Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl.
In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix.
Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed.
Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired
Recipe Courtesy of Ethel Hoffman