Can I use canned salmon instead of fresh or leftover salmon?

Absolutely! Canned salmon is a total time-saver here. Just be sure to drain it well and remove any skin or bones for a smooth texture.

What kind of rice works best for this recipe?

Any cooked rice is fair game—white, brown, or wild rice blends. Leftover rice from last night’s dinner? Perfect. The key is that it’s fully cooked and cooled.

Can I make these muffins dairy-free?

Yes, you can. Simply omit the cheese and use a non-dairy milk substitute. To keep the flavor balanced, double the seasoned salt and add an extra tablespoon of herbs.

Can I bake this recipe as a casserole instead of muffins?

Totally! Just spread the mixture in a greased 1.5-quart casserole dish and bake at 375°F for 30–40 minutes, or until the top is golden and the center set.

Lemon Butter Salmon Rice Muffins Recipe

Name: Lemon Butter Salmon Rice Muffins Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups cooked rice; 3/4 cup feta cheese (shredded gouda or cheddar can be used as alternatives); 1/2 cup cooked salmon (about 5 ounces, flaked; leftover or canned salmon works); 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

If you’re searching for a dish that’s as impressive as it is easy, these Lemon Butter Salmon Rice Muffins are a must-try. Imagine savory, flaky salmon and creamy rice, all nestled together in a crispy muffin with a luscious lemon butter drizzle—delivered to your table in less than 30 minutes! Whether you’re prepping dinner after a long day, making lunch for the week, or whipping up something fun for brunch, these muffins are about to become your go-to recipe. They’re bursting with flavor, wonderfully filling, and endlessly versatile.

Why You’ll Love This Recipe

Weeknight Friendly: Ready in under half an hour, these muffins are perfect for when you need a satisfying meal, fast.
Zero Fuss: Almost everything comes together in a single bowl—no complicated steps or hard-to-find ingredients.
Flavorful and Rich: The combination of salmon, creamy feta, fresh herbs, and a tangy lemon butter sauce creates a flavor explosion you’ll crave again and again.
Great for Leftovers: Got some salmon or rice lingering in the fridge? Use them up with this brilliant recipe.
Customizable: Mix, match, or substitute your favorite ingredients to suit your family’s tastes or dietary needs.

Ingredients You’ll Need

Gather your tools (just a bowl and a muffin pan!) and these simple ingredients:

Cooked Rice: The base for these muffins; white, brown, or even a wild rice blend all work great. Using leftovers? Even better.
Feta Cheese: Adds tangy creaminess and a bit of richness. Prefer something different? Shredded cheddar or gouda melt beautifully too.
Cooked Salmon: Flaked leftover or canned salmon brings healthy protein and those lovely, light flavors. No need for fancy salmon; any cooked variety works.
Onion Flakes: Offer a subtle, savory depth. If you want more bite, chopped green onions make a great swap.
Parsley Flakes: For a pop of color and a mild herbal note.
Dried Dill: Absolutely essential with salmon—think fresh and bright, not overpowering.
Seasoned Salt: Balanced seasoning punch, especially if you like that extra hit of flavor.
Eggs: Help the muffins hold together while baking.
Milk: Just enough to bring the mixture together and keep everything moist.
Butter (For Sauce): Nothing beats the richness of melted butter over the warm muffins.
Lemon Juice (For Sauce): The acidic brightness that wakes up all those savory flavors.
More Parsley and Seasoned Salt (For Sauce): Ties the whole flavor profile together for a restaurant-quality finish.

Tip: Not a cheese fan? Leave it out, but double the seasoned salt for flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What makes this recipe extra special is its flexibility. Personalize it with these simple adjustments:

Cheese Swap: Don’t like feta? Use cheddar or gouda for a mellower, meltier taste—or skip cheese entirely for a lighter option.
Other Proteins: Canned tuna or even leftover cooked chicken work deliciously in place of salmon.
Add Veggies: Fold in some spinach, grated zucchini, or finely diced bell peppers for extra color and nutrition.
Grain-Free: Try cooked quinoa or cauliflower rice instead of regular rice for a lighter version.
Spice It Up: Sprinkle in a little smoked paprika, cayenne, or black pepper for a hint of heat.

