Chum salmon cutlets. Juicy chum salmon cutlets: recipes for cooking in a frying pan and in the oven. Chopped chum salmon fillet cutlets

Recipe for chum salmon cutlets

Fish fillet is used for cutlets. You can cook it yourself by cutting up the whole carcass and freeing it from the bones. Or you can buy ready-made fillets.

Cooking process:

Soak the bread or loaf in warm milk without cutting off the crust. Scroll the fish fillet through a meat grinder or grind in a blender. Chop the onion and dill, mix with the minced meat, and grind again in a blender or meat grinder.
Add egg, sour cream to the minced meat, squeeze out the bread and mix with the minced meat. Grate the processed cheese on a fine grater, add salt and pepper. Mix everything well, or blend again in a blender.
Shape the cutlets into the required size and dip them in flour. Fry in a heated frying pan in sunflower or olive oil. After frying on all sides, reduce the gas and cover with a lid. Simmer for another 4 minutes.

If you prefer a more dietary version of cutlets, you can cook them in the oven at 190-200 ⁰C.

Recipe for chum salmon cutlets with semolina

Required ingredients:

Chum salmon fillet – 550 gr.
Semolina – 120 g
Onions – 150 gr.
Chicken egg – 1 pc.
Full-fat milk or cream – 130 gr.
Butter – 40 gr.
Greens - a bunch.
Salt, pepper, spices ─ 15 gr.
Sunflower oil – 45 ml.

Cooking process:

Pour milk or cream over semolina, stir and leave for 17-22 minutes. Fry the onion, cut into half rings, in sunflower oil until transparent, cool.
Grind the chum salmon fillet and onion in a blender or through a meat grinder. Mix the minced meat with swollen semolina and egg, add salt and pepper, chopped herbs and spices to taste.
Mix everything well and refrigerate for 70 minutes. Then form cutlets from the workpiece, dip them on all sides in semolina. Turn on high heat and fry the cutlets on both sides in a sufficient amount of sunflower oil. Then reduce the heat and leave covered for another 5 minutes.

Ready-made cutlets go well with various vegetables and boiled rice. But you can eat them with any side dish.

Properly prepared fish cutlets are a tasty and healthy dish that does not take as much time as it seems at first glance. Such cutlets can be made from chum salmon fillet or ready-made minced fish, which is sold in the store.

Ingredients for chum salmon fish cutlets

Chum salmon or minced fish - 800-1000 g White bread - 200 g Milk - 150 g Onion - 1 pc. Flour - 3-4 tbsp. Butter - 50 g Vegetable oil 3-4 tbsp. Parsley and dill Ground black pepper, coriander Salt

To prepare minced fish, you can take chum salmon fillet and carefully check it for bones, or use purchased minced fish. The fillet is finely chopped or passed through a meat grinder. If you make minced fish at home yourself, you can pass the onion through a meat grinder along with the fish. If you use ready-made minced meat, then you can simply chop the onion finely.

Take half a loaf of white bread, cut off the crust, finely crumble it into a bowl and pour milk. When the bread swells, knead it well with your hands until it becomes a homogeneous paste, so that there are no lumps left in the mass. Mix bread with minced fish and onions, add finely chopped butter (if the butter is frozen, you can grate it on a coarse grater), chopped parsley and dill, ground black pepper, coriander and salt. Butter will make fish cutlets more juicy (sometimes lard or melted cheese is added for this), and herbs and spices will give the dish a pleasant aroma. Mix the minced meat well until smooth.

Form small balls from the minced fish, roll them in flour and flatten them on both sides, form small cutlets. To prevent the minced meat from sticking to your hands, you need to wet your hands with cold water. Place the cutlets in a preheated frying pan with a sufficient amount of vegetable oil, fry on both sides until golden brown.

It is better not to cook fish cutlets in advance, but to serve them immediately after frying. When cold or heated, they are not so juicy and tender. If you have too much prepared minced fish, it is better to form cutlets and put them in the freezer. In this case, you can always quickly fry fresh chum salmon cutlets.

