Place salmon chunks and brie in food processor or blender; using on/off turns, coarsely grind salmon. Transfer to a large bowl.
Add 3/4 cup crushed pretzels, 1/4 cup mayonnaise, chives, dill and egg; salt and pepper to taste. Gently mix with hand or spoon until well combined. Form into 8 patties; set aside.
Combine pecans and remaining 1/4 cup pretzels in shallow dish; coat patties with pecan mixture, firmly pressing into patties.
Heat olive oil in a large skillet over medium heat. Add salmon patties; sauté until golden brown on both sides and internal temperature reaches 145°F on a food thermometer (about 8-10 minutes).
Meanwhile, in small bowl, combine remaining mayonnaise, mustard and honey. Mix until well combined. Serve with salmon cakes.