Because balance is overrated, here’s a meal that pairs perfectly baked salmon with mocha cupcakes—because why not? The salmon is rich, flaky, and packed with omega-3 goodness, while the mocha cupcakes bring deep chocolate flavor with a caffeine kick. It’s a surf-and-sugar situation that no one asked for but everyone needs. Who says healthy eating and dessert indulgence can’t coexist? This recipe gives you savory elegance followed by sweet indulgence, all in one sitting. So grab your apron and prepare to question your life choices—in the best way possible.

Baked Salmon with Mocha Cupcakes

moka coffee pot

Tender, oven-baked salmon followed by rich, coffee-infused chocolate cupcakes—because moderation is for the weak.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings 4 servings

Calories 620 kcal

Ingredients

For the Baked Salmon:

Salmon fillets – 4 pieces 6 oz each
Olive oil – 2 tbsp for that silky finish
Lemon juice – 2 tbsp for a citrus kick
Garlic – 2 cloves minced
Paprika – 1 tsp for a little smoky depth
Salt – ½ tsp season like you mean it
Black pepper – ½ tsp
Fresh dill – 1 tbsp chopped

For the Mocha Cupcakes:

All-purpose flour – 1 cup
Granulated sugar – ¾ cup
Cocoa powder – ⅓ cup
Baking powder – 1 tsp
Salt – ½ tsp
Egg – 1 room temperature
Milk – ½ cup
Butter – ¼ cup melted
Vanilla extract – 1 tsp
Strong brewed coffee – ½ cup hot, for the best flavor

Instructions

For the Baked Salmon:

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Place salmon fillets on the sheet and pat them dry.
Mix olive oil, lemon juice, garlic, paprika, salt, and pepper in a small bowl.
Brush the salmon generously with the mixture.
Bake for 15-18 minutes, or until flaky.
Sprinkle with fresh dill before serving.

For the Mocha Cupcakes:

Reduce oven temperature to 350°F (175°C).
Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Add egg, milk, melted butter, and vanilla extract.
Stir until combined, then pour in hot coffee and mix until smooth.
Divide batter among cupcake liners.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool before eating—if you have the patience.

Notes

Nutritional Values (Per Serving)

Calories: 620
Total Fat: 32g
Saturated Fat: 11g
Carbohydrates: 55g
Fiber: 4g
Protein: 38g

Vitamins and Minerals (Per Serving)

Vitamin B12 – 22%
Iron – 15%
Calcium – 10%
Vitamin D – 25%
Magnesium – 12%

Additional Notes/Tips to Enhance the Flavor for the Recipe

Use wild-caught salmon for the best taste and texture.
Brush honey on the salmon for a slight caramelized glaze.
Add a pinch of cinnamon to the mocha cupcakes for extra depth.
Serve with steamed asparagus for a complete meal (if you’re feeling responsible).
Pair with espresso for an extra caffeine punch—because why stop at one hit?

Baked Salmon with Mocha Cupcakes