Lemon Butter Salmon Rice Muffins are a fresh, savory twist for anyone craving a meal that’s easy to make, packed with wholesome flavor, and delightfully portable. Imagine bright lemon zest and juice blending with creamy butter, tender salmon, and fluffy rice—all baked into golden, cheesy muffins you can grab on a busy morning, tuck into a lunchbox, or serve at brunch. This dish shines as a meal prep star, a crowd-pleasing party bite, or a nourishing dinner with a side of greens. Every muffin promises a bite of pure comfort with a citrusy zing that’s impossible to resist.

Lemon Butter Salmon Rice Muffins Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing too fancy here—just real, nourishing ingredients working together to give you all the best textures and flavors. Each one pulls its weight, from creamy Greek yogurt for moisture to zippy lemon zest for brightness. Here’s what you need to whip up Lemon Butter Salmon Rice Muffins:

Cooked Rice (2 cups): Use white or brown rice—this is the hearty base that soaks up all the lemony, buttery goodness.
Cooked Salmon (1 cup, flaked): Whether leftover, freshly baked, or even canned, salmon adds satisfying richness and healthy protein.
Unsalted Butter (1/4 cup, melted): Butter brings everyone together, making the muffins moist and indulgent with every bite.
Large Eggs (2): Eggs hold everything together and give the muffins structure so they don’t fall apart.
Greek Yogurt or Sour Cream (1/4 cup): This secret ingredient keeps the muffins tender and gives a little creamy tang.
Lemon Juice (1 tablespoon): A healthy splash adds just the right puckery freshness.
Lemon Zest (1 teaspoon): Take things to the next level with this fragrant, bright accent.
Fresh Parsley or Dill (1/4 cup, chopped): These herbs add color and a burst of green flavor that pairs perfectly with salmon.
Parmesan Cheese (1/4 cup, grated): For a salty, nutty kick and a golden crust on top.
Garlic Powder (1/2 teaspoon): Just the right hint of savory depth without overpowering the other flavors.
Black Pepper (1/4 teaspoon): A little spice to round everything out.
Salt (1/4 teaspoon): Essential for waking up all the flavors in the mix.

How to Make Lemon Butter Salmon Rice Muffins

Step 1: Prep Your Muffin Tin and Set the Stage

Start by preheating your oven to 375°F, which is the sweet spot for creating golden tops and moist centers. Give your 12-cup muffin tin a light greasing or pop in some silicone liners—either works perfectly. Taking a moment here ensures your Lemon Butter Salmon Rice Muffins will come out clean and beautiful later, no sticking allowed.

Step 2: Mix the Main Ingredients

Grab a large bowl—this is where the magic happens! Combine your cooked rice, flaked salmon, and melted butter first. Mix gently so the salmon holds some texture. Then, add the eggs, Greek yogurt or sour cream, lemon juice, and lemon zest. Stir in the chopped parsley or dill, Parmesan, garlic powder, black pepper, and salt. Mix everything until well combined, but don’t overwork it; you want the muffins tender, not dense.

Step 3: Fill and Pack the Muffin Cups

Evenly spoon the salmon mixture into your prepared muffin tin. While filling, press each portion down lightly with the back of your spoon—this helps compact the ingredients so your Lemon Butter Salmon Rice Muffins hold their cute, muffin-like shape once baked. Level off the tops for even baking and satisfying aesthetics.

Step 4: Bake to Golden Perfection

Slide the muffin tin into your preheated oven and bake for 18–22 minutes. Keep an eye on them toward the end: you want golden, slightly crisped tops and muffins that feel set when gently pressed. The aroma of lemon and salmon will have your kitchen smelling incredible.

Step 5: Cool and Serve

When the muffins are ready, let them cool in the pan for 5 minutes to finish setting up. This short wait pays off—your Lemon Butter Salmon Rice Muffins will pop out easily and hold together. Serve warm for a cozy meal or let them reach room temperature for the perfect picnic or packed lunch treat.

How to Serve Lemon Butter Salmon Rice Muffins

Garnishes

Lemon Butter Salmon Rice Muffins love a finishing touch! Try sprinkling chopped fresh herbs (more parsley or dill work wonders), an extra dusting of Parmesan, or a twist of lemon zest over the top. Just before serving, a little squeeze from a fresh lemon wedge brightens each bite even more.

