How to cook tasty cutlets from minced salmon. Salmon fish cutlets with cheese. How to cook steamed cutlets from salmon

salmon - about 700 gr.
onion - 1 pc.
carrots - 1 pc.
dill - 20 gr.
hard cheese - 100 gr.
sliced loaf - 3 pcs.
milk - 150 ml.
chicken egg - 2 pcs.
breadcrumbs for breading - 100 gr.
salt - to taste.
spices - to taste.
vegetable oil, in fact.

Servings Per Container: 8.

How to cook fish cutlets from salmon recipe:

We wash the fish, separate the pulp and remove all large bones. The easiest way to do this is to cut the fish into 2-3 parts and put it in boiling water for 5-7 minutes.

We cut a large onion into half rings, three carrots on a coarse grater. Fry vegetables with a little oil until fully cooked.

Three cheese on a coarse grater.

My greens and chop with a knife.

Soak a long loaf (can be replaced with a crumb of any white bread) in milk and let it stand for several minutes.

Then we scroll the fish fillet, fried vegetables and a long loaf through a meat grinder (I do not squeeze the long loaf in advance, I add it with milk).

Add chopped greens here, two yolks (we don’t remove the proteins, we will need them too), salt and spices to taste. Still, I don’t recommend getting too carried away with spices, so as not to interrupt the noble taste of salmon.

Mix everything well and at the very end add egg whites, beaten separately with a pinch of salt.

Then again mix everything with gentle movements from top to bottom. Thanks to this, we will get not only tender, but also light, to some extent even air cutlets.

Now we form meatballs of the desired size from minced meat, and roll them in breadcrumbs.

Fry them over medium heat, in a well-heated pan in vegetable oil. They are prepared quite quickly, we look at how browned and immediately turn over.

We will take the products from the list. We will need: a can of canned salmon, chicken egg, onion, seasoning for fish, flour, salt and olive oil. Green onions - to serve.

Salmon from a jar is laid out in a bowl. The liquid drains.

The pulp is kneaded with a fork into minced meat. Chopped onion is added. There is an option for cooking cutlets from fresh-frozen salmon. Then just the pulp is separated from the bone and skin, and then twisted into minced meat in a meat grinder. Then everything - in steps, as we have.

Minced fish is seasoned with spices and salt. The chicken egg is introduced.

The ingredients are mixed into a homogeneous mass.

Flour joins.

The mass should not be too thick. Minced fish is laid out in the form of cutlets on a frying pan heated with olive oil. For convenience, it is better to use a large plastic spoon.

Salmon cutlets are fried on both sides over medium heat until cooked. Frying will not take more than 10-15 minutes - 3-5 minutes on each side, and another 5 minutes - under the lid.

Ready cutlets from canned salmon are served hot for dinner. Fish cakes topped with white sauce and green onions - mmm, impossible to put down.

Salmon is one of the most delicious, valuable and, of course, popular species red fish. In addition to excellent taste, it is impossible not to mention its benefits and nutritional value. In a word, salmon is, by right, an amazing “royal” fish.

Currently, red fish can be easily purchased both frozen and chilled, and if you're lucky, even fresh.

In this collection, we will consider the preparation of such a wonderful dish as salmon cutlets. They are prepared quite quickly and simply. You won't believe it, but it will take you a minimum amount of time and ingredients to prepare such tender and spicy meatballs!

Just a few minutes of heat treatment is enough to bring them to readiness. Salmon cutlets are prepared in several ways: the usual frying in a pan, baking in the oven, and a more dietary option - steaming.

These cutlets can be prepared from both minced meat and minced fish. For cooking, you can buy a whole carcass of salmon, and take it apart: steaks for frying, the head in the ear, and the tail, abdomen and trimmings - into cutlets.

But if it is not possible to purchase a whole carcass, you can save a lot by buying directly trimmings, tails and abdomens of this wonderful fish, by the way, they are much more common in stores than whole fish. From them you can cook a type of minced meat for cutlets: chopped and ground.

We will consider both options below. If you decide to use ready-made minced meat, remember that its quality is significantly lower than that which is prepared independently.

Step by step recipe

Preparation of cutlets from minced salmon:

Chopped red fish cutlets with herbs

Ingredients:

trimmings of salmon (fillet) - 300 g;
parsley - 30 g;
onion - 1 pc.;
garlic cloves - 2 pcs.;
breadcrumbs - 110 g;
soy sauce - 10 ml;
lemon juice - 20 ml;
ground white pepper;
sea salt;
sesame seeds - 2.5 tsp;
sour cream - 2 tablespoons;
dill greens.

