Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 10-15 minutes until fork-tender.

Drain potatoes well, return to the hot pot for 1 minute to evaporate excess moisture, then mash until mostly smooth. Let cool for 10 minutes.

In a large bowl, flake the drained salmon. Add the cooled mashed potatoes, ½ cup of panko, mayonnaise, egg, chives, dill, Dijon, lemon zest, salt, and pepper.

Gently mix until just combined. Do not overmix. Cover and refrigerate for at least 30 minutes.

Place the remaining 1 cup of panko on a plate. Form the chilled mixture into 8 patties (about 3 inches wide). Dredge each patty in panko, coating completely.

Heat oil in a large skillet over medium-high heat. Cook patties in batches for 4-5 minutes per side, until deep golden brown and crisp.

Transfer cooked patties to a wire rack to drain. Serve immediately with lemon wedges.