Baked Salmon Molds
Baked Salmon Molds are savory, moist patties combining tender salmon, rice, and fresh herbs, perfect for a quick, hearty, and nutritious meal or elegant appetizer.
Ingredients
Instructions
- Drain and flake the salmon.
- Add enough milk to the salmon liquid to make 1/2 cup.
- Combine the flaked salmon, milk, cooked rice, chopped celery, eggs, minced parsley, grated onion, salt, dry mustard, and Tabasco sauce; mix well.
- Place the mixture into greased custard cups.
- Bake in a 375°F (190°C) oven for 30 minutes.
- Serve with a sauce made by adding 1 cup of milk to condensed mushroom soup.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the salmon with canned tuna or crab for a different flavor profile. If you're looking for a healthier option, use brown rice instead of white. Fresh herbs like dill or chives can enhance the taste further. Make sure to grease the custard cups well to prevent sticking.
Serving Suggestions
These baked salmon molds pair beautifully with a simple salad or steamed vegetables for a light meal. Consider serving them with a lemon-dill sauce for added brightness. For a heartier option, serve alongside roasted potatoes or a grain salad. They also complement well with dishes like Aunt Pauline's Shrimp Salad for a delightful seafood spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon molds in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can use the microwave, heating in short intervals to avoid drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Salmon Molds contains roughly 388 calories, with 10g protein, 68g carbohydrates, and 10g fat. It is an excellent source of iron (40% of the Daily Value), potassium (23% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1249mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these molds ahead of time?
Yes, you can prepare the mixture a few hours in advance and refrigerate it before baking. Just allow it to sit at room temperature for about 15 minutes before baking to ensure even cooking.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or unsweetened applesauce (1/4 cup per egg) to help bind the ingredients together without compromising texture.
How do I know when the molds are done baking?
The molds are done when they are firm to the touch and lightly golden on top. You can also insert a toothpick into the center; if it comes out clean, they are ready to be removed from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).