Lemon and tarragon Huon Salmon Cakes

When we say easy and delicious, we mean it!

These Lemon and Tarragon Huon Salmon Cakes will have you cooking like a pro – with little time or effort!

This recipe was created, photographer and styled by talented Huon Valley local Naomi Sherman from Blue Rust Images.

Lemon and tarragon Huon Salmon Cakes
15 Minutes
10 Minutes


  • 600g Huon Salmon - cooked and flaked
  • 120g Fresh sourdough breadcrumbs
  • 1 tbsp Tarragon, fresh & chopped finely
  • 1 tbsp Dill, chopped finely
  • 1 tbsp Lemon zest
  • 1/4 cup Aioli (a good quality or home made)
  • 2 Eggs


  1. 1

    Place all ingredients into a large mixing bowl and combine well.
    It’s best to use your hands to mix together.

  2. 2

    Using wet hands, shape the mixture into eight large patties.

  3. 3

    Heat a small amount of oil (approx. 1cm deep) in a wide, shallow pan on the stove.

  4. 4

    Add the salmon cakes in batches, cooking until golden on each side and turning carefully.

  5. 5

    Rest on a paper towel before serving.
    Serve with salad or vegies!