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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.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


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


  1. Place all ingredients into a large mixing bowl and combine well.
    It’s best to use your hands to mix together.
  2. Using wet hands, shape the mixture into eight large patties.
  3. Heat a small amount of oil (approx. 1cm deep) in a wide, shallow pan on the stove.
  4. Add the salmon cakes in batches, cooking until golden on each side and turning carefully.
  5. Rest on a paper towel before serving. Serve with salad or vegies!

This great family recipe is thanks to Huon Aqua Recipes at


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