Pink salmon cutlets are a masterpiece for fish lovers. Recipes for pink salmon cutlets with cheese, rice, cottage cheese, squid and herbs. Delicious pink salmon fish cutlets - recipe with step-by-step photos on how to cook with cream sauce in a frying pan and in the oven What

Preparing juicy cutlets from pink salmon is not as easy as it might seem at first glance, since the meat of the fish is rather dry, hence the need to properly prepare the minced meat so that it does not fall apart. Let's look at the features of this fish, as well as several recipes from professional chefs from around the world.

How to choose ingredients?

Before you start cooking cutlets, you will need to select the right ingredients. Pay special attention to the quality of the fish, as it must be fresh. For cooking, you only need fillet, but not all stores can find an already cut product.

For this reason, in most cases you have to purchase whole pink salmon. It is advisable that it is not frozen, because due to freezing the fish loses some of its beneficial properties. The quality of pink salmon can be determined by its appearance; the scales should be dense, the eyes should be clear, and not cloudy or sunken. If the scales easily come off the skin, it means the fish is far from fresh.

Next they examine the gills, they should be red. The smell of good fish will be pleasant, marine. The meat should not fall apart when pressed; when fresh, it quickly returns to shape. In addition, like the gills, the flesh should be red; purchasing a brown product should be avoided immediately.

If you buy frozen fish, you can also smell it, since even in this form the rotten product will emit an unpleasant odor. There should be no visible damage to the scales on the carcass. If there is a large layer of ice, it means that the pink salmon has already been defrosted before.

Defrosting is harmful to any fish, as pathogenic bacteria begin to multiply in it. Pink salmon is frozen and thawed only once, after which it must be consumed immediately.

Preparation

The main preparation of fish comes down to cutting it, but if you purchased a frozen product, you will also need to defrost it first. Under no circumstances should you place pink salmon on the table and wait until it thaws at room temperature. Defrost only in the refrigerator or cold water. The microwave is also not suitable for this.

The tail and head are cut off from the body, the peritoneum is cut and the intestines are removed. After this, the carcass will need to be washed. There is no need to remove the scales because the fillet will be cut off from the skin. Then an incision is made along the ridge, but not strictly along it, but a little to the side. Now one half is grasped well with your fingers and pulled, holding the ridge, the second is separated by placing it on the table. When the central bone is removed, it is necessary to remove the small ones; for this it is most convenient to use tweezers.

To cut the fillet, you will need to use a sharp and thin knife, which is used to work near the skin, pulling it slightly. Only in this form can pink salmon meat be used to make cutlets.

Even a novice cook can cook delicious fish cutlets if he knows how to do it correctly. Precisely because the meat of this fish is dry, you can use melted butter or a little cream, which is added to the minced meat. In some recipes, lard is used as an additional ingredient, but it is completely unsuitable if a person is on a diet.

It is allowed to add some other varieties of fattier fish, for example, hake or cod, but you should not add mackerel, since it has a rather pronounced aroma, it will overwhelm the smell of red fish. You can add vegetables twisted in a meat grinder; their juice will be released during cooking, resulting in very tender and tasty cutlets.

There are no restrictions on the use of seasonings and herbs; you can add as many of them as you like, it all depends on personal preferences.

Recipes

Not many housewives have tried to cook juicy cutlets from pink salmon, however, they turn out very tasty if they are chopped. To reduce the calorie content of the dish, you can bake the dish in the oven. Thus, the food will be not only low-calorie, but also more juicy.

With lard

The simplest red fish cutlets do not require the use of a large number of ingredients. The fillet slices will need to be cut very finely. These pieces need to be soaked for several hours in good olive oil, to which pepper, salt and chopped parsley are additionally added. If you don't want to use olive oil, you will need to add a little lard to the minced meat instead. It is pork, since it has a delicate taste, is not as rough as beef, and does not cool down as quickly as lamb.

