Gluten-Free Korean Salmon And Scallion Pancake (Paj

Name: Gluten-Free Korean Salmon And Scallion Pancake (Pajeon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces salmon fillets; salt; pepper; 1 tablespoon sake (optional) or 1 tablespoon white wine (optional); 1 cup gluten-free flour or 1 cup rice flour; 1/2 teaspoon salt; 1 egg (or Egg Replacer for 1 egg); 200 ml water; 1 tablespoon sesame oil; 1 1/2 cups scallions, cut into 2-inch length; oil for cooking the pancake; Sauce; 2 tablespoons tamari soy sauce; 1 1/2 tablespoons rice vinegar; 1 teaspoon red chili paste; 1 teaspoon white sesame seeds; 2 tablespoons scallions, thinly sliced (white part only); 1 garlic clove, grated

Servings: persons

8 ounces salmon fillets
salt
pepper
1 tablespoon sake (optional) or 1 tablespoon white wine (optional)
1 cup gluten-free flour or 1 cup rice flour
1/2 teaspoon salt
1 egg (or Egg Replacer for 1 egg)
200 ml water
1 tablespoon sesame oil
1 1/2 cups scallions, cut into 2-inch length
oil for cooking the pancake
Sauce
2 tablespoons tamari soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon red chili paste
1 teaspoon white sesame seeds
2 tablespoons scallions, thinly sliced (white part only)
1 garlic clove, grated

1
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).
2
Wrap the salmon with the foil and cook in the oven or oven toaster for 20 - 25 minutes at 400u00b0F/200u00b0C.
3
In a small bowl, mix all the 6 ingredients for the sauce and set aside.
4
In a larger bowl, mix flour, salt, egg, water and sesame oil.
5
When the salmon is cooked, remove the skin and flake the salmon with a folk.
6
Add scallions and salmon flakes to the pancake mixture and mix.
7
Heat a large non-stick frying pan and spray oil.
8
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.).
9
Transfer the pancake to a large plate and slice it.
10
Infuse love and serve with the sauce.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 ounces salmon fillets, salt, pepper, 1 tablespoon sake (optional) or 1 tablespoon white wine (optional), and more.

Yes, Gluten-Free Korean Salmon And Scallion Pancake (Pajeon) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Korean Salmon And Scallion Pancake (Pajeon)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions