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
Looking for more?
Would canned salmon work?
Made them last night. AMAZING.
Love this recipe! So quick to put together and tastes like a million bucks!!! Loving my life♥️✨. Merci
It’s true. I can’t stop making and eating these !!! delicious. 😋
Insanely good and so addictive!
12 servings? I’d say 1 as my teenage son devoured all of them as soon as they came out of the oven. Guess that means they were good!
Hardest part of the recipe was removing the skin. I did it, but next time I’ll ask the butcher to remove it.
Soaked the salmon in marinade for about 2 hours. Used silicon muffin tray with no oil (however my nori sheets came flavored with avocado oil/salt) and had no probelm with sticking or them being soggy. I only put 4 chunks of salmon per, next time I would fill them up with more. Also would check for doneness at about 10-12 minutes.
Making the shrimp muffins next!
the best salmon!!!!!
A friend of mine introduced me to this recipe not knowing I had all the ingredients in my pantry and she had the salmon. We took it down to the Shore House and made it together. Oh boy, I must say, what a delicious, tasty, finger-lickin, mouth watering outcome. Everyone was super-duper pleased. I’m always on the lookout for “out of the box” recipes; this has been one of my favorites. Yummers! and Thank you! 🙂
Stella! I made this twice and they never failed! Question though, Will this work if made with air fryer?
– always love your recipes
Hi, I cannot wait to cook these up! They’re marinating and ready to cook tomorrow.
I have a question and hope this isn’t too dumb: Do I add the glaze after I take them out of the oven? I’m not clear about this part.
Thanks!
made it once for a big day .Doing it Tuesday for late Birthday .Sooo easy at party time .Even the “ewww sushi “ guy ate it happily and took a few home for later ! A winner !
Thank you so much! This is so delicious and easy to make!
This will be on my favorites list for sure 🙏🏽
Mine stuck to the muffin tin. I tweaked the recipie to add more Sriracha. The salmon didn’t have much flavor (to my liking) so may add some sea salt to marinade. If I’d let it cook the whole 15 the salmon would’ve been super dry. Overall decent just frustrated that nori stuck. I’ll make it again. It’s easy and can personalize flavor.
Absolutely fab, we just loved the of taste of nori and baked salmon.
What size muffin pans? Will mini muffins work?
Hi Julie I would do the muffin pans that have 12 slots in them. I don’t think the mini muffin tray would work here in my opinion
Amazingly wonderful! I love all your recipes. I’ve made the crack salmon muffins numerous times. Tonight, I’m trying left over brown rice because I don’t have time to make sushi rice. Keep sharing!!!!
Thank you, Diane
Do you know if soy paper works well for this?