Salmon Pancakes

Elevate your brunch game with these decadent Salmon Pancakes, a delightful twist on classic savory fare. Made with tender, oven-roasted fresh salmon, these pancakes are infused with the bright flavors of scallions, fresh dill, and a touch of lemon zest, delivering a perfect balance of richness and freshness. The fluffy batter, crafted from all-purpose flour and lightly leavened with baking powder, ensures a tender bite every time. Cooked to golden perfection in a butter and olive oil blend, these pancakes are irresistibly crispy on the outside while soft and flaky on the inside. Serve them warm with a dollop of tangy sour cream or creamy Greek yogurt, and a squeeze of fresh lemon for a gourmet finish. Perfect for a cozy weekend breakfast or an elegant appetizer, these salmon pancakes are a surefire way to impress! Keywords: salmon pancakes recipe, savory pancake ideas, brunch recipes with salmon, crispy salmon pancakes.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams fresh salmon fillet
• 120 grams all-purpose flour
• 1 teaspoon baking powder
• 1 large egg
• 150 milliliters milk
• 2 scallions (green onions), finely chopped
• 1 tablespoon fresh dill, chopped
• 0.5 teaspoon lemon zest
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0 sour cream or Greek yogurt (optional, for serving)
• 0 lemon wedges (optional, for serving)

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Lightly grease a baking sheet with olive oil or line it with parchment paper.

Step 3

Place the salmon fillet skin-side down on the prepared baking sheet, season lightly with salt and pepper, and roast in the oven for 12-15 minutes, or until just cooked through. Remove and let cool.

Step 4

While the salmon cools, whisk together the flour, baking powder, salt, and black pepper in a large mixing bowl.

Step 5

In a separate bowl, beat the egg and then whisk in the milk until smooth. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

Step 6

Flake the cooked salmon into small pieces, discarding the skin. Add the salmon, scallions, dill, and lemon zest to the batter and gently fold until evenly distributed.

Step 7

Heat the butter and olive oil in a large nonstick skillet over medium heat.

Step 8

Spoon a heaping tablespoon of the batter into the skillet for each pancake, flattening slightly with the back of the spoon to create rounds.

Step 9

Cook each pancake for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to prevent burning.

Step 10

Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

Step 11

Serve the salmon pancakes warm with a dollop of sour cream or Greek yogurt and a squeeze of lemon, if desired.

Nutrition Facts

Serving size	(645.4g)

Amount per serving	% Daily Value*
Calories	1291.6

Total Fat 59.1g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 403.4mg	0%
Sodium 2002.0mg	0%
Total Carbohydrate 107.3g	0%
Dietary Fiber 4.8g	0%
Total Sugars 9.7g
Protein 77.1g	0%

Vitamin D 864.3IU	0%
Calcium 320.7mg	0%
Iron 8.5mg	0%
Potassium 1607.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 24.3%

Carbs: 33.8%