Pan-Seared Pink Salmon Cutlets

Healthy, dietary, for any side dish for lunch and dinner. Juicy pink salmon fish cutlets in a frying pan are aromatic and very tasty. By adding onions and a loaf of bread soaked in milk to the minced meat, we get a perfectly tender dish that can be given even to a small child.
cook time: 40 min
Maya Lindell
Pan-Seared Pink Salmon Cutlets

Nutrition Facts (per serving)

171
Calories
8g
Fat
11g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Milk 150 ml
Eggs 1 pc
Breadcrumbs 0.5 cup
Vegetable oil 30 g
Dry spices to taste
Semolina 2 tbsp
loaf 100 g
Pink salmon 700 g

Recipe instructions

Step 1

Step 1
How to make juicy fish cutlets from pink salmon in a frying pan? Prepare the necessary ingredients for this. To prepare cutlets, you can take boneless fish fillets or gut a fish carcass. I have a whole fish. If it is frozen, take it out of the freezer in advance and leave it at room temperature to defrost. Peel the onion and rinse in cold water.

Step 2

Step 2
Separate the fish from the bones and skin. Separately, soak the loaf slices in milk.

Step 3

Step 3
Scroll through a meat grinder the fish pulp, onion and slices of loaf, squeezed out of the milk. Combine everything in a bowl. Onions and a soaked loaf will add juiciness to the cutlets.

Step 4

Step 4
Add egg and semolina. Add salt and fish spices to taste. Mix all ingredients.

Step 5

Step 5
Beat the fish mass against the bottom of the bowl to make it denser. Thanks to this, the cutlets will be denser and will not fall apart when frying.

Step 6

Step 6
Make cutlets from the resulting minced pink salmon and roll them in breadcrumbs. Pour a little vegetable oil into a hot frying pan and fry the cutlets over low heat on both sides for 2-3 minutes.

Step 7

Step 7
The cutlets will be deliciously fried.

Step 8

Step 8
Place the finished cutlets in a small saucepan and cover with a lid so that they steam a little more. Cutlets can be complemented with any side dish. Bon appetit!

Additional rubrics

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