Salmon Muffins

These baked salmon muffins turn a can of salmon into something your whole family will actually reach for. The mixture bakes in muffin cups, giving you individual portions with lightly crisp edges and a tender, savory center. You can also shape them into patties on a baking sheet if you prefer a flatter salmon cake.

Dill and lemon juice brighten the fish, while a dash of hot sauce adds just enough warmth to keep things interesting without scaring off the kids. Egg whites (no yolks) bind the mixture and keep it lighter than a traditional salmon cake. Cracker meal gives structure without making the muffins heavy or bready.

The muffin cup method is worth trying. The shape holds together better for small hands, and each one bakes evenly with golden edges all around.

Kitchen Tips

• Drain the canned salmon well and flake it thoroughly, removing any large bones or skin pieces. Smaller flakes mix more evenly and hold together better.
• Don’t overmix. Fold ingredients gently until just combined. Overworking makes the muffins dense and rubbery.
• Grease the muffin cups generously. Salmon sticks more than a regular muffin batter would.
• Serve with a squeeze of fresh lemon and a side of tartar sauce or remoulade for dipping.

Variations

• Crab muffins: Swap the canned salmon for crab meat and add a pinch of Old Bay seasoning.
• Cheesy salmon muffins: Mix in a handful of shredded sharp cheddar for a richer, more kid-approved version.