Calories: 1223
Today I propose to prepare fish cutlets from pink salmon, the recipe is very simple, but in the end it turns out very tasty. Pink salmon is quite a tasty fish, but it’s a little dry, so it’s just not very suitable for frying, but pink salmon cutlets come out simply excellent. I suggest not using potatoes or loaves in the recipe; for juiciness, add a little milk and an egg, onions and herbs. If you like fresh herbs, you can add a little dill, parsley, and green onions. A couple of these cutlets are perfect for a vegetable salad, they can also be served for lunch with rice or baked potatoes, it’s very tasty to use steamed broccoli or cauliflower. I also advise you to try it. 
- pink salmon – 600 gr.,
- onion – 1 pc.,
- chicken eggs – 1 pc.,
- milk – 40 ml.,
- fresh dill – 5-6 sprigs,
- salt - a pinch,
- pepper - a pinch,
- vegetable oil – 1 tbsp.,
- corn flour (for breading) – 3 tbsp.
How to cook at home
The first step is to prepare all the ingredients. Take pink salmon, first remove it from the freezer, you can leave the fish overnight on the bottom shelf of the refrigerator so that the fish slowly thaws. Afterwards, you need to cut the fish in half, remove the backbone and remove the skin. Check the pink salmon fillet to ensure there are no bones. Pass the pink salmon fillet through a meat grinder, using the finest grate. Transfer minced pink salmon to a bowl. 
In a separate bowl, whisk a small egg and milk. 
Pour the milk-egg mixture into the minced fish. Also finely chop the peeled onions and add the onions to the bowl. 
Rinse a couple of sprigs of fresh dill, chop the dill finely and add to the rest of the ingredients. Add a pinch of salt and pepper to the bowl with the minced fish. 
Mix the minced meat thoroughly. Then form the minced meat into small cutlets. If desired, the cutlets can be breaded in corn flour or breadcrumbs. 
The cutlets need to be quickly fried in a dry frying pan, which can also be greased with a drop of oil. After finishing
Cutlets made from any red fish are already a delicacy. Moreover, it’s not just tasty, but also very, very healthy.
After all, we all remember about omega-3 and omega-6 fatty acids, for which red fish are famous. Fish is also a complete and easily digestible protein, which is ideal for baby food.
In my childhood, there were only tasteless table fish cutlets, it was unclear from what, by whom and for whom they were made, with a terrible smell and an equally terrible taste. Having grown up and started cooking, I avoided fish cutlet recipes for a long time, but somehow I finally decided to try it. And the first experiment was with red fish, then it was sold only frozen. And that’s it, since then my opinion about fish cutlets has irrevocably changed and they have become firmly established in our family diet.
Cutlets can be prepared from any non-bony fish; fillets of hake, pike perch and all types of red fish are ideal. Cutlets made from fattier salmon and trout will be juicier and, accordingly, fattier; those made from lean pink salmon or sockeye salmon are more dietary. You can mix fatty and lean fish, just like we mix veal and pork for cutlets.
The cutlets can be prepared in advance and frozen. If you freeze them fried, then simply bring them to condition in the microwave or oven; if raw, then it is convenient to cook them in a slow cooker.
For small children from 1 to 3 years old, it is better not to bread or fry the cutlets, but to steam them in a double boiler or slow cooker, it will be healthier.
The side dish can be very different: traditional mashed potatoes, buckwheat or pasta, boiled green peas or mashed green peas, boiled green beans, fresh vegetable salad, grated beets. Depends on the season and your family's preferences.
Total cooking time – 0 hours 30 minutes
Active cooking time – 0 hours 30 minutes
Cost – average cost
Calorie content per 100 g - 212 kcal
Number of servings – 4 servings
How to cook pink salmon cutlets
Ingredients:
Pink salmon – 600 g
Bread – 150 g
Egg - 1 pc.
Onions - 1 pc.
Breadcrumbs— 100 g
Parsley - 2 tbsp.
Vegetable oil- 5 tbsp.
Sugar - 0.5 tsp.
Salt - 1 tsp.