Then eggs are added to the minced meat, the quantity depends on how many cutlets are being prepared. One egg is enough for 500 g. Now you can add a little semolina or add flour so that it binds all the ingredients. Place well-formed cutlets on a baking sheet, preheat the oven to 180 degrees and leave for 15 minutes.

From boiled pink salmon

The best cutlets, both in taste and appearance, can be made from boiled pink salmon. To do this, you will need to mince meat, onions, carrots, and herbs. Mix everything well, season with pepper and salt, add a little melted fat and an egg to soften the minced meat. In addition, it would be a great idea to supplement the composition with cod; this will give the cutlets a new interesting aroma and taste. By the way, a small amount of cod will complement other dishes listed below.

Small cutlets are formed from the resulting mixture. It is best to fry them on a baking sheet in the oven, since this way they turn out to be less caloric and provide more benefits to the body. Cook until the dish is browned and has an attractive golden crust.

If you want something unusual, you can add crab oil to these cutlets, which must be thoroughly mixed into the composition. But then it is advisable not to use fat.

There is another recipe for how you can prepare wonderful cutlets with red fish for the holiday. For the dish you will need:

4 tbsp. l. butter;
30 g lard;
5 tbsp. spoons of flour;
1/4 teaspoon salt;
half a kilogram of pink salmon;
1 teaspoon lemon juice;
1/2 teaspoon of onion juice;
a pinch of pepper;
1 egg.

Melt the butter, add flour and salt, mix. Place the twisted pink salmon fillet with lard, then the rest of the ingredients. Mix everything well, form into balls and place on a lightly greased baking sheet. The cutlets should be placed inside the oven when it has already warmed up enough, since this is the only way they will cook evenly. You can’t simmer them for a long time; the fish is ready quickly; at 180 degrees, 15 minutes is enough.

In tomato sauce

Pink salmon cutlets in tomato sauce are very tasty, but before immersing them in it, the cutlets will need to be fried in the oven first, otherwise they will simply boil over. To prepare this dish you will need:

250 g salmon fillet;
4 large potatoes (boiled);
1 carrot (grated);
¼ cup boiled peas;
3 onions;
1 tsp. pepper;
2 eggs (beaten);
300 grams of tomato paste;
a pinch of turmeric powder;
2 tsp. chopped ginger;
2 tsp. chopped garlic;
2 tbsp. l. oils

First you need to marinate the fish fillet with half a teaspoon of salt, turmeric and pepper for 1 hour. The onion is cut into small pieces, boiled potatoes and peas are turned into puree. Place minced pink salmon, onion, garlic and ginger into a container. Then add mashed potatoes and peas, beat in one egg. Form the mixture into round patties.

Turn on the oven and heat it to a temperature of 180 degrees. Place the resulting meatballs on a greased baking sheet and fry until a crust forms. After this, transfer it to a deep container, fill it with tomato paste and add water. Add 3 peppercorns and two bay leaves. Place the container in the oven and cook until the tomato thickens. You can serve it with gravy.

With herbs

If you really like dishes that are full of aromas from aromatic herbs, then the following recipe is exactly what you need. To prepare spicy fish you need the following ingredients:

a kilogram of pink salmon fillet, ground into minced meat;
1 egg, lightly beaten;
1 tablespoon water;
1/3 cup finely chopped walnuts;
a quarter teaspoon of dried tarragon;
a quarter teaspoon of dried parsley flakes;
20 g thyme;
20 g paprika;
20 g basil;
20 g coarse black pepper;
lemon or lime for garnish.

Preheat the oven to 180 degrees, having previously greased the baking sheet with oil. Mix all the ingredients in a container and let it brew for a while. Then cutlets are formed and placed on a baking tray, immersed inside. It will take about five minutes for them to set.

Now, tomato paste is diluted with water in a metal container; it’s good if it’s homemade. Salt, pepper, add spices to taste, a little soy sauce and garlic. The cutlets must be carefully immersed in the liquid and placed inside. Wait until the mixture boils, reduce the temperature and cook for about five minutes. You can serve not only with lemon slices, but also simply pour the juice over the dish.

