If you’re searching for a brunch centerpiece that’s as show-stopping as it is satisfying, Salmon Cake Eggs Benedict is about to become your new obsession. Imagine the classic eggs Benedict, but elevated with golden, savory salmon cakes, rich homemade hollandaise, and pillowy poached eggs, all nestled atop toasted English muffins. This dish hits every note: it’s comforting, gourmet, and packed with flavor that will have everyone swooning at first bite. Whether you’re hosting a special occasion or just want to treat yourself to something extraordinary, Salmon Cake Eggs Benedict brings restaurant-level flair right to your own kitchen table.

Salmon Cake Eggs Benedict Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salmon Cake Eggs Benedict is how it turns a handful of simple, everyday ingredients into a brunch masterpiece. Each item in the list below brings its own unique flavor, texture, or pop of color to the finished plate, so don’t skip the little touches!

Salmon (1 can, 14.75 oz, drained and flaked): The star of the show! Canned salmon is convenient and flavorful, but you can swap for fresh if you’re feeling fancy.
Breadcrumbs (½ cup): Helps bind your salmon cakes, giving them a light, tender structure that crisps up beautifully in the skillet.
Egg (1, for salmon cakes): Acts as a binder to hold everything together in the patties.
Mayonnaise (2 tablespoons): Adds richness and keeps the salmon cakes moist.
Dijon mustard (1 tablespoon): Lends a tangy, slightly spicy depth that wakes up the flavors.
Lemon juice (1 tablespoon, plus 1 for hollandaise): Brightens both the salmon cakes and the sauce, balancing the richness.
Green onions (2, finely chopped): Adds a fresh, mild bite and a pop of color.
Garlic powder (½ teaspoon): Sneaks in a little savory warmth without overpowering the salmon.
Salt (¼ teaspoon for cakes, plus to taste for sauce): Essential for seasoning every layer.
Black pepper (¼ teaspoon): Adds just the right amount of gentle heat.
Olive oil (2 tablespoons): For pan-frying the salmon cakes to golden perfection.
Egg yolks (3, for hollandaise): The secret to a luxuriously creamy sauce.
Unsalted butter (½ cup, melted): Gives the hollandaise its smooth, silky texture.
Cayenne pepper (pinch): For a subtle, warming kick in the hollandaise.
Large eggs (4, for poaching): The runny yolks are the crown jewel of every Benedict.
English muffins (2, split and toasted): Sturdy enough to soak up all that sauce and yolk without getting soggy.
Fresh dill or chives (for garnish): A sprinkle of herbs adds freshness and a burst of color right before serving.

How to Make Salmon Cake Eggs Benedict

Step 1: Mix and Shape the Salmon Cakes

Start by gathering all your ingredients and set yourself up for an easy workflow. In a medium bowl, combine the drained, flaked salmon with the breadcrumbs, egg, mayo, Dijon, lemon juice, green onions, garlic powder, salt, and pepper. Use a fork to gently mix everything together just until combined — don’t overmix or your cakes can turn out dense. Once the mixture comes together, form it into four equal patties. You want them thick enough to hold their shape, but not so thick that they won’t cook through in the pan.

Step 2: Cook the Salmon Cakes

Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the salmon cakes, spacing them evenly apart. Cook for 3 to 4 minutes per side, flipping carefully so they stay intact. You’re looking for a deep golden crust on both sides and a hot, steamy center. Once cooked, transfer the salmon cakes to a plate lined with paper towels and keep them warm while you prepare the rest.

Step 3: Whisk Up the Hollandaise Sauce

Don’t be intimidated by hollandaise — it’s easier than you think! In a heatproof bowl set over a saucepan of gently simmering water (or use a double boiler), whisk the egg yolks with the tablespoon of lemon juice until they lighten in color and thicken slightly. Very slowly drizzle in the melted butter, whisking constantly to create a creamy, luscious sauce. Keep going until all the butter is incorporated and the mixture thickens to your liking. Remove from heat and stir in a pinch of cayenne plus salt to taste. If it ever looks too thick, whisk in a teaspoon or so of hot water to loosen it up.

Step 4: Poach the Eggs

Bring a saucepan of water to a gentle simmer and add a splash of vinegar, which helps the egg whites stay together. Crack each egg into a small cup or ramekin, then gently slide it into the simmering water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny. Use a slotted spoon to carefully lift the eggs out and drain on a paper towel.

Step 5: Assemble the Salmon Cake Eggs Benedict

Now for the fun part! Place each toasted English muffin half on a plate. Top with a warm salmon cake, then gently add a poached egg to each stack. Spoon over a generous amount of warm hollandaise sauce, letting it cascade over the sides. Finish with a sprinkle of fresh dill or chives for a dash of color and a final pop of herby freshness. Serve immediately and get ready for applause.

How to Serve Salmon Cake Eggs Benedict

Garnishes

A flourish of fresh dill or a scattering of snipped chives makes your Salmon Cake Eggs Benedict look restaurant-worthy and adds a fragrant, herbal note. For extra color, try a light dusting of paprika or a few capers for a salty punch. Even a little extra lemon zest can brighten the whole plate.

Side Dishes

This dish is rich and satisfying, so balance it out with something fresh and light. A simple arugula salad dressed with lemon and olive oil is perfect, or go classic with crispy hash browns or oven-roasted potatoes. If you’re feeling celebratory, serve with a citrusy fruit salad or a mimosa on the side!