Tired of regular meat patties? So it's time to fry the fish. Chum salmon cutlets are especially juicy and tasty, the recipes for which we will look at today. By the way, you can prepare them from both fresh fillet and canned meat.

Chopped fish cutlets

Fish cutlets with tartar sauce. Advertising on the website Original recipes with photos: Carp in sour cream, baked on a bed of vegetables Stuffed sardines Steamed mackerel with lemon and thyme in a slow cooker Cod fillet in the oven Mackerel cutlets with dill oil Juicy fried pink salmon in a frying pan Hake and squid cutlets with cheese Now happens: Natalya Yaroslavovna I’m already ready to sew her a sailor suit and a princess dress, or rather buy her, but the teachers are against it!

Fennel seeds can be replaced with cumin. If you fry the cutlets right away, roll them in flour, and if you leave them in the refrigerator until the evening, then fry them without any breading. The main thing is not to dry out the cutlets when frying them. Fish fillet in my case catfish gr.

What should I do? Is it easier to persuade your daughter or the teachers? In the year, oh my god.

Chopped red fish cutlets: composition, calorie content and nutritional value per 100 g

I don’t understand whether I should get involved in this argument or not, my head is spinning and I don’t understand anything, and my husband is laughing. Tetyana Nekrasova Birthday gift.

Such cutlets from red fish, however, from white fish they will turn out no less tasty; they can be served both hot and cold, with a side dish of potatoes, rice or vegetables, or without a side dish as a cold appetizer. Red fish fillet, you can use any red fish of your choice, cut into small pieces, add finely grated onions to the resulting chopped minced meat, which gives the salmon cutlets special juiciness and tenderness, and mayonnaise, knead the minced meat well, then put it in the refrigerator for at least 2 hours.

My son will turn 18 years old. And just recently, it seems to me, a baby was born, weighing 100 g. In general, I refused all offers: a cafe, a special old tram for such celebrations.

He says: “We’ll celebrate well at home too.

Culinary basics

Before you start preparing juicy and tender fish cutlets, it would be useful to remember the basics of this culinary process:

If you don't want to spoil the fish cutlets, don't add too much bread. Based on the calculation of 150 g of bread per 500 g of chum salmon fillet.
To soften the taste of the bread, you must first soak it in milk or cream.
Chum salmon cutlets will be more juicy if you put a piece of butter inside.
Fish cutlets need to be breaded. Instead of traditional breadcrumbs, you can use oatmeal, corn grits or crushed crackers.
It is preferable to fry chum salmon cutlets in vegetable oil. And before serving the dish, pour melted butter over them.
When cooking fish cutlets in the oven, you can put pieces of butter on top of the pieces, and then they will be juicy and aromatic. Butter can be replaced with cream or sour cream.
Before baking, sprinkle the chum salmon cutlets with chopped cheese and you will get a real festive dish.

Consider a classic recipe for making fish cutlets. They taste harmoniously with different side dishes: both cold and hot. By the way, according to this recipe you can fry cutlets not only from chum salmon, but also from any other fish fillet.

Compound:

0.5 kg fish fillet;
bulb;
2 eggs;
100 g cheese;
3 tbsp. l. mayonnaise;
3 tbsp. l. potato starch;
1 tsp. table salt;
vegetable oil;
blend of spices.

Preparation:

Using the same recipe, you can fry regular juicy chum salmon cutlets. To do this, twist the fish fillet and then follow the recipe.

Baked cutlets - a gourmet delight

Try baking chum salmon cutlets in the oven. The recipe for these juicy meatballs is so simple that even those who are far from culinary skills can easily cope with it. Moreover, oven cutlets always turn out tender and incredibly tasty, and you don’t have to stand at the stove for a long time frying them.

Compound:

0.7 kg chum salmon fillet;
100 g cheese;
bulb;
egg;
2 tbsp. l. tomato paste;
1 tsp. table salt;
blend of spices.

Preparation:

With cheese

Chum salmon fish cutlets can also be prepared with cheese. Then the final product will turn out even more tender and refined, since this ingredient begins to melt and become soft at high frying temperatures.