How to Make Lemon Butter Salmon Rice Muffins

Step 1: Preheat and Prep

Heat your oven to 375°F (190°C). Grab a muffin tin and give it a good grease—you don’t want these sticking.

Step 2: Mix the Filling

In a medium bowl, flake your cooked salmon with a fork. Add the rice, feta (or your cheese of choice), onion flakes, parsley, dill, seasoned salt, eggs, and milk. Stir gently until well combined. The mixture will be soft and sticky—it should hold together when pressed.

Step 3: Fill the Muffin Cups

Divide the mixture evenly among six muffin cups, pressing down lightly to compact. Your muffins will bake up moist and tender, with golden, crisped edges.

Step 4: Bake to Perfection

Bake for 16–18 minutes until the tops are lightly golden. For an extra-crispy topping, finish under the broiler for 1–2 minutes—just watch closely so they don’t burn.

Step 5: Make the Sauce

While the muffins bake, whisk together the melted butter, lemon juice, seasoned salt, and parsley flakes in a small bowl. This sauce is pure gold—don’t skip it!

Step 6: Sauce and Serve

Once the muffins are out of the oven, let them cool for a few minutes before drizzling generously with lemon butter sauce. Serve warm and watch them disappear.

Pro Tips for Making the Recipe

Use Leftovers: Don’t hesitate to use leftover rice or salmon—cold works just fine and saves time.
Don’t Overmix: Stir until just combined for the best texture.
Pack Lightly: Press the mixture gently into the muffin cups; overpacking can make the muffins dense.
Double the Sauce: If you’re a sauce lover, make extra lemon butter for drizzling or dipping.

For a crowd, double the batch—they go fast!

How to Serve

These muffins are fantastic on their own, but a few sides and toppings make them truly special:

Topping Ideas: Sprinkle with fresh dill, extra feta, or a pinch of red pepper flakes for a little zing.
Side Pairings: Serve with a crisp green salad, roasted vegetables, or sliced avocado for a balanced meal.
Brunch Spread: Pair with scrambled eggs, fruit salad, and crusty bread for a brunch that feels extra fancy with zero stress.
On-the-Go: These are perfect lunchbox heroes—just pack with a little fresh lemon on the side.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. These muffins reheat beautifully and actually taste just as good the next day.

Freezing

Wrap individual muffins in plastic wrap and place in a freezer-safe bag or container. They’ll stay fresh for up to 2 months. Thaw overnight in the fridge, then reheat.

Reheating

Warm in the microwave (about 30 seconds) or in a 350°F oven until heated through. Add a fresh drizzle of lemon butter sauce to revive all that bright flavor.

Tip: Store the sauce separately and add after reheating for the best texture and taste.

FAQs

Can I use canned salmon instead of fresh or leftover salmon?

Absolutely! Canned salmon is a total time-saver here. Just be sure to drain it well and remove any skin or bones for a smooth texture.
What kind of rice works best for this recipe?

Any cooked rice is fair game—white, brown, or wild rice blends. Leftover rice from last night’s dinner? Perfect. The key is that it’s fully cooked and cooled.
Can I make these muffins dairy-free?

Yes, you can. Simply omit the cheese and use a non-dairy milk substitute. To keep the flavor balanced, double the seasoned salt and add an extra tablespoon of herbs.
Can I bake this recipe as a casserole instead of muffins?

Totally! Just spread the mixture in a greased 1.5-quart casserole dish and bake at 375°F for 30–40 minutes, or until the top is golden and the center set.

Final Thoughts

Lemon Butter Salmon Rice Muffins are the ultimate answer to “what’s for dinner?” when time is tight but you still want something homemade and delicious. The flavors are bright, comforting, and endlessly adaptable—plus, cleanup is a breeze. Don’t be afraid to play around with the ingredients and make it your own. You’ll love having these in your weekly recipe lineup! Give them a try and enjoy every flavorful, buttery bite.