Lemon Butter Salmon Rice Muffins Recipe

These Lemon Butter Salmon Rice Muffins are a game-changer for your weeknight dinner rotation! Imagine savory little bites of flaky salmon and rice, bound together with creamy feta cheese, and topped with a zingy lemon butter sauce that takes them to a whole new level. They’re portable, portion-controlled, and packed with protein – making them perfect for busy evenings when you want something satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

• Quick and Convenient: These muffins come together in under 30 minutes and are perfect for meal prep. Make once, enjoy multiple times!
• Versatile: Works brilliantly as a main dish with a side salad or as an impressive appetizer for guests. You’ll never look at leftover rice the same way again.
• Family-Friendly: The muffin format makes these irresistible to kids, while the sophisticated flavor profile appeals to adults. No more cooking separate meals!
• Budget-Conscious: Makes excellent use of leftover salmon and rice, transforming yesterday’s dinner into something completely new and exciting.

this Recipe

Ingredients You’ll Need

• Cooked Rice: The foundation of our muffins that provides substance and soaks up all the wonderful flavors. Day-old rice works best as it’s less sticky.
• Feta Cheese: Adds a tangy creaminess that complements the salmon perfectly. It also helps bind the muffins together.
• Salmon: The star of the show! Provides protein and that wonderful flavor that pairs so beautifully with lemon. Use leftover cooked salmon or canned for ultimate convenience.
• Onion Flakes: Gives a mild onion flavor without the hassle of chopping or the harshness of raw onion.
• Herbs (Parsley and Dill): The classic flavor companions to salmon that brighten the whole dish. Dried works perfectly here.
• Eggs: The essential binding agent that holds everything together and gives structure to our muffins.
• Milk: Adds moisture and helps create a tender texture in the finished muffins.
• Butter: Forms the base of our sauce, creating richness that balances the tangy lemon.
• Lemon Juice: Cuts through the richness with bright acidity that makes the flavors pop.
• Seasoning Salt: The secret ingredient that ties everything together with just the right amount of seasoning.

Variations

Looking to switch things up? Try these delicious twists:

• Mediterranean Style: Add chopped olives, sun-dried tomatoes, and swap the dill for oregano.
• Asian Fusion: Use cooked jasmine rice, add a dash of soy sauce and ginger to the mix, and top with a sesame-soy butter instead of lemon butter.
• Loaded Veggie Version: Mix in finely diced bell peppers, corn, and spinach for extra nutrition and color.
• Spicy Kick: Add diced jalapeños or a dash of cayenne to the rice mixture, and a pinch of red pepper flakes to the lemon butter sauce.

How to Make Lemon Butter Salmon Rice Muffins

Step 1: Prepare the Muffin Mixture

Preheat your oven to 375°F and grease a 6-cup muffin tin. In a medium bowl, flake the salmon with a fork, ensuring there are no bones. Add the cooked rice, feta cheese, onion flakes, parsley, dill, and seasoning salt. Mix gently to combine.

Step 2: Add the Binding Ingredients

Beat the eggs and milk together in a small bowl, then pour over the salmon mixture. Stir until everything is well incorporated and the mixture holds together when pressed.

Step 3: Fill and Bake

Divide the mixture evenly between the greased muffin cups, filling each about to the top (approximately ½ cup per muffin). Press the mixture down gently with the back of a spoon. Bake for 16-18 minutes until the tops are golden brown. For an extra crispy top, broil for 1-2 minutes at the end of baking.

Step 4: Prepare the Sauce

While the muffins are baking, make the lemon butter sauce. In a small bowl, melt the butter, then stir in lemon juice, seasoning salt, and parsley flakes until well combined.

Step 5: Serve

Allow the muffins to cool in the pan for 5 minutes before carefully removing. Drizzle with the warm lemon butter sauce just before serving for maximum flavor impact.

Pro Tips for Making the Recipe

• Rice Texture Matters: Slightly undercooked rice works better than overcooked, as it maintains structure in the muffins.
• Cold Ingredients: Make sure your rice is completely cooled before mixing to prevent it from cooking the eggs prematurely.
• Muffin Tin Prep: Don’t skimp on greasing your muffin tins – these can stick easily due to the cheese. Silicone muffin cups work wonderfully here.
• Portion Control: Use an ice cream scoop to get perfectly even muffins that will cook at the same rate.
• Sauce Timing: Make the sauce just before serving so it’s warm and doesn’t soak into the muffins too much, making them soggy.

How to Serve

These versatile salmon muffins can be presented in so many delicious ways:

Main Course

Serve two muffins per person with a crisp green salad dressed with a light vinaigrette. The refreshing salad balances the richness of the muffins perfectly.

Appetizer

Place individual muffins on small plates with a drizzle of extra lemon butter sauce and a sprig of fresh dill for an elegant starter.

Brunch Star

These muffins make a sophisticated addition to a brunch spread alongside fresh fruit and mimosas.

Lunch Box Hero

Pack a couple of muffins with a side of cucumber slices for a protein-packed lunch that doesn’t need reheating (though they’re delicious warm too).

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store the muffins in an airtight container in the refrigerator for up to 3 days. Keep the lemon butter sauce separate in its own container.

Freezing

These muffins freeze beautifully! Place in a freezer-safe container, separating layers with parchment paper, and freeze for up to 2 months. Freeze the sauce separately in ice cube trays for perfect portions.

Reheating

For best results, thaw frozen muffins overnight in the refrigerator. Reheat in a 350°F oven for 10 minutes or microwave for about 30 seconds until just warmed through. Heat the sauce separately and drizzle over the warm muffins.

FAQs

Can I use brown rice instead of white rice?
Absolutely! Brown rice works wonderfully and adds a nutty flavor and extra nutrition. Just ensure it’s fully cooked before incorporating it into the mixture. You might need to add a touch more binding agent since brown rice can be drier.

What if I don’t have feta cheese?
No problem! Gouda or cheddar make excellent substitutes, lending a different but equally delicious flavor profile. If you’re skipping cheese altogether, double the seasoned salt and consider adding a tablespoon of mayonnaise to help with binding.

Can I make these ahead for a party?
Definitely! These muffins are ideal for make-ahead entertaining. Prepare them up to a day in advance, refrigerate, and then reheat at 350°F for 10 minutes just before guests arrive. Make the sauce fresh for the best flavor.

How can I tell when the muffins are properly cooked?
The tops should be golden brown, and the edges slightly pulling away from the muffin tin. If you insert a knife into the center, it should come out clean. The internal temperature should reach about 165°F if you’re using a thermometer.

Final Thoughts

These Lemon Butter Salmon Rice Muffins bring something special to your table – they’re sophisticated enough for company yet simple enough for a Tuesday night dinner. The combination of flaky salmon, creamy cheese, and that bright lemon butter sauce creates little bites of joy that will have everyone reaching for seconds. Whether you’re looking to use up leftovers creatively or want to impress dinner guests with minimal effort, these muffins deliver on all fronts. Give them a try tonight – your taste buds will thank you!

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