Looking for something fun and tasty to do with all that coho salmon ya took home from the Egegik River? Try this! Famous for it’s seafood pancakes and delicious fried fritters, South Korea  was the inspiration behind this fun recipe. This salmon pancake is very versatile so try adding additional seafood such as shrimp, clams, squid or bottom fish to the mix. Enjoy!

For 2 large pancakes:
2 cups green onion or chives
1-2 cups smoked salmon
1/2 cup white flour
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon sesame oil
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
3/4 cup cold water
1 egg, beaten
4-5 tablespoons vegetable or canola oil

Flake salmon into small chunks, removing any bones. In a small bowl, beat egg and set aside. Slice green onions (if using larger onions, slide in half lengthwise) or chives into 4”-6” lengths, rinse well and pat dry with a clean towel. In a medium bowl, mix flour, cornstarch, baking powder, onion and garlic until thoroughly combined. Whisk in cold water and sesame oil, and stir until no lumps remain, do not over mix. Batter should be thinner than traditional American pancake batter. Gently fold in smoked salmon and any other desired seafood. Add more water if needed to thin batter.

In a large skillet, heat 3-4 tablespoons oil on medium high heat. Lay green onion or chives in one row in the bottom of the pan. Let begin to brown, about a minute. Pour seafood pancake mixture evenly over the green onion or chives. When bubbles begin forming on the top of the pancake, pour 1/2 of the beaten egg over the top. Continue to cook a few more minutes. Using an extra large spatula, carefully flip pancake over and add additional oil around the edges of the pancake if needed. Cook until pancake is golden brown on both sides. Cut into squares and serve with dipping sauce.

Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon chopped green onion or chives
1 teaspoon gochugaru or Korean chili powder
1 teaspoon sesame seeds
1 teaspoon white sugar
1/2 teaspoon garlic, minced