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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I loved these!! I made these today and I ate 5 right off!! Great flavors and a different way to fix salmon. Thanks for a great recipe!!
Hi Angel, glad you tried them and liked them!
Is this in a mini muffin or full size muffin pan? These look great and i will be trying them!
Hi Trich, its a full size (no mini muffin tray here!) Enjoy!
Made this back in November- it was delish!! Thanks so much- I’m making it again tonight cuz the flavors are Devine! Great recipe – thanks so much. Never knew I could create something so fun and tasty!!
Made these last year as a holiday appetizer and such a hit…even with my 10 year old great nephew. Stella does it again❣️
I’ve just made these for my family gathering on Boxing day. They were a hit and looked very impressive with potatoes cakes, asparagus and roast carrots. Thanks for the recipe.
HI Terri, so glad they were enjoyed by all!
I’ve made these multiple times. First time, exactly per the recipe. Fantastic! Next times, I folded the Nori in half and spread it with the rice, then a salmon fillet to make a main dish. Also fantastic. I seasoned the rice as in making sushi, and simmered the glaze to thicken a bit. This is an awesome recipe. Double the glaze, I think it’s what makes the recipe great.
I used albacore tuna instead of salmon and cut the cook time in half. Turned out amazing! The nori was crisp until I poured the glaze on, maybe due to the reduced cook time. We’ll definitely make this again and again! Can’t wait to make it with salmon.
I absolutely love this dish and it’s been a hit at all of the holiday parties I’ve made them for! 5/5 🙌🏼
The Killer Salmon muffins were a big hit for Sunday’s game. I read the comments and used a regular metal muffin tin with wonton wrappers instead of the seaweed. Next time, I will add a sheet of the seaweed between the rice mixture and wonton wrapper just to see. I also substituted 1 tablespoon of sweet chili sauce for a tablespoon of honey in the glaze, I added the glaze just before I broiled them for 1 1/2 minutes. I only baked them for nine minutes before broiling the last 1.5 minutes. I served them on a platter with a jar of furikake rice seasoning on the side so you could add that which would give you more flavor, seaweed, and sesames seeds .
Hi Barbara
Thank you for my favorite recipe! Love it but I don’t Always have patience for the muffins as I live alone and like simple, quick, less pans, less cleanup etc. BUT i love Salmon and make it twice a week using your marinade and salmon on skewers in air fryer. My favorite Recipe go to and save the muffins for company. Thank you!!
I have tried this with both metal and silicon tray. Somehow they got soggier with the silicon tray and crispy with the metal tray. What is it that I am doing wrong?
Yes, it’s really that good. And fun to make! I may have added too much of the leftover marinade to the muffins causing them to be a little messier to handle, so next time I’ll just add the marinated salmon and discard all that yummy extra marinade!
Very Delicious! I will be making this recipe all of the time. The marinate was killer..I was eating the salmon right out of the bowl! You could eat this as a salmon bowl also over lettuce, etc
HI Nancy, i feel the same way. this sauce is everyhting!
Delicious! We will definitely be making these again (and again…)!
The flavors are good but that Nori didn’t hold up like it shows in the video. That really bummed me out.
Hi! Do I use regular size or mini muffin trey? Thank you!