Position an oven rack in the center and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.

In a medium bowl, flake the well-drained salmon with a fork, removing any skin or large bones.

In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, and lemon zest.

Pour the wet mixture over the salmon. Add 1 cup of panko, chives, parsley, salt, and pepper. Gently fold until just combined. Do not overmix.

Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.

Scoop the chilled mixture using a 1/3-cup measure and form into 8 patties, about 3/4-inch thick. If desired, gently press each side into the remaining 1/4 cup of panko.

Arrange the patties on the prepared baking sheet, leaving space between them.

Bake for 18-20 minutes, flipping halfway through, until golden brown and firm to the touch.

Serve immediately with your favorite sauce, like a lemon-dill yogurt sauce.