Juicy pink salmon cutlets recipe. Cooking delicious fish cutlets from pink salmon How to fry pink salmon cutlets

Delicious fish cutlets from pink salmon, a classic recipe that requires a minimum of time to prepare. As a side dish for these cutlets, you can prepare mashed potatoes or simply serve boiled potatoes, and a light vegetable salad will complement the dinner, making it healthy and low in calories.

Fish 1.3 kg (or prepared fillet 1 kg)

Onion 200 gr

Milk or cream 100 ml

White loaf 150 gr

Greens: dill, parsley

Breading: breadcrumbs, flour or semolina

Vegetable oil 70 gr

Spices "For fish"

Salt 1 tsp.

Pepper to taste

Sugar a pinch

Lard 70-100 g optional

Step-by-step recipe with photos of pink salmon fish cutlets

1. Cut off the crusts from the loaf and put it to soak in cream or milk.

2. Cut the fish, separate the fillets.

3. Using a meat grinder or chopper, make minced meat.

4. Peel and chop the onion. Onions for cutlets can be used raw, but for a softer and more interesting taste, I recommend frying half the onion in vegetable or butter.

6. In a deep bowl, combine minced fish, raw and fried onions, herbs, egg, spices, salt and a pinch of sugar. Mix everything well. Next, if possible, it is better to let the minced meat stand for 15-20 minutes, putting it in the refrigerator.

7. Form cutlets, rolling them in breading.

8. Heat a frying pan with oil, lay out the cutlets and fry over medium heat on both sides for 5 minutes, then close the lid and let the cutlets cook for another 10 minutes, while reducing the heat to low.

9. These are the fluffy, mouth-watering pink salmon cutlets. You can, if desired, pour milk or kefir with added flour over the cutlets and let them simmer a little more, and you will get an excellent sauce. Or prepare the sauce separately.

Sauce for fish dishes

Ingredients: Two eggs + a clove of garlic + two pickled cucumbers + a teaspoon of mustard + a small bunch of dill + yogurt or low-fat sour cream + salt. Beat everything with a blender until smooth.

Second courses

Description

Ingredients

Steps

First, separate the pink salmon meat from the bones. Do this carefully and carefully to get rid of all the seeds.



Use a meat grinder to make minced meat. It should have a smooth and delicate texture.



After that, take a plate, put a couple of pieces of white bread in it and fill it with milk. Leave for about 15 minutes. During this time the bread will swell.



Remove the skins from the onions and wash them. Cut into small half rings. Then take a frying pan and pour some vegetable oil into it. Heat a container and fry the onions until transparent. Approximate frying time is 5-7 minutes.



While the onion is sautéing, crack a chicken egg into a bowl with minced meat.



Then lightly squeeze the soaked bread and place it on a plate with the previous ingredients.



Place the prepared onion in a plate and mix all the ingredients with salt and aromatic spices. Mix thoroughly.



After this, you need to form cutlets. Make small balls as shown in the step by step recipe photo.



Break 1 egg into a plate and mix it with a fork. Dip the fish stock completely into the mixture.



Then roll thoroughly in breadcrumbs.



Add vegetable oil to the pan and start frying. Place the pieces on a heated surface and fry on both sides until golden brown.



Once you have everything ready, make the creamy milk sauce. To do this, you need to take a bowl and mix 150 ml of milk, 20 g of butter and 1 tablespoon of flour.



Place the dish in a baking dish and pour the mixture over it. Place in the oven for 20 minutes at 180 degrees.



After the specified time, take out the treat and place it on a serving plate. That's all, pink salmon fish cutlets are ready! Enjoy the taste and pleasant aroma. Serve with seasonal fresh vegetables, complement with garnish and herbs. We hope that this step-by-step recipe with photos was useful to you and that you fulfilled your culinary desires. Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Pink salmon is a popular variety of red fish that many people like. Most people are accustomed to eating it smoked and salted, but you can make tender and juicy cutlets from pink salmon fillets. Just one bite of this delicious dish can make gourmets fall in love with it.

How to cook fish cutlets at home

Making fish cutlets is a simple, quick process. If you are doing this for the first time, then a step-by-step recipe with photos will tell you how to cook. They will turn out incredibly tasty and juicy, but the main thing is to follow the recipe. Red fish cutlets are a storehouse of vitamins and microelements. For a complete diet, the product must be consumed at least once a week.

