Gluten-Free Korean Salmon and Scallion Pancake (Pajeon)

READY IN: 50mins




  • Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
  • Wrap the salmon with the foil and cook in the oven or oven toaster for 20 – 25 minutes at 400°F/200°C.
  • In a small bowl, mix all the 6 ingredients for the sauce and set aside.
  • In a larger bowl, mix flour, salt, egg, water and sesame oil.
  • When the salmon is cooked, remove the skin and flake the salmon with a folk.
  • Add scallions and salmon flakes to the pancake mixture and mix.
  • Heat a large non-stick frying pan and spray oil.
  • Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
  • Transfer the pancake to a large plate and slice it.
  • Infuse love and serve with the sauce.