If you are ready to elevate your brunch game, this Salmon Cake Eggs Benedict Recipe is the perfect dish to impress yourself and your guests alike. Combining tender, flavorful salmon cakes with perfectly poached eggs and silky hollandaise sauce atop toasty English muffins, every bite bursts with rich textures and bright ingredients. This recipe transforms a classic favorite into an unforgettable brunch experience that’s both hearty and sophisticated.
Ingredients You’ll Need
The beauty of this Salmon Cake Eggs Benedict Recipe is in its straightforward ingredients that work harmoniously to create a dish full of flavor, texture, and vibrant color. Each component—from the zesty dill and lemon juice to the crispy panko and creamy hollandaise—plays a crucial role in balancing richness with freshness.
- Two cups flaked cooked salmon: The star protein that adds a moist, flaky texture and rich seafood flavor.
- One large egg beaten: Acts as a binder to hold the salmon cakes together perfectly.
- One half cup panko breadcrumbs: Provides a light, crispy element to the salmon cakes for a delightful crunch.
- Two tablespoons mayonnaise: Adds moisture and creaminess to keep the cakes tender.
- One tablespoon Dijon mustard: Introduces a gentle tang that cuts through the richness.
- Two green onions finely sliced: Brings a subtle, fresh onion flavor and bright green color.
- One tablespoon lemon juice: Adds refreshing acidity to brighten the flavor.
- One teaspoon Old Bay seasoning: Deepens the flavor with classic seafood spices.
- One tablespoon chopped fresh dill: Offers an aromatic herbal note that pairs beautifully with salmon.
- One quarter teaspoon black pepper: Adds gentle warmth to the mix.
- Two tablespoons olive oil for cooking: Essential for pan-frying the cakes to a crispy golden brown.
- Four English muffins split and toasted: The hearty base that holds all the delicious layers.
- Eight large eggs for poaching: Provides luscious, runny yolks that enrich every bite.
- One tablespoon white vinegar for poaching water: Helps the egg whites set perfectly around the yolks.
- One cup hollandaise sauce prepared: The creamy, buttery sauce that makes this eggs benedict variation indulgent and irresistible.
- Additional dill or chives for garnish: For a final pop of color and fresh herbal aroma.
How to Make Salmon Cake Eggs Benedict Recipe
Step 1: Prepare the Salmon Cake Mixture
Start by combining the flaked cooked salmon, beaten egg, panko, mayonnaise, Dijon mustard, green onions, lemon juice, Old Bay seasoning, fresh dill, and black pepper gently in a medium bowl. Mix just enough to blend everything evenly without overworking the mixture, then form the mixture into eight small patties, setting the foundation for the perfect salmon cakes.
Step 2: Cook the Salmon Cakes
Heat olive oil over medium heat in a large skillet. Carefully place the salmon patties in the hot pan and cook for about 3 to 4 minutes on each side until they turn a gorgeous golden brown and are warmed through. This step creates an appealing crispy crust while locking in the juicy, tender inside.
Step 3: Poach the Eggs
Bring a large pot of water to a gentle simmer and add the white vinegar to help the egg whites coagulate beautifully. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3 to 4 minutes, aiming for set whites wrapped around luxuriously runny yolks. Use a slotted spoon to retrieve the eggs and let them drain briefly on a paper towel.
Step 4: Assemble Your Salmon Cake Eggs Benedict
Place each toasted English muffin half on a plate, top with a salmon cake, then gently layer a perfectly poached egg on top. Spoon warm hollandaise sauce generously over the egg, allowing its creamy richness to cascade down the sides. Finish with a sprinkle of fresh dill or chives to add a burst of fresh color and flavor.
How to Serve Salmon Cake Eggs Benedict Recipe
Garnishes
Garnishing with fresh dill or finely chopped chives not only adds a pop of vivid green color but also enhances the herbal freshness that compliments both the salmon and hollandaise sauce perfectly. A light sprinkle of cracked black pepper or a tiny squeeze of lemon can also brighten the whole presentation.
Side Dishes
This Salmon Cake Eggs Benedict Recipe pairs wonderfully with light sides like a crisp mixed green salad dressed in lemon vinaigrette or roasted asparagus spears for added texture and balance. For a heartier brunch, crispy breakfast potatoes or fresh fruit salad are delightful companions.