Cooking time: 20 min.

Energy value per 100 g: 167 kcal.

Step by step description:

To prepare chopped minced meat, it is necessary to cut the trimmings of the fish fillet into small pieces;
Then add finely chopped parsley, onion and garlic to them;
Next, you need to enter soy sauce and half the lemon juice;
Season everything with sea salt, ground white pepper and sesame seeds;
At the very end, directly into the minced meat, you need to add breadcrumbs. Knead the mass until the ingredients are evenly distributed;
Fill a frying pan with a small amount of vegetable oil (odorless) and heat well. Then, use a tablespoon to collect the cooked minced meat and spread it in the form of small pancakes in boiling oil. These cutlets are fried quite quickly - 5 minutes on each side, until browned;
Ready-made fragrant chopped meat cutlets from red fish and greens are served to the table in combination with a spicy white sauce. To prepare it, you need to combine sour cream, the remaining half of the lemon juice and chopped dill. To taste, you can add a little mixture of fragrant peppers and a pinch of salt to the sauce. Bon Appetit!

Salmon fish cutlets with semolina in the oven

Components:

red fish fillet - 0.5 kg;
semolina - 2 tablespoons;
frozen butter - 50 g;
salad onion - 1 pc.;
a mixture of spices "For fish" - ½ pack;
sea salt;
a mixture of peppers;
cilantro greens.

Cooking time: 50 min.

Number of kcal per 100 g: 170.

Step-by-step description of preparation:

Cut the chilled red fish fillet into small pieces with a sharp knife;
Chop the lettuce as finely as possible;
Combine chopped fish, onion and semolina. Stir until smooth;
Then add chopped cilantro, a mixture of spices, salt and a mixture of peppers to the prepared mass. At the very end, chopped butter is added. Mix the minced meat thoroughly and put it in a cool place for 25-30 minutes. This time will be enough for the semolina to swell properly;
After the specified time, form small round cutlets from the cooked minced meat. Place them on a parchment-lined baking sheet and bake for 20 minutes. Temperature regime 180 0 С;
These cutlets go well with mashed potatoes and fresh vegetables.

Original recipe from Yulia Vysotskaya

Cooking Ingredients:

salmon (a piece of fillet) - 500 g;
bread crumb - 2 pieces;
egg - 1 pc.;
spinach - a bunch;
whole milk - 75 ml;
parsley, dill - 2 branches each;
pepper, salt.

Cooking time: 25 min.

Nutritional value per 100 g: 164 kcal.

Cooking:

Pass the fish through a meat grinder;
Pour the bread crumb with milk, knead, and then add to the minced meat;
Send a fresh egg there as well;
Finely chop the parsley and dill sprigs and add to the rest of the ingredients;
Season to taste with pepper and fine salt;
From the cooked minced meat, form small round cutlets and place them in one row in a double boiler (on the lower tier). Arrange the spinach sheets on the top tier. Cook the cutlets for 20 minutes, but after the first 10 minutes, be sure to remove the spinach. Otherwise, it will turn into an unsightly mass;
Ready salmon cutlets are served hot. Garnished with spinach.

Salmon is one of the most popular and valuable types of red fish. In addition to the fact that it is very tasty, it is impossible not to say about its benefits. For cutlets, you can use both fresh carcasses and buy ready-made minced meat, but remember that its taste and quality are not always up to par. You can cook cutlets steamed, in the oven and in a more familiar way for many - in a pan.

How to cook salmon cutlets with semolina?

This type of red fish makes the dish very tender and juicy. Thanks to the groats, cutlets keep their shape perfectly and turn out to be more satisfying. This recipe makes a great addition to any side dish.

: 0.5 kg of fish, onion, 3 tbsp. tablespoons of semolina, 55 g butter, dill, salt and pepper.

Step-by-step instruction:

Rinse the fillets and pat dry with a paper towel. Using a meat grinder or blender, grind it into minced meat. Then, it is recommended to squeeze it out to get rid of excess liquid;
Peeled onions can also be chopped with a blender or cut into small cubes. Add it to the minced meat, and also put semolina, salt, pepper and chopped herbs there. Mix everything well and refrigerate for half an hour. During this time, the cereal will swell;
After the time has passed, form balls, flatten them on both sides and roll in semolina. Fry in hot oil for a minute on each side until golden brown;
If you want the cutlets to be more juicy, then put the butter inside. Put cutlets in a saucepan, and also pour 1 tbsp. water and steam for 20 minutes.

How to cook chopped salmon cutlets?

