Minced pink salmon cutlets: juicy and tender

Fish cutlets made from pink salmon are particularly popular at the present time, since this fish, when properly prepared, does not lose its juiciness, benefits and taste, which means that the cutlets will turn out to be very tender inside, juicy and nutritious. To highlight the taste of the finished dish, you can add your favorite spices, dried herbs, garlic and onions, and use any breading option.

You can cook fish balls either in a frying pan or in the oven. And if you want to make not only a tasty, but also a healthy dish, you can steam the cutlets together with a side dish.

Pink salmon fish cutlets

Pink salmon is a healthy fish belonging to the salmon family - it contains many useful and nutritious substances. Therefore, to diversify your daily menu, try making soft and incredibly juicy pink salmon cutlets, which can be served with any side dish.

Required ingredients:

1 kg of pink salmon (we take whole fish);
2 onions;
100 grams of lard (you can take either fresh or salted - adding it is necessary, since in this case the cutlets will not be dry);
some breadcrumbs for breading;
one egg;
several cloves of garlic;
salt and seasonings to taste.

How to cook

We wash the fish well under running water, dry it with a towel and cut along the central bone, after which we remove it - in the end you will get two whole fish fillets. It is also necessary to remove the skin from the resulting layer. We chop the pulp as finely as possible - for this it is best to use a sharp large knife.

It is important to note that you should not grind the pulp using a meat grinder - it can only be used for twisting the minced meat.

Peel the onion and garlic and chop finely, then mix with the previously twisted minced fish, add the egg, spices and salt. If you wish, you can add some fresh herbs to the mixture, which will not only decorate the taste of the dish, but also give it additional juiciness.

If the minced meat turns out to be runny and the cutlets do not hold their shape, you can add some breadcrumbs or semolina to it. Only after this it must be thoroughly stirred.

Place the frying pan on the stove and let it heat up. Pour a little oil and lay out the pre-made cutlets, rolled in breadcrumbs. Over high heat, fry the meatballs until crusty, then close the lid and cook the pink salmon fish cutlets until cooked. If you want the dish to be very soft and juicy inside, you can transfer the meatballs to a duck roaster, add a little water, add garlic and herbs, and then simmer for 5-10 minutes under a closed lid.

Dietary fish cutlets in the oven: minced meat recipe

Salmon cutlets

Ingredients:

minced salmon - 700 g;
fiber - 1 tablespoon;
the amount of table or sea salt, as well as ground pepper - to your taste;
vegetable oil - a small amount;
1 unit each of apple, chicken egg and medium onion;
1 tablespoon citric acid - optional for pickling onions.

Recipe preparation:

Cooking salmon - thoroughly washing, then cutting and cleaning the fish, as well as passing through a meat grinder or blender.
Pickling onions - at your discretion. It is prepared at the rate of 1 tablespoon per glass of water, but the difference is practically unnoticeable.
Preparing apples and onions - thoroughly washing the vegetables, followed by peeling and chopping through a meat grinder or blender.
Adding chopped onion and apple to the minced meat, followed by the addition of pepper, chicken egg and fiber - the ingredients must be thoroughly mixed.
After thorough mixing, forming cutlets on a baking sheet - you must first grease it with vegetable oil.
Cooking fish cutlets must be carried out at a temperature of 180 degrees Celsius - the average cooking time is approximately 35-40 minutes.
After cooling, you can serve with a side dish, sauce or salad.

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Hake cutlets

200 g hake fillet;
1 unit of onion, egg and carrot;
amount of sea salt and ground pepper to taste.

Cooking the fish involves carefully removing the skin, followed by removing the skeleton, head and tail. The next step is to pass it through a blender or meat grinder.
Preparing onions and carrots - thoroughly washing the vegetables, followed by peeling and finely chopping them.
Mixing with the resulting minced fish and adding a beaten egg.
When placed in a frying pan, the consistency is more like pancakes than meat cutlets.
Fry the cutlets for an average of 3-4 minutes - it is better to use a non-stick frying pan, because... This will allow you to do without oil.
In the oven, the preparation is different - the baking sheet is pre-greased with vegetable oil, followed by cooking at a temperature of 160-180 degrees Celsius for up to 40 minutes.

Pink salmon cutlets

pink salmon fillet - 600 g;
onion and chicken egg - 1 piece each;
white bread - 2 slices;
milk - 4 tablespoons;
ground black pepper and table/sea salt - amount to taste;
vegetable oil - 2 tablespoons.
breadcrumbs - 100 g.

