If you’re after a truly special brunch that’s worthy of both lazy Sunday mornings and celebratory gatherings, make room in your heart (and your menu) for Salmon Cake Eggs Benedict. This dish takes the beloved classic to luxe new heights: tender, flavorful salmon cakes are perched on toasted English muffins, crowned with perfectly poached eggs, then draped in a bright, lemony hollandaise. Every bite bursts with delicate, rich flavor and just the right amount of decadence. Trust me, once you make Salmon Cake Eggs Benedict at home, the brunch game at your table will never be the same!

Salmon Cake Eggs Benedict Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients – each one here is simple, but absolutely essential to the final flavor, texture, and color of your Salmon Cake Eggs Benedict. Fresh herbs add brightness, salmon brings savory depth, and that dreamy hollandaise ties everything together in true brunch style.

Cooked salmon (1 cup, flaked): Use leftover roasted, poached, or even canned salmon—each adds rich, flaky texture to the cakes.
Panko breadcrumbs (1/4 cup): These provide a light crunch that keeps the salmon cakes tender instead of dense.
Egg (1): Acts as the perfect binder while giving the cakes just enough moisture.
Mayonnaise (1 tablespoon): Adds a subtle creaminess without overpowering the salmon.
Dijon mustard (1 tablespoon): Brings a pop of tang and complexity to the cakes.
Finely chopped red onion (1 tablespoon): Offers color and a gentle bite that balances the richness.
Fresh parsley or dill (1 tablespoon, chopped): Fresh herbs brighten up every bite—use whichever you prefer.
Salt (1/4 teaspoon): Essential to draw out all the savory salmon flavor.
Black pepper (1/8 teaspoon): A little hint of warmth to offset the creamy elements.
Olive oil (1 tablespoon, for frying): For beautiful golden crusts on the salmon cakes.
Large eggs (4, for poaching): The star of the Benedict, poached so the yolks are irresistibly runny.
White vinegar (1 tablespoon, for poaching water): Helps those egg whites stay beautifully together as they poach.
Egg yolks (3, for hollandaise): The foundation for your luscious sauce.
Lemon juice (1 tablespoon): Adds zing and essential acidity to the hollandaise.
Unsalted butter (1/2 cup, melted & warm): Creates that classic, velvety hollandaise texture.
Cayenne pepper (pinch): Brings just a whisper of heat to keep things interesting.
Salt (pinch): Rounds out and seasons the hollandaise beautifully.
English muffins (2, split & toasted): The traditional and perfect base for soaking up all those flavors.
Chopped chives or dill (optional, for garnish): A sprinkle on top takes this dish from homey to restaurant-worthy.

How to Make Salmon Cake Eggs Benedict

Step 1: Prepare the Salmon Cake Mixture

Start by combining the flaked salmon, panko, egg, mayonnaise, Dijon mustard, red onion, your chosen fresh herb, salt, and pepper in a medium mixing bowl. Use a fork or your clean hands to mix everything gently until it just holds together. Form the mixture into four small, even patties—don’t worry about perfection; rustic works beautifully here.

Step 2: Cook the Salmon Cakes

Heat the olive oil in a nonstick or cast-iron skillet over medium heat. Once shimmering, add your salmon patties and cook them for about 3–4 minutes per side. They should take on a gorgeous golden color and be heated through—don’t crowd the pan to avoid steaming. Transfer them to a paper towel-lined plate while you move on to the next step.

Step 3: Poach the Eggs

Bring a medium pot of water just to a gentle simmer, add the white vinegar, and give it a little swirl. Crack each egg into a small bowl (one at a time), then slide it gently into the water. Let each egg poach for 3–4 minutes, until the whites are just set and the yolks remain gloriously runny. Remove with a slotted spoon and let them drain on paper towels—it keeps the Benedicts from getting soggy.

Step 4: Make the Hollandaise Sauce

In a heatproof bowl set over a barely simmering pan of water, whisk together the egg yolks and lemon juice until slightly thickened and doubled in volume. Gradually drizzle in that warm, melted butter while whisking like your brunch depends on it (it does!). When the sauce is thick, smooth, and glossy, whisk in the pinch of salt and cayenne. If you prefer, you can make hollandaise in a blender—just blend the yolks and lemon, then slowly pour in the hot butter.

Step 5: Toast and Assemble

Split your English muffins and toast them until golden. Place a salmon cake on each half, followed by a perfectly poached egg. Drizzle each stack generously with hollandaise, letting it cascade down the sides. Finish with a sprinkle of fresh chives or dill, and you’ve got yourself a showstopping Salmon Cake Eggs Benedict!

How to Serve Salmon Cake Eggs Benedict

Garnishes

When it comes to finishing touches, a sprinkle of finely chopped chives or dill brings a fresh, fragrant pop of green to this already inviting dish. A light dusting of smoked paprika or a lemon wedge alongside each plate also adds a burst of color (and optional zestiness) that brightens up the whole spread.

