkle with candied salmon. Mix together mayonnaise and Sriracha sauce; drizzle over pancake. Cut into 6 wedges to serve. (Alternatively, keep pancake in skillet while garnishing and slicing.)
Serve with soy sauce, pickled ginger, toasted seaweed and toasted sesame seeds.