Mother’s Day and brunch go together like peas in a pod, so why not treat mom to this luscious seared salmon eggs benedict recipe!?
Instead of fighting for a brunch reservation, make one of the best all-time brunch favorites, right at home!
Eggs Benedict is a very versatile dish.
While you can find eggs benedict served with ham, canadian bacon, avocado slices, or even crab cakes, we think salmon reigns supreme as an addition to eggs benedict.
The creamy hollandaise sauce perfectly complements the rich juiciness of the salmon fillets.
While it’s very common to serve this iconic brunch dish with smoked salmon (aka eggs royale), our version of eggs benedict with salmon uses a seared salmon fillet.
We find that it’s more flavorful, juicy, and much more filling than using salmon lox.
How to Cook Salmon for Eggs Benedict
For this recipe we are reaching for a 30 ounce MOWI Atlantic Salmon Side.
This is a large cut of fish that includes part of the delicious fatty salmon belly (our favorite part of the salmon!).
Using the MOWI Atlantic Salmon Side is perfect for this recipe because the fish is relatively the same width throughout, it’s easily sliced into six perfect portions for eggs benedict, and it’s not too thick compared to some other cuts.
MOWI’s salmon can be shipped right to your door from Amazon, and it’s fresh, never frozen, which ensures your seared salmon eggs benedict is absolutely scrumptious.
Homemade Hollandaise Sauce Using a Blender
Making hollandaise sauce from scratch can be intimidating if you’ve never done it before.
Using the blender method is a foolproof way to create creamy, rich and delicious hollandaise in under two minutes.
Start by adding three egg yolks, one tablespoon of fresh lemon juice, and a few drops of hot sauce to a blender.
Then place a stick of butter in a microwave safe liquid measuring cup.
Microwave the butter for 40-60 seconds until the butter is completely melted.
Make sure the butter is hot!
Start by blending the egg yolks, lemon juice, and hot sauce for a few seconds, then slowly stream in the HOT melted butter into the blender.
It should take you at least 30 seconds to slowly stream in the butter.
Continue to blend for another few seconds and you will notice the sauce starts to thicken.
Viola, your perfect hollandaise sauce is ready in mere minutes!
We recommend waiting to make your hollandaise after the salmon is done and when you are prepared to plate your salmon eggs benedict.
Tips for Perfectly Poached Eggs
The key to a beautiful presentation on your salmon eggs benedict comes down to a perfect poached egg.
Everyone wants those luscious runny egg yolks when poaching eggs.
Here are tips to achieve perfectly poached eggs for underneath your homemade hollandaise sauce:
- Bring a pot of water to a low simmer and add in a tablespoon of white vinegar.
- Start by cracking your egg into a mesh strainer, this will help to separate the wisps of egg whites from the main egg.
- Place the strained egg in a small bowl for transferring to your simmering water bath.
- Use a spoon to stir the water in a circle to create a tornado-like vortex in the middle. Then bring your small bowl with egg inside to the center of the vortex and place eggs from the bowl into the water.
- Let the egg cook for 2-3 minutes or until the egg white is cooked, yet you still have a runny yolk.
- Use a slotted spoon to remove the poached egg from the water.
Assembling your Salmon Eggs Benedict
To serve your seared salmon benedict, lightly toast your english muffins.
Top the crispy english muffins with some sauteed spinach, then the salmon slice.
Next, add the poached egg and top with the hollandaise sauce.
Finally, garnish this beautiful dish with a pinch of paprika and a sprinkle of fresh dill.
What to Serve with This Salmon Eggs Benedict Recipe
The salmon eggs benedict is the star of this delicious brunch, but everyone also needs additional breakfast side dishes! Complete your spread with these serving suggestions:
- Hash browns: We love hash browns for breakfast. For a fun twist, you could even layer a hash brown on your buttery english muffin for an added layer to your seared salmon eggs benedict.
- Fruit salad: Fill fruit cups with fresh sliced fruit or even a fruit salad to bring extra color to your scrumptious spread.
- Crispy bacon: You can’t go wrong with a big platter of smoky bacon alongside your brunch spread. For a real showstopper, make your mom some of our candied bacon roses!
- Green salad: We served our dish with a side salad of peppery arugula and cherry tomatoes tossed in a fruity, cold pressed olive oil. The veggies cut through the richness of the salmon eggs benedict.
- Corn pudding: For an easy side dish that acts like a honey cornbread, try our southern corn pudding recipe with brown butter!