How to make minced meat

To get good minced meat, you need to follow these tips:

• It is better to grind small fish through a meat grinder;
• In order for minced pink salmon to be tender, you need to give preference to ready-made boneless fillets;
• Instead of water for soaking bread, use milk;
• if there are no crackers, wheat flour or starch can serve as a breading;
• if semolina is added to the cutlets, then the minced meat must be allowed to stand additionally so that the cereal swells;
• The finished minced meat must be cooled using the top shelf of the refrigerator (20-40 minutes).

Recipe for pink salmon fish cutlets

A simple recipe for pink salmon cutlets is so good that even a young housewife should remember it. and experienced. Fish cutlets can be fried on the grill, used for cooking in a ceramic frying pan, steamer, oven (gas, electric). You can safely add cheese, apples, mushrooms, and squid to the minced meat, but do not overdo it with the proportions so as not to spoil the taste of the dish. You can also add vegetables (tomatoes, zucchini, cabbage) to the minced meat. Adding cumin and lemon juice will add piquancy to the dish.

In a frying pan

• Number of servings: 5 persons.
• Calorie content of the dish: 152 kcal/100 g.
• Cuisine: Russian.

There are many answers to the question of what to cook from minced pink salmon: meatballs, meatballs, casserole and much more, but the most popular are cutlets made from minced pink salmon. It is important to twist the fish fillet well with other ingredients - as a result we will get soft and pliable minced meat. Cutlets made from it will captivate you with their lightness and rich flavor palette. To know how to prepare this dish, you need to study the following recipe.

Ingredients:

• pink salmon – 1050-1250 g;
• pork bacon – 225 g;
• white loaf – 175 g;
• egg – 1 pc.;
• garlic – 10 g;
• breadcrumbs – 125 g;
• vegetable oil – 65 ml;
• greens - to taste;
• salt – 8 g;
• black pepper – 5 g.

Cooking method:

1. Wash under running water and clean the fish. Remove excess liquid with paper towels. Remove the pulp and cut into cubes.
2. Cut the loaf into slices and add water. Gently squeeze out excess water from bread crumb.
3. Grind the following ingredients in a meat grinder: fish pulp, loaf, garlic, a small amount of herbs.
4. Break an egg into the finished mixture. To stir thoroughly.
5. Beat the minced meat until soft. Salt and pepper.
6. Form into cutlets, then dip into breading.
7. It is necessary to fry until crispy.

In the oven

• Number of servings: 4 persons.
• Calorie content of the dish: 182 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.

Every experienced housewife knows how to cook pink salmon cutlets in the oven quickly and easily. In order for the fillet of this red fish to be easily ground in a meat grinder, it must be frozen in the freezer. Provençal herbs and tomato paste are ideal for seafood. The cutlets will become juicy if you fry them in enough oil or fat.

Ingredients:

• pink salmon fillet – 850 g;
• onions – 1 pc.;
• ground black pepper – 2 g;
• salt – 9 g;
• sunflower oil – 36 ml;
• tomato sauce – 36 ml;
• olive mayonnaise – 48 ml;
• dried Provençal herbs – 2 g.

Cooking method:

1. Rinse fish fillets. Dry with a dry towel. Cut into pieces and place in the freezer for 30 minutes.
2. Grind the meat and onions in a meat grinder.
3. Season the finished mixture with salt and pepper, mix well.
4. Form small cutlets from the minced meat and place on a baking sheet pre-greased with oil.
5. Place in an oven preheated at 195 degrees for 25 minutes.
6. In a deep container, mix the ingredients for the sauce: mayonnaise, tomato sauce and herbes de Provence.
7. Remove the baking sheet from the oven and pour the prepared sauce over the top of the dish. Place in the oven for another 20 minutes.

Frozen pink salmon

• Cooking time: 65 minutes.
• Number of servings: 6 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Frozen pink salmon can be cooked in the oven and in a slow cooker. The calorie content of this seafood is relatively small. Red fish dishes are very healthy and contain large amounts of omega-3 acids. By eating a couple of fish cutlets from the oven, you will provide yourself with proteins for the whole day. Potatoes, porridge, vermicelli, and boiled rice can serve as a side dish for the dish. It goes well with cold appetizers in the form of light salads.

