These delicious salmon muffins are substantial and very filling. They are excellent as a main course or a healthy snack.
These salmon muffins are wonderful. They are very easy to make, they look great, and they are very tasty! I’ve been making them quite often lately – about every other week. We all love them, even the picky eater (which was very surprising indeed).
How to prevent them from sticking to the pan
I make them 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.
How to serve salmon muffins
These tasty and healthy little quiches are great as a meatless entrée, served with homemade tartar sauce and a side of vegetables such as steamed broccoli. They are very substantial and filling. Plan on serving two per person if you serve them as an entree.
Looking at these 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.
What about leftovers?
Leftover salmon muffins are perfect as a quick snack, either lightly warmed in the microwave on 50% power or even straight out of the fridge. You can keep them in the fridge, in an airtight container, for 3-4 days.
I like having two of them, cold, for my lunch the next day, with some fresh cut veggies and quick pickles.
More tasty recipes to make with canned salmon
I love canned salmon and use it in many recipes. Another one that I really like are these tasty salmon cakes. They are quick and easy – perfect for a weeknight dinner!
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- 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.