With vegetables

People who know how beneficial a healthy diet is often add vegetables to red fish. There is a very good recipe for making broccoli cutlets. It will require:

half a kilogram of fish;
2 large broccoli;
2 medium sized potatoes;
2 onions;
2 tablespoons of light mayonnaise;
2 tablespoons flour;
salt and pepper.

Boil the potatoes until soft, grind the broccoli and fish through a meat grinder along with the onion. Mix everything well, add salt and pepper, add flour. It will take about ten minutes for the minced meat to settle, after which you can grease your hands with oil and begin to form small cutlets.

While they are filling the baking sheet, you need to turn on the oven and preheat it to 180 degrees. The top of the cutlets is greased with mayonnaise. They are prepared for no more than five minutes, then transferred to a separate container and filled with tomato diluted in a small amount of water. Stew for another ten minutes, and you can serve, you just need to add fresh chopped herbs for more flavor.

The principle of cooking in tomato is always the same, that is, after frying, you need to simmer the cutlets a little more in tomato paste with herbs and spices. But the recipe for minced meat for cutlets may change, for example, the following method will require different ingredients:

garlic – 4-5 cloves;
bell pepper – 4-5 pcs.;
pink salmon fillet – 500 g;
pepper – 1 teaspoon;
boiled potatoes - 2 medium-sized pieces;
egg - 2 pcs.

Using a food processor, turn the fish, potatoes, peppers and garlic into minced meat, and mix everything well until smooth. In this recipe, boiled potatoes will be the binding link, so there is no need to add semolina or flour. The baking time is five minutes, then the dish is stewed in tomato juice for another ten minutes.

With semolina

Crispy on the outside but spicy and juicy on the inside, Indian style fish cakes are easy to make at home with a little effort and patience. This appetizer can decorate a festive table and delight guests with its amazing taste and aroma.

For cutlets you will need:

potatoes – 2 medium-sized pieces;
oil – 2 tbsp. spoons;
caraway seeds - half a teaspoon;
curry leaves – 3-4 pieces (chopped);
chopped onion – 1 piece;
ginger-garlic paste – 2 teaspoons;
chopped green chili - 1 piece;
half a glass of semolina;
turmeric powder - half a teaspoon;
red chili powder – 1 teaspoon;
pink salmon fillet without skin - 500 grams;
black pepper powder - a quarter teaspoon;
juice of half a lime;
cilantro leaves – 2 tbsp. spoons.

First you need to boil, peel and mash the potatoes. Heat oil in a large saucepan or deep frying pan. Add cumin seeds and curry leaves and fry everything well. Add the onion and fry for a few minutes until golden brown. Add ginger garlic paste and chopped green chillies. Everything will need to be thoroughly fried until the smell of raw ingredients disappears.

Now add turmeric powder and red chili powder. Place all this in a container and wait until it cools down. Then pour in the fish cut into pieces, mix and add potatoes. Mix everything well, add semolina and add 40 grams of water, stir again until a homogeneous mass is obtained. Wait for it to brew.

Turn on the oven and heat to 180 degrees. Form cutlets and place them on a baking sheet. You can freeze the dish if you do not plan to cook today, then you will get a good semi-finished product. The dish is fried inside for 20 minutes, served hot with ketchup or garlic sauce. This is a good appetizer or addition to a side dish; in any case, such a lunch will be satisfying and not too high in calories.

There are other recipes for making a dish with semolina. For one of them you will need:

800 g pink salmon fillet;
3 medium tomatoes, not too ripe;
olive oil;
thyme, salt and pepper;
1 small eggplant;
half yellow and red peppers;
50 g semolina;
2 small zucchini.

First, the tomatoes are scalded, the skin is removed, and the seeds are removed. All ingredients are passed through a meat grinder, except oil and spices. You should get homogeneous minced meat from which cutlets will be formed. Now add one egg, spices and salt. You will need to mix everything well, add semolina and wait until the mass becomes more pliable.

