Spicy Salmon Bake Cups (Gluten Free And Low Carb)

5 from 1 vote

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

Cook Time 10

Total Time 25

Servings cups

Calories 105kcal

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)

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

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.

Calories: 105kcal | Carbohydrates: 1.2g

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