Killer Crack Salmon Muffins
These little sushi style salmon cups are a killer recipe for your next together. Very addictive.
This is definitely my most favorite way to make salmon – the flavor is THE BEST I’ve every tried. I kid you not. The beauty of this recipe is that you don’t have to make these muffins, you can use the marinade and glaze for large pieces of salmon to serve however you please.
After my Spicy Salmon Sushi Rice Muffins went viral, I knew I had to create a runner up with salmon but I think this is better by far. The flavor combination is exceptional to say the least.
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Killer Crack Salmon Muffins
Equipment
- 12 slot silicone muffin tray
Ingredients
- 3 sheets nori paper
- 1½ cups cooked sushi rice, fully cooled
Killer Crack Salmon:
- 1 lb salmon, skin removed + cubed small
- 2 tbs olive oil
- 1 tbs sesame oil
- 1 tbs low sodium soy sauce
- 1 tbs unseasoned rice vinegar
- 1 tbs honey
- 1 tbs ginger
- 3 cloves garlic, minced
- 1 tbs sesame seeds
- 2 scallions, diced
Glaze:
- 1 tbs toasted sesame oil
- 2 tbs honey
- 2 tsp soy sauce
- 1 tsp Sriracha sauce
- 1 tsp ginger
- 1 tsp sesame seeds
Optional Toppings:
- sliced scallions, shredded carrots
Instructions
- Preheat your oven 400℉. Grab a scissor and cut your nori sheets into 4 equal squares.
Salmon:
- In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
- To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Glaze:
- Whisk together all the ingredients for the glaze. Taste and adjust if needed.
Notes
Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.
Nutrition
Calories: 141kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 215mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Hungry for more?
Hi. We really enjoyed these and want to to them again. Can I make them the day before? Should I fully cook them and just reheat? I worry they will become soggy when placed in plastic container overnight.
HI Rosanna, I’m not big on serving seafood reheated – I prefer to serve it cold. Unfortunately, it doesn’t taste right either that way. Again, this is solely my opinion and I’m really glad everyone loved the recipe!
This was amazing! The only suggestion I could make was in your actual recipe to put tablespoons as Tbsp and teaspoons as tsp. Lowercase tbs can be confusing
Hi Red, I appreciate your feedback and I’m so glad the recipe was enjoyed!
so good!
These were AMAZING!! Thank you for the best salmon recipe ever!
A great success! cooked 24 for a family event, and they were enjoyed by all. will definitely become a standard! The marinade and dressing are also useful for other dishes.
Once glaze is prepared, what is the next step? Instructions do not address. Thanks, Bob
I Live in Alaska And I am blessed to have lots of salmon always thinking of new way to cook it. I made this and let me tell you the whole family loved it. Thank you so much.
Making this for the 4th time in a few months. We love it, and this way the fish doesn’t go bad in the fridge. We always make double and we eat these up to 2 days after cooking, hot or cold. Company love them too.
Making this for the 4th time in a few months. We love it, and this way the fish doesn’t go bad in the fridge. We eat these up to 2 days after cooking, hot or cold. Company love them too.