If you’re searching for a brunch dish that feels both indulgent and wholesome, the Salmon Cake Eggs Benedict Recipe is exactly what you need. This delightful twist on a classic eggs benedict brings together flaky, flavorful salmon cakes topped with perfectly poached eggs and a luscious hollandaise sauce. It’s a beautiful balance of textures and bright, fresh flavors that will make your weekend mornings shine and impress anyone lucky enough to share your table.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, creating a harmonious dish with a variety of textures and vibrant flavors. From the crispy salmon cakes to the silky eggs and creamy sauce, each element is simple yet crucial.
- Two cups flaked cooked salmon: The star protein, providing rich, flaky texture and a delicate seafood flavor.
- One large egg, beaten: Binds the salmon cakes together and adds richness.
- One half cup panko breadcrumbs: Adds a light crunch to the cakes without weighing them down.
- Two tablespoons mayonnaise: Keeps the cakes moist and tender inside.
- One tablespoon Dijon mustard: A subtle tang that brightens the flavor profile.
- Two green onions, finely sliced: Adds fresh, sharp notes and a splash of color.
- One tablespoon lemon juice: Injects brightness to balance the richness.
- One teaspoon Old Bay seasoning: A classic blend that enhances the seafood taste with warmth and spice.
- One tablespoon chopped fresh dill: Brings a fragrant herbal touch that’s perfect with salmon.
- One quarter teaspoon black pepper: For a touch of subtle heat.
- Two tablespoons olive oil: For pan-frying the cakes to a golden crisp.
- Four English muffins, split and toasted: The essential base providing a toasty foundation with slight crunch.
- Eight large eggs: Poached to perfection, their creamy yolks enrich every bite.
- One tablespoon white vinegar: Helps the eggs hold their shape while poaching.
- One cup prepared hollandaise sauce: The indulgent, buttery sauce that ties everything together beautifully.
- Additional dill or chives for garnish: Adds a final fresh, vibrant note and pretty presentation.
How to Make Salmon Cake Eggs Benedict Recipe
Step 1: Prepare the Salmon Cakes
In a medium-sized bowl, gently mix together the flaked salmon, beaten egg, panko breadcrumbs, mayonnaise, Dijon mustard, sliced green onions, lemon juice, Old Bay seasoning, fresh dill, and black pepper. Be careful not to overmix; you want the ingredients just combined so the cakes stay tender. Shape the mixture into eight small, evenly sized patties. This ensures they cook evenly and have the perfect mouthfeel.
Step 2: Cook the Salmon Cakes
Heat the olive oil in a large skillet over medium heat until shimmering. Carefully place the salmon patties in the pan and cook for about 3 to 4 minutes on each side. Your goal is a gorgeous golden crust with a warm, flaky inside. Cook in batches if necessary—crowding the pan will steam rather than crisp the cakes.
Step 3: Poach the Eggs
While the cakes are cooking, bring a large pot of water to a gentle simmer and add the white vinegar, which helps egg whites to coagulate beautifully. Crack each egg into a small bowl or cup, then gently slide it into the water one at a time. Poach for 3 to 4 minutes until the whites are completely set but the yolks remain luxuriously runny. Remove eggs gently with a slotted spoon and drain on a paper towel to remove excess water.
Step 4: Assemble the Salmon Cake Eggs Benedict Recipe
To assemble, place one crispy salmon cake on each toasted English muffin half. Top each cake with a perfectly poached egg, then generously spoon warm hollandaise sauce over the top. Finish with a sprinkle of fresh dill or chives to add a pop of color and fresh flavor. Serve immediately to enjoy the medley of textures and temperatures at their peak.
How to Serve Salmon Cake Eggs Benedict Recipe
Garnishes
Fresh herbs like dill or chives make a wonderful garnish, not just for looks but for their bright, fresh aroma that complements the richness of the salmon cakes and hollandaise. A light dusting of smoked paprika or a few thin lemon slices can also elevate the dish visually and flavor-wise. The key is to keep garnishes simple yet impactful.
Side Dishes
Serve your Salmon Cake Eggs Benedict alongside a crisp green salad lightly dressed with lemon vinaigrette or some sautéed asparagus for a refreshing contrast. Roasted potatoes or crispy hash browns also make excellent companions, adding hearty crunch to the meal without overwhelming the delicate salmon flavors.
Creative Ways to Present
For a stunning presentation, try plating the salmon cakes in a staggered stack with the eggs and drizzle hollandaise in a crisscross pattern. Adding edible flowers or microgreens as a finishing touch can turn this brunch favorite into a visual showstopper. Individual serving plates or a rustic wooden board can both work beautifully depending on your vibe.
