Best 5 Lemon Rosemary Smoked Salmon Cupcake Recipes

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Lemon rosemary smoked salmon cupcakes are a unique and delightful culinary treat that combines the vibrant flavors of lemon, rosemary, and smoked salmon into a single bite-sized delight. With their tender crumb, zesty citrus notes, and delicate aroma of herbs, these cupcakes offer a captivating blend of sweet and savory that is sure to impress your taste buds and leave you craving more. Whether you're looking for a creative appetizer for a special occasion or a savory treat to enjoy as a snack, these lemon rosemary smoked salmon cupcakes are an absolute must-try.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON ROSEMARY SALMON



Lemon Rosemary Salmon image

This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad.

Provided by CHEDDAR97005

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 5

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt to taste
1 tablespoon olive oil, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
  • Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 6.1 g, Cholesterol 56.4 mg, Fat 18 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 3.2 g, Sodium 1016.7 mg

SALMON WITH ROSEMARY SAUCE



Salmon with Rosemary Sauce image

Top salmon with a creamy, fragrant herb sauce for a match made in culinary heaven!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemon
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1 pound salmon or other full-flavored fish fillets
1/2 cup half-and-half
1 teaspoon cornstarch
1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/2 teaspoon salt

Steps:

  • Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheesecloth; tie securely.
  • Heat broth and cheesecloth bag to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes.
  • If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork.
  • Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture.
  • Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish.

Nutrition Facts : Calories 215, Carbohydrate 2 g, Cholesterol 85 mg, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg

SALMON CUPCAKES



Salmon Cupcakes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 27m

Yield 6 cupcakes

Number Of Ingredients 11

Cooking spray
1 cup cornmeal
1/2 cup self-rising flour, sifted
3 tablespoons granulated sugar
1 egg
1/2 cup buttermilk
6 ounces finely chopped smoked salmon
1 1/2 cups cream cheese, room temperature
1/2 cup chopped fresh chives
1/2 cup capers
1/4 cup julienne smoked salmon

Steps:

  • Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.
  • Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.
  • Spoon cornmeal mixture into greased muffin pans.
  • Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.
  • For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set aside
  • Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.

FRESH ROSEMARY AND LEMON CUPCAKES



Fresh Rosemary and Lemon Cupcakes image

Make and share this Fresh Rosemary and Lemon Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 55m

Yield 15 cupcakes

Number Of Ingredients 15

1 3/4 cups cake flour
2 teaspoons finely snipped fresh rosemary
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons lemon extract
1/2 teaspoon vanilla
2 eggs
2/3 cup milk
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 cup powdered sugar
1/2 teaspoon finely shredded lemon peel
5 -5 1/2 teaspoons lemon juice

Steps:

  • Preheat oven to 350°; line fifteen 2 1/2 inch muffin cups with paper bake cups; set aside.
  • In a bowl, stir together the cake flour, rosemary, baking powder, and salt; set aside.
  • In a big bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
  • Add sugar, lemon extract, and vanilla; beat on med-high speed for 2 minutes, until light and fluffy, scraping side of bowl occasionally.
  • Add eggs, one at a time, beating well after each addition.
  • Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.
  • Stir in lemon peel and lemon juice.
  • Spoon batter into prepared muffin cups, filling about 3/4 full.
  • Bake for 22-25 minutes or until a pick comes out clean.
  • Cool in muffin cups on wire racks for 5 minutes.
  • Remove from muffins cups; cool completely on racks.
  • Make glaze--in a small bowl combine powdered sugar and lemon peel.
  • Stir in lemon juice to make of spreading consistency.
  • Spoon Lemon Glaze over cupcakes; let stand until glaze is set.

LEMON ROSEMARY SALMON



Lemon Rosemary Salmon image

Make and share this Lemon Rosemary Salmon recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

1 lemon, thinly sliced
4 sprigs fresh rosemary
2 salmon fillets, bones and skin removed
coarse salt
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange half the lemon slices in a single layer in a baking dish.
  • Layer with 2 sprigs rosemary, and top with salmon fillets.
  • Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices.
  • Drizzle with olive oil.
  • Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 439.4, Fat 17.9, SaturatedFat 2.7, Cholesterol 165.4, Sodium 214.8, Carbohydrate 5.8, Fiber 2.5, Protein 64.1

Tips:

  • For the best results, use fresh, high-quality salmon.
  • Make sure the salmon is completely thawed before smoking.
  • Use a flavorful wood chips or wood pellets, such as hickory, oak, or maple.
  • Smoke the salmon until it reaches an internal temperature of 145°F (63°C).
  • Let the salmon cool completely before frosting.
  • Use a piping bag or a spatula to frost the cupcakes.
  • Garnish the cupcakes with fresh lemon zest or chopped rosemary.

Conclusion:

Lemon rosemary smoked salmon cupcakes are a delicious and unique appetizer that is perfect for any occasion. They are easy to make and can be prepared ahead of time. The combination of flavors is sure to please everyone. Give this recipe a try the next time you are looking for a special treat.

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