Lemon Butter Salmon Rice Muffins
Lemon Butter Salmon Rice Muffins are a healthy and delicious recipe perfect for a quick 30 minute weeknight dinner. Salmon cakes are made in muffin tins with leftover salmon, rice, feta and a savory lemon butter sauce for amazing flavor.
Servings: 6 Muffins
Calories: 220kcal
Ingredients
Tuna Muffins
- 2 cups cooked rice
- 3/4 cup feta cheese*
- 1/2 cup cooked salmon** 5 ounces
- 1 Tablespoon onion flakes
- 1 Tablespoon parsley flakes
- 1 teaspoon dried dill
- 1/2 teaspoon seasoning salt
- 2 large eggs beaten
- 2 Tablespoons milk
Lemon Butter Sauce
- 2 Tablespoon butter melted
- 1 Tablespoon lemon juice
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon parsley flakes
Instructions
- Preheat oven to 375°.
- In a medium bowl, flake the salmon. Combine the remaining ingredients, mixing until well combined.
- Divide the mixture evenly between 6 greased muffin cups (roughly 1/2 cup per tin).
- Bake at 375° for 16-18 minutes until lightly golden brown on the top. Finish them under the broiler for a couple minutes if you want a crispier top.
- Meanwhile, in a small bowl, combine all of the Lemon Butter Sauce ingredients.
- Top the cooked salmon muffins with lemon butter sauce and enjoy!
Notes
*Shredded gouda or cheddar are great alternatives to feta. You can also omit the cheese if that is your preference, but double the seasoned salt if you do.
**Leftover flaked salmon or canned salmon both work well.
Instead of making these into muffins, you can add all of the salmon mixture to a greased 1.5 quart casserole dish and bake for 30-40 minutes.
Double the lemon butter sauce if you want them extra buttery!
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 17g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 432mg | Sugar: 1g