Preparation of minced meat - thoroughly washing the fish, followed by cutting and cleaning the insides, as well as passing through a meat grinder or blender until it becomes minced.
Cooking bread in milk - it is necessary to extract the bread pulp from the crusts and then soak it in milk.
Cooking onions - thoroughly washing, then peeling and cutting into small pieces. Possible grinding in a blender.
Place the prepared ingredients in a bowl and pour in the beaten egg - after salting and adding pepper, you must move carefully.
Form small round cutlets using a spoon.
After pressing in the center to compact them, they must be rolled in prepared breadcrumbs.
After greasing the baking sheet with vegetable oil, sprinkle the cutlets on top again with vegetable oil.
In a preheated oven, it is necessary to cook the cutlets for an average of 20 minutes at a temperature of 170-180 degrees Celsius, without exceeding the threshold.

Catfish cutlets

1.5 kg catfish;
1 onion;
100 g butter;
150 ml milk;
5 grams of white bread;
50 g breadcrumbs;
sea or table salt - amount to taste;
2 tablespoons of vegetable oil.

Preparation of minced meat - thoroughly washing the fish, followed by cutting and cleaning the inside, as well as passing it through a blender or meat grinder.
Soaking bread pulp in milk.
Mixing minced meat with butter and adding salt - to taste, you can add various spices in the form of white, black pepper and others. When stirring, the bread pulp must be evenly distributed in the minced meat.
Forming future cutlets, followed by greasing the baking sheet with vegetable oil.
Before putting in the oven, it is possible to fry until golden brown on both sides.
Full cooking in the oven takes approximately 30 minutes at a temperature of 180 degrees Celsius, and when frying in a frying pan, 7-10 minutes are enough.

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When serving fish cutlets, you should pay attention to their compatibility with certain dishes - the perception of the prepared cutlet product will depend on this.

It is worth paying attention to the following factors:

Temperature. The temperature of the cutlets and the main course must be the same, with the exception of serving the cutlets as a cold appetizer.
Lack of dominance of cutlet ingredients in the main dish. This means the principle “cereals are not served with grains” - if rice is used in the cutlets, then it is not advisable to serve them with rice dishes.
Emphasizing the main dish. To better perceive and emphasize the taste of the main dish and side dish, you should add parsley, citric acid, ginger, green onions, paprika and pepper (black or white).
Matching delicate taste. Because Steam cutlets have a rather delicate taste, so you need to add butter, cream or cheese to the side dish - this will allow them to be combined well.
Cooking method. One of the paradoxical moments is the relationship between the methods of preparing the side dish and preparing the cutlets. For example, if the cutlets were boiled in the oven, then the main dish should be prepared in a similar way.

The recipes discussed are quite tasty and relatively simple ways to prepare dietary cutlets. People who are watching their figure or want to lose weight will definitely like them; fish cutlets will allow you to diversify your diet.

Cooking time: 55 minutes

Number of servings: 6

calorie content - 159 kcal;
proteins - 25 g;
fats - 5.7 g;
carbohydrates - 1 g.

Ingredients

fish fillet - 400 g;
large carrots - 1 pc.;
onion - 1 pc.;
soy sauce - 3 tbsp.

The pulp must be crushed with a blender, in a meat grinder or with a knife. Pike, cod, mullet and the like are great as a base for minced meat.
Peel the onion, wash it, finely chop it into equal cubes.
Grind the carrots on a grater.
Mix the ingredients until sticky and homogeneous, add soy sauce. You can sprinkle with a pinch of ground pepper.
Form small balls, place on a baking sheet lined with parchment and place in an oven preheated to 180°C. Bake the cutlets for at least 40 minutes.
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Serve the finished meatballs hot or cold with fresh salad or boiled rice without salt. This recipe is low in calories due to the absence of eggs, milk and bread. You can experiment by replacing carrots with other raw or boiled vegetables, adding greens, bran or cereal flakes.

Pink salmon cutlets recipe with zucchini

Zucchini is often added to minced meatballs, as it makes them especially tender and soft inside. The main thing for this is to use a young vegetable, which contains a lot of moisture and useful components. The dish is prepared in almost the same way as the traditional version of pink salmon cutlets.

Products you will need when preparing the dish:

500 grams of pink salmon fillet;
one medium zucchini;
a large spoon of semolina;
onion head;
salt and spices as desired.

Cooking method

Wash the fish fillet thoroughly and dry it with a napkin. Using a knife, chop the fish as finely as possible to obtain a homogeneous mass. Then we transfer the resulting minced meat to a plate and leave to “rest”.

We wash the zucchini, remove the peel and grate the vegetable on a coarse grater. If the zucchini seeds are large, they must be removed along with the core.

