Cut the salmon into ¼” to ½” cubes. In a large bowl mix the salmon, mayonnaise, shallot, coriander, cayenne, chives, lemon zest, lemon juice, ¼ teaspoon of the salt, pepper and panko breadcrumbs. In a small bowl lightly beat an egg, then gently fold into the salmon mixture.
Form 4 cakes about 4” in diameter. Heat the oil in a large sauté pan over medium-high heat and cook the salmon cakes until golden brown and the salmon becomes opaque, about 4 minutes on each side.
For the yogurt chive sauce:
Stir together the yogurt, chives, lemon zest, lemon juice, and salt.
For serving:
Serve the warm salmon cakes with the sauce and corn or arugula salad on the side.