Name: Delicious Salmon Eggs Benedict for Your Weekend Brunch
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 30 ounces MOWI Salmon Side (Any fresh salmon fillet can be used as a substitute.); 0.5 teaspoon Sea Salt (Kosher salt can work just as well.); 0.25 teaspoon Black Pepper (Feel free to adjust to your taste.); 0.25 teaspoon Paprika (Optional; can be omitted.); 3 units English Muffins (Consider using whole grain or gluten-free.); 2 cups Fresh Spinach (Kale or arugula can be substituted.); 2 tablespoons Olive Oil (Can be replaced with avocado oil.); 6 large Eggs (Egg whites can substitute for a lighter dish.); 3 units Egg Yolks (Do not substitute for this part.); 1 stick Salted Butter (Unsalted butter can be used as an alternative.); 1 tablespoon Fresh Lemon Juice (Vinegar works well if fresh lemon is unavailable.); 3 dashes Hot Sauce (Optional, adjust to taste.)

As the aroma of sizzling salmon wafts through your kitchen, you might find it hard to believe that this luxurious brunch can be whipped up in just 15 minutes. This Seared Salmon Eggs Benedict is not only a feast for the eyes but also a delightful twist on the classic brunch favorite. Imagine perfectly poached eggs resting atop tender English muffins, complemented by creamy hollandaise sauce and some nutrient-dense spinach. This dish brings together the richness of seared salmon and the satiating comfort of eggs, making it a quick recipe that will impress your family and friends alike. Not only is it a crowd-pleaser, but it’s also a wholesome way to transform your weekend staple into a gourmet experience. So, are you ready to elevate your brunch game with this scrumptious recipe?

Why Is Salmon Eggs Benedict So Special?

Elegance in Simplicity: This Salmon Eggs Benedict elevates your brunch game without complicated techniques. Richness of Flavor: The combination of fresh salmon and creamy hollandaise creates a luxury taste that rivals any restaurant. Nutritious Twist: With added spinach and omega-3 goodness, it’s wholesome and delicious. Quick and Easy: Prepare a stunning dish in just 15 minutes, perfect for busy weekends! Plus, exploring variations like swapping salmon for crab cakes or sautéed mushrooms can keep things exciting. Don’t forget to check out our Grilled Salmon Burgers for another delicious salmon idea!

Salmon Eggs Benedict Ingredients

For the Salmon
• 30 ounces MOWI Salmon Side – Rich in flavor, perfect for searing; any fresh salmon fillet can be used as a substitute.
• ½ teaspoon Sea Salt – Enhances the flavor of the salmon; kosher salt can work just as well.
• ¼ teaspoon Black Pepper – Adds seasoning; feel free to adjust to your taste.
• ¼ teaspoon Paprika – Offers a subtle smokiness and color; it’s optional and can be omitted.

For the English Muffins
• 3 English Muffins – The crispy base for your dish; consider using whole grain or gluten-free for a healthier twist.

For the Spinach
• 2 cups Fresh Spinach – Brings nutrition and flavor; kale or arugula can be substituted if desired.
• 2 tablespoons Olive Oil – Used for sautéing spinach and frying salmon; can be replaced with avocado oil as a healthier option.

For the Eggs
• 6 Large Eggs – Essential for poaching; egg whites can substitute for a lighter dish.
• 3 Egg Yolks – Key ingredient for the hollandaise sauce; do not substitute for this part.

For the Hollandaise Sauce
• 1 Stick Salted Butter – Creates a creamy hollandaise; unsalted butter can be used as an alternative.
• 1 tablespoon Fresh Lemon Juice – Brightens the hollandaise flavor; vinegar works well if fresh lemon is unavailable.
• 3 dashes Hot Sauce – Adds a touch of heat and complexity to the hollandaise; optional, adjust to taste.

This wonderful collection of ingredients is your ticket to creating the perfect Salmon Eggs Benedict—an unforgettable brunch experience that’s as delightful to make as it is to enjoy!

Step‑by‑Step Instructions for Salmon Eggs Benedict

Step 1: Prepare the Poaching Water
Fill a large pot with water and bring it to a gentle simmer over medium heat, about 180°F. Add a splash of vinegar to help the egg whites coagulate. This step is crucial for achieving beautifully poached eggs. Once simmering, reduce the heat to maintain a slow bubble while you prepare the salmon.

