Salmon cutlets
Description
The dish is prepared without unnecessary complications. Here's what I usually do: I buy a whole fish, keep the fillet for making cutlets, and use the head, tail, and backbone for soup—after all, my family loves dishes made from salmon so much. This simple recipe for salmon cutlets I can say I invented myself, modifying the classic fish cutlet recipe, and the result exceeded all my expectations. Of course, salmon is such a delicious fish that it's almost impossible to ruin, but making it even tastier is easy—ordinary fish cutlets become incredibly delicious when made from this fish. These appetizing cutlets in my home disappear within minutes because everyone loves them so much—both my husband and children. I'm sure you'll enjoy them too. To help you prepare them effortlessly, I'm sharing a detailed salmon cutlet recipe with photos. The dish is now ready to be served.
Instructions
- 1
Step 1
1. Boil the salmon fillet in salted water. Cook the fillet over medium heat for about 15-20 minutes. The cooked salmon should flake easily. Remove from water and shred with a fork. Finely chop the onion, bell pepper, and parsley.
- 2
Step 2
2. Preheat the oven to 180 degrees. Sauté the onion for 6–7 minutes in a pan over medium heat with a spoonful of oil. In a bowl, combine salmon fillet, chopped bell pepper, fried onion, parsley, half a cup of breadcrumbs, mustard, and add the egg. Mix everything until well blended.
- 3
Step 3
3. Pour the remaining breadcrumbs onto a large plate. With wet hands, shape the minced meat into patties and coat them in the breadcrumbs.
- 4
Step 4
4. Fry the patties in oil in a skillet over medium-high heat for 3 minutes on each side. Then place the skillet with the patties in a preheated oven for 7 minutes. Serve with your favorite sauce.