Lemon Butter Salmon Rice Muffins
Easy, healthy, and flavorful salmon rice muffins with a zesty lemon butter sauce, perfect for a quick dinner or meal prep.
Equipment
- Muffin Pan
Ingredients
For the Muffins
- 2 cups cooked rice white or brown, cooled
- 0.5 cup flaked cooked salmon about 5 ounces, fresh or canned
- 0.75 cup crumbled feta cheese or your favorite shredded cheese
- 1 Tablespoon dried onion flakes
- 1 Tablespoon dried parsley flakes
- 1 teaspoon dried dill
- 0.5 teaspoon seasoning salt
- 2 large eggs lightly beaten
- 2 Tablespoons milk dairy or non-dairy alternative
For the Lemon Butter Sauce
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon fresh lemon juice
- 0.25 teaspoon seasoning salt for sauce
- 0.25 teaspoon dried parsley flakes for sauce
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease 6 muffin cups in a standard muffin pan to prevent sticking.
- In a spacious bowl, gently flake the cooked salmon. Add in the cooled rice, crumbled feta cheese, onion flakes, dried parsley, dill, 1/2 teaspoon seasoning salt, beaten eggs, and milk. Stir everything together just until it's well combined – no need to overmix!
- Scoop the salmon mixture evenly into the 6 prepared muffin cups, filling each one about halfway. Bake for 16-18 minutes, or until the tops are beautifully golden brown and the muffins are firm. For a little extra crispiness, you can briefly broil them for 1-2 minutes at the very end (keep a close eye on them!).
- While your muffins are baking, whisk together the melted butter, fresh lemon juice, 1/4 teaspoon seasoning salt, and 1/4 teaspoon dried parsley in a small bowl. This bright, savory sauce is the perfect finishing touch!
- Once the salmon muffins are out of the oven, drizzle them generously with the lemon butter sauce. Serve warm and enjoy these easy, healthy, and flavorful bites!
Notes
Nutrition Information (per serving):
Calories: 220 kcal
Total Carbs: 17 g
Fats: 12 g
Protein: 11 g
Calories: 220 kcal
Total Carbs: 17 g
Fats: 12 g
Protein: 11 g
