Healthy Salmon Muffins


Yield: 6 salmon muffins


  • Olive oil spray (make your own using a spray bottle)
  • 4 large eggs
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan
  • 2 (7.5 oz) cans wild-caught salmon, very well-drained and flaked with a fork


  1. Preheat oven to 350 degrees F. Spray six ⅓-cup ramekins with olive oil spray.
  2. In a medium bowl, whisk together the eggs, onion powder, dry mustard, paprika and black pepper. With a spatula, mix in the Parmesan and salmon.
  3. Spoon the mixture into the ramekins, filling them to the top. Bake 30 minutes, until golden-brown, puffed and set.
  4. Cool 5 minutes in ramekins on a cooling rack, then transfer to cooling rack to cool 10 more minutes before serving. Serve with homemade tartar sauce.
Adapted from Linda’s Low-Carb Menus and Recipes

Nutrition Per Serving

Serving size: 1 muffin; Calories: 207; Fat: 13g; Carbohydrates: 0.5g; Sugar: 0g;Sodium: 486mg; Fiber: 0g; Protein: 22g

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