leftover Salmon and Eggs
Jump to RecipeThis easy salmon and eggs recipe combines creamy scrambled eggs with savory leftover salmon for a satisfying meal. Perfect for breakfast, brunch, or even breakfast-for-dinner, it’s a great way to use up leftover salmon.
Anytime I have leftover salmon from dinner, I always think to make salmon and eggs. There’s something about the savory, flakey salmon mixed with soft scrambled eggs that’s just oh so good.
I mean, eggs on their own are great, but add in a little leftover salmon, and you’ve got yourself a meal that’s simple, satisfying, and a little bit fancy.
When it comes to scrambled eggs, I think most people fall into two camps: you use cream, milk, or half-and-half—or you don’t. I fall in the former camp.
I love to use just a splash of milk/cream with scrambled eggs; it gives them a softer, creamier texture and that hint of cream adds a richer flavor (plus the fats in heavy cream help you feel full and you get a tiny dose of fat soluble vitamins, like A, D, E and K.
How to Make Perfect Baked Salmon
While this could be a post itself – here’s my easy method for making perfect salmon – in a nutshell. I’ve been making it like this years and it always turns out delicious. Season salmon with a little oil, salt and pepper and place in a baking dish. Bake in a preheated 400 degree oven for 20 minutes exactly. Voila. Perfect baked salmon.
Variations and Substitutions
If you’re going dairy-free, simply replace the butter with oil or dairy-free butter. My personal dairy free butter is Country Crock Plant Butter. You can also add a splash of dairy-free milk to the eggs (or leave it out altogether).
What to Serve with Salmon and Eggs
This dish pairs nicely with a simple salad—just toss some greens with oil and vinegar. Or, for something a bit more substantial, serve with roasted asparagus, potatoes, or whole grain sprouted toast. Both make for a great addition to this easy yet satisfying meal.
Glow Notes
This dish is a protein-packed powerhouse. Salmon brings the omega-3s—those heart-loving, brain-boosting fats your body can’t make on its own. It’s also loaded with vitamin D, B12, and selenium, which help with everything from mood to immune function.
Eggs join the party with high-quality protein and a solid dose of choline, which supports brain health and metabolism. They also deliver vitamin D and B12, making this combo a nutrient-dense breakfast (or dinner) that tastes like you tried way harder than you did.
Toss in some fresh herbs and a squeeze of lemon, and you’ve got a meal that’s as good for your body as it is for your taste buds.
Leftover Salmon and Eggs
Equipment
- frying pan
Ingredients
- 1 tbsp grass fed butter or oil (I recommend olive or avocado oil)
- 4 eggs
- 4-6 ounces cooked salmon
- splash of heavy cream (or dairy free milk, regular milk – optional)
- pinch of salt
- freshly ground black pepper
- 1 tsp chives
- 1 tsp dill
- 1 tbsp fresh parsley (chopped)
For serving
- dollop of sour cream (preferably cultured, optional)
- squeeze of lemon (optional)
Instