Baked Salmon Cups

Arianna McKinney

Savor the simplicity of baked salmon cups! Flaky salmon nestled in bite-sized seaweed cups, offering a perfect blend of savory goodness. Easy to make, these cups are a delightful and flavorful treat for any occasion, providing a fuss-free way to enjoy the rich taste of baked salmon in every bite.

Adapted from https://hungryhappens.net/killer-crack-salmon-muffins/

Print Recipe

Prep Time 15

Cook Time 15

Rice cooking + cooling and marinating time 2

Course Main Course

Cuisine American

Servings 12 cups

Equipment

1 muffin tin
kitchen scissors
whisk
2 mixing bowls

Ingredients

Salmon Cups

3 sheets nori paper
1½ cups cooked rice cooled
1 lb salmon skin removed + cubed small
2 tbsp olive oil
1 tbsp sesame oil
1 tbsp low sodium soy sauce
1 tbsp unseasoned rice vinegar
1 tbsp honey
1 tbsp ginger
3 cloves garlic minced
1 tbsp sesame seeds

Glaze

2 scallions diced
1 tbsp toasted sesame oil
2 tbsp honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds

Instructions

Cook the rice, and let cool in the fridge for an hour
Preheat oven 400℉
Cut your nori sheets into 4 equal squares
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
To each nori square, add about 1 tbsp of rice and spread out. 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 tin to the oven and bake for 15 minutes
While the salmon cups are baking, make the glaze. Whisk together all the ingredients for the glaze
Remove salmon cups from the tray, and gently pour the glaze evenly over them. Serve immediately