Creative Ways to Present

Turn your Salmon Cake Eggs Benedict into a brunch board by setting out all the components for guests to build their own. Or, for a special twist, layer sautéed spinach or slices of avocado between the muffin and salmon cake. Mini versions on cocktail toasts are a hit for parties or showers, giving everyone a taste of this delicious combo.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra salmon cakes or hollandaise, store them separately in airtight containers in the refrigerator. Salmon cakes will keep for up to 3 days, while the hollandaise is best enjoyed within a day. Keep the English muffins and poached eggs separate for best texture.

Freezing

Salmon cakes freeze beautifully! Cool them completely, then wrap each one tightly in plastic and place in a freezer bag. They’ll keep for up to 2 months. Hollandaise sauce and poached eggs don’t freeze well, so make those fresh when you’re ready to serve.

Reheating

To reheat salmon cakes, place them on a baking sheet in a 350°F oven for about 10 minutes, or heat in a skillet over medium until warmed through. Warm the muffins in the toaster, and gently poach fresh eggs for assembly. Hollandaise can be gently rewarmed in a bowl over simmering water while whisking — just don’t let it get too hot or it may separate.

FAQs

Can I use fresh salmon instead of canned for Salmon Cake Eggs Benedict?

Absolutely! Fresh cooked salmon works beautifully here and brings an even richer flavor. Just flake it and use it in the same quantity as the canned version. It’s a great way to use up leftover roasted or grilled salmon, too.

What’s the easiest way to poach eggs for this recipe?

Poaching eggs can seem tricky, but using a splash of vinegar in simmering water helps the whites stay together. Crack eggs into small bowls first, then gently slide them into the water. Swirling the water beforehand can help create that classic poached egg shape.

How can I make the hollandaise sauce foolproof?

Go low and slow! Whisk constantly over gentle heat and add the melted butter gradually. If your sauce gets too thick, whisk in a teaspoon or two of warm water. And remember, if it ever separates, a quick whisk over heat can usually bring it back together.

Can I make any components ahead for Salmon Cake Eggs Benedict?

Yes! The salmon cakes can be shaped and cooked up to two days ahead and gently reheated. Prep your garnishes and toast the muffins in advance, but poach eggs and make hollandaise just before serving for the freshest results.

What are some fun variations for Salmon Cake Eggs Benedict?

Try adding sautéed spinach or a layer of avocado for extra color and flavor. A sprinkle of smoked paprika or a few capers on top is delicious. Or swap the English muffin for a toasted bagel or even crispy hash brown patties for a playful twist!

Final Thoughts

Brunch at home has never felt more special than with Salmon Cake Eggs Benedict. It’s a dish that looks and tastes like it came from your favorite café, but is secretly simple enough for a cozy weekend treat. Give it a try — your taste buds (and brunch guests) will thank you!

Salmon Cake Eggs Benedict Recipe

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4.8 from 17 reviews

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

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Description

Salmon Cake Eggs Benedict is a delightful twist on the classic brunch favorite, featuring flavorful, golden salmon cakes topped with perfectly poached eggs and a rich, creamy hollandaise sauce. This gourmet breakfast dish combines fresh ingredients and hearty flavors to deliver a satisfying and elegant meal that’s perfect for weekend mornings or special occasions.

Ingredients

Scale

For the Salmon Cakes

1 can (14.75 oz) salmon, drained and flaked
½ cup breadcrumbs
1 egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 green onions, finely chopped
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil for cooking

For the Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
½ cup unsalted butter, melted
pinch of cayenne pepper
salt to taste

For Assembly

4 large eggs
2 English muffins, split and toasted
fresh dill or chives for garnish

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Instructions

Prepare the Salmon Cakes: In a medium bowl, combine the drained and flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, finely chopped green onions, garlic powder, salt, and black pepper. Mix gently until just combined to avoid overworking the mixture. Form the mixture into 4 even patties. Heat olive oil in a skillet over medium heat and cook the salmon cakes for 3 to 4 minutes on each side until they turn golden brown and are heated through.
Make the Hollandaise Sauce: In a heatproof bowl over a saucepan of simmering water, whisk together the egg yolks and lemon juice. Slowly drizzle in the melted unsalted butter while whisking continuously, ensuring the sauce thickens smoothly without scrambling the eggs. Once thickened, remove from heat and stir in a pinch of cayenne pepper and salt to taste.
Poach the Eggs: Bring a saucepan of water to a gentle simmer and add a splash of vinegar to help the egg whites coagulate. Crack each egg into a small bowl, then gently slide the eggs one by one into the simmering water. Cook each egg for 3 to 4 minutes until the whites are fully set but the yolks remain soft and runny.
Assemble the Benedict: Place one salmon cake on each toasted English muffin half. Carefully top each with a poached egg and generously spoon warm hollandaise sauce over the top. Garnish with fresh dill or chives for a bright, herbal note, and serve immediately to enjoy the perfect balance of textures and flavors.

Notes

You can substitute canned salmon with fresh cooked salmon for a fresher taste.
Make the salmon cakes ahead of time and reheat them briefly before plating to save time on busy mornings.
Add sautéed spinach or sliced avocado on top of the English muffins for an extra layer of flavor and color.

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