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
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.
Notes
- Great for meal prep, refrigerate for up to 3 days or freeze for up to 1 month.
- Canned salmon can be used as a quick alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 55mg