Side Dishes

Salmon Cake Eggs Benedict is rich and satisfying, so it pairs well with lighter sides. Fresh fruit salad, crisp greens dressed with lemon vinaigrette, or even lightly seasoned roasted asparagus perfectly round out the meal without overshadowing the main event. If you’re feeling a bit more indulgent, a side of crispy breakfast potatoes or a mimosa will make your brunch truly feel like an occasion.

Creative Ways to Present

If you want to elevate your Salmon Cake Eggs Benedict for a special brunch or gathering, try serving individual Benedicts on small plates or boards with a swoosh of hollandaise beneath the stack. Mini versions made with silver dollar-sized salmon cakes also make fun brunch bites for a crowd. Or, layer all the elements into a brunch bowl with greens and a drizzle of sauce for a modern twist on the classic.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftover Salmon Cake Eggs Benedict components, store them separately for the best results. Keep the cooked salmon cakes and poached eggs refrigerated in airtight containers for up to 2 days. Hollandaise does best made fresh, but if you have extra, refrigerate it in a sealed container and whisk in a splash of hot water to loosen before serving.

Freezing

The salmon cakes are the only component that truly freezes well. Place cooked and cooled cakes in a single layer on a tray to freeze, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. Avoid freezing poached eggs and hollandaise, as their textures won’t survive the chill.

Reheating

To reheat salmon cakes, warm them in a skillet over medium heat until hot and crisp once again, about 3–4 minutes per side. Reheat poached eggs by slipping them into simmering water for 30–45 seconds. Warm hollandaise gently in a double boiler, stirring constantly to prevent curdling, and add a little hot water if it seems too thick.

FAQs

Can I use canned salmon for Salmon Cake Eggs Benedict?

Absolutely! Canned salmon is an excellent time-saver for this recipe. Just make sure to drain it well and remove any skin or bones for the best texture in your cakes. The flavor is every bit as savory and delicious as using fresh or leftover cooked salmon.

What do I do if my hollandaise sauce breaks?

If your hollandaise starts to separate or look curdled, don’t panic! Whisk in a splash of warm water, or start a new bowl with a fresh egg yolk and slowly re-whisk in your broken sauce. This usually brings it back together and restores that silky-smooth texture.

Can I prepare any parts ahead for easier entertaining?

You can absolutely make the salmon cakes a day in advance and store them in the fridge. Just pan-fry them right before serving for best flavor and texture. You can also poach eggs ahead, then reheat gently in simmering water for under a minute when ready to serve.

Are there substitutions for gluten in Salmon Cake Eggs Benedict?

Of course! Swap the panko for gluten-free breadcrumbs, and use gluten-free English muffins to make the whole dish friendly for those avoiding gluten. The rest of the ingredients are naturally gluten-free.

What if I don’t have fresh herbs on hand?

Dried herbs can work in a pinch—just use half as much, since the flavors are more concentrated. Dill and parsley are both classic, but feel free to experiment with tarragon or chives for a different twist.

Final Thoughts

If you’re ready to take brunch to the next level or simply treat yourself to something unforgettable, this Salmon Cake Eggs Benedict is about to become your new favorite. It’s one of those recipes where every step feels like an act of care—and the end result is pure joy on a plate. I hope you give it a try and make it your own! Enjoy every luscious, buttery, savory bite.

Salmon Cake Eggs Benedict Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delightful twist on the classic Eggs Benedict with these Salmon Cake Eggs Benedict. Perfectly poached eggs sit atop flavorful salmon cakes on toasted English muffins, all generously drizzled with a luscious hollandaise sauce. A luxurious brunch dish that is sure to impress!

Ingredients

Scale

For the salmon cakes:

1 cup cooked salmon (flaked)
1/4 cup panko breadcrumbs
1 egg
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley or dill
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil (for frying)

For the poached eggs:

4 large eggs
1 tablespoon white vinegar (for poaching water)

For the hollandaise sauce:

3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter (melted and warm)
pinch of cayenne pepper
pinch of salt

To serve:

2 English muffins (split and toasted)
chopped chives or dill for garnish (optional)

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Instructions

Prepare the salmon cakes: In a medium bowl, mix the salmon, panko, egg, mayonnaise, mustard, red onion, herbs, salt, and pepper. Shape into 4 patties. Cook in olive oil until golden and heated through.
Poach the eggs: Simmer water with vinegar. Crack eggs into water, poach for 3–4 minutes, then drain.
Make the hollandaise: Whisk yolks and lemon juice over simmering water. Slowly whisk in melted butter until thick. Season with salt and cayenne.
Assemble: Place a salmon cake on each toasted muffin half, top with a poached egg, and spoon over hollandaise. Garnish with chives or dill.

Notes

Use fresh or canned salmon for the cakes.
Hollandaise can be made in a blender for ease—blend yolks and lemon juice, then drizzle in hot butter while blending.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Stovetop, Poaching
Cuisine: American

Nutrition

Serving Size: 1 salmon benedict (1 English muffin half with salmon cake, egg, and sauce)
Calories: 370
Sugar: 2g
Sodium: 380mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 17g
Cholesterol: 225mg