We will need: the same 700 grams of chum salmon fillet (or ready-made minced meat), half a glass of milk, two eggs, an onion, a large spoon of not too fatty sour cream, 150-200 grams of cheese (processed cheese can also be used, but without herbal additives, real cheese), a third of a white loaf, salt and seasonings for preparing fish dishes.

Frying canned chum salmon balls

We offer an economical version of a delicious dish - fried cutlets from canned chum salmon. All your household will appreciate them.

Compound:

2 jars of canned chum salmon;
4-5 garlic cloves;
2 eggs;
100 g cheese;
3 tbsp. l. semolina;
salt;
vegetable oil;
breadcrumbs for breading.

Preparation:

Separate the canned chum salmon from the bones and mash with a fork.
Add garlic squeezed through a press.
Add eggs, grated cheese and semolina.
Salt the minced meat and knead until smooth.
Place the minced fish in the refrigerator for half an hour.
Form cutlets and roll them in breadcrumbs.
Fry the pieces in vegetable oil on both sides until golden. These are the beautiful and very tasty cutlets we will make.

Chum salmon is a common and inexpensive fish from the salmon family. Its meat has a delicate taste, but requires certain subtleties in preparation, since with traditional frying it can become too dry. For this reason, its steaks are best baked in foil, fillets are fried in batter, and minced chum salmon is ideal for making juicy homemade red fish cutlets for your loved ones for dinner.

Chum salmon cutlets are prepared very simply in a frying pan and, if you do not need to make minced fish yourself, the whole process will take no more than half an hour.

How to cook fish cutlets from minced chum salmon in a frying pan

Chop the peeled onion into small pieces with a knife.

Remove crusts from pieces of bread and soak in milk.

Place minced chum salmon, egg, squeezed bread and onion pieces into a deep bowl. Salt and pepper the products; if desired, you can add dry fish spices.

Using your hands, thoroughly mix the contents of the bowl. The minced meat for forming fish cutlets is ready.

Wet your hands in cold water and shape into medium-sized oval patties.

Then roll them on all sides in a small amount of flour.

Heat a frying pan with olive oil and place the minced chum salmon cutlets on it.

Fry them for about 3 minutes on each side until golden brown.

Then reduce the heat to low, pour half a glass of water into the pan, cover the dish with a lid and bring the chum salmon cutlets to readiness by simmering them for 15 minutes. Serve the dish with a side dish of baked potatoes and fresh vegetables.

Bon appetit!

Many housewives delight their households with cutlets, but almost all of them make these products from minced meat. Using fish, this dish is no less tasty and even more healthy. However, not all cooks decide to undertake such an experiment, without knowing the recipes and cooking technology. Mistakes can result in the products being either too brittle or dry. Knowing some little tricks will help you avoid failures, and chum salmon cutlets will almost certainly please your loved ones and guests at home.

How to make tartar sauce?

There is nothing complicated about this addition to delicious chum salmon cutlets. You can, of course, use a store-bought one, but it’s better to make your own. For this you will need: 2 yolks from boiled eggs (plus one raw), half a glass of good olive oil, a bunch of green onions, a couple of cloves of garlic, a handful of olives, a medium-sized pickled cucumber, the juice of half a lemon, salt. We prepare it in a simple way: mix all of the above in a blender until smooth (small pieces of olives and cucumber are allowed), and pour this mixture over the chum salmon cutlets.

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Cooking features

When preparing fish cutlets, the main difficulty is that they have a fairly dense structure, but are not loose, while maintaining juiciness. The task is especially difficult when the fish is not too fatty. For this reason, not every housewife takes up frying chum salmon cutlets. However, if you know some tricks, even an inexperienced cook can solve the problem.