Make Ahead and Storage
Storing Leftovers
You can prepare the salmon cakes up to 24 hours in advance and refrigerate them, which makes busy mornings way easier. Store them in an airtight container to keep them moist but firm. Assemble just before serving to maintain the perfect texture and flavor of the eggs and sauce.
Freezing
Salmon cakes freeze well for up to one month. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. When you’re ready, thaw in the refrigerator overnight and finish cooking in a skillet to revive their crispness.
Reheating
Reheat salmon cakes gently in a skillet over medium heat, turning frequently to avoid burning while bringing back that crispy exterior. Avoid microwaving if possible, as it can make the cakes soggy. Poached eggs are best made fresh, but if necessary, reheat gently in warm water just before serving.
FAQs
Can I use canned salmon for the salmon cakes?
Yes, canned salmon can be used and is a convenient option. Just make sure to drain it well and remove any large bones before mixing it into the batter for the salmon cakes.
What if I don’t have Old Bay seasoning?
You can substitute Old Bay with a mix of paprika, celery salt, ground mustard, and a pinch of cayenne pepper to mimic its distinct flavor profile—this will still bring that signature warmth and spice to the cakes.
Can I make the hollandaise sauce from scratch?
Absolutely! Making hollandaise from scratch adds a fresh, buttery richness that’s totally worth the effort. Just whisk together egg yolks, lemon juice, and melted butter carefully over gentle heat until thickened.
How do I know when my poached eggs are perfectly cooked?
The whites should be fully set and hold their shape, while the yolks remain soft and runny inside. A gentle simmer (not a rolling boil) and the addition of vinegar help poach eggs to this ideal texture.
Is there a lighter version of this recipe?
Yes! You can swap the traditional hollandaise sauce for a Greek yogurt-based alternative to cut the fat while keeping a creamy, tangy finish. Also, using less oil when cooking the salmon cakes helps reduce calories without sacrificing flavor.
Final Thoughts
The Salmon Cake Eggs Benedict Recipe is a brunch game-changer that blends comfort with sophistication in every bite. It’s a dish that’s sure to win hearts at your breakfast or brunch table, balancing easy-to-find ingredients with bold, satisfying tastes and textures. Once you try it, you’ll understand why it quickly becomes a weekend favorite and a recipe you’ll return to time and again. So go on, treat yourself and your loved ones to this incredible dish—you deserve it!
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Salmon Cake Eggs Benedict Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
A delightful twist on the classic Eggs Benedict featuring flavorful salmon cakes topped with perfectly poached eggs and rich hollandaise sauce, served on toasted English muffins. This brunch favorite combines savory seafood, creamy sauce, and fresh herbs for a satisfying breakfast or brunch dish.
Ingredients
Salmon Cakes
- 2 cups flaked cooked salmon
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 green onions, finely sliced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh dill
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for cooking
Assembly & Poaching
- 4 English muffins, split and toasted
- 8 large eggs for poaching
- 1 tablespoon white vinegar for poaching water
- 1 cup hollandaise sauce, prepared
- Additional dill or chives for garnish
Instructions
- Prepare the Salmon Cake Mixture: In a medium bowl, gently combine the flaked cooked salmon, beaten egg, panko breadcrumbs, mayonnaise, Dijon mustard, sliced green onions, lemon juice, Old Bay seasoning, chopped dill, and black pepper until all ingredients are evenly mixed.
- Shape Salmon Cakes: Form the mixture into eight small, evenly sized patties ensuring they hold together well for cooking.
- Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat. Cook the salmon patties for 3 to 4 minutes on each side until golden brown and warmed through. Remove and keep warm.
- Poach the Eggs: Bring a large pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach for 3 to 4 minutes until the egg whites are set, but yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict: Place a cooked salmon cake on each half of the toasted English muffins. Top each with a poached egg, spoon warm hollandaise sauce generously over the eggs, and garnish with additional dill or chives.
- Serve Immediately: Serve the salmon cake eggs benedict hot for a delicious and elegant brunch or breakfast option.
Notes
- Salmon cakes can be prepared up to 24 hours in advance and refrigerated before cooking to save time on the day of serving.
- For a lighter hollandaise sauce, substitute traditional hollandaise with Greek yogurt hollandaise.
- Ensure the water for poaching eggs is gently simmering, not boiling, to achieve perfectly poached eggs.
- If you prefer crispier salmon cakes, add an extra tablespoon of panko breadcrumbs to the mixture.