Creative Ways to Present
For an elegant brunch setting, consider plating the Salmon Cake Eggs Benedict atop a bed of sautéed spinach or alongside grilled tomatoes to incorporate more color and depth. Mini versions of the salmon cakes can be served as appetizers by stacking them bite-sized with quail eggs and dollops of hollandaise for a fun twist.
Make Ahead and Storage
Storing Leftovers
You can prepare the salmon cakes up to 24 hours in advance and keep them refrigerated. This step makes morning prep a breeze. Keep them tightly covered to maintain freshness and prevent drying out.
Freezing
Salmon cakes freeze well if stored in an airtight container separated by parchment paper to avoid sticking. Freeze for up to one month for best quality. Thaw overnight in the fridge before cooking to retain their texture and flavor.
Reheating
To reheat, gently warm the salmon cakes in a skillet over medium heat with a touch of olive oil to restore their crispiness. Poach fresh eggs and warm the hollandaise sauce just before serving to keep everything fresh and delicious.
FAQs
Can I use canned salmon instead of fresh cooked salmon?
Yes, canned salmon can be used in a pinch. Be sure to drain it well and remove any bones before mixing. Fresh cooked salmon, however, offers better texture and flavor for this recipe.
How do I make sure my eggs poach perfectly every time?
Use fresh eggs and simmer the water gently—too much turbulence can break the whites apart. Adding vinegar helps the whites firm up quickly, and sliding the eggs in from a small bowl offers better control.
Is it possible to make a vegetarian version of this recipe?
This particular recipe relies on salmon for its heartiness, but you could experiment by substituting salmon cakes with chickpea or vegetable patties and keeping the rest of the assembly the same for a pescatarian-friendly twist.
Can I prepare the hollandaise sauce ahead of time?
Hollandaise is best served freshly made or kept warm briefly before serving. If you make it ahead, reheat gently over a warm water bath, whisking constantly to prevent it from breaking.
What is the best way to toast English muffins for this dish?
Split the English muffins and toast them until golden brown and crisp on the outside while still soft inside to provide a sturdy base that won’t become soggy under the salmon cake and sauce.
Final Thoughts
This Salmon Cake Eggs Benedict Recipe is one of those dishes that feels special yet approachable enough for a weekend treat. The blend of tender salmon with classic eggs benedict elements creates an unforgettable meal that will have you looking forward to brunch like never before. I wholeheartedly encourage you to try it out and share it with friends and family—you just might create a new favorite tradition.
Print
Salmon Cake Eggs Benedict Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delicious twist on classic eggs benedict featuring crispy salmon cakes in place of traditional Canadian bacon, topped with perfectly poached eggs and creamy hollandaise sauce. Ideal for brunch or a special breakfast, this recipe combines savory seafood flavors with rich, velvety textures.
Ingredients
For the Salmon Cakes
- 2 cups flaked cooked salmon
- 1 large egg, beaten
- 1/2 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
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Eggs Benedict
- 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 Cakes: In a medium bowl, gently combine the flaked salmon, beaten egg, panko breadcrumbs, mayonnaise, Dijon mustard, sliced green onions, lemon juice, Old Bay seasoning, chopped dill, and black pepper. Mix until just combined to maintain a tender texture, then shape the mixture into eight small patties.
- Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat. Carefully add the patties and cook for about 3 to 4 minutes on each side until they become golden brown and are warmed through.
- Poach the Eggs: Bring a large pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl then gently slide each one into the simmering water. Poach for 3 to 4 minutes, or until the whites are set while the yolks remain runny. Remove eggs with a slotted spoon and drain briefly on a paper towel.
- Assemble the Eggs Benedict: Place a warm salmon cake on each toasted English muffin half. Top each with a poached egg. Spoon warm hollandaise sauce generously over the eggs and garnish with fresh dill or chives.
- Serve: Serve immediately for the best texture and flavor experience.
Notes
- Salmon cakes can be prepared up to 24 hours ahead and refrigerated until ready to cook.
- For a lighter hollandaise, substitute with Greek yogurt-based hollandaise sauce.
- If you prefer firmer yolks, poach eggs for an additional minute or two.
- Use fresh dill or chives as garnish to enhance aroma and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
