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
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What sides would you recommend with this??
These were so good and a big hit with my family!!! The only adjustment I made was to glaze before broiling and it was delicious!
Wow! I made them last night and they were a HUGE hit! I tried to find silicone muffin tins at the last minute, couldn’t, and they were still fine. One stuck, I left it in the tin until the rest were gone (I made the recipe larger and made 16 in the big muffin tins) then by popular demand, dug that one out and gave it to one of the guests. Still have enough salmon marinating, so our guest is coming back tonight to help us polish off the rest.
HI Natalie, That’s so awesome you got a repeat party tonight! Happy they were a big hit with eveyrone and thanks for the kind feedback and rating!
I never used a silicone muffin tray before. It probably made all the difference. The nori held together and I used a tray with 20 muffin slots. 1 piece of salmon per. I’ve got lots of leftovers! I used sweet chili sauce instead of siracha. Yummy!
Made these tonight for my “no salmon please,” husband! He LOVED them! Will look for silicon muffin pans, amazon? Mine turned out really well, not too soggy, still able to pick up with fingers and didn’t fall apart….will make more glaze next time, as everyone wanted to pour additional on top or dip. Great, fun recipe! Thank you!
Hi . My 10 yr old and I just made this.
So yummy. It was a little dry.maybe next time 12 min instead of 15 and i think next i will make some extra marinade for dipping.
Thank you
This was is the best new recipe I have tried recently! May have knocked my Hoisin Salmon out of our top ten.
I love how the salmon turned really tasty. My family loves salmon and my son loves Nori (seaweed) for snack. This recipe is the best combo for their favorite are all here. Thank you for sharing♥️
Have you tried it with other types of rice: regular white rice? brown rice (pressure-cooked)?
Thank you for the receipe, it tastes fantastic.
Only difficult thing is to find a toasted sesame oil.
Tried this recipe tonight. Couldn’t get the normal Japanese nori, so had to use the Korean variety.
The taste was terrific but the nori was so soggy we couldn’t get it out of the pans.
I used sushi rice and made sure it was well drained and dryish…. So l don’t know what went wrong. Any suggestions? If not the next time l make it, l will have to use cup cake papers so that we can get it out of the pans.
Is it 141kcal for 1 muffin ?
When do you use the glaze?
love this! my kids went crazy!
Fiz essa receita e ficou delicioso. Amo suas receitas. 🫶
this looks so good, awesome idea!