Spicy salmon bake cups are a perfect appetizer that can be served to family and friends. Sometimes the simplest recipes are the most satisfying. Enjoy.
These Spicy Salmon Bake Cups are so incredibly delicious and quick to make. The ham gets nice and crispy when baked, and the spicy cooked salmon is a perfect complement.
John’s Italian side of the family has always enjoyed a seafood dinner on Christmas Eve in honor of the Feast of the Seven Fishes. I love continuing this tradition and searching for new seafood recipes we can try on Christmas Eve.
Last week, my son excitedly told me about a recipe he had stumbled across on social media. “These sushi salmon muffins are going viral on the Internet,” he said. “But, Mom, I don’t even know how you would make this.”
They did look like they’d be fun to make for Christmas Eve. But how to make them gluten free and low carb so everyone at the table could enjoy them?
I came up with a few ingredient substitutes to make them gluten free. And I skipped the rice so they’re low carb too.
If you’re not following a low carb diet, you can layer the bottom of your ham cup with cooked sushi rice. This is the brand I recommend.
If you’re a fan of the flavors of spicy sushi, these salmon cups made in a muffin tin will be a new favorite.
Read on for my version of the viral baked sushi muffins.
A little about the ingredients
I didn’t have nori paper which is is typically used to wrap rolls of sushi. I decided to go with ham in place of the nori.
The saltiness of ham pairs so well with the rich flavor of salmon. The ham is sturdy enough to be held in your hand.
Sriracha for a spicy kick
First, a touch of Sriracha sauce will be mixed with the mayo for that spicy kick. I use Sky Valley Sriracha because it’s certified gluten free.
Avocado Mayo
Mayonnaise has very little carbs, but we need to watch out for hidden sugar.
I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen.
What are coconut aminos good for?
Coconut aminos are the next super-healthy ingredient. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.
Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.
Okay, ready to make spicy salmon cups? Gather all the ingredients because this comes together fast.
Instructions
*Free printable recipe card with complete list of ingredients is available at the end of the post.
Begin by preheating you oven to 400℉
In a small bowl, prepare your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
Then, toss your salmon cubes in a separate bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we’ll garnish with the green leaf part of the scallions later).
Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. And gently stir.
Now, line each cup in your greased muffin tin with a slice of ham. I brush each hole with oil or you can use cooking spray.
Then fill each with about five cubes of your salmon mixture.
Bake for 15 minutes. Let them cool a bit and top each with a dollop your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.
And that’s it!
Serve with extra spicy mayo on the side.
Pro tips and recipe notes
- I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you’d like.
-
To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your butcher to prepare it for you.
It’s a good time to remove any pin bones, too. Then cut your fillet into small cubes.
- I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them.
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They’re delicious for lunch the next day.
How cosy it feels to enjoy these spicy salmon bake cups in front of a roaring fire! They’re a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!
More fun appetizers
Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!
Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!
Irish Nachos: These are a fun twist on traditional nachos and one of the most popular recipes on my blog. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.
Mediterranean Salsa: This salsa would make a delicious topping for cucumber rounds too!
Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.
Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.
10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.
Spicy Salmon Bake Cups (Gluten Free And Low Carb)
Ingredients
- 1 pound of salmon skinned & cut into small cubes
- 12 4-inch round slices of ham Boar's Head is gluten free
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of coconut aminos
- 2 scallions sliced (separate the white root slices from the sliced green leaves)
Spices
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of oregano
- salt to taste
For spicy mayo:
- 1/4 cup of mayo
- 2 teaspoons of Sriracha sauce
Toppings:
- Scallion slices
- 2 teaspoons toasted sesame seeds
Instructions
- Begin by preheating you oven to 400℉
- In a small bowl, make your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
- Then, toss your salmon cubes in another bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we'll garnish with the green leaf part of the scallions later).
- Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. Stir it all up.
- Now, line each cup in the greased muffin tin with a slice of ham. I brush each hole with oil or you can use cooking spray.
- Then fill each with about five cubes of your salmon mixture.
- Bake for 15 minutes. Let them cool slightly and top with your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.
Notes
- I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you'd like.
- To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your butcher to prepare it for you. It's a good time to remove any pin bones, too. Then cut your fillet into small cubes.
- I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them.
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They're delicious for lunch the next day.
The post Spicy Salmon Bake Cups (Gluten Free And Low Carb) appeared first on Gluten Free Homestead.
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