Mix melted butter, panko, parsley, chives, and cheese in small bowl. Season to taste with salt and pepper.
Season salmon filets with salt and pepper. Heat olive oil in large heavy bottom skillet such as cast iron over medium high heat. When the oil is shimmering, add the salmon skin side up. DO NOT MOVE. Cook for 3-4 minutes until brown and the fish releases easily from the pan. Flip filet and turn heat off.
Spread ½ tablespoon Dijon mustard over each filet of salmon. Cover with equal portions panko and herb mixture. Roast in oven for about five minutes. Switch oven to broil. Broil salmon until bread crumbs are golden brown, about one minute. Serve immediately.