This skillet salmon pierogi recipe is just one of many variations on the hugely popular Polish pierogi. There are pierogis that feature any and all kinds of meats, seafoods, mushrooms, veggies … you name it, the Polish will pierogi it. Salmon pierogi, however, is one of my Top Three favorites. The basic pierogi recipe is easy to master, and then you can venture out on your own, using your favorite ingredients for the stuffing.
Polish Skillet Salmon Pierogi Recipe-
- 1 bag frozen potato cheese pierogi
- olive oil
- 1 medium sized white or yellow onion, peeled and chopped fine
- 1 small white or yellow onion, peeled and chopped fine
- 8 to 10 oz. skinless wild salmon fillets
- 4 to 6 large cloves garlic, peeled and .minced
- 1 tbsp butter
- 2 tbsp. capers
- 1 tbsp. fresh lemon juice
- 1 tsp. chili powder
- 2 tbsp. chopped fresh dill
- salt and pepper, to taste
- sour cream
- 1 tsp. ground horseradish (this is optional, but I highly recommend it)
- bacon grease, for frying
- 1 cup chopped green onions, for garnish
- Follow the directions on the package and boil your pierogi – usually about 5 to 6 minutes should do it. Drain them and set aside on a cool plate that’s been lightly oiled with olive oil.
- Heat one or two tablespoons of olive oil in large skillet over medium-high flame. Add in the medium-sized chopped onion and a little salt. Cook, stirring now and then, until fragrant and translucent.
- Prepare a sour cream mixture. In a mixing bowl, stir together equal parts of lemon juice and sour cream.
- Now add and stir in the fresh dill, 1/4 tsp. horseradish (if using), and salt and pepper to taste. Set aside for now.
- Next, add the salmon into the skillet and cook for 2 minutes on each side. Remove the salmon from the skillet and break apart into small pieces on a clean working surface.
- Reduce the heat to medium, then add in the capers, chili powder, garlic and butter. Cook this mixture for one minute, then add back in the salmon. Stir and toss together and sauté for only about one minute – you do not want to overcook the salmon.
- Lay the pierogi doughs out flat, in full rounds. Spoon a portion of the filling mixture into the center of each round. Fold the outsides of the dough up together over the filling, creating half-moons. Pinch the seam together firmly. If you feel the seal is not firm enough, brush the edges with some warm water and clamp them down tight again. You must have a solid seal, so the filling does not seep out during the frying.
- Heat a couple tablespoons of bacon fat in a large skillet over medium-high flame. Add in some of the small chopped onion. Fry your pierogies together with the onions, working in batches. As the onions start getting caramelized and then turning dark, remove them from the skillet and add in some fresh chopped onion.
- Fry until all of the pierogies are nice and golden brown on both sides.
- Serve your Skillet Salmon Pierogi while nice and warm, topped with some lemony sour cream and a sprinkling of chopped green onions.
Note: For more delicious, authentic and traditional dishes from Poland, click here.
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