Description
Savor culinary magic with these killer crack salmon muffins that blend rich Pacific Northwest flavors into irresistible handheld delights. Seafood enthusiasts will discover a perfect balance of tender salmon, zesty seasonings, and golden-baked perfection in each delectable bite.
Ingredients
Scale
Protein Base:
- 1 pound (454 grams) salmon, skin removed and cubed small
Seasonings and Sauces:
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon Sriracha sauce
Aromatics and Herbs:
- 1 tablespoon ginger, minced
- 1 teaspoon ginger, minced
- 3 cloves garlic, minced
- 2 scallions, diced
- Sliced scallions
Additional Ingredients:
- 1 tablespoon sesame seeds
- 1 teaspoon sesame seeds
- 3 sheets nori paper
- 1.5 cups cooked sushi rice, fully cooled
- Shredded carrots
Instructions
- Marinate salmon cubes in a blend of olive oil, sesame oil, soy sauce, rice vinegar, honey, ginger, garlic, sesame seeds, and diced scallions for enhanced flavor infusion.
- Prepare muffin tin by carefully lining each cup with nori sheets, creating a delicate base for the muffins.
- Gently press cooled sushi rice into the nori-lined muffin cups, ensuring an even and compact layer.
- Generously distribute the marinated salmon mixture atop the rice layer, creating a rich and aromatic filling.
- Craft a vibrant glaze by whisking together toasted sesame oil, honey, soy sauce, Sriracha sauce, minced ginger, and sesame seeds in a small mixing bowl.
- Preheat the oven to 375F (190C), allowing it to reach the optimal temperature for cooking.
- Drizzle the prepared glaze over the salmon muffins, adding a glossy and flavorful finish.
- Bake the muffins for 10-15 minutes, monitoring until the salmon is thoroughly cooked and the edges become slightly crisp.
- Remove from the oven and garnish with delicate sliced scallions and vibrant shredded carrots for a fresh, colorful presentation.
Notes
- Marinate salmon for extra flavor by letting it sit in the mixture for 15-30 minutes before assembling the muffins.
- Use fresh, high-quality salmon for the best taste and texture in your muffins.
- Adjust the Sriracha sauce to control the spice level, making it kid-friendly or extra hot depending on your preference.
- Swap regular rice with cauliflower rice for a low-carb, keto-friendly version of these salmon muffins.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg