If you are looking for a fresh and elegant twist on a classic brunch favorite, the Salmon Cake Eggs Benedict Recipe is an absolute must-try. This dish combines flavorful, golden-browned salmon cakes with perfectly poached eggs and a luscious homemade hollandaise sauce, all perched atop toasted English muffins. Every bite offers a fantastic balance of textures and tastes—from the crisp crust of the salmon cakes to the creamy richness of the hollandaise, making it a star dish that will impress guests or elevate your weekend breakfast. It’s a seafood lover’s dream and a wonderful way to start the day feeling indulgent yet nourished.
Ingredients You’ll Need
The beauty of this Salmon Cake Eggs Benedict Recipe lies in its simple, wholesome ingredients that work together to create something spectacular. Each component plays a role, from the salmon that brings a delicate ocean flavor to the zingy lemon juice adding brightness, and the rich hollandaise providing that classic creamy indulgence.
- 2 cups cooked salmon (flaked): Use fresh or canned salmon for a moist, flavorful base for the cakes.
- ½ cup breadcrumbs: Adds structure and helps hold the salmon cakes together without being heavy.
- 1 egg: Acts as a binder, ensuring the patties stay intact while cooking.
- 2 tablespoons mayonnaise: Brings moisture and a gentle tang to keep the cakes tender.
- 1 tablespoon Dijon mustard: Adds a subtle sharpness in the salmon mixture and hollandaise sauce.
- 2 tablespoons finely chopped green onions: Provide fresh, bright flavor and color contrast.
- 1 tablespoon lemon juice: Gives a pop of acidity to balance the richness across the dish.
- Salt and pepper to taste: Essential seasoning that enhances all flavors.
- 4 English muffins (split and toasted): Their crispness makes the perfect base to support the layers of flavor.
- 8 large eggs: For poaching; key for that silky yolk goodness characteristic of eggs benedict.
- 1 tablespoon white vinegar: Helps eggs hold their shape while poaching.
- ½ cup unsalted butter (melted): Fundamental in making the smooth, rich hollandaise sauce.
- 3 egg yolks: The base for the hollandaise’s creamy texture.
- 1 tablespoon lemon juice: Adds bright tang to the hollandaise sauce.
- 1 teaspoon Dijon mustard: A subtle depth in the sauce that ties back to the salmon cake seasoning.
- Pinch of cayenne pepper: For a gentle, warming kick in the hollandaise.
- Fresh dill or chives for garnish: Adds a beautiful fresh herb note that complements the seafood flavors.
How to Make Salmon Cake Eggs Benedict Recipe
Step 1: Prepare the Salmon Cakes
In a large bowl, gently mix the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, chopped green onions, lemon juice, salt, and pepper until just combined. Avoid overmixing to keep the texture light and tender. Shape the mixture into 8 small patties, about the size of your palm. Heat a nonstick skillet over medium and add a bit of oil to prevent sticking. Cook the patties for 3 to 4 minutes on each side or until they develop a golden crust and are cooked through. Set aside and keep warm.
Step 2: Make the Hollandaise Sauce
Using a blender, combine the egg yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend briefly. While the blender is running, slowly drizzle in the melted butter in a steady stream. This gradual process emulsifies the sauce into a thick, velvety texture. If the sauce is too thick, add a teaspoon of warm water to adjust the consistency. Keep the hollandaise warm—either in a covered bowl over warm water or on very low heat—until ready to serve.
Step 3: Poach the Eggs
Fill a pot with water, bring to a gentle simmer, and add the white vinegar. Crack each egg individually into a small bowl to ensure no shell bits and then gently slide it into the simmering water. Cook for 3 to 4 minutes until the whites are set but the yolks remain soft and runny—a hallmark of eggs benedict. Remove each egg with a slotted spoon and place on a paper towel to drain excess water.
Step 4: Assemble Your Salmon Cake Eggs Benedict Recipe
Start with a toasted English muffin half as the foundation. Place one golden salmon cake on each muffin half, then top with a perfectly poached egg. Generously spoon warm hollandaise sauce over the egg, letting it cascade beautifully around the stack. Finish with a sprinkle of fresh dill or chives to brighten the plate and add an herbaceous flair. Serve immediately for a show-stopping brunch experience.
How to Serve Salmon Cake Eggs Benedict Recipe
Garnishes
Fresh herbs like dill or chives are classic complements for this dish, lending a pop of color and a fragrant, fresh note that cuts through the richness. For a more indulgent touch, a light dusting of smoked paprika or a few capers scattered on top can bring an extra layer of flavor and eye appeal.
Side Dishes
This dish shines best with simple, bright sides. A crisp green salad with lemon vinaigrette, sautéed spinach, or roasted asparagus can add balance and freshness. For a heartier brunch, oven-roasted potatoes seasoned with rosemary make an excellent accompaniment.
Creative Ways to Present
Consider serving your Salmon Cake Eggs Benedict Recipe on mini toasted brioche rounds for a more elegant, bite-sized version perfect for brunch parties. Another idea is layering sautéed spinach under the salmon cakes for a delightful Florentine twist, bringing even more depth and color to the plate.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon cakes in an airtight container in the refrigerator for up to 2 days. Keep the hollandaise sauce separate and refrigerated if you have any leftover, though it’s best freshly made. Poached eggs do not store well once cooked, so plan to prepare those fresh.
Freezing
You can freeze the cooked salmon cakes by placing them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag and store for up to 1 month. Thaw overnight in the refrigerator before reheating. Avoid freezing hollandaise or poached eggs, as their textures suffer.
Reheating
Reheat salmon cakes gently in a skillet over medium-low heat to maintain their crispiness without drying out. Hollandaise sauce can be warmed gently in a double boiler or very low heat while stirring constantly to avoid curdling. Re-poaching eggs is the best way to enjoy them freshly if needed.
FAQs
Can I use canned salmon for this Salmon Cake Eggs Benedict Recipe?
Absolutely! Canned salmon is a convenient and budget-friendly option that works wonderfully. Just make sure it is well-drained and flaked before mixing it with the other ingredients.
What if I don’t have an immersion blender for the hollandaise?
A regular blender works perfectly as described in the recipe. Just be sure to add the melted butter slowly for proper emulsification to achieve a silky sauce.
How can I make the poached eggs easier to handle?
Add the vinegar to the simmering water as instructed to help the egg whites coagulate faster and hold their shape. Using a small bowl to gently slide the eggs in also prevents breakage.
Can I make the hollandaise sauce ahead of time?
Hollandaise is best served fresh, but you can prepare it an hour ahead and keep it warm in a thermos or over very low heat. If it thickens, whisk in a little warm water to loosen it back up before serving.
What’s a good substitute for the English muffins?
If English muffins aren’t available, try toasted bagels, brioche, or even thick slices of crusty bread. The key is a sturdy base that can hold up to the salmon cake and toppings.
Final Thoughts
This Salmon Cake Eggs Benedict Recipe is a delightful way to bring a fresh, flavorful, and elegant dish to your brunch table. It’s perfect for special occasions or any day you want to treat yourself to something extra special. The combination of tender salmon cakes, silky poached eggs, and creamy hollandaise will quickly become a personal favorite. I truly hope you enjoy making and savoring it as much as I do!
Print
Salmon Cake Eggs Benedict Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
A delicious twist on classic Eggs Benedict featuring savory salmon cakes topped with poached eggs and creamy homemade hollandaise sauce, perfect for a flavorful breakfast or brunch.
Ingredients
Salmon Cakes
- 2 cups cooked salmon (flaked)
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped green onions
- 1 tablespoon lemon juice
- Salt and pepper to taste
Assembly
- 4 English muffins (split and toasted)
- Fresh dill or chives for garnish
Poached Eggs
- 8 large eggs
- 1 tablespoon white vinegar
Hollandaise Sauce
- ½ cup unsalted butter (melted)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper
Instructions
- Prepare the salmon cakes: In a bowl, mix the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, finely chopped green onions, lemon juice, salt, and pepper until just combined. Form the mixture into 8 small patties.
- Cook the salmon cakes: Heat a nonstick skillet over medium heat with a little oil. Cook the patties for 3–4 minutes per side until golden brown and cooked through. Remove from heat and keep warm.
- Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, and a pinch of cayenne pepper. With the blender running, slowly drizzle in the melted butter until the sauce thickens and becomes smooth. Keep the sauce warm.
- Poach the eggs: Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3–4 minutes until the egg whites are set but yolks remain soft. Remove eggs using a slotted spoon and drain on paper towels.
- Assemble the dish: Place one salmon cake on each toasted English muffin half. Top each with a poached egg, spoon over the warm hollandaise sauce, and garnish with fresh dill or chives. Serve immediately.
Notes
- For convenience, use canned salmon instead of cooked fresh salmon.
- Use an immersion blender for easier hollandaise sauce preparation.
- For a Florentine variation, add sautéed spinach under the salmon cake.