Ingredients:

• frozen pink salmon – 750-850 g;
• egg – 1 pc.;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• garlic – 1 clove;
• salt – 7 g;
• ground black pepper – 2-4 g;
• greens - a bunch.

Cooking method:

1. Defrost the fish by removing it from the freezer in advance. Then remove the skin and remove the bones.
2. Grind the following ingredients in a meat grinder: peeled fillet, potatoes, onions, garlic. Add egg and herbs. Salt and pepper.
3. Form cutlets, then place on a baking sheet and cover with foil.
4. Place in an oven preheated to 185 degrees for 45 minutes.

With lard

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 188 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Pink salmon cutlets with lard and spicy ketchup are a delicious, appetizing dish. It is suitable for both the festive table and the daily diet. Pork lard adds juiciness, and ketchup adds a piquant spiciness. When preparing fish cakes according to this recipe, it is not recommended to add bread. They can be served to the table without a side dish, limiting yourself to sliced ​​vegetables. Now you will learn how to prepare this culinary masterpiece.

Ingredients:

• pink salmon fillet – 525 g;
• onion – 1 pc.;
• spicy ketchup – 45 g;
• egg – 1 pc.;
• lard – 135 g;
• salt – 8 g;
• ground black pepper – 2 g.

Cooking method:

1. Chop the onion and add ketchup to it.
2. We pass the fish and lard through a meat grinder. Add egg, spices, onion with ketchup. Stir with a spoon and leave to brew for 25 minutes.
3. Pour oil into a hot frying pan. We make cutlets from minced meat. Fry each side for about 6 minutes. As soon as an appetizing crust appears, remove from heat. Dip hot cutlets in a towel or napkins to remove excess fat.

Chopped

• Cooking time: 60 minutes.
• Number of servings: 5 persons.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Chopped red fish cutlets are one of the most basic dishes. In order to make it, you do not need any special professional chef skills. You just need to follow this recipe and you will achieve excellent results. Chopped fish cutlets do not require the use of a blender or meat grinder, only a sharp knife. The desire to create will help you create a delicious dish for your family. It is better to serve the dish with potatoes, rice, buckwheat.

Ingredients:

• pink salmon fillet – 550-650 g;
• onion – 1 pc.;
• fresh bread – 55 g;
• egg – 1 pc.;
• wheat flour – 18 g;
• mayonnaise – 28 g;
• sugar – 7 g;
• ground black pepper – 2 g;
• salt – 10 g;
• sunflower oil – 48 ml.

Cooking method:

1. Rinse the red fish fillet under water, then chop into small slices.
2. Peel the onion, then cut into cubes. Soak the bread and squeeze it out.
3. Add onion, bread, egg, flour, mayonnaise, sugar, spices to the fish. Stir and refrigerate for 35 minutes.
4. Pour oil into the frying pan. Make fluffy cutlets from the prepared mass. Fry on one side for 7 minutes, then turn over and fry on the second for the same amount. Cover the finished cutlets with a lid for 1 minute.

From canned food

• Cooking time: 35 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 188 kcal/100g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Canned pink salmon cutlets are a very tasty dish. It goes well with many sauces and fresh vegetables. It’s not at all difficult to prepare; even an inexperienced cook can handle it. Just a little time - and you will have delicious and aromatic fish cutlets on your table. A non-traditional ingredient is potatoes; they add richness to the dish and ginger adds freshness.

Ingredients:

• canned pink salmon – 200 g;
• potatoes – 255 g;
• onion – 1 pc.;
• garlic – 1 clove;
• bay leaf – 2 pcs.;
• ginger – ¼ tsp;
• butter – 36 g;
• turmeric – 3 g;
• sugar – 8-10 g;
• chili - a pinch;
• cinnamon - a pinch;
• salt - to taste.

Cooking method:

1. Peel the potatoes, then cut into cubes.
2. Chop the onion and garlic, then fry in butter, add ginger. Then add the potatoes and fry for another 5 minutes.
3. Open the canned fish and drain the liquid, add to the fried vegetables. Then add turmeric, bay leaf, and 100 ml of boiling water. Simmer this mixture under the lid for 13-15 minutes.
4. Take out the bay leaf and mash the finished mass with a potato masher. Then add cinnamon, salt, sugar, chili. Mix well.
5. Form cutlets, roll them in breadcrumbs and place them in a frying pan.
6. Fry until crispy.

