These mini salmon muffins are delicious and perfect for little hands. They can be made in less than 20min using leftover cooked salmon (or canned) and just a few other ingredients.
We love having salmon for dinner at our house, but we are not so eager to eat leftovers the next day. This recipe is a great way to use up that last salmon filet that no one wants to eat! Served in one of our favorite silicone plates from Bumkins.
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Table of Contents
Reasons to Love these Kid Friendly Salmon Muffins
- Salmon is a great source of omega-3 fatty acid.
- Many children won’t eat fish, but in a fun mini muffin shape they are more likely to try.
- Easy to make.
- Has veggies in it.
- Protein and nutrient rich.
- Baked and not fried.
Ingredients to Make Mini Salmon Muffins
- Cooked Salmon: You can use leftover cooked salmon or canned.
- Eggs: Will add protein and act as a binder in this recipe.
- Breadcrumbs: Use plain unseasoned.
- Zucchini: for added nutrition and moisture.
- Red onions: I love adding red onions to savory recipes, but regular white onions will work.
- Mozzarella cheese: Helps with texture and binds the muffin together.
- Spices – I used smoked paprika, dried parsley and salt.
Step by Step Instructions
- Preheat oven to 375F and grease a mini muffin pan with nonstick spray or butter.
- With a fork, shred the leftover salmon into small pieces.
- Add all the ingredients and combine well.
- Spoon the mixture into the mini muffin pan or regular size muffin pan (you will need to increase baking time).
- Bake for 12 minutes and enjoy!
🥣Recipe
Salmon Muffins
These mini salmon muffins are delicious and perfect for little hands. They can be made in less than 20 min using leftover cooked salmon (or canned) and just a few other ingredients.
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Servings: 16 Mini muffins
Calories: 40kcal
Equipment
Ingredients
- 150 g salmon cooked leftovers or canned
- 2 eggs large
- 1/4 cup breadcrumbs plain
- 2 tbsp red onions finely chopped
- 90 g zucchini grated
- 1/2 cup mozzarella
- 1/2 tsp salt omit for babies <12m old
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 375F and grease a mini muffin pan with nonstick spray or butter.
- With a fork, shred the leftover salmon into small pieces.
- Add all the ingredients and combine well.
- Spoon the mixture into the mini muffin pan.
- Bake for 12 minutes and enjoy!
Nutrition
Nutrition Facts
Salmon Muffins
Amount per Serving
Calories
40
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.002
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
28
mg
9
%
Sodium
120
mg
5
%
Potassium
79
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.2
g
1
%
Sugar
0.4
g
0
%
Protein
4
g
8
%
Vitamin A
99
IU
2
%
Vitamin C
1
mg
1
%
Calcium
26
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!
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