Description
Delicious salmon rice muffins baked with lemon butter sauce, combining savory salmon, fluffy rice, and zesty citrus for a perfect bite-sized meal.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 can salmon (or 200g fresh cooked salmon, flaked)
- 2 large eggs
- 3 tablespoons melted butter
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Butter or spray for greasing muffin tin
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a muffin tin.
- In a large bowl, mix cooked rice, salmon, eggs, melted butter, lemon juice, lemon zest, parmesan, parsley, salt, and pepper.
- Spoon the mixture evenly into the muffin tin, pressing down slightly to compact.
- Bake for 20–25 minutes until golden and set.
- Cool slightly before removing from the pan.
- Serve warm with extra lemon butter drizzle or a light salad.
Notes
Perfect for meal prep or lunchboxes. You can substitute salmon with tuna or chicken. For a richer flavor, add a spoon of cream cheese or a sprinkle of dill.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 70mg
Keywords: lemon butter, salmon, rice muffins, baked salmon, easy meal