Since the main ingredient is not chopped into minced meat, but simply chopped with a knife, the incredible taste and juiciness of the fish is preserved. A dish prepared according to this recipe will decorate not only a family dinner, but also festive table.

For cooking, you need to take such components: 250 g fish fillet, parsley, 115 g breadcrumbs, 1 tbsp. minced ginger, 2 cloves of garlic, 2 teaspoons lemon juice, 1 teaspoon soy sauce, 2 teaspoons sesame seeds, 55 ml sour cream, and also salt and pepper.

Step-by-step instruction:

Rinse the fillet thoroughly and dry it, and then, with a sharp knife, cut into small pieces. Add chopped parsley to it, passed garlic through a press, a little lemon juice and other ingredients except for sour cream;
Mix everything thoroughly with your hands, and then form small balls and flatten them on both sides. Fry in hot oil over medium heat until golden brown. It is recommended to serve with a sauce for which mix a little garlic, chopped dill and the remaining lemon juice.

How to cook salmon cutlets in the oven?

Since salmon is a fatty fish, cutlets do not come out dry. This recipe uses cheese, which gives the dish a creamy, delicate flavor. Thanks to baking, the total calorie content does not increase too much.

: 0.5 kg of salmon, 225 g of hard cheese, a bunch of parsley, egg, salt and pepper.

Step-by-step instruction:

Grind the cleaned fillet with a meat grinder or blender. To remove excess liquid, it is recommended to squeeze out the mass. Pass the cheese through a coarse grater, and chop the parsley. Combine these ingredients, and then, add the egg and spices to taste. Knead the minced meat with your hands until smooth;
Take a baking dish and coat it with vegetable oil, a small amount. Separating a small amount of minced meat, make a flat cake, put a little cheese inside and, closing the edges, form cutlets. Lay them out in the form;
Bake for 10 min. at 200 degrees, then remove the form, turn the cutlets over and cook for another 10-15 minutes. at 160 degrees.

How to cook salmon fish cutlets in a slow cooker?

Many modern housewives have replaced cooking on the stove with a slow cooker, thanks to which the dish turns out no worse, but the cooking time is reduced. The number of products is designed for 4 servings.

For this dish, you need to prepare such components: 0.5 kg fish fillet, onion, egg, salt, pepper, a few sprigs of dill and vegetable oil.

Step-by-step instruction:

Rinse the boned and skinned fillet and pat dry with paper towels. Cut it into small cubes or pass through a meat grinder;
Cut the peeled onion into small cubes, and chop the dill;
In a separate bowl, beat the egg, put salt and pepper. Combine the fish, herbs and onions, and then pour in the beaten egg. Mix everything well;
Pour oil into the bowl, turn on the “Frying” or “Baking” mode and cook for half an hour. Spread the minced meat with a spoon and fry with the lid open on each side for 3 minutes.

How to cook steamed cutlets from salmon?

This recipe is for those who are watching their weight and health. Such cutlets can be eaten by people who have problems with the digestive system.

For this recipe for minced salmon cutlets, you need to prepare the following components: 0.5 kg of fish, 2 onions, 3 tbsp. tablespoons of semolina, 55 g butter, dill, salt and pepper.

Step-by-step instruction:

Wash the fillets and pat dry with paper towels. After that, grind it with a meat grinder or blender. Squeeze the mass from excess liquid;
Chop the peeled onion as well as the fish, and then mix the two components. There also send salt and pepper to taste, as well as chopped greens. It's time to put in the grits and butter. Mix everything well and leave in the refrigerator for 30 minutes;
It remains to form cutlets, wetting your hands in water, and put them on the steamer grate. Cook for 30 min.

Recipe for salmon cutlets with shrimps

This dish deserves to be on the restaurant menu. It can be prepared not only for a regular meal, but also served for a holiday. The perfect side dish is rice and mashed potatoes.

For this dish, you need to prepare the following ingredients: 1 kg salmon fillet, egg, 275 g boiled shrimp, 2 tbsp. tablespoons chopped basil, onion, 3 tbsp. tablespoons of soda water and heavy cream, as well as salt and pepper.

Step-by-step instruction:

If frozen shrimp are used, they should be left at room temperature.
After that, clean them and, together with the fish, pass through a meat grinder or chop in a blender. If the mass is too liquid, then squeeze it out with your hands;
Put the egg, cream, spices and basil into the minced meat. Cut the peeled onion into small cubes and add to the resulting mass. Mix everything and pour soda, which will add juiciness;
Form small balls from minced meat and flatten them on both sides. Place on a baking sheet and drizzle with a little olive oil. Bake in an oven preheated to 180 degrees for 25 minutes.

