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    Home » Recipes » Seafood

    Salmon Muffins

    By Dannii · Published 1st July 2021 · Updated 15th October 2021 · Leave a Comment · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1845 words. · About 10 minutes to read this article.

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    Jump to Recipe Print Recipe
    A blue plate of salmon muffins with a text title overlay.

    If you are looking for easy ways to get more fish in to your family's diet, then try these salmon muffins. Eggs mixed with cooked salmon, cheese, herbs and asparagus and baked in bite-sized muffins for a delicious and healthy protein packed snack or light lunch that is easy to adapt with different vegetables and cheese.

    A plate of egg muffins next to some asparagus spears.

    We love egg muffins, as they are protein packed and so easy to adapt and use up whatever we have - the perfect fridge raid dish. We usually make our Breakfast Egg Muffins, but these salmon muffins make a nice change and they are an easy to to get kids to eat more fish. You could either grill and flake a salmon fillet, or use smoked salmon for some extra flavour. 

    Jump to:
    • Why should you try it?
    • What you will need
    • Equipment needed
    • Step by step
    • Health benefits
    • Variations
    • What to serve these with
    • Frequently asked questions
    • Extra tips
    • More salmon recipes
    • Recipe

    Why should you try it?

    • Adaptable - Egg muffins are so easy to adapt and these are no different. You can change the cheese, fish or vegetables used and pretty much anything goes. We have given a few different options on what would work.
    • Snack or meal - These are perfect for a filling snack or part of a bigger meal. If we are having them as a snack, then we would have 2 or 3 of them. But if they are part of a bigger meal, then 1 or 2 would be enough with some other sides.
    • Easy way to eat more fish - If you struggle to get your kids to eat more fish, then this is a good place to start. It is flaked in, so not overly noticable.
    • Vegetable boost - These are so easy to pack with vegetables. You can add kids favourites like peas and sweetcorn, but you can also finely chop up other vegetables they might not love like courgette and spinach.

    What you will need

    • Eggs - Try to always use the best welfare eggs you can afford, as we believe it is really important. We also like to use golden yolk eggs, as it gives these salmon muffins a nice colour.
    • Salmon - We grilled and flaked a salmon fillet to mix in to the eggs. However, if you didn't want to cook salmon beforehand, then you could chop up some smoked salmon to add in to it. If we use smoked salmon, then we make sure to use a lighter flavour cheese, otherwise the flavours all try to battle against each other.
    • Herbs - Fresh chives go so well with salmon, so that is what we added. You can use fresh parsley, coriander (cilantro) of even dill if you prefer.
    • Asparagus - We love adding vegetables to anything we can, and salmon and asparagus go perfectly together. Just dice the asparagus spears up small and they will cook in the oven with the egg mixture. Make sure you check out this post on How To Store Asparagus. We have given some options for other vegetables you can add below.
    • Cheese - A little bit of cheddar or goats cheese is delicious in these salmon muffins, and adds lots of creaminess. You could also use feta, Parmesan or any kind of smoked cheese.

    Equipment needed

    Chopping board
    Kitchen knife
    Small whisk
    Large mixing bowl
    Cheese grater
    Muffin tin

    Step by step

    One: Put the egg, cheese, chives and asparagus in to a large bowl and mix well.

    A metal mixing bowl containing whisked eggs, grated cheese, sliced spring onions and chopped chives.

    Two: Stir in the cooked salmon.

    Flaked salmon added to the egg mixture.

    Three: Pour in to a muffin tin sprayed with oil

    A twelve hole muffin tin containing an egg and salmon mixture.

    Four: Cook in a preheated oven at 180°C/350°F/Gas 4 for 20 minutes, until cooked through and set.

    Cooked egg muffins in a muffin tin.

    Health benefits

    Eggs are delicious and nutritious, not to mention a great budget friendly ingredient for making versatile meals. They are a great source of protein, Omega-3s and "good" cholesterol.

    Salmon is also nutrient dense:

    • It is one of the best sources of long chain omega-3 fatty acids, which have been proven to reduce inflammation and lower blood pressure. Children who regularly consume foods rich in Omega-3 have been shown in studies to have increased concentration levels and improved learning abilities.
    • Salmon is an excellent source of high quality protein - a 100g (3.5oz) portion contains 25g of protein.
    • Contains high amounts of B vitamins. These are good for repairing DNA and reducing the causes that can lead to heart disease. B vitamins also help maintain optimal brain and nervous system functioning.
    • Scientists are investigating the role fish consumption may have in protecting people from some cancers, Alzheimer’s disease, depression, asthma, diabetes, macular degeneration, high blood pressure and multiple sclerosis.
    • Contains antioxidants.

    Variations

    The great thing about these salmon muffins is that they are so easy to adapt with different vegetables. We like something with a bit of crunch, which is why we chose asparagus, and it also goes really well with salmon.

    Vegetables - other vegetables that work well as mushrooms, bell pepper, courgettes, spinach or kale for a leafy green boost. To really hide the courgette, grate it in to the muffins. You can also do that with carrots too.

    Cheese - You can also change up the type of cheese that is used too. We went with a mature cheddar, as it has a strong flavour, meaning you can use less of it. However we also like using a crumbly goats cheese which makes it really creamy, or even some Parmesan. If you add the Parmesan on top, it gives a bit of a crunchy topping.

