Muffin-Tin Quinoa Salmon Cakes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray.
• STEP 2.In a large bowl, combine cooked quinoa, canned salmon, breadcrumbs, diced onion, minced garlic, chopped parsley, lemon juice, Dijon mustard, salt, and pepper. Mix well to combine.
• STEP 3.Divide the mixture evenly among the muffin cups, pressing it down firmly.
• STEP 4.Bake for 20-25 minutes, or until the tops are golden brown and crispy.
• STEP 5.Remove from the oven and let cool for a few minutes before carefully removing the salmon cakes from the muffin tin.
• STEP 6.Serve warm as a main dish or snack, with a side salad or your favorite dipping sauce.
• STEP 7.To store, allow the salmon cakes to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
• STEP 8.To reheat, place the salmon cakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can microwave them on high for 1-2 minutes.

Cooking Tips

• Make sure to drain the canned salmon well before using it in the recipe to remove any excess liquid.
• You can use fresh cooked salmon instead of canned salmon if preferred.
• Feel free to customize the herbs and spices to your taste. Add some chili powder for a spicy kick or swap parsley for dill for a different flavor profile.
• Serve the salmon cakes with a squeeze of fresh lemon juice for added brightness.
• If you don't have a muffin tin, you can shape the mixture into patties and cook them on a skillet.
• These salmon cakes can be frozen for up to 3 months. To freeze, place them on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag.

Storage and Serving

• Store the salmon cakes in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave on high for 1-2 minutes.
• Serve the salmon cakes warm as a main dish or snack, with a side salad or your favorite dipping sauce.
• These salmon cakes can also be frozen for up to 3 months. Freeze them on a baking sheet until firm, then transfer to a freezer-safe container or bag.