It is better to form cutlets with your hands dipped in water or vegetable oil, then they will not stick to the skin.

Place the baking sheet with the dish in the preheated oven and wait 10 minutes for the cutlets to cook. If you want to get an attractive crust, then you will need to grease the food with mayonnaise or egg yolk and leave for another five minutes.

With cumin

Another interesting recipe that will surprise your family and guests includes white bread.

Ingredients:

500 g pink salmon without bones;
2 pinches of cumin;
a pinch of pepper;
2 tsp. lime juice;
half a glass of water;
1 large piece of bread;
50 g semolina;
2 beaten egg whites for coating.

Pieces of fish are washed in a solution of salt and turmeric (to remove the fishy smell) and allowed to drain. Then marinate in 1 tsp. cumin, pepper, turmeric and lime juice with a little salt. 15-20 minutes is enough.

Soak the bread in water, boil the marinated fish, and add it to it. Spices are fried in oil in a frying pan, and when they begin to exude aroma, chopped onions are added. Then everything is mixed until a homogeneous mass is obtained, and the minced meat is supplemented with semolina.

Preheat the oven, place the cutlets on a greased baking sheet and coat each cutlet with egg white. The dish should be cooked within 30 minutes.

Beginners should note that there are no bones in the minced meat. If you are using a frozen product, you will need to make sure that it is properly defrosted and does not have a strong odor.

If more than 1 piece of bread is added, the amount of spices and salt must be adjusted.

To get an interesting and tasty dish that will be distinguished by juiciness and aroma, It's worth taking into account a few tips from professional chefs.

When forming balls of future cutlets, you need to make sure that there are no cracks on the surface. When frying, such a product will simply burst and lose its attractiveness.
If you do not grease the baking sheet with oil, the fish will simply stick to it and may even burn. This happens because there is no fat in it at all, it is dry, even when using vegetables, their juices will come out, but will immediately evaporate from the metal surface. As for cutlets using lard, you can only slightly oil the baking sheet.
Try not to use flour, although it helps the cutlets not fall apart. If possible, you should take eggs or semolina, as well as potatoes.
Baking is an option in which a housewife can save most of her own time. If desired, the cook can experiment, adding herbs and spices not specified in the recipe, but here it is necessary not to overdo it, so as not to spoil the delicate aroma of pink salmon.
If it so happens that the minced meat has become too liquid, then you can add semolina, bread or boiled potatoes to it, after grating it on a coarse grater. It is also necessary to approach the issue of removing bones very responsibly, since if you grind fish into minced meat, you can split one, and then it will cause irreparable harm to the body.
Sometimes chefs prefer to pre-cook the fish and then make cutlets out of it. It is difficult to say how healthy a product that undergoes double heat treatment remains, since red fish cooks very quickly.
You can cook at a low temperature, but longer, or at a high temperature, but less time, however, in the second case it is very difficult to make sure that the cutlets do not burn.

For a recipe for delicious pink salmon cutlets, watch the following video.

Preparation: 40 minutes

Recipe for: 4 servings

Pink salmon cutlets are prepared in much the same way as any fish cutlets. It is recommended to include fish dishes in the menu 2-3 times a week. I suggest trying delicious, juicy fish cutlets made from pink salmon. They are suitable for dinner or family lunch. They can be served with any side dish - mashed potatoes, porridge, pasta. Pink salmon is not an expensive fish with red meat. People with average incomes can afford it. We sell frozen pink salmon, and that’s what we’ll talk about.

How to cook cutlets from minced pink salmon

To make minced pink salmon juicy, add twisted onions. Many recipes include slices of white bread. The bread is pre-soaked in milk. The pink salmon cutlets turned out juicy and tasty, so I decided to publish the recipe. The recipe specifies parsley and dill, but each housewife can use spices and aromatic herbs according to her own desire and preference. Pink salmon fish cutlets will be juicy, tasty and aromatic.