Step 2: Season the Salmon
Pat the 30 ounces of MOWI salmon side dry, then season both sides with ½ teaspoon sea salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika for added flavor. This step enhances the natural richness of the salmon, ensuring every bite is flavorful. Set the seasoned salmon aside while you prepare the cooking surface.

Step 3: Cut and Cook the Salmon
Cut the salmon into six equal portions, about 5 ounces each. In a cold skillet, add 2 tablespoons of olive oil, then place the salmon skin-side down. Turn the heat to medium-high and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon with a spatula and cook for an additional 4 minutes until the fish is just cooked through and flakes easily.

Step 4: Sauté the Spinach
In a separate pan, add another tablespoon of olive oil and heat over medium heat. Once hot, add 2 cups of fresh spinach to the pan. Sauté for about 2-3 minutes, or until the spinach wilts down significantly. Season lightly with salt and pepper. Remove from heat and set aside while you poach the eggs.

Step 5: Poach the Eggs
Gently crack six large eggs into the simmering water, ensuring they stay separated. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks remain slightly runny. Use a slotted spoon to carefully remove each egg from the water, allowing excess water to drain off.

Step 6: Make the Hollandaise Sauce
In a blender, combine 3 egg yolks, 1 tablespoon of fresh lemon juice, and 3 dashes of hot sauce. Melt 1 stick of salted butter in the microwave until hot, then slowly stream it into the blender while blending on low. Blend until the hollandaise thickens and becomes creamy. Adjust seasoning to taste, and set aside to keep warm.

Step 7: Assemble the Dish
Toast 3 English muffins until golden brown. On each muffin half, layer the sautéed spinach, followed by the seared salmon portion. Top with a perfectly poached egg and drizzle with the creamy hollandaise sauce. For an added touch, sprinkle paprika and fresh dill over the top to elevate this delicious Salmon Eggs Benedict.

Make Ahead Options

These Seared Salmon Eggs Benedict are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the hollandaise sauce and sautéed spinach up to 24 hours in advance; simply refrigerate them in airtight containers. Before serving, reheat the spinach gently and blend the hollandaise sauce briefly to restore its creamy texture. The salmon can be seasoned and cut into portions up to 3 days ahead—just store it covered in the fridge to keep it fresh. When it’s time to eat, all you need to do is poach the eggs and assemble the dish, ensuring you’ll still have those restaurant-quality results with minimal effort!

What to Serve with Seared Salmon Eggs Benedict?

Elevate your brunch experience by complementing the luxurious flavors of your dish with delightful pairings that awaken the senses.

Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing sweetness that balances the richness of the eggs benedict.
Crispy Hash Browns: The crunchiness of golden hash browns provides a satisfying contrast to the creamy hollandaise and tender salmon.
Light Arugula Salad: Tossed with lemon vinaigrette, this peppery salad brings a fresh, vibrant note to the overall meal.
Avocado Toast: Creamy avocado on toasted bread enhances the healthy fats and pairs beautifully with the seared salmon, making every bite indulgent.
Mimosa: This classic brunch cocktail combines sparkling wine and fresh orange juice, offering a light and bubbly complement to the luxurious dish.
Herbed Yogurt Dip: Serve alongside some pita chips or vegetable sticks. The tangy yogurt and fresh herbs provide a cooling contrast to the warm salmon benedict.
Roasted Asparagus: Bright green asparagus lightly seasoned and roasted brings a savory crunch alongside the soft textures of your eggs benedict.
Chilled Cucumber Soup: A light, refreshing soup makes for a perfect starter that complements the richness of the hollandaise sauce.

Embrace these delicious accompaniments to create a brunch that will be the highlight of your weekend!

Salmon Eggs Benedict Variations to Try

Feel free to personalize your Salmon Eggs Benedict with these delightful twists that will elevate your brunch game even further.