Chum salmon cutlets will be juicier if you add lard or juicy vegetables to the minced meat. Using cream instead of water and milk also helps solve the problem. Butter also works well in this situation: put a piece of butter inside when forming the cutlet, and it will remain tender and juicy when frying. When baking products in the oven, oil is placed on top. Another option is to grease the products with sour cream or sprinkle with cheese. They will turn out not only juicy, but also appetizing, worthy of a festive table.
In order for the minced meat to be sufficiently viscous, eggs, flour, and semolina are added to it. Semolina, like a loaf soaked in milk, makes the cutlets more tender.
When adding a loaf to the minced meat, observe the measure. If you overdo it with this ingredient, the cutlets will turn out loose and tasteless.
You need to fry the chum salmon cutlets in a hot frying pan in a sufficient amount of oil. The intensity of the flame should not be lower than medium; you should not cover the pan with a lid. Thanks to this, the cutlets will quickly become covered with an appetizing crust, which will prevent the juice from leaking out of them. Fried products can be brought to readiness over low heat under a lid.
Minced meat for diet cutlets that are steamed or baked is made a little denser so that they are guaranteed not to fall apart during heat treatment.

Chum salmon cutlets are a tasty and healthy dish that should be included in your diet. The presence of a large number of recipes allows you to choose an option for every taste.

Peculiarities

Each housewife conjures chum salmon cutlets in her own way; each has a special recipe that the whole family loves. Fish cutlets are good because they are tasty not only piping hot, hot, but also cold as a snack. Cutlets are made from minced meat, they can also be chopped. Usually, minced meat requires fresh fish, raw eggs, spices, onions, and flour, in which the finished cutlets are rolled. Otherwise, it is acceptable to experiment and include different ingredients, making a completely new dish each time.

Chum salmon cutlets “get along” harmoniously with many side dishes, it all depends on personal taste preferences.

It can be boiled or fried potatoes, mashed potatoes, buckwheat porridge, rice, spaghetti, any stewed or fried vegetables. There are a lot of options.

To prepare minced meat, you need to grind fresh fish in a blender or grind it in a meat grinder, after removing all the bones. This is not difficult to do, because chum salmon is not considered a bony fish; it is enough to remove the main ridge. Onions and garlic are usually used in minced meat. They are also crushed in a blender or meat grinder. At the final stage, add salt, ground black pepper, other spices if desired, and raw eggs. This is necessary so that the minced meat sticks together well, and the beautifully formed cutlets do not crawl around the pan and turn over easily.

Before placing the finished products in a frying pan, you need to warm it up properly and pour vegetable oil into it. The cutlets should first be dipped in flour or crushed breadcrumbs, which, by the way, you can make yourself. You just need to crumble fresh bread and keep the crumbs in the oven until golden brown, stirring constantly so that they do not burn.

To prepare chopped cutlets, you need to remove all the bones and cut the fish fillet into small pieces. Then you should add finely chopped onion, a few eggs, a few tablespoons of mayonnaise, salt, pepper and fry everything in a well-heated frying pan. You need to spoon the mixture out and fry the cutlets on both sides.

Fish cutlets are prepared very quickly.

But it’s better to lightly steam them after they’ve already been fried. This applies to both chopped products and cutlets made from minced meat. This is especially important if the dish will be served to children.

To make juicy soft cutlets, in addition to the main components, you can use additional ones, this will only make the dish better. In order to make the cutlets fattier, many people add a little lard to the minced meat. A more common way to make cutlets soft is to soak fresh white bread (loaf or bun) in milk and add to the minced meat. The main thing is not to add too much. There are other options.

Many people simply add cream, milk, sour cream, mayonnaise, and butter to the minced meat. Each of these ingredients can make the cutlets tender, but the taste will vary slightly. It is possible to add grated raw potatoes or fresh cabbage, chopped in a blender. You can add flavor to the cutlets by chopping the zucchini in a blender and adding it to the minced meat. Carrots will also be a useful addition. Some people use semolina or oatmeal. Everyone has their own recipe. But in any case, it turns out very tasty, because the main ingredient is chum salmon.

Many people freeze chum salmon for the winter so that they can prepare delicious cutlets at any time of the year. Although this fish differs from fresh chum salmon, by adding various components and spices, you can also make good minced meat from it.

How to make minced chum salmon

Compound:

chum salmon – 1 kg;
onions – 100 g;
chicken egg – 1 pc.;
salt, ground black pepper - to taste;
butter (optional) – 30-40 g.