Black pepper - optional
Milk - 1 tbsp. (200 ml)
Preparation:
Soak stale white bread in warm milk for 10 minutes.
Finely chop the onion. Heat 1 tbsp in a non-stick frying pan. vegetable oil and fry the onion, lightly sprinkling it with sugar, over high heat until golden brown.
Cut the fish fillet into pieces and remove all the bones.
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
Everyone in our family loves fish. My sons don’t eat meat at all, so they have to get out of it somehow. Once again I bought pink salmon fillet. I bought 700 grams, after the fish was defrosted, there were 520 left. I removed the bones and peel, it turned out that there was not enough fish. Then I decided to make cutlets. I am sharing with you an excellent recipe for pink salmon cutlets.
For this I took:
Pink salmon (loin) – 0.5 kg
Large onion - 1 pc.
Egg - 2 pcs.
Flour - ¾ cup
Milk - ½ cup
Salt, pepper, fish seasoning - to taste
Refined sunflower oil for frying
Photo recipe for pink salmon cutlets
I cleaned the fillet from the bones (although there should not be any, but everyone knows that fish is not sausage) and removed the skin.
Cut it into small pieces. You will get juicy chopped pink salmon cutlets.
I put it in a deep bowl, where it will be convenient to knead the minced fish.
Peeled the onion and chopped it as finely as possible so that it was well fried in the cutlets. I salted and peppered the pink salmon.
I broke the eggs and added them to the chopped fish.
Mixed well.
I poured the milk into the bowl with the ingredients (it gives pink salmon a special softness). Instead of milk, you can take low-fat kefir or sour cream.
There is a special seasoning for fish, I added it for flavor.
Added flour and mixed well. The consistency of the dough turned out to be a little softer than for regular cutlets.
Advice: If the dough spreads, it is better to mix in flour.
Pour vegetable oil into a frying pan, spoon out the minced meat and fry on both sides.
In principle, the fish cooks quite quickly. The pink salmon cutlets turned out delicious, juicy and appetizing. I highly recommend trying it!
I myself love to eat these cutlets with fish sauce or just sour cream. For my men, I add a side dish of vegetables or rice. Bon appetit!
And for connoisseurs of fish dishes, I advise you to pay attention to.
We make minced meat only from fresh pink salmon; stale fish with a smell are immediately rejected.
Defrost the fish in the refrigerator or in ice water.
To be sure that the dish is fully prepared, after frying, it doesn’t hurt to steam the cutlets for a few minutes under the lid. And for those who like gravy, we can advise you to simmer it in sour cream or in tomato paste diluted with water.
If you experiment with fish spices, the cutlets will have a new flavor every time.
Pink salmon goes well with seafood, any cereal, poultry, cheese, cottage cheese and herbs, so minced meat for cutlets does not have to be made from a single ingredient; try combining other products in it.
To make the cutlets more juicy, grind your favorite vegetables together with the fish in a meat grinder.
Second courses
Description
Pink salmon fish cutlets- a very appetizing dish for the whole family. This dish is often prepared for breakfast or lunch. They turn out juicy and aromatic thanks to the fish base. Even an inexperienced housewife can cope with preparing delicacies at home. The main thing is to follow the recipe with step-by-step instructions, and it will turn out great. In addition, the products included in the composition are easy to find in stores. Therefore, please yourself, your family and friends with delicious cutlets.
We will make minced meat for the food from pink salmon; it is a healthy fish that has a beneficial effect on the human body and strengthens it. It also regulates blood sugar levels, saturates it with fatty acids, and acts as an antioxidant. The beneficial properties can be listed endlessly, so do not deny yourself the pleasure and make the dish at home.
Advice! Buy pink salmon only from trusted places. This is really very important if you want to get quality food.
And to emphasize the rich taste and aroma, mix the fish with your favorite herbs and spices.
Since the fish itself is quite dry, add butter and milk to the mixture. This way you will get soft and juicy cutlets. We will bake the delicacy in the oven. This is the best heat treatment method.
How to prepare delicious fish cutlets from pink salmon at home? Below you can find a step-by-step recipe with photos.
Let's start cooking!
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 the 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!