Recipes with photos usually make the cooking process easier, I hope that my description of the recipe and photos of each step will help you prepare this wonderful dish.

Ingredients

Pink salmon - 1 pc.
Onions - 1 pc.
Salt - 3/4 tsp.
Semolina - 1 tbsp. spoon
Breadcrumbs - 3 tbsp. spoons
Garlic - 2 cloves
Parsley, dill - bunch
Sunflower oil - for frying

It would seem that nothing could be more banal than a recipe for pink salmon cutlets. But having lived in Kamchatka for more than 15 years, Victoria, the wife of a good friend, was able to surprise me. It was that evening, over a bottle of cognac, that I realized that the recipe for fish cutlets was not just onions, bread and fish, but something more. And if you get your hands on pink salmon, then rest assured that it’s not at all difficult to make delicious and very juicy cutlets, the main thing is to stick to the recipe.

So, let's begin…

Ingredients:

Pink salmon (any red fish) – 1 tail (2-3kg) fillet will yield 800-1200 grams

Large onion - 1 piece

Dill – 1 bunch

Eggs - 1-2 pcs.

Mayonnaise (sour cream) – to taste (50-100g)

Potatoes – 1 pc.

Lard – 30g

Salt, pepper - to taste

How to cook:

First of all, you need to prepare the fish. We wash it, then remove the head, tail, and fins. We gut the abdomen, be sure to wash out the strip of blood along the entire spine, from the belly side.

The carcass is ready. Now we need to separate the meat from the bones. The beauty of this recipe is that we don’t have to worry about the appearance of pink salmon, because... everything will be minced anyway. You can cut it however you like, but I recommend splitting the fish in half along the spine and then removing the meat from the skin, which will minimize the amount of bones left behind.

The resulting pieces should be felt for the presence of seeds, and if found, remove them.

Let's prepare the minced meat. For this:

- grate the potatoes

- finely chop the dill

— since we have pink salmon cutlets with lard, let’s prepare the lard. I usually use a pre-frozen piece and grate it. But this time the lard was left over from the pork knuckle purchased for soup, so I decided to just chop it finely.

- cut the onion

So, let's add the fillet

then chopped onion

grated potatoes

pieces of lard

break an egg

add 2 tablespoons of sour cream (mayonnaise), add salt and pepper to taste.

Turn on the blender and mix until a homogeneous mass is formed.

If the minced meat is too liquid, you can add a couple of tablespoons of flour.

Now all we have to do is make minced meat cutlets and fry them.

Lubricate your hands with oil, this is of course not necessary, but this way nothing will stick to them. You can simply wet your hands with water, which will also help with sculpting. We take some minced meat and form a cutlet, then put it in a frying pan.

The frying process is very simple. Grease a frying pan with oil, heat it up, lay out the cutlets, fry for about 7-10 minutes on each side. If you want to achieve a juicier result, then you should cover the frying pan with a lid, but if you like cutlets with a crispy crust, fry in an open frying pan.

When ready, remove the cutlets from the heat and place on a plate. If desired, you can decorate the dish with potatoes, cucumbers and tomatoes (both fresh and salted vegetables are suitable), and fresh herbs.

Bon appetit.

Pink salmon cutlets recipes that you may also like:

Steamed pink salmon cutlets

In fact, this recipe is not much different from frying in a pan. The only difference is that the cutlets are placed in a double boiler, or placed in a pan over boiling water on a special hanging baking sheet. This dish is considered much healthier than its fried counterpart. In addition to the fact that such steamed cutlets contain much fewer calories, when steamed the dish does not interact with combustion products, which is inevitable when frying in a frying pan or in the oven.

Pink salmon cutlets in the oven recipe

In the oven, the dish turns out juicier than cooked in a frying pan. Since we prepared pink salmon cutlets with lard, the lard will melt in the oven and the cutlets will simmer on a baking sheet in their own juice. This will prevent them from burning and they will be completely saturated with “juice”.

