Prepare the Salmon Patties:

1. Using a sharp chef’s knife, remove the skin from the salmon and discard. Finely chop the salmon - you're aiming to preserve some of the texture of the fish (as opposed to using the food processor, which I find tends to reduce the fish to a paste), but chop it finely enough to hold together if you gently form it into a ball.
2. In a large bowl, stir together the salmon with panko, egg, lime juice, lime zest, salt, and pepper. Mix gently until everything is well combined.
3. Shape the mixture into 8 equal-sized patties. Arrange on a baking sheet and chill for half an hour to help them set up.

Make the Aioli:

1. While the patties are chilling, prepare the aioli. Using a food processor, pulse the parsley, chives, tarragon and garlic until finely chopped. Add the mayonnaise, white wine vinegar and anchovy paste. Process for a minute or two, or until smooth, stopping occasionally to scrape down the sides of the bowl. Pour into a small mason jar and chill until ready to use.

Cook the Patties and Assemble:

1. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Pan-fry the patties for 3-4 minutes per side, or until golden brown and crisp.
2. Arrange a leaf or two of lettuce on each plate, and top with two patties. Spoon a generous amount of aioli on top, and serve with lime wedges on the side. (The leftover aioli is delicious as a sandwich spread, or as a creamy dip for fresh vegetables.)