Vegetarian Option: Substitute salmon with sautéed mushrooms or avocado slices to keep it meat-free yet satisfying. Try using portobello mushrooms for an earthy flavor!
Crab Cake Delight: Swap salmon for crab cakes for a sweet, seafood twist. This variation adds a touch of elegance with each flavorful bite.
Spice It Up: Add jalapeños or a dash of sriracha to the hollandaise for a spicy kick. This addition transforms the dish into a vibrant celebration of flavors!
Herb-Infused Hollandaise: Mix in fresh herbs like dill or chives into the hollandaise for a refreshing burst of flavor. A bright herb touch lifts the entire dish!
Gluten-Free Muffins: Use gluten-free English muffins to adapt the recipe for gluten-sensitive guests. They will appreciate your thoughtful consideration.
Smoked Salmon Version: For a different flavor profile, try using smoked salmon instead of seared. The smokiness beautifully complements the creamy hollandaise.
Egg White Twist: Substitute whole eggs with egg whites for a lighter version without sacrificing the poached goodness. Perfect for a healthier indulgence!
Add a Side of Fruit: Serve with a side of fresh fruit like a mixed berry salad to balance the richness of the dish. The sweetness brings a lovely contrast!

These variations not only keep your brunch exciting but also cater to diverse tastes. If you’re in the mood for more salmon recipes, check out our delicious Honey Sriracha Salmon and Garlic Glazed Salmon for more inspiration!

Expert Tips for Salmon Eggs Benedict

Fresh Eggs Matter: Use the freshest eggs possible for poaching; they’ll hold their shape better, ensuring a perfect texture for your Salmon Eggs Benedict.
Butter Temperature: Ensure your butter for the hollandaise sauce is very hot; this helps emulsify the sauce for that rich, creamy consistency.
Gentle Simmer: Poaching eggs requires patience—maintain a gentle simmer rather than a rolling boil to avoid tough and broken eggs.
Season Generously: Don’t skimp on seasoning the salmon and spinach; a little extra salt and pepper elevates flavors and prevents blandness in your dish.
Serve Immediately: For the best experience, serve the dish right after assembly. Poached eggs taste best fresh; they lose their creamy center if left too long.

How to Store and Freeze Salmon Eggs Benedict

Fridge: Store any leftover assembled Salmon Eggs Benedict in an airtight container for up to 2 days. For best taste, keep the components separate until ready to eat.

Freezer: It’s not recommended to freeze the poached eggs or hollandaise, but you can freeze the cooked salmon for up to 2 months. Thaw completely in the fridge before reheating.

Reheating: Reheat salmon gently in the oven or on the stovetop on low heat. For eggs, it’s best to poach fresh to maintain the creamy texture, but you can warm leftovers briefly in warm water.

Assemble Fresh: Always prepare the hollandaise sauce fresh when serving; it’s at its best when made just before assembly for your Salmon Eggs Benedict.

Salmon Eggs Benedict Recipe FAQs

How do I choose the best salmon for this recipe?
Absolutely! Look for fresh salmon fillets that are bright in color and have a clean ocean scent. Avoid any fillets with dark spots or a strong fishy odor. If using wild-caught salmon, look for firm and flaky texture, while farmed salmon tends to be richer and more buttery.

What’s the best way to store leftover Salmon Eggs Benedict?
Very good question! Store any leftover assembled Salmon Eggs Benedict in an airtight container in the fridge for up to 2 days, though it’s best to keep the components separate until ready to eat. This ensures the English muffins stay crispy and the poached eggs retain their creamy yolk.

Can I freeze the components of Salmon Eggs Benedict?
While it’s not recommended to freeze the poached eggs or hollandaise, you can freeze the cooked salmon. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag, where it can stay fresh for up to 2 months. When ready to use, thaw it completely in the fridge before reheating gently.

What should I do if my hollandaise sauce isn’t thickening?
Oh, that can happen sometimes! If your hollandaise isn’t thickening, it could be that your butter wasn’t hot enough when added or you didn’t blend it long enough. Try blending it for a little longer, and if it remains thin, you can gently heat it in a saucepan over low heat while whisking continuously until it thickens.

Are there any dietary considerations I should keep in mind?
Yes, indeed! If you or your guests have egg allergies, you can use egg substitutes; however, for the best flavor and texture, I highly recommend using fresh eggs. Also, for individuals watching their sodium intake, reducing the amount of salt in the salmon and hollandaise can make this dish more suitable for a low-sodium diet.