For a couple

• Cooking time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 189 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe for steamed pink salmon cutlets will be a real gift for those who are accustomed to a healthy diet. The dish has a delicate taste and soft structure. They can be given to young children and people on a diet. These cutlets can easily replace lunch or dinner if served with salads. During the cooking process, you can experiment and add different spices. From this recipe you will learn how to prepare this dietary dish at home.

Ingredients:

• pink salmon fillet – 450-560 g;
• eggs – 2 pcs.;
• breadcrumbs – 125 g;
• greens - a bunch;
• ground black pepper – 2 g;
• salt – 7-8 g.

Cooking method:

1. Remove all bones from the fish, rinse under water and cut into cubes. Chop with knives until soft.
2. Beat eggs into fish, add salt, pepper, mix.
3. Wash the greens (dill, parsley) and chop. Transfer to the minced meat and stir.
4. Form oval cutlets, then roll well in breadcrumbs. Transfer to a steamer and cook for about 35 minutes.

With pollock

• Cooking time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 88 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Prepare these cutlets for dinner and your loved ones will appreciate their unsurpassed taste. They will not leave anyone indifferent. Fish cutlets made from pink salmon and pollock are an excellent, satisfying holiday treat. It goes well with any side dish. Preparation will not take much time; you will have time to boil the potatoes and serve hot treats to the table.

Ingredients:

• pollock fillet – 350 g;
• pink salmon fillet – 350 g;
• eggs – 2 pcs.;
• onions – 2 pcs.;
• semolina – 55 g;
• salt – 0.5 tsp;
• vegetable oil – 45 ml.

Cooking method:

1. Grind the pollock fillet, pink salmon, and peeled onion through a meat grinder. Mix.
2. Add egg and semolina. Salt and mix thoroughly.
3. Form medium-sized cutlets. Fry on both sides.

With semolina

• Cooking time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 139 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Canned pink salmon cutlets with semolina are a very tasty and light dish. To grind fish meat, you can use a meat grinder or blender - they speed up the cooking process and save your energy. After preparing the minced meat, do not rush to form the cutlets; the semolina should swell well. It is important to roll the cutlets well in breadcrumbs so that an appetizing crust forms during the frying process.

Ingredients:

• pink salmon fillet – 450-550 g;
• onion – 1 pc.;
• egg – 1 pc.;
• semolina – 55 g;
• salt – 6-8 g;
• black pepper – 2 g;
• breadcrumbs – 65 g.

Cooking method:

1. Wash the fish fillet, remove the bones, cut into small slices and grind into minced meat.
2. Peel the onion and chop it. Add it to the minced meat.
3. Next, beat in the egg and add semolina. Mix the mass well. Salt and pepper.
4. Leave the minced meat to sit, this is necessary for the semolina to swell.
5. Form into cutlets and fry in a frying pan.

With rice

• Cooking time: 55 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 168 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fish cutlets with rice are a complete dish and do not require a side dish. It is best served with creamy or tomato sauce. Fried cutlets from valuable red fish will decorate your holiday table. A mixture of wheat flour and breadcrumbs creates a delicious crispy crust. Instead of long rice, you can take unpolished rice, it is much healthier.

Ingredients:

• pink salmon fillet – 1550 g;
• long rice – 225 g;
• eggs – 2 pcs.;
• white bread – 235 g;
• green onions – 55 g;
• dill – 1 bunch;
• wheat flour – 75 g;
• breadcrumbs - 4 tbsp. l.;
• ground black pepper – 8 g;
• salt – 12 g;
• water – 450 ml.

Cooking method:

1. Cook rice in a small saucepan of salted water.
2. Pour the finished rice into a colander and rinse with cool water.
3. Soak the bread in water and leave for a while.
4. Grind the fish fillet through a meat grinder. Next, beat in the eggs, add the softened bread, salt and pepper.
5. Wash the onions and dill. Cut in small pieces. Add to the prepared minced meat. Add rice to the mixture and mix well.
6. Mix flour with breadcrumbs. Roll the meatballs in the resulting mixture.
7. Fry in a frying pan for 6 minutes on both sides. Cover the finished cutlets with a lid and simmer over low heat for another 3 minutes.

