Salmon Eggs Benedict

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salmon eggs benedict
salmon eggs benedict

Alright. We all know I have a thing for Eggs Benedict. And whenever I get a chance, I like to put my own twist on it. If there are two things any decent chef should know how to do, it’s the ability to a poach an egg and make a smooth hollandaise – and I can proudly say I can pretty much now do both without it being a total disaster!

This time around, I sliced a filet of salmon in half and gave it a quick sear, then tossed it onto a toasted English muffin and poured on all the holladaise sauce I could.

salmon eggs benedict

Salmon Eggs Benedict

The Starving Chef
Savory salmon eggs benedict with a lemony hollandaise on top!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Breakfast, Seafood
Servings 2


  • 1 salmon filet cut in half (2×2 inches square)
  • 2 fresh eggs
  • 4 fresh egg yolks
  • 1 tablespoon water
  • 4 tablespoons butter
  • 1 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 3 teaspoons salt
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 2 English muffins toasted


  • Bring an inch and a half of water to just below a simmer, or about 200°F. Pour in the vinegar and salt.
  • As the water is heating up, heat a small sauce pan over medium low heat. Whisk the egg yolks in a small bowl with a tablespoon of water. Remove the pan from the heat and pour in the egg yolks then quickly whisk in the lemon juice, cayenne pepper and sugar. Stir well to combine, then heat for 10-15 second intervals to warm but not scramble the yolks.
  • Add in the butter one tablespoon at a time while continuing to only heat for 10-15 seconds at a time as the butter melts and is incorporated into the sauce. The sauce's consistency should be smooth and viscous.
  • In another skillet, sear the salmon on both sides for 1-2 minutes, or until the desired sear is reached.
  • To poach individual eggs, create a vortex in the center of the warm water. Crack the egg into a small custard bowl, then press into the water to release the egg. Remove the custard bowl from the water. Let the egg cook for 2-3 minutes for running yolks, 3-5 minutes for soft yolks, and 4-6 minutes for hard yolks.
  • Remove each egg from the warm water with a slotted spoon. Let drain on a paper towel for a few seconds prior to removing the rough edges.
  • Toast the English muffins while the eggs are poaching. Remove the skin from the salmon, then arrange it on top of the toasted muffin, followed by a poached egg and a few spoonfuls of hollandaise. Garnish with fresh parsley, a dash of cayenne, and a spritz of lemon juice. Enjoy!
Keyword hollandaise, salmon
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