How to cook cutlets from salmon and potatoes?

Thanks to this recipe, you get a hearty dish that will quickly satisfy your hunger. Considering the use of cottage cheese, the benefits increase. It only takes 35 minutes to cook.

Step-by-step recipes for luxurious salmon and cheese cutlets, shrimp and crab sticks, steamed, in the oven, in a frying pan and in a slow cooker

2018-01-08 Julia Kosich

Grade
prescription

9564

Time
(min)

servings
(people)

In 100 grams ready meal

17 gr.

5 gr.

carbohydrates

11 gr.

185 kcal.

Option 1: Classic recipe for salmon cutlets

Of course, salmon can be cooked in different ways. For example, bake whole with herbs or make neat skewers on skewers. But today we will consider a selection of salmon cutlets. It is not a shame to serve such an appetizer for breakfast for a loved one, and for a large festive table for friends and relatives.

Ingredients:

kilogram of salmon;
45 grams of butter;
two medium bulbs;
one fresh egg;
salt to taste;
spices "For fish";
vegetable oil;
flour for boning.

Step-by-step recipe for salmon cutlets

Rinse the salmon fillet. Then pat dry with a towel. View and remove all bones. Cut the fish into medium-sized pieces.

In addition, wash the peeled bulbs. Cut into four pieces.

Skip the salmon and onion through a meat grinder. Transfer the resulting mixture to a bowl. Salt. Enter spices.

Now break inside a fresh chicken egg. Continue gentle mixing.

At the last stage, beat soft butter with a fork or a small whisk. Add a fluffy mass to the minced fish. Mix.

Heat refined oil in a heavy bottomed pan. Gathering a small amount of minced meat, form cutlets from salmon. Roll each in wheat flour.

For 2-3 minutes (for each side) fry the workpieces over medium heat. After cooking, be sure to blot the cutlets to remove unnecessary fat. Serve with any white sauce and a glass of dry wine.

Salmon, like any other marine red fish, has few bones. And yes, they are all quite large. However, this does not mean that you can be indifferent to the process of their removal. Remember, any leftover bone can not only spoil a delicious dinner, but harm your health.

Option 2: A quick recipe for salmon cutlets in the oven

Most of the time when creating any cutlets is spent on frying them. After all, no more than 6-7 blanks can fit in a pan. And then, if they are relatively small. What to do if you need to do everything quickly? Use a blender to grind minced meat and an oven to bake all the cutlets at once.

Ingredients:

kilogram of salmon (fillet);
one egg;
45 grams of butter (butter);
large onion;
salt to taste (coarse grinding);
any spices;
for breading flour (wheat).

How to quickly cook salmon cutlets

View the loin of the salmon. Remove the pits and cut off the skin. Cut into pieces. Throw them into a blender.

Send a large peeled onion there. By the way, it is recommended to cut it into 5-6 parts.

In addition, add salt, soft butter and any spices suitable for fish.

Blend ingredients until relatively smooth. Crack in a chicken egg. Mix with a spatula.

Form minced meat into round blanks. Roll them in flour. Place on a baking sheet, pressing lightly to flatten. Send to the oven.

Bake salmon cutlets until tender. To do this, set the temperature to 180 degrees. Time - 20-21 minutes.

To make cutlets more attractive, spices can be replaced with fresh herbs. And if you do not have a blender, grind all the products with a meat grinder. As for the baking sheet, we strongly recommend that you cover it with parchment. Then the snack will definitely not burn.

Option 3: Salmon cutlets with cheese in a slow cooker

Do you think that fish cakes turn out a little dry in a pan? Then transfer the frying process to the slow cooker. And be sure to cover the car with a lid. This is how you can cook amazingly tasty and tender meatballs.

Ingredients:

455 grams of salmon;
egg yolk;
flour for breading;
spices to taste;
vegetable oil;
45 grams of hard cheese;
Dill;
medium bow;
salt;
25 grams of butter.

How to cook

Review salmon. Remove possible bones. Wash and pat dry with paper towels. Cut the fish into medium pieces.

Remove skins from medium onion. Divide the root crop into 4-6 parts. Grind together with salmon in a meat grinder.

Add salt, chopped dill (fresh), egg yolk, spices and butter to the mass. The latter is important to soften well before cooking. Stir the mince.

Pour over finely grated cheese and mix for the last time. With wet hands form equal balls.

Rolling the blanks in flour, lightly press them down, making classic salmon cutlets.

In the multicooker bowl (mode "Frying"), heat the oil. Place cutlets carefully. Close the lid. Cook appetizer 2-3 minutes. Turn the blanks over and continue frying the same amount.

