Salmon Muffins

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Salmon Muffins

These tasty salmon muffins are great as an entrée, served with homemade tartar sauce and a side of vegetables. They are very substantial and filling – two per person is more than enough.

Leftovers are great as a quick snack, either lightly warmed in the microwave or straight out of the fridge.

Looking at these salmon muffins today, I thought to myself that next time we have company, I’ll make them in a mini muffin pan – they would make great hors d’oeuvres, served alongside tartar sauce for dipping.

I make these salmon muffins in 1/3-cup ceramic ramekins, to minimize the risk of sticking. I imagine that if you grease a regular muffin pan well, that would work too, although a silicone muffin pan would be safer.

Salmon Muffins
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb, Gluten-Free, Primal
Yield: 6 salmon muffins
  • Olive oil spray (make your own using a spray bottle)
  • 4 large eggs
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan
  • 2 (7.5 oz) cans wild-caught salmon, very well-drained and flaked with a fork
  1. Preheat oven to 350 degrees F. Spray six ⅓-cup ramekins with olive oil spray.
  2. In a medium bowl, whisk together the eggs, onion powder, dry mustard, paprika and black pepper. With a spatula, mix in the Parmesan and salmon.
  3. Spoon the mixture into the ramekins, filling them to the top. Bake 30 minutes, until golden-brown, puffed and set.
  4. Cool 5 minutes in ramekins on a cooling rack, then transfer to cooling rack to cool 10 more minutes before serving. Serve with homemade tartar sauce.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 207; Fat: 13g; Carbohydrates: 0.5g; Sugar: 0g; Sodium: 486mg; Fiber: 0g; Protein: 22g

Salmon MuffinsSalmon Muffins Recipe

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