In large nonstick skillet, combine water and bouillon. Bring to a boil. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork.
With slotted pancake turner, transfer fish to warm serving platter; cover loosely to keep warm.
Add lemon juice to liquid in skillet; cook over high heat for 2 to 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Spoon sauce over salmon.