These Zesty Lemon Salmon Cups are a delightful twist on traditional salmon patties, baked in muffin tins for easy serving and topped with a creamy lemon sauce.
Preheat your oven to 350°F (175°C) and grease a muffin tin.
Greasing the muffin tin ensures the salmon cups release easily after baking.
In a mixing bowl, combine the salmon, milk, egg, parsley, onion, Worcestershire sauce, salt, and pepper until well mixed.
Mix thoroughly to ensure the ingredients are evenly distributed.
Spoon the salmon mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Use a spoon to level the tops for even baking.
Bake in the preheated oven for 40-45 minutes, or until the tops are golden brown and firm to the touch.
Check for doneness by inserting a toothpick; it should come out clean.
While the salmon cups are baking, melt the butter in a saucepan over medium heat.
Use medium heat to prevent the butter from burning.
Stir in the flour to form a smooth paste, cooking for 1-2 minutes.
Cooking the flour removes its raw taste.
Gradually whisk in the milk, stirring constantly, and bring the mixture to a boil.
Whisking constantly prevents lumps from forming.
Cook for an additional 2 minutes until the sauce thickens.
The sauce should coat the back of a spoon when ready.
Remove from heat and stir in the lemon juice, salt, and cayenne pepper.
Adjust the seasoning to taste at this stage.
Serve the baked salmon cups warm, topped with the creamy lemon sauce.
Garnish with additional parsley for a fresh touch.
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