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

Description

Lemon Butter Salmon Rice Muffins are easy, flavorful, and wholesome muffins made from cooked rice, salmon, feta cheese, and fresh herbs, finished with a zesty lemon butter sauce. These savory muffins are perfect for a light main course, healthy snacks, or meal prep, and can be baked as individual muffins or as a casserole.

Ingredients

Units Scale

Tuna Muffins

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

Lemon Butter Sauce

2 Tablespoons butter, melted
1 Tablespoon lemon juice
1/4 teaspoon seasoning salt
1/4 teaspoon parsley flakes

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease 6 muffin cups to prevent sticking.
Prepare the Salmon: In a medium bowl, flake the cooked or canned salmon into small pieces for even distribution throughout the muffins.
Mix the Muffin Ingredients: Combine the flaked salmon with cooked rice, feta cheese, onion flakes, parsley flakes, dried dill, seasoning salt, beaten eggs, and milk. Mix until everything is thoroughly incorporated.
Fill the Muffin Cups: Divide the mixture evenly among the 6 prepared muffin cups, adding approximately 1/2 cup of the mixture into each cup.
Bake the Muffins: Bake in the preheated oven for 16–18 minutes, or until the tops are lightly golden brown. For crispier tops, finish by broiling for 2–3 minutes, watching carefully to prevent burning.
Prepare the Lemon Butter Sauce: While the muffins bake, combine the melted butter, lemon juice, seasoning salt, and parsley flakes in a small bowl and mix well.
Serve: Top the hot salmon rice muffins with the lemon butter sauce and enjoy warm.

Notes

Shredded gouda or cheddar can replace feta, or omit the cheese and double the seasoned salt for a cheese-free version.
Both leftover flaked salmon and canned salmon are suitable for this recipe.
For a casserole version, pour the mixture into a greased 1.5-quart baking dish and bake for 30–40 minutes.
Double the lemon butter sauce if you prefer extra buttery muffins.

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 1g
Sodium: 400mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 60mg