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.
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Recipe Information
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
- sour cream or Greek yogurt (optional, for serving)
- lemon wedges (optional, for serving)
Instructions
Preheat the oven to 180°C (350°F).
Lightly grease a baking sheet with olive oil or line it with parchment paper.
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.
While the salmon cools, whisk together the flour, baking powder, salt, and black pepper in a large mixing bowl.
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.
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.
Heat the butter and olive oil in a large nonstick skillet over medium heat.
Spoon a heaping tablespoon of the batter into the skillet for each pancake, flattening slightly with the back of the spoon to create rounds.
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.
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.
Serve the salmon pancakes warm with a dollop of sour cream or Greek yogurt and a squeeze of lemon, if desired.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.7 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 21.6 mcg | 108% | |
| Calcium | 321 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1608 mg | 34% | |
*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.