    Protein - Whilst this recipe is all about the salmon, you could swap it for cooked cod or even leftover shredded chicken.

    Two egg muffins in a muffin tin.

    What to serve these with

    We love making these when we are feeding a crowd for breakfast, as they can literally be thrown in the oven and forgotten about. So when we batch cook them, we serve them with bagels, our Homemade Best Guacamole Recipe, and coffee of course. Have you tried our Cinnamon Coffee or Mocha Frappuccino? 

    Salmon egg muffins piled up on a blue plate.

    Frequently asked questions

    How to store salmon muffins

    These are great to batch cook for snacks and light lunches. If you have leftovers, you can store them in an air tight container in the fridge for 3 days. They can also be frozen in freezer bags for 2 months. Defrost them in the fridge overnight and then you can heat them through in the oven or microwave.

    How to reheat salmon muffins

    To reheat these, we just put them in the microwave for 20-30 seconds.

    Do I need to add milk to the eggs?

    No, there is no need to add milk to the eggs. It won't make them creamier or fluffier. Instead, it will make them tough and rubbery and dilute the flavour of the eggs.

    What can I use instead of salmon?

    If salmon isn't your thing, or you want to change it up a bit, then you can swap cooked salmon for leftover shredded chicken. We use leftovers from our Perfectly Cooked Roast Chicken or Slow Cooker Whole Chicken.

    Why are my eggs still runny?

    These salmon muffins should be completely cooked through, and the eggs set, before serving. Every oven is different, so yours may need a few minutes longer in the oven. Gently press the top of the muffins and they should be firm. Be careful not to over cook them though, as you don't want them to be rubbery.

    Extra tips

    • Make sure you have really greased your muffin tin before pouring the mixture in, as they can easily stick and you will end up leaving half the muffin in the tin when trying to get them out. Using a good non stick muffin tin helps too. If you don't want to use oil to grease the muff tin, then you could always use silicone cupcake moulds in the muffin turn and they will easily come out of those.
    • Leave them to cool for about 10 minutes before getting them out of the tin, and run a knife around the muffins to loosen them.
    • These egg muffins do puff up whilst cooking, so you don't want to pour the mixture all the way to the top of your tin. Just pour to about ¾ full and they will rise when cooking.
    • You can easily double or triple this recipe if you are feeding a crowd, or just want to make extra to keep in the freezer for easy weekday breakfasts.
    • If you are using spinach, I would recommend cooking it and squeezing out the excess water first. If you add raw spinach to these, the muffin itself might get quite liquid-y.
    • Want to make these lower in calories? Apart from swapping the fillings to less cheese and more veggie base, you can use 4 egg whites and 2 whole eggs, rather than 4 whole eggs that we have used in this recipe.

    More salmon recipes

    • Honey Mustard Salmon with Ayrshire Potatoes
    • Creamy Dill Salmon
    • Lemon and Rosemary Salmon recipe
    • Salmon Burrito

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    If you’ve tried these salmon muffins, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    Seven salmon muffins on a blue plate.

    Salmon Muffins

    If you are looking for easy ways to get more fish in to your family's diet, then try these Salmon Muffins. A delicious and healthy protein packed snack.
    The words low carb in a white circle.
    Low Carb
    5 from 2 votes
    Pin Print
    Course: Breakfast, Snack
    Cuisine: British
    Prep Time: 2 minutes
    Cook Time: 20 minutes
    Cooling time: 10 minutes
    Total Time: 32 minutes
    Allergen:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of a fish.
    Fish
    Servings: 4 servings
    Calories: 227kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 6 eggs
    • 8 asparagus spears chopped
    • 30 g cheddar grated
    • 3 g chives finely chopped
    • 2 salmon fillets grilled and flaked

    Instructions

    • Put the egg, cheese, chives and asparagus in to a large bowl and mix well.
    • Stir in the cooked salmon.
    • Pour in to a muffin tin sprayed with oil
    • Cook in a preheated oven at 180°C/350°F/Gas 4 for 20 minutes, until cooked through and set.

    Notes

    • Make sure you have really greased your muffin tin before pouring the mixture in, as they can easily stick and you will end up leaving half the muffin in the tin when trying to get them out. Using a good non stick muffin tin helps too. If you don't want to use oil to grease the muff tin, then you could always use silicone cupcake moulds in the muffin turn and they will easily come out of those.
    • Leave them to cool for about 10 minutes before getting them out of the tin, and run a knife around the muffins to loosen them.
    • These egg muffins do puff up whilst cooking, so you don't want to pour the mixture all the way to the top of your tin. Just pour to about ¾ full and they will rise when cooking.
    • You can easily double or triple this recipe if you are feeding a crowd, or just want to make extra to keep in the freezer for easy weekday breakfasts.
    • If you are using spinach, I would recommend cooking it and squeezing out the excess water first. If you add raw spinach to these, the muffin itself might get quite liquid-y.
    • Want to make these lower in calories? Apart from swapping the fillings to less cheese and more veggie base, you can use 4 egg whites and 2 whole eggs, rather than 4 whole eggs that we have used in this recipe.

    Nutritional Information

    Serving: 3muffins | Calories: 227kcal | Carbohydrates: 2g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 178mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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    Dannii in hat and glasses stood on a beach.

    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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