Transfer the zucchini to a plate, add a little salt and leave for 15 minutes, then squeeze out the released juice and transfer the vegetable itself to the minced fish. If you want the cutlets to be very juicy, you can skip this step.

Peel the onion and cut into small cubes, and then transfer to the minced fish. Add semolina, spices and salt. Now you need to mix the ingredients thoroughly, and then leave the minced meat for 20 minutes - this is necessary so that the semolina completely swells.

We form small cutlets from the minced meat (this can also be done with a spoon, since they do not need to be breaded), and place them in heated oil. Fry pink salmon cutlets over medium heat until golden brown. If you need a crust, you do not need to close the lid during cooking.

Recipe with cottage cheese

To make the cutlets soft and tender inside, we suggest adding a little cottage cheese to the minced meat. The result will surely please everyone who decides to try this dish.

To prepare you need:

500 grams of pink salmon fillet;
2 large spoons of semolina;
200 grams of crumbly cottage cheese;
onion head;
one egg;
salt and black pepper.

Cooking technology

To prepare the dish faster, you can use fillets rather than whole fish. We wash it well, after which we chop it in any usual way - for this you can use a knife or a meat grinder. The result should be a homogeneous mass, which should be transferred to a plate and added egg and semolina. After this, the minced meat is thoroughly mixed so that the semolina does not form lumps during swelling.

After 15 minutes, when the cereal swells, add the egg, spices and cottage cheese to the minced meat. Leave the mixture for another couple of minutes, during which you need to peel and finely chop the onion. The last step is salting the minced meat. Don’t forget that cottage cheese is a little salty, which means you don’t need to salt the fish mass too much.

Using a spoon, form small cutlets and place them in preheated oil. There is no need to cover pink salmon cutlets with a lid during cooking. As soon as the meatballs acquire a pleasant golden crust, they can be placed on plates and presented to the table with any side dish.

Steamer option

Today, household appliances have stepped far forward, and thanks to such developments, housewives can save a lot of time - in this case, there is no need to attach a colander over the pan (the Soviet generation knows what we are talking about). Steaming cutlets does not require breading, because with this method of heat treatment there will be no crust anyway. But this can be left to the discretion of the cook.
Place the cutlets in the steamer bowl and turn it on for 25 minutes. If they turn out to be thicker than 2 centimeters, then it is better to set the timer for 30 minutes.
With this method of cooking, the cutlets turn out juicy and tender. Not only adults, but also your little child, who is beginning to get used to solid food, will eat them with pleasure.

Pink salmon cutlets with rice

To make a healthy, satisfying and low-calorie dish, you can prepare pink salmon fish cutlets with rice. This dish will surely please everyone who tries it, since it turns out to be very tender inside, soft and with a light golden crust.

Products:

1.5 kilograms of pink salmon fillet;
half a glass of rice (it is recommended to choose long-grain rice);
1 egg;
a couple of pieces of loaf;
any fresh herbs;
4 large spoons each of flour and breadcrumbs;
salt and any spices.

Cooking method

Boil the rice in advance until cooked (don’t forget to add salt to the grains). After that, transfer it to a colander and rinse with water - this is necessary so that the cereal becomes crumbly and does not stick together while cooling.

Place the loaf in a plate and fill it with milk. Leave the bread to soak for 15 minutes, then squeeze it out and transfer it to the rice.

Pink salmon fillet, which needs to be completely defrosted in advance, is washed, dried and chopped (you can use a meat grinder for this). If the minced meat turns out to be uneven, you can twist it 2 times.

Transfer the minced fish to the rice, add salt, flour and spices. It is important to note that you don’t need to add too much salt, since the cereal is already quite salty.

We wash the greens and chop them as finely as possible, then mix them with the rest of the ingredients. Mix the mixture thoroughly and check if it sticks together well enough. If the pink salmon cutlets hold their shape normally, roll them in breadcrumbs and place them in a frying pan with heated oil (so that they stick together faster and the minced meat does not stick to your hands, they must first be moistened in water). Fry the fish balls over medium heat until cooked and lightly browned. If you wish, you can cook pink salmon cutlets with rice in the oven - then they will turn out to be less high in calories and very soft.

Chopped

Cooking time: 60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 168 kcal/100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

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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:

Rinse the red fish fillet under water, then chop into small slices.
Peel the onion, then cut into cubes. Soak the bread and squeeze it out.
Add onion, bread, egg, flour, mayonnaise, sugar, spices to the fish. Stir and refrigerate for 35 minutes.
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.