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Published December 16, 2022 | Last Updated January 8, 2025 By Barbara Bianchi 18 Comments

Spicy Salmon Bake Cups (Gluten Free And Low Carb)

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Spicy salmon bake cups are a tasty and easy to make appetizer for special occasions with family and friends. Sometimes the simplest recipes are the most satisfying. Enjoy!

spicy salmon bake cupsThese 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.

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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 (though usually it was only one or two different seafood dishes, not seven).

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?

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

So 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. 

close up of spicy salmon bake cupsIf you’re a fan of the flavors of spicy sushi, these salmon cups made in a muffin tin will be a new favorite. 

Whether you’re planning dinner or a party spread, these spicy salmon cups fit the bill. That’s why they’re featured in both my dinner recipe and appetizer recipe collections.

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.

And so I created a whole new recipe! 

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 mayo for that spicy kick.

If you’re feeling adventurous, try using the easy homemade Sriracha from my broiled salmon with spicy mayo recipe—it’s got a great kick!

But if you’re short on time, a store-bought version will work just fine too. Sky Valley Sriracha is 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. Read my full review of Primal Kitchen Mayo here.

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.

ingredients for spicy salmon cupsOkay, 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).

spicy mayo in a bowl and salmon mixture in another bowl

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 toss.

Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.

Then fill each with about five cubes of your salmon mixture.

ham cups filled with spicy salmon mixture before bakingI baked these for 15 minutes. But I have found that 10 minutes is enough.

Let them cool a bit and top each with a dollop of 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.

hands serving finished appetizers on a platePro 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 fishmonger or 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.

hand holding finished appetizer How cozy 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

Salmon Cakes These are one of the most popular recipes on the blog. They’re crispy on the outside, moist on the inside, healthy, & wonderfully flavorful.

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 is a great way to amp up the flavor of all kinds of dishes.

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.

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5 from 1 vote

Spicy Salmon Bake Cups (Gluten Free And Low Carb)

Prevent your screen from going dark
These are a real crowd-pleaser, especially when you just want to whip something up that's super simple and quick!
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 12 cups
Calories 105kcal
Author Barbara Bianchi

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 your oven to 400℉
  • In a small bowl, make your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
    1/4 cup of mayo, 2 teaspoons of Sriracha sauce
  • 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).
    1 pound of salmon, 2 tablespoons of extra virgin olive oil, 1 tablespoon of coconut aminos
  • 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.
    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
  • Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.
    12 4-inch round slices of ham
  • Then fill each with about five cubes of your salmon mixture.
  • Bake for 10 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.
    2 teaspoons toasted sesame seeds, Scallion slices

Notes

 
GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE SPICY SALMON CUPS HERE
  • 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 fishmonger or 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.

Nutrition

Calories: 105kcal | Carbohydrates: 1.2g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Appetizers & Side Dishes, Dairy free, Egg free, Fish And Seafood, LOW CARB, Paleo, Recipe, WHOLE 30 Recipes

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