Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Butter Salmon Rice Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 81 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Lemon Butter Salmon Rice Muffins are a delightful and savory snack or light meal, combining fluffy cooked rice, tender salmon, creamy feta cheese, and fresh herbs. Baked to a golden brown perfection, these muffins are topped with a zesty lemon butter sauce that enhances the flavors beautifully. Perfect for a quick, nutritious breakfast, lunch, or appetizer, they offer a delicious way to enjoy seafood with a comforting texture.

Ingredients

Main Ingredients

  • 2 cups cooked rice
  • 3/4 cup feta cheese
  • 1/2 cup cooked salmon (about 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
  • 2 Tablespoons butter (melted)
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon parsley flakes

Lemon Butter Sauce Ingredients

  • 2 Tablespoons butter (melted)
  • 1 Tablespoon lemon juice
  • Pinch of seasoning salt
  • Pinch of parsley flakes

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon rice muffins.
  2. Prepare the Mixture: In a medium bowl, flake the cooked salmon into small pieces. Add cooked rice, feta cheese, onion flakes, parsley flakes, dried dill, 1/2 teaspoon seasoning salt, beaten eggs, milk, melted butter, 1 tablespoon lemon juice, 1/4 teaspoon seasoning salt, and an additional 1/4 teaspoon parsley flakes. Mix thoroughly until all ingredients are well combined.
  3. Fill Muffin Cups: Grease 6 muffin cups and evenly divide the salmon and rice mixture among them, filling each cup roughly 1/2 cup full.
  4. Bake the Muffins: Place the muffin tray in the preheated oven and bake for 16 to 18 minutes or until the tops are lightly golden brown. For a crispier top, finish by broiling for a couple of minutes, watching carefully to avoid burning.
  5. Prepare Lemon Butter Sauce: While the muffins bake, combine 2 tablespoons melted butter, 1 tablespoon lemon juice, a pinch of seasoning salt, and parsley flakes in a small bowl. Mix well to create the lemon butter sauce.
  6. Serve: Once the muffins are baked, remove from the oven and spoon the lemon butter sauce over each muffin. Serve warm and enjoy this flavorful dish.

Notes

  • You can use fresh salmon cooked by baking or poaching if canned or pre-cooked salmon is not available.
  • Butter can be substituted with margarine or a dairy-free alternative if desired.
  • Make sure the cooked rice is cooled before mixing to prevent the eggs from cooking prematurely.
  • For a gluten-free version, ensure all seasoning salts and onion flakes are gluten-free.
  • These muffins are best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishmelt.com/lemon-butter-salmon-rice-muffins-recipe/