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Safe Catch Baked Salmon Cups


12 Cups

Prep Time:

8-10 mins

Cook Time:

15 mins

Safe Catch Baked Salmon Cups


  • 3 Seaweed Sheets
  • 1 – 1 ½ C. Sushi Rice, Cooked & Cooled
  • 2 Cans Safe Catch Wild Pacific Pink Salmon
  • 4 oz. Cream Cheese
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Honey
  • 2 Tbsp. Fresh Lime Juice
  • 1 Tbsp Fresh Ginger, Minced
  • ¼ of a Cucumber, Diced
  • Pineapple, Diced – Amount to Preference
  • Green Onion, Diced – Amount to Preference
  • ¼ tsp. Sesame seeds
  • Cilantro for Garnish
  • Sriracha – Amount to Preference

Tools you'll need

  • Fork
  • Cupcake Pan
  • Mixing Dish
  • Spoon
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Kitchen Scissors


  1. Preheat your oven to 400 degrees.
  2. Begin by opening your Safe Catch salmon (DO NOT DRAIN) and flaking it into a bowl.
  3. Next, add softened cream cheese, soy sauce, honey, fresh lime juice and fresh ginger in a bowl, and combine well. Set aside.
  4. Cut or slice your seaweed sheets into fourths and fold accordingly to fit into your cupcake pan.
  5. Spoon your rice into each seaweed cupcake tin and pack down a bit and top with salmon mixture.
  6. Place cupcake pan on middle oven rack and bake at 400 for 10 minutes, then low broil for 3 minutes (this will create a light browning of salmon.)
  7. Remove from oven and allow a few minutes to rest.
  8. Carefully remove each cooked salmon cup and place on serving dish
  9. Top with cucumber, pineapple, green onion, cilantro, sesame seeds, additional lime juice and sriracha to preference
  10. ENJOY!


This is a simple and delicious recipe that is sure to wow your friends and family for your next gathering – simply double or triple the ingredients and create a toppings station!

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