Crispy Gluten-Free Korean Salmon and Scallion Pancakes (Pajeon)
Savor the delightful flavors of Korea with our Crispy Gluten-Free Korean Salmon and Scallion Pancakes, known as Pajeon. This delectable dish combines tender salmon with vibrant scallions, all encased in a beautifully crisp exterior. Traditionally enjoyed as a comfort food or snack, Pajeon can also be customized by adding your choice of seafood like shrimp or squid, making it versatile for any dietary preference. Perfectly paired with a zesty dipping sauce, these pancakes are not only gluten-free but also a delicious way to experience the depth of Korean cuisine.
N/A
Servings
240
Calories
17
Ingredients
Ingredients
Salmon fillets
8 ounces (skin removed, flaked)
Salt
to taste
Pepper
to taste
Sake or white wine
1 tablespoon (optional)
Gluten-free flour or rice flour
1 cup
Salt
1/2 teaspoon
Egg or Egg Replacer
1
Water
200 ml
Sesame oil
1 tablespoon
Scallions
1.5 cups (cut into 2-inch lengths)
Cooking oil
as needed (for frying)
Tamari soy sauce
2 tablespoons
Rice vinegar
1.5 tablespoons
Red chili paste
1 teaspoon
White sesame seeds
1 teaspoon
Scallions (white part only)
2 tablespoons (thinly sliced)
Garlic clove
1 (grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Lay an aluminum foil sheet flat and place the salmon fillet in the center. Season generously with salt and pepper, then drizzle with sake or white wine if using. Fold the foil over the salmon to create a sealed packet.
3
Bake the salmon in the preheated oven for 20 to 25 minutes, or until fully cooked and flaky. Once done, remove the skin and use a fork to flake the salmon into bite-sized pieces.
4
In a small bowl, combine the tamari soy sauce, rice vinegar, red chili paste, grated garlic, and white sesame seeds to make the dipping sauce. Set aside.
5
In a larger mixing bowl, combine the gluten-free flour, salt, egg (or egg replacer), water, and sesame oil. Whisk together until smooth.
6
Add the flaked salmon and cut scallions to the pancake mixture, folding gently until evenly combined.
7
Heat a large non-stick frying pan over medium heat and lightly coat with cooking oil.
8
Pour the pancake mixture into the pan, spreading it into an even layer. Cook for about 5 minutes on each side or until golden brown and crispy. To flip, carefully slide the pancake onto a large plate, invert, and then slide it back into the pan to cook the other side.
9
Once cooked, transfer the pancake to a cutting board and slice into wedges.
10
Serve warm, drizzled with the prepared dipping sauce, and enjoy the burst of flavors!
Nutrition Information
11g
Fat
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pajeon?
Pajeon is a traditional Korean scallion pancake known for its savory flavor and crispy exterior.
Is this salmon pancake recipe gluten-free?
Yes, this recipe is gluten-free as it uses gluten-free flour or rice flour and tamari soy sauce.
What type of fish is used in this Pajeon recipe?
This specific recipe uses 8 ounces of salmon fillets.
Can I add other seafood to this pancake?
Yes, you can customize the pancake by adding seafood like shrimp or squid.
How do I prepare the salmon for the batter?
Bake the salmon in a foil packet at 400°F for 20-25 minutes, remove the skin, and flake it with a fork.
What temperature should the oven be for the salmon?
The oven should be preheated to 400°F (200°C).
How long does the salmon need to bake?
The salmon should bake for 20 to 25 minutes until it is fully cooked and flaky.
What are the ingredients for the dipping sauce?
The sauce includes tamari soy sauce, rice vinegar, red chili paste, grated garlic, and white sesame seeds.
What type of flour can I use for the batter?
You can use either gluten-free flour or rice flour.
Can I make this recipe vegan?
The recipe can be adapted by using an egg replacer instead of a traditional egg.
How much water is needed for the pancake batter?
The recipe requires 200 ml of water for the batter.
What oil is added directly into the batter?
One tablespoon of sesame oil is whisked into the pancake mixture.
How should the scallions be prepared for the pancake?
Scallions should be cut into 2-inch lengths before being folded into the mixture.
How long do I cook the pancake in the frying pan?
Cook the pancake for about 5 minutes on each side until it is golden brown and crispy.
What is the best way to flip a large Pajeon?
Carefully slide the pancake onto a large plate, invert it, and then slide it back into the pan.
Can I substitute sake in this recipe?
Yes, you can use white wine as a substitute for sake, or omit it entirely.
How many calories are in one serving?
Each serving contains approximately 240 calories.
What is the protein content of this dish?
This recipe provides 14g of protein per serving.
How much fat is in the salmon pancake?
There is 11g of fat per serving in this dish.
What type of pan should I use for frying?
A large non-stick frying pan is recommended for the best results.
Is tamari soy sauce required?
Tamari is used to keep the recipe gluten-free, but standard soy sauce can be used if gluten is not a concern.
Should the salmon be seasoned before baking?
Yes, season the salmon generously with salt and pepper before sealing it in foil.
How do I serve the Korean salmon pancake?
Transfer the pancake to a cutting board, slice it into wedges, and serve warm with the dipping sauce.
What part of the scallion is used for the dipping sauce?
The white part of the scallions, thinly sliced, is used in the sauce.
Is the garlic in the sauce minced or grated?
The recipe calls for one grated garlic clove for the dipping sauce.
How many ingredients are in this recipe total?
There are 17 ingredients listed in the recipe instructions.
Can this be eaten as a snack?
Yes, Pajeon is traditionally enjoyed as both a comfort food snack and a main dish.
What flavor profile does the red chili paste add?
The red chili paste adds a zesty and slightly spicy kick to the dipping sauce.
Should the salmon skin be removed?
Yes, the skin should be removed after the salmon is baked and before flaking.
What consistency should the batter be?
The batter should be whisked until it is completely smooth before adding the salmon and scallions.