Preparation. Simply grease a baking sheet with oil, place pink salmon fish cutlets on it and place them in the oven for 20 minutes at 180 degrees. If you have parchment paper for baking, you can use it.

Pink salmon cutlets in the oven are very tasty, juicy and nutritious. And most importantly, they are prepared very quickly and simply, because you don’t have to turn them over and constantly watch that they don’t burn. Just mold the blanks and place them on a baking sheet, in 20 minutes everything will be ready without unnecessary movements. All that remains is to get some goodies and surprise your loved ones with this aromatic and tender dish.

Pink salmon fish cutlets

I first tried pink salmon cutlets on the island of Iturup in the Pacific Ocean. There was so much fish there that putting it on cutlets or eating caviar with spoons was commonplace.

Of course, freshly caught (but few people have access to) pink salmon makes the most delicious dishes. But even freshly frozen pink salmon can be prepared in such a way that you will lick your fingers. So, I offer a recipe for delicious and juicy pink salmon cutlets!

Composition of fish cutlets

Pink salmon – 1 fish (weight 1.5 kg or pink salmon fillet – 1 kg);
White loaf (bun, white bread) = 1/3 or 1/2 loaf (only the pulp is needed);
Egg – 1 piece;
Onion – 1 head;
Mayonnaise – 1 tablespoon;
Dry mixture “Provencal herbs” (you can use dried basil, “Italian herbs” or ground black pepper) – a pinch;
Salt - to taste;
Flour – 3-4 tablespoons;
If desired, you can dip the cutlets in leison (1 egg + 2 tablespoons of water);
Vegetable oil for frying.

How to cook fish cutlets

Clean the fish

Wash the pink salmon and trim the fins with scissors. Cut the belly, remove the entrails and inner film. Rinse.
Cut off the head and tail. Make a deep cut along the back and divide the pink salmon into 2 halves, at the same time removing the backbone and ribs (pull them out of the fillet).
Remove the coda from the pink salmon fillet by prying it with a knife from the middle of each half to the end of the layer. As a rule, the skin of pink salmon is easily removed.
Check to see if there are any bones left. Cut the fillet into pieces for a meat grinder. If there was milk in the fish, it will also go into minced meat.

Prepare minced fish

Prepare minced meat ingredients: Peel the onions and cut into pieces. Soak the loaf in cold water (2 tablespoons, or in milk) and then squeeze.
Pass everything through a meat grinder: Install a fine wire rack and pass onions and bread through it. And at the end - the fish (if there are bones left in the pink salmon, they will be retained by the grill).
Knead the minced meat: Add the egg, mayonnaise, and a pinch of aromatic herbs (and/or pepper) to the minced meat. Add salt. Mix.

If you follow the proportions, the minced meat will be quite thick. If it sticks to your hands, you can add 1 tbsp. semolina, flour, starch or rolled oats (but cutlets taste better without these additives).

Make and fry cutlets

Wet your hands with water and form cutlets. Fish cutlets should be small and flat so that they have time to fry well.
Before frying, roll the cutlets in toppings (flour or breadcrumbs). If desired, you can roll the cutlets in this sprinkle, then dip them in lezon (beaten eggs with water), then roll in the sprinkle again. But if the minced meat is runny, then there is no need for leison.
Heat a frying pan with vegetable oil (1-1.5 cm), fry the cutlets on both sides over medium heat until an appetizing crust appears (with or without a lid). Pink salmon cutlets fry quickly. so keep an eye on them!

Bon appetit!

Delicious fried pink salmon fish cutlets

Pink salmon Pink salmon close-up Pink salmon fillet for minced fish
Fish cutlet ingredients. You don’t have to put mayonnaise, but it tastes better with it. Pass the onions and bread through a meat grinder. Then just scroll through the fish. Add the remaining ingredients and knead the minced meat.
The minced meat is ready. We make cutlets and fry them in a frying pan. Pink salmon cutlets are ready! Bon appetit!