How to make fish cutlets - cooking secrets

To make cooked fish cutlets melt in your mouth, you must follow these rules:

• Take high-quality and fresh fish. If you cannot buy fresh seafood, use frozen fillets.
• Mix the minced meat well. It is better to do this with your hands so that all the ingredients are well mixed; a regular spoon will not achieve a good effect.
• In order for the cutlets to keep their shape, you must first dip them in a beaten egg, and then diligently roll them in breading. This can be flour (wheat, rice, rye), crackers, starch.
• When shaping the products, wet your hands with water. This is necessary so that the minced meat does not stick to them.
• It is better to fry pink salmon bits over medium heat. Once they are browned on both sides, cover them with a lid and reduce the heat.
• To prevent the cutlets from being dry, you can pour a little broth with spices into the pan and simmer for a couple of minutes. They will become tender and soft.

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

Any housewife has encountered a painfully familiar situation, when you really want to cook something delicious and surprise your loved ones, but you don’t know what! We bring to your attention recipes for fish cutlets made from pink salmon, which, undoubtedly, will appeal to everyone, including very picky gourmets. Usually we fry pink salmon, salt it, bake it in the oven, and marinate it. But there is another amazing recipe for preparing this fish - cutlets! Moreover, they are very quick and easy to prepare. And they turn out surprisingly very juicy, tender and satisfying. How to cook pink salmon cutlets? So let's get started!

Recipe for pink salmon fish cutlets

Ingredients:

• pink salmon – 600 g;
• egg – 2 pcs.;
• onion – 1 pc.;
• white bread – 100 g;
• breadcrumbs – 100 g;
• vegetable oil;
• pepper, salt - to taste.

Preparation

To make our cutlets very juicy, let's cook them in the oven. Let's take the fish, clean it and rinse it. Then grind through a meat grinder along with peeled onions and softened bread. Add eggs to the resulting minced meat, salt and pepper to taste. Mix everything well, form cutlets from minced fish and roll them in breadcrumbs. Place on a greased baking sheet and bake for approximately 35 minutes at 170°. Pink salmon cutlets in the oven are ready! Serve the dish hot with any side dish.

Recipe for fish cutlets from canned pink salmon

Ingredients:

• canned food - 1 can;
• semolina – 200 g;
• onions – 2 pcs.;
• breadcrumbs;
• egg – 2 pcs.;
• vegetable oil
• salt - to taste.

Preparation

Preparing fish cutlets from canned pink salmon begins by putting the canned food in a bowl and mashing it with a fork. Then add semolina to the fish and mix thoroughly. Peel the onions and cut them into pieces. Pass the fish and onions through a meat grinder. Then add eggs and salt to taste. We form cutlets from the minced meat, roll in breadcrumbs and fry in a frying pan with the addition of vegetable oil until golden brown.

Canned pink salmon cutlets are ready! It is best to serve these cutlets with rice or potatoes. Before serving, garnish the dish with lettuce leaves and lemon slices or cherry tomatoes.

Recipe for chopped pink salmon cutlets

Ingredients:

• pink salmon – 800 g;
• egg – 1 pc.;
• onions – 2 pcs.;
• breadcrumbs;
• fresh lard – 100 g;
• garlic - 1 pc.;
• salt, pepper, dill - to taste.

Preparation

We wash the fish well, dry it with a towel and process it, separating the flesh from the skin and bones. Finely chop the finished pulp and add it to the lard minced through a meat grinder. Cut the onion into small cubes, squeeze the garlic through a garlic press, finely chop the dill.

Mix everything together with the fish. Add the egg, breadcrumbs, salt, pepper to the resulting minced meat and mix everything again. With wet hands, so that the minced meat does not stick to your hands, we form identical cutlets and place them in a preheated frying pan with sunflower oil.

Fry the fish cutlets first on one side until golden brown, then on the other for about 7 minutes. When all the cutlets are fried, put them all together in a pan with a thick fireproof bottom, pour in a little water, add a clove of garlic and simmer for another 10 minutes over low heat. Serve chopped pink salmon cutlets with boiled potatoes or mashed potatoes, as well as with any sauce, beautifully decorating the dish with fresh herbs and vegetables.