These delicious salmon muffins are substantial and very filling. They are excellent as a main course or a healthy snack.
These tasty salmon muffins are great as a meatless 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 perfect 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.
- Olive oil spray
- 4 large eggs
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 2 (7.5 oz cans) wild-caught salmon, very well-drained and flaked with a fork
- Preheat oven to 350 degrees F. Spray six 1/3-cup ramekins with olive oil spray.
- 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.
- Spoon the mixture into the ramekins, filling them to the top. Bake 30 minutes, until golden-brown, puffed and set.
Cool the salmon muffins 5 minutes in ramekins on a cooling rack, then transfer to cooling rack to cool 10 more minutes before serving.
Adapted from Linda's Low-Carb Menus and Recipes