①Remove the seeds from the branches of the perilla frower (Please leave a small amount for finishing.).

②Season the salmon with salt and pat it dry with a paper towel or similar.

③Place the salmon(②) in a zipper bag, add all(A), and massage it in evenly. seal the zipper bag and marinate in the refrigerator for 2–3 hours.

④Wash the potatoes with water, peel them, and remove any sprouts. Cut into thin strips, sprinkle with salt, and let sit at room temperature for 5–6 minutes. Gently squeeze and drain the excess water.

⑤Remove the salmon(③) from the refrigerator and pat it dry with paper towels.

⑥Heat half of the butter in a frying pan, then add half of the potatoes(④) and shape them into a round form. Place the salmon and perilla frower(⑤) on top of the potatoes. Cover with the remaining potatoes(④), making sure to cover the salmon completely. Cover the pan and cook over low to medium heat for 7-8 minutes, or until the surface is browned.

⑦Once browned, add the remaining butter, flip the mixture over, and cook covered over low to medium heat for another 7-8 minutes.

⑧Once both sides are browned, heat over high heat without a lid for 2-3 seconds. When the surface becomes crispy, flip it over and heat for another 2-3 seconds over high heat.

⑨Place the potato galette on a plate, top it with cream cheese and the perilla frower(①) to finish!