Homemade pink salmon cutlets are ready!

Delicious homemade food: pink salmon cutlets with potatoes!

Other ways to prepare fish cutlets

Steamed fish cutlets

The formed cutlets can be placed on a plate and cooked in an improvised steamer, as in (or in a regular steamer). There is no need to roll these cutlets in flour.

Cooking time is approximately the same as for steamed pink salmon.

Baking fish cutlets in the oven

You can also cook raw cutlets in the oven. Grease a baking sheet or pan with oil (vegetable or butter), or line it with parchment paper for baking. And place the formed cutlets on it.

Pink salmon is a fish from the salmon family. The excellent taste, as well as the not too high cost of this fish, makes it popular among connoisseurs of seafood dishes.

It should be noted that simply fried pink salmon is a little dry, but cutlets and meatballs from it turn out very tasty.

So, to fry pink salmon, we need a kilogram of fish, a couple of onions, about two hundred grams of lard (you can take bacon), an egg, a couple of cloves of garlic, 150 grams of a loaf without crusts, a little milk, flour or ground breadcrumbs and vegetable oil .

If you have frozen fish, then you need to remove it from the freezer in advance to thaw. Then the pink salmon will need to be cleaned and filleted, and the remaining bones after cutting can be used to prepare the broth.

It is necessary to dry and grind, passing through a meat grinder along with the loaf and lard previously soaked in milk and squeezed out of excess liquid. Drive a raw egg into the resulting minced meat, add spices and salt to taste. Mix everything thoroughly and beat it, ensuring that the mass becomes completely homogeneous and fluffy.

Now we divide the minced meat into portions, form cutlets, bread them in breadcrumbs or flour and put them in a frying pan where the vegetable oil has already warmed up well. Fry on one side until crusty, then turn over to the second side, keep on high heat for two minutes. After this, reduce the heat and fry the pink salmon fish cutlets until cooked under the lid. With this method of cooking, the cutlets are obtained with an appetizing crust, and the inside is juicy and soft.

Here is a recipe for making delicious cutlets that do not require adding bread. We will need about four hundred grams of pink salmon fillet, one or two onions, one hundred grams of frozen butter, the same amount of cheese, seasonings and breadcrumbs.

Grind the fish fillet using a blender or meat grinder, add chopped onion to the resulting minced meat (you can simply chop it finely or grind it together with the fish in a blender). Salt the minced meat, season and mix well. Grate the cheese and add to the fish mixture. Now we cut the minced meat into portions, placing a small piece of frozen butter inside each cutlet. We bread our pink salmon fish cutlets in breadcrumbs and fry them in a frying pan.

Or you can prepare such a dish without chopping the fillet into minced meat, but simply chopping it with a knife. Take about five hundred grams of pink salmon fillet and cut it into small pieces. It is more convenient to do this when the fish is still slightly frozen. Finely chop the onion and place it in a bowl with the fish. Now beat two eggs with the addition of a spoonful of mayonnaise and a spoonful of starch (you can use semolina). Mix the fish with the onion and egg mixture, not forgetting to add salt and pepper. Place the bowl with the prepared mixture in the refrigerator for at least a couple of hours. You can make minced meat in the morning and fry pink salmon fish cutlets for dinner. Spread the mixture into the pan with a spoon, as when preparing pancakes, and fry on both sides.

And if you are on a diet and avoid eating fried foods, then you should make fish balls. This dish is simple.

Grind four hundred grams of fish fillet (in a blender or meat grinder). Finely chop the onion and boil fifty grams of rice. Mix minced fish with boiled chilled rice, beaten egg and onion. If the mass turns out to be too liquid, then add a couple of tablespoons of flour to it.

We make small balls from the resulting mass. It is best to cook fish meatballs in a double boiler; they will be ready in forty minutes. But you can simmer the meatballs in a saucepan in a small amount of water. This dish can be served with any sauce, and the best side dish would be fresh vegetables or vegetable stew.