15 Minute Seared Salmon Eggs Benedict Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6 servings
Ingredients:
- 30 ounce MOWI Salmon Side, cut into 6 pieces
- ¼ teaspoon pepper
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- 3 english muffins, cut in half and toasted
- 2 cups of fresh spinach
- 2 tablespoons of olive oil, divided
- 6 large eggs, poached
- 3 egg yolks
- 1 Tablespoons of fresh lemon juice
- 3 dashes of hot sauce
- 1 stick of salted butter
Directions:
- Bring a large pot of water to a gentle simmer for your poached eggs and add in one tablespoon of vinegar to the water pot.
- Mix together the salt, pepper, and paprika, then sprinkle on the MOWI salmon side fish filet.
- Using a sharp knife, cut the salmon into six equal sized pieces.
- Add a Tablespoon of olive oil to a cold skillet. Place the salmon, skin side down in the cold pan and turn the burner to medium high heat. Cook the salmon for 4-5 minutes until the skin is crispy and it easily releases from the pan. Then, use a fish spatula to flip the salmon and continue to cook for another 4 minutes.
- Meanwhile, in a small saucepan, add in 1 teaspoon of olive oil, and add the spinach. Saute for two minutes to wilt the spinach. Season with salt and pepper and remove from heat.
- Add your eggs to the pot of simmering water to poach the eggs (see above for tips on poaching the perfect egg.)
- Once the salmon reaches an internal temperature of 145 degrees F, remove it from the skillet.
- Next add the three egg yolks, lemon juice, and hot sauce to a blender. Then place one stick of butter in a microwave safe liquid measuring cup, microwave the butter for 40-60 seconds until the butter is completely melted.Make sure the butter is hot!
- Start by blending the egg yolks, lemon juice, and hot sauce for a few seconds, then slowly stream in the melted HOT butter into the blender.It should take you at least 30 seconds to slowly stream in the butter.Continue to blend for another few seconds and you will notice the sauce starts to thicken.
- Top a crispy toasted english muffin half with the sauteed spinach, add the seared salmon, the top with the poached egg. Finally, drizzle with hollandaise sauce and garnish with a pinch of paprika and fresh dill.
NOTE: Store any leftovers in an airtight container.
15 Minute Seared Salmon Eggs Benedict Recipe
This seared salmon eggs benedict looks fancy, and you can bring this scrumptious brunch dish together in only 15 minutes!
Ingredients
- 30 ounce MOWI Salmon Side, cut into 6 pieces
- ¼ teaspoon pepper
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- 3 english muffins, cut in half and toasted
- 2 cups of fresh spinach
- 2 tablespoons of olive oil, divided
- 6 large eggs, poached
- 3 egg yolks
- 1 Tablespoons of fresh lemon juice
- 3 dashes of hot sauce
- 1 stick of salted butter
Instructions
- Bring a large pot of water to a gentle simmer for your poached eggs and add in one tablespoon of vinegar to the water pot.
- Mix together the salt, pepper, and paprika, then sprinkle on the MOWI salmon side fish filet.
- Using a sharp knife, cut the salmon into six equal sized pieces.
- Add a Tablespoon of olive oil to a cold skillet. Place the salmon, skin side down in the cold pan and turn the burner to medium high heat. Cook the salmon for 4-5 minutes until the skin is crispy and it easily releases from the pan. Then, use a fish spatula to flip the salmon and continue to cook for another 4 minutes.
- Meanwhile, in a small saucepan, add in 1 teaspoon of olive oil, and add the spinach. Saute for two minutes to wilt the spinach. Season with salt and pepper and remove from heat.
- Add your eggs to the pot of simmering water to poach the eggs (see above for tips on poaching the perfect egg.)
- Once the salmon reaches an internal temperature of 145 degrees F, remove it from the skillet.
- Next add the three egg yolks, lemon juice, and hot sauce to a blender. Then place one stick of butter in a microwave safe liquid measuring cup, microwave the butter for 40-60 seconds until the butter is completely melted.Make sure the butter is hot!
- Start by blending the egg yolks, lemon juice, and hot sauce for a few seconds, then slowly stream in the melted HOT butter into the blender.It should take you at least 30 seconds to slowly stream in the butter.Continue to blend for another few seconds and you will notice the sauce starts to thicken.
- Top a crispy toasted english muffin half with the sauteed spinach, add the seared salmon, the top with the poached egg. Finally, drizzle with hollandaise sauce and garnish with a pinch of paprika and fresh dill.
Notes
Store any leftovers in an airtight container.
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Looking for Other Amazing Salmon Recipes?! Don’t Miss These Other Scrumptious Dishes:
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- 10 Minute Hawaiian Salmon Poke
- Baked Lemon, Garlic, and Herb Mediterranean Salmon
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