Add the salmon, parsley, chives and lemon zest in a food processor and pulse until well chopped, add the mixture to a bowl.
To the salmon mixture, add the egg, mayo, lemon juice, panko and salt and pepper and mix until well incorporated, cover with some plastic wrap and pop it in the fridge for about half an hour.
Form the mixture into 4 patties and cook either in a hot skillet over medium high heat for 2 and a half to 3 minutes on each side or on a hot outdoor grill. Serve them on a salad or in soft buns with a smear of the herb yogurt sauce and some lettuce and tomatoes.