Recipe: Salmon and Eggs For Breakfast

Breakfast Recipes, Seafood Recipes

By: Chris Freytag, CPT

Though you may not think to eat salmon for breakfast, the addition of leftover salmon in scrambled eggs is about to be something you make time and time again. There is just something surprisingly delicious about salmon and eggs together. And we even have a couple of variations so you can suit it to your taste preference and morning timeline.

This healthy salmon scramble uses farm-fresh eggs, leftover salmon, and a delightful greek yogurt topping. It’s simple enough to make for yourself on a weekday morning but you can also fancy it up with a few additional veggies that you could serve for a weekend brunch for a crowd.

Packed with protein and flavor, this easy and healthy salmon for breakfast recipe comes together in just 10 minutes. Count us in!


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    How To Make Salmon For Breakfast

    To make this delicious salmon egg scramble, cook up some soft scrambled eggs low and slow. The key to perfecting this recipe is to make sure you’re not drying out your eggs. To create silky, creamy, delicious eggs, set your burner to low, add a notch of butter and let melt. Add the whisked egg mixture, and cook stirring occasionally on low heat until it comes together. A minute or two before the eggs are done, add your leftover salmon pieces and fold them into the eggs. A dollop of yogurt or a bit more butter mixed into the eggs can give them another layer of creaminess.

    Top With Dill Greek Yogurt

    Once you cook the eggs, whip up some quick dill Greek yogurt. Add freshly chopped dill into a bowl along with a big spoonful of plain Greek yogurt. If necessary, thin to your desired consistency with milk. Dollop over your salmon and eggs along with another big sprinkle of freshly chopped dill, which pairs so nicely with salmon.

    Salmon and Eggs Veggie Additions

    If you want to take this salmon for breakfast up a notch, we also love to make a few additions that make it more of a well-rounded meal or ready for company. Here are three ideas for making this salmon and eggs really sing (note: you can keep each of these additions separate while serving or mix it all together for a delicious salmon veggie scramble.

    Salmon egg scramble on a plate alongside sautéed kale, mini sweet peppers, and avocado
    • Sautéed Kale: Before cooking the eggs, remove the ribs from several lacinato kale leaves and chop. Sauté in butter until they turn bright green and soften a bit. Sprinkle with kosher salt, transfer to a dish and keep warm in the oven.
    • Sautéed Peppers: In the same skillet, add another notch of butter and throw in some sliced peppers (we love using mini sweet peppers and slicing them into rings, but sliced bell peppers will work as well). Sauté until soft for 10-15 minutes, adding chopped garlic during the last minute of cooking. Remove to a bowl and place in a warm oven alongside kale, then proceed to cook eggs.
    • When the salmon and eggs are ready, slice an avocado and serve alongside the kale and peppers or mix all of it together!

    Looking for a delicious and healthy beverage to serve with our salmon and eggs? Try a glass of freshly pressed celery juice!

    Total Time: 10 minutes

    Yield: 2 serving(s)


    • 1 tablespoon butter
    • 4 eggs
    • 1 cup leftover salmon, broken into pieces
    • 1/4 teaspoon kosher salt
    • Pepper, to taste
    • For the Greek Yogurt Topping
    • 1 large spoonful Greek yogurt
    • 1/2 tablespoon dill, minced
    • 1/2 tablespoon chives (optional)
    • Vegetable Additions
    • 4 lacinato kale leaves
    • 2 tablespoons butter, divided
    • 1/2 pound mini sweet peppers, seeds discarded and sliced into rings
    • 2 cloves garlic
    • Avocado, for serving


    1. Melt butter in skillet on low heat.
    2. Whisk together eggs, milk and salt. Pour into skillet and cook on low heat, stirring and folding occasionally.
    3. A minute or two before eggs are done, add in leftover salmon and fold together.
    4. Add pepper, a dollop of dill Greek yogurt and sprinkle with additional dill and/or chives.
    5. To serve with kale, avocado and pepper vegetable additions, see instructions above.

    Nutrition Information Per Serving

    Calories: 432

    Protein: 35 gram(s)

    Fat: 30 gram(s)

    Carbohydrates: 1 gram(s)

    *Calorie information does not include veggie additions.

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    1 Comment

    on Reply

    Made this for breakfast today. Wonderful dish! Loved it.

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