Savory Baked Salmon Muffins with Zesty Remoulade
Enjoy a healthier twist on traditional salmon patties with these Baked Salmon Muffins. Perfectly portioned and packed with flavor, these muffins incorporate canned red salmon, fresh ingredients, and a mix of herbs and spices, all baked to golden perfection in a muffin tin. Easy to prepare in under 30 minutes, they're a fantastic choice for a nutritious lunch or dinner. Serve them with a zesty homemade remoulade sauce for an extra burst of flavor!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Canned red salmon
14 3/4 ounces (drained, skin and bones removed)
Cornmeal
1/4 cup (n/a)
All-purpose flour
1/4 cup (n/a)
Eggs
2 (beaten)
Onion
1/2 medium (finely diced)
Panko breadcrumbs
1/4 cup (as needed for consistency)
Fat-free mayonnaise
3 tablespoons (n/a)
Lemon
1/2 (juiced)
Old Bay Seasoning
1/2 teaspoon (or salt and pepper to taste)
Mayonnaise
1/3 cup (for remoulade)
Brown mustard
1 teaspoon (for remoulade)
Ketchup
1 teaspoon (for remoulade)
Worcestershire sauce
1/8 teaspoon (for remoulade)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Begin by draining the canned red salmon. Carefully remove any skin and bones, then flake the salmon into a mixing bowl.
3
In the same bowl, add the cornmeal, flour, eggs, diced onion, fat-free mayonnaise, lemon juice, and Old Bay seasoning. Mix until combined.
4
If the mixture seems too wet, gradually add panko breadcrumbs until a moldable texture is achieved.
5
Lightly spray a 12-cup nonstick muffin pan with vegetable spray, then fill 7 cups with the salmon mixture, filling each just below the rim.
6
Sprinkle a small amount of panko breadcrumbs on top of each muffin and then lightly spray with vegetable spray.
7
Bake in the preheated oven for about 20 minutes or until the internal temperature reaches 160°F (71°C) and the tops are golden brown.
8
While the muffins are baking, prepare the remoulade sauce by mixing together mayonnaise, brown mustard, ketchup, and Worcestershire sauce in a small bowl. Stir until smooth and refrigerate until ready to serve.
9
Once the muffins are done, let them cool for a few minutes before removing them from the pan. Serve warm with the zesty remoulade sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Baked Salmon Muffins?
They are a healthier, portion-controlled alternative to traditional fried salmon patties, made with canned red salmon and baked in a muffin tin.
How do I prepare the canned salmon for this recipe?
Drain the liquid from the can, carefully remove any skin and bones, and then flake the salmon into a mixing bowl.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C) before baking the muffins.
How long do the salmon muffins need to bake?
The muffins should bake for approximately 20 minutes.
What is the target internal temperature for the muffins?
The muffins are fully cooked when they reach an internal temperature of 160°F (71°C).
What ingredients are in the muffin base?
The base includes canned red salmon, cornmeal, all-purpose flour, eggs, onion, fat-free mayonnaise, lemon juice, and Old Bay seasoning.
How do I make the zesty remoulade sauce?
Whisk together mayonnaise, brown mustard, ketchup, and Worcestershire sauce in a small bowl until smooth.
How many muffins does this recipe yield?
This recipe is designed to fill 7 cups of a standard 12-cup muffin pan.
What should I do if the salmon mixture is too wet?
Gradually add panko breadcrumbs to the mixture until you achieve a texture that is easy to mold.
Do I need to grease the muffin pan?
Yes, lightly spray a nonstick muffin pan with vegetable spray to prevent sticking.
What type of salmon is recommended?
The recipe specifically calls for one 14 3/4 ounce can of red salmon.
Can I use fat-free mayonnaise?
Yes, fat-free mayonnaise is used in the muffin mixture to keep the recipe lighter.
Is Old Bay Seasoning required?
Old Bay is recommended for flavor, but you can substitute it with salt and pepper to taste.
How do I finish the tops of the muffins before baking?
Sprinkle a small amount of panko breadcrumbs on top of each muffin and lightly spray them with vegetable spray.
Should the remoulade sauce be served cold?
Yes, it is recommended to refrigerate the sauce until you are ready to serve the warm muffins.
What type of mustard is used for the remoulade?
The recipe uses one teaspoon of brown mustard.
How long does it take to prepare this meal?
The entire process from preparation to baking can be completed in under 30 minutes.
Are these muffins suitable for an appetizer?
Yes, they are tagged as an appetizer but also work well as a nutritious lunch or dinner.
Can I use fresh salmon instead of canned?
While the recipe specifies canned red salmon for ease, you could likely use cooked, flaked fresh salmon as a substitute.
Should I let the muffins cool before removing them?
Yes, let them cool for a few minutes after taking them out of the oven to help them set.
What is the purpose of cornmeal in the recipe?
Cornmeal provides structure and a unique texture to the salmon muffins.
How much onion is needed?
You will need 1/2 of a medium onion, finely diced.
Is there lemon in the recipe?
Yes, the juice of half a lemon is added to the salmon mixture for a bright, citrus flavor.
What type of breadcrumbs should I use?
The recipe specifically recommends panko breadcrumbs for both the mixture and the topping.
What size muffin pan is used?
A standard 12-cup nonstick muffin pan is used, though only 7 cups are filled.
Is there ketchup in this recipe?
Yes, one teaspoon of ketchup is used as an ingredient in the remoulade sauce.
How much Worcestershire sauce is used?
The remoulade sauce requires 1/8 teaspoon of Worcestershire sauce.
How many eggs are needed?
The recipe requires 2 eggs, which should be beaten before being added to the mix.
Is this a low-fat recipe?
Yes, it is tagged as low fat and uses baking instead of frying to reduce calories.
What gives the muffins their golden color?
The combination of the oven heat, the cornmeal, and the panko topping sprayed with vegetable oil ensures a golden finish.