These delicious salmon muffins are substantial and very filling. They are excellent as a main course or as a filling snack.
These little salmon quiches are wonderful. They are very easy to make, they look great, and they are very tasty! I call them “muffins” because they are shaped like muffins, but they are actually these cute and tasty mini quiches.
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).
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty salmon muffins. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil spray: I use it to grease the ramekins. You can use any other oil or butter.
Eggs: I use large eggs in most of my recipes, this one included.
Spices: Black pepper, onion powder, dry mustard, and paprika.
Grated parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
Canned salmon: I use sustainable wild-caught salmon, boneless and skinless, well-drained and flaked with a fork. It’s important to drain it well because you don’t want liquid in the quiches.
How to make salmon muffins
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Preheat your oven to 350 degrees F. Spray six 1/3-cup ramekins with oil or butter them.
In a medium bowl, whisk together the eggs and spices. With a spatula, mix in the Parmesan and the salmon.
Spoon the mixture into the greased ramekins. Bake for about 30 minutes, until the quiches are golden brown, puffed and set.
Cool the muffins slightly before serving.
How to prevent the muffins 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 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 a main dish.
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?
Leftovers 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 recipe that I really like is this recipe for salmon cakes. They are quick and easy – perfect for a weeknight dinner!
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- Olive oil spray
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan
- 2 (7.5 oz) cans wild-caught salmon, boneless and skinless, 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, black pepper, onion powder, dry mustard, and paprika. 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.