Pat the cutlets before serving, removing the oil. As a side dish, offer boiled rice or vegetable puree.

The type of cheese is not particularly important for this recipe. The main thing is not to use viscous species, like mozzarella or suluguni. In this case, cutlets will be inconvenient to cut on a plate. Although as a culinary experiment, you can try it like that.

Option 4: Steamed salmon cutlets

For those who do not cook dishes either in a frying pan (slow cooker) or in the oven, we suggest considering the steam option. But since we will not use butter at all, we recommend including a roll soaked in a small amount of milk in the recipe to “bind” the minced meat.

Ingredients:

465 grams of salmon (sirloin);
salt to taste;
yolk (egg);
flour for breading;
spices;
two slices of baguette;
two tablespoons of milk;
onion (medium).

Step by step recipe

Pour two slices of baguette (width 1.5 cm) with cold milk. Set aside for 10-15 minutes.

Clean the bow. Remove the bones from the salmon fillet. Wash both ingredients and cut into medium pieces.

Skip the fish, softened baguette and onion through a meat grinder. Add salt, some spices and egg yolk to the crushed mixture.

Knead the viscous minced fish. Form balls and roll them in flour, pressing lightly.

Lay the salmon patties on the bottom of the steamer. Set it over boiling water. By the way, it is recommended to add laurel, peppercorns or cloves there.

Transfer the finished cutlets to a plate, add fresh salad and a glass of cool natural juice.

To prevent the blanks from sticking to the container during the process, we advise you to grease its bottom with a small amount of oil (olive or creamy). By the way, the cooking time depends on the strength of the boiling water and the size of the mold. As soon as the juice that has flowed out of the cutlets turns white and hardens, they can be removed into plates. The minimum time is 10-11 minutes.

Option 5: Salmon and shrimp cutlets

By adding shrimp to the composition of today's dish, you will achieve unique flavors. Moreover, in addition to these seafood, it is permissible to diversify cutlets with mussels and squid. In this case, it is important to boil them together in salted water and grind with fish until relatively homogeneous.

Ingredients:

350 grams of salmon;
150 grams of shrimp;
salt to taste;
to taste spices "To fish";
30 grams of butter;
egg yolk;
flour for boning;
oil for frying;
4-5 green onions;
two cloves of garlic.

How to cook

Put a pot of water on a high heat. While it boils, clean the salmon from the bones. Cut it into pieces. Grind in a blender.

Throw salt and shrimp peeled from the chitinous cover into the seething water. Cook for 3-4 minutes. Then take out the seafood and set aside. Then finely chop or chop together with salmon.

Also cut (finely) washed onion arrows and, together with crushed garlic, transfer to a mass of fish and shrimp.

Add spices and beat in the egg. Salt. Add softened butter. Knead thick viscous minced meat.

Make neat balls with wet hands. Roll, pressing down, in flour.

Heat oil (refined) in a suitable frying pan. Lay prepared cutlets from salmon. Cook over medium heat. Time for one side - 2-3 minutes.

It is necessary to keep the shrimp in boiling water for no more than 5 minutes so that they do not become rubbery. If you are using a canned version, then simply drain the marinade and grind without heat treatment with fish in a meat grinder or blender.

Option 6: Cutlets from salmon and crab sticks

Want to enhance the marine nuances, but didn’t have seafood on hand? Then just add crab sticks. But before introducing into minced meat, completely defrost them. And preferably at room temperature.

Ingredients:

95 grams of sticks (crab);
405 grams of salmon;
medium bulb;
one egg;
breadcrumbs (for boning);
a third of a bunch of parsley;
salt to taste;
oil in a frying pan (for frying);
spices.

Step by step recipe

Remove all bones from the salmon fillet. Rinse the piece. Get wet with a towel. Chop into pieces and transfer them to a blender bowl.

There also send thawed crab sticks, from which it is important to remove the packaging film.

Also introduce washed parsley leaves and onion cloves without husks.

Grind the ingredients until a homogeneous mass is formed. Salt. Add fresh egg. Enter spices. Knead a viscous mass.

Cool the minced meat in the refrigerator. After half an hour, heat up the oil. Form traditional salmon cutlets and roll them in breadcrumbs.

Arrange the blanks on the bottom of the pan with hot oil. Cook for 2-3 minutes. The recommended fire is medium. Wipe off grease before serving.

Crab sticks must be thoroughly thawed. Otherwise, the remaining ice crystals will begin to melt right in the pan, causing oil splashes. This is both dangerous and can cause the meatballs to burn.