Side Dishes

These muffins are irresistible alongside a fresh arugula salad tossed in a light vinaigrette or a crisp cucumber-tomato medley. They also play nicely with simple roasted veggies or a bowl of soup if you’re aiming for extra comfort. Think of them as the star of a balanced plate—they’re hearty enough to stand on their own but versatile enough to accompany just about anything.

Creative Ways to Present

Want to make Lemon Butter Salmon Rice Muffins the talk of your next get-together? Try serving them on a platter with colorful microgreens, pickled onions, or thinly sliced radishes for a pop of color. If you’re feeling playful, spear each muffin with a cocktail pick and serve them bite-size for a dazzling appetizer spread. They’re just as charming at brunch as on a picnic table.

Make Ahead and Storage

Storing Leftovers

Let any leftover Lemon Butter Salmon Rice Muffins cool completely before popping them in an airtight container. They’ll keep fresh and tasty in the fridge for up to 3 days, making them perfect for effortless, healthy meals all week long.

Freezing

Good news: these muffins freeze like a dream! Simply wrap each cooled Lemon Butter Salmon Rice Muffin in plastic wrap, then pack them into a freezer-safe bag or container. They’ll stay delicious for up to a month. When you need a quick meal or snack, just grab however many you want and you’re set.

Reheating

For best results, reheat your muffins in a 325°F oven or toaster oven for about 10 minutes, right from the fridge—or a few extra minutes from frozen. They’ll crisp up a little on the edges and taste as fresh as when you pulled them from the oven. The microwave works too, though the texture will be a bit softer.

FAQs

Can I use canned salmon instead of fresh?

Absolutely! Canned salmon is a fantastic, time-saving option and melds right into the muffins’ flavors and textures. Just be sure to drain it and remove any skin or bones before using.

What kind of rice works best?

Both white and brown rice work beautifully. Brown rice brings a little nutty flavor and extra fiber, while white rice keeps the muffins ultra-soft. Use whichever you have on hand—just make sure it’s cooked and cooled.

Can I substitute different herbs?

Definitely. Dill and parsley are classic with salmon, but you can try chives, tarragon, or even a touch of basil. Just stick to fresh herbs for the brightest flavor.

How do I know when the muffins are baked through?

The muffins should be lightly golden on top and feel set when you gently press their centers. If you like, insert a toothpick into the center—it should come out mostly dry, with just a few moist crumbs.

Are Lemon Butter Salmon Rice Muffins gluten-free?

Yes, this recipe is naturally gluten-free as long as you double-check your ingredients—especially the Parmesan and any canned salmon—to avoid hidden gluten sources. It’s a perfect option for sharing at gatherings with a mix of dietary needs.

Final Thoughts

If you’re looking to shake up your usual meal prep or wow your friends with something new, Lemon Butter Salmon Rice Muffins are calling your name. Give them a try for your next brunch, busy lunch, or anytime you crave a savory treat with a bright, fresh twist. I can’t wait for you to experience their lemony goodness, so grab your ingredients and bake up a batch—you’ll be making these again and again!

Lemon Butter Salmon Rice Muffins Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Non-Vegetarian

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Description

These Lemon Butter Salmon Rice Muffins are a delicious savory treat that combines the flavors of flaked salmon, lemon, and herbs with the heartiness of rice, all baked into convenient muffin form. Perfect for a meal prep option or a light, gluten-free main course.

Ingredients

Scale

Rice Mixture:

2 cups cooked rice (white or brown)
1 cup cooked salmon (flaked)

Wet Ingredients:

1/4 cup unsalted butter (melted)
2 large eggs
1/4 cup plain Greek yogurt or sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest

Seasonings:

1/4 cup chopped fresh parsley or dill
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

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Instructions

Preheat the Oven: Preheat the oven to 375°F and prepare a 12-cup muffin tin.
Mix Ingredients: Combine rice, flaked salmon, melted butter, eggs, Greek yogurt, lemon juice, lemon zest, herbs, Parmesan, and seasonings in a bowl.
Fill Muffin Cups: Spoon mixture into muffin cups, compacting lightly.
Bake: Bake for 18–22 minutes until golden and set.
Cool and Serve: Allow to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.