In a large bowl, combine canned salmon (drained), eggs, sake, brown sugar, 1 Tablespoon of tarragon, light soy sauce, crumbled crackers, diced red pepper, diced yellow or orange pepper, and chopped green onion whites.

Mix all ingredients thoroughly until well combined.

Ensure the mixture is moist; if it seems dry, add another egg.

Heat olive oil and the remaining 1 Tablespoon of tarragon in a large skillet over medium heat.

Form the salmon mixture into cakes.

Carefully place the salmon cakes into the hot skillet.

Fry the cakes for approximately 5 minutes on each side, until golden brown and cooked through.

Serve the salmon cakes hot.