Cooking method:

Cut the chum salmon into fillets, remove the skin and bones from it, removing them with tweezers.

Cut the fillet into small pieces.

Peel the onion and cut it into several medium-sized pieces.

Pass the fish fillet and onion pieces through a meat grinder, alternating.

If you decide to add butter to the minced meat for juiciness, remove it from the refrigerator in advance to soften it.

Combine the fish mass with a raw egg, salt and pepper, stir until smooth.

Add butter and knead the minced meat with your hands.

Video recipe for the occasion

Classic recipe for chum salmon cutlets

chum salmon fillet – 0.8 kg;
milk or cream – 0.2 l;
wheat bread (dried) – 0.2 kg;
onions – 0.2 kg;
chicken egg – 1 pc.;
flour or breadcrumbs - as needed;
vegetable oil - as much as needed;
salt, pepper - to taste.

Cooking method:

Pour warm milk over the dried white bread crumb and leave for 5–10 minutes.
Wash the chum salmon fillet and dry with a towel. Cut into large pieces.
Peel the onion. Cut the onions into several pieces.
Squeeze out the bread.
Scroll the fish, bread and onions through a meat grinder, alternating with each other. If you want to make more tender minced meat, turn the resulting mass through the meat grinder again, installing a nozzle with small holes.
Add egg, salt and spices to the minced meat. Stir thoroughly.
Beat the minced meat on a cutting board to make it more dense.
Form small oblong cutlets, bread them in flour or breadcrumbs. You can also use crushed oatmeal or crackers as a breading.
Heat the oil in a frying pan and fry the resulting products on both sides, spending about 3 minutes on each side.
Reduce the heat and simmer the chum salmon cutlets under the lid for another 5 minutes - they should steam well and become ready.
Place the cutlets on a dish, after placing a napkin on it. It will absorb excess oil, and the dish will become less greasy and more tasty.

The classic version of making chum salmon cutlets is quite simple. Even a novice housewife can master this recipe without any problems. After more experience, the recipe can be improved by adding chopped bran, oatmeal, grated zucchini, lard, and chopped herbs to the minced meat.

Classic recipe

For this type of treat, you should choose fish fillet that has already been cleaned of all excess. For example, buy loose frozen chum salmon bellies. 500-600 g of product is enough to prepare a large portion of cutlets for the whole family. All that remains is to choose a suitable side dish for the dish. The recipe below also includes fish milk. With them the dish turns out especially tasty and tender.

What ingredients will you need?

For the treat you need to use:

chum salmon belly – 550-600 g;
chum salmon milk – 2 pcs.;
onions, cloves of garlic and thick pieces of loaf - 2 pcs.;
carrots (small) and egg - 1 pc.;
mayonnaise, salt, fresh herbs, pepper, flour.

Classic mayonnaise is added to this treat to taste for juiciness. Therefore, 1-2 tbsp will be enough. l. product. You can completely exclude it from the recipe.

Step-by-step cooking process

Cooking steps:

First you need to take care of the fish. The abdomen needs to be washed. If necessary, you need to remove the remains of the inside, separate the pulp from the seeds (even the smallest ones). Milk is often found in the abdomen, then it can be used to prepare minced meat.
At the next stage, you will need to send all parts of the fish into a meat grinder to obtain a homogeneous minced meat. If you don’t have such a “kitchen helper” at hand, then you can simply chop the fillet into very small pieces. But cutlets made from homogeneous minced meat always turn out juicier after a meat grinder.
Next you need to peel the onions and carrots. Vegetables are cut into pieces and also processed in a meat grinder.
As a result, you need to mix 2 masses in a large bowl - fish and vegetable. All that remains is to pour in the contents of the raw egg, add salt to taste and pepper. Other spices are also allowed. It must be remembered that there should not be a lot of salt in fish cutlets.
To make it easier to work with the finished minced meat, you should beat it with a special blender attachment. Then it will turn out airy and tender.
Lastly, you need to add classic mayonnaise to the mixture to taste. Afterwards, mix everything well again and form small cakes.
The resulting pieces are rolled in flour, after which they are sent to a frying pan with heated fat. First you need to fry the treat over high heat. When the cutlets are already browned on both sides, you can reduce the heat and simmer them until fully cooked inside under the lid. This process will take approximately 20-25 minutes.

What can I add?

If desired, you can add filling inside these cutlets when sculpting. For example, a mixture of grated cheese, garlic and herbs. Another option is a piece of frozen butter. These tricks will make the dish especially juicy.

Serving rules, decoration

Before serving, the cutlets are laid out on a large dish and sprinkled with chopped herbs on top. For example, you can take a mixture of parsley and cilantro.

Chum salmon cutlets on semolina

chum salmon fillet – 0.5 kg;
semolina – 100 g;
onions – 0.2 kg;
chicken egg – 1 pc.;
butter – 40 g;
milk or cream – 100 ml;
salt, pepper - to taste;
semolina or breadcrumbs - as needed;
vegetable oil - as much as needed.

Cooking method:

Pour warm milk over semolina and leave to swell.
Cut the chum salmon fillet into pieces.
Peel the onion and chop finely.
Melt the butter in a frying pan and fry the onion in it over low heat. As a result, the onion pieces should become soft and transparent.
Grind the chum salmon through a meat grinder along with the onion. You can leave the onion like this, but then pieces of it will end up in the cutlets, making their consistency less tender.
Add the egg and swollen semolina to the chopped fish.
Mix thoroughly.
Add salt and spices. Continue kneading until the consistency becomes smooth and dense.
Place the minced meat in the refrigerator for an hour. It will become denser and it will be easier to form cutlets from it.
Form cutlets, bread them in semolina and fry in boiling oil for 4 minutes on each side.

Chum salmon cutlets according to this recipe turn out tender, airy, fluffy. This option is one of the most popular. It can also be considered basic.

Minced surimi for cutlets

Minced fish surimi made from oceanic fish meat is not so easy to buy. You won’t be able to get it at home either - the sticks (not a single crab was harmed during the preparation of these!) are kept in the strictest confidence, its recipe.

But without further ado, you can use the crab-flavored sticks that we usually put in salads to prepare a completely original minced surimi fish according to a new recipe.

Ingredients

Crab sticks – 200 g;
Hard cheese – 150 g;
Garlic – 2 small cloves;
Flour (wheat) – 2 tables. l.;
Chicken eggs – 2 pcs.;
Salt.

Preparation

Unpack the surimi sticks, cut them finely or grind them in a blender.
Three cheeses on a grater with small holes. You can also chop garlic on it.
Then all that remains is to add flour, eggs and finally add salt.

Using this recipe, you can make very tasty and extremely tender cutlets from minced fish.

Now knowing how to make minced fish from different types of fish fillets, all that remains is to try them, replenishing the family diet with new healthy dishes.

Diet chum salmon cutlets in the oven

chum salmon fillet – 0.4 kg;
cabbage – 0.3 kg;
chicken egg – 1 pc.;
onions – 100 g;
tomato paste – 80 ml;
salt, spices - to taste;
vegetable oil – 40 ml;
water – 100 ml.

Cooking method:

Chop the cabbage as finely as possible. Fry it until soft in vegetable oil, using about half the amount specified in the recipe.
Scroll the chum salmon fillet through a meat grinder along with the onion.
Add the egg to the minced fish and mix.
Combine with cabbage, pepper, add salt and stir until smooth.
Grease a baking sheet with the remaining oil and place the cutlets formed from the resulting mass on it. You can put a thin slice of butter on each one.
Place the baking sheet in an oven preheated to 200 degrees and bake the chum salmon cutlets for 7 minutes.
Dilute the tomato paste with water and pour this mixture over the cutlets. Return them to the oven for another 10 minutes. A few minutes before the product is ready, you can sprinkle with chopped herbs or grated cheese.

Cutlets prepared according to this recipe do not have a high calorie content, contain a lot of fiber, so they are especially healthy; they can be eaten even by those who are on a diet.

Canned chum salmon cutlets

canned chum salmon – 0.75 kg;
carrots – 100 g;
onions – 0.2 kg;
chicken egg – 2 pcs.;
wheat bread – 100 g;
butter, breadcrumbs - as needed.

Cooking method:

Open the cans of canned food and pour the liquid from them into a bowl.
Break pieces of bread and immerse them in this liquid. Leave for 10 minutes.
Peel and finely grate the carrots.
Cut the onion into small pieces.
Sauté the vegetables until soft and let them cool.
Place the fish in a separate bowl and mash thoroughly with a fork. To obtain a more delicate consistency, you can use a blender.
Combine fish with eggs, soaked bread and vegetables, mix thoroughly.
Form cutlets, roll in breadcrumbs and fry in vegetable oil until tender.

This recipe allows you to cook chum salmon cutlets quickly. It will help out when you have little time to prepare dinner.

Preparing cutlets from mixed minced meat

Pink salmon cutlets are very tasty when mixed with other types of fish. I considered cod and pollock, but you can choose other options at your discretion. For example, take hake, haddock or red varieties.

Pink salmon and cod

You will need:

pink salmon fillet - 300 g;
cod fillet - 1 kg;
eggs - 2 pcs.;
mayonnaise - 3 tbsp. spoons;
bulb;
garlic - 2 cloves;
loaf - 4-5 pieces;
milk - 100 g;
salt, spices - to taste.

Preparation method:

Soak the crustless loaf in milk (or in water).
Make minced cod and pink salmon. Add chopped onion and garlic, bread crumb, eggs, mayonnaise, salt and spices. Mix the mixture thoroughly - it is convenient to do this using a blender.
Make cutlets. Fry in a frying pan on both sides in oil until a crust forms.
Place the products in a saucepan and add a little water (about a glass). After boiling, simmer for 10-15 minutes.

Pink salmon and pollock

You will need:

pollock fillet - 400 g;
pink salmon fillet - 400 g;
egg - 2 pcs.;
onion - 1 pc.;
semolina - 2-3 tbsp. spoons;
salt, spices - to taste.

Preparation method:

Make minced fish fillet. Add chopped onion, egg, semolina, salt, spices. Mix the composition.
Make cutlets. Roll each one in flour or breadcrumbs, fry in a frying pan in oil on both sides until cooked.

Fish is a tasty and healthy product that can be prepared in various ways. Using the recipes presented in the article, you can easily and quickly make pink salmon cutlets. I also recommend reading recipes on how to cook stuffed squid or unusual minced meat snacks. Good luck in your culinary experiments!

Steamed chum salmon cutlets in a slow cooker

chum salmon fillet – 0.8 kg;
lard – 40 g;
milk – 60 ml;
stale white bread crumb - 60 g;
onions – 80 g;
carrots – 80 g;
garlic – 1 clove;
fresh herbs – 50 g;
soy sauce – 20 ml;
refined vegetable oil – 20 ml;
water – 1 l;
salt, fish seasoning - to taste;
breadcrumbs - how much will be needed.

Cooking method:

Soak the bread in milk, squeeze out.
Cut the chum salmon fillet and peeled vegetables into small pieces and, alternating, pass through a meat grinder. Together with the fish and vegetables, grind the lard and bread crumb into pieces using a meat grinder.
Add soy sauce, spices, and finely chopped herbs to the resulting mixture. Mix well. If the minced meat seems liquid to you, add a little breadcrumbs to it and stir.
Pour warm water into the main container of the multicooker, and place a wire rack on top intended for steaming food. Lubricate it with vegetable oil.
Form cutlets, bread them in breadcrumbs, and place on the multicooker rack.
Turn on the device in steaming mode and cook for 20-25 minutes depending on the section of the product.

Cutlets prepared according to this recipe cannot be called dietary, despite the fact that they are steamed. But the chosen method of heat treatment allows them to preserve their juiciness as much as possible. And in any case, steamed cutlets are healthier than fried ones.

Chum salmon cutlets, if cooked correctly, turn out tender and juicy. They are no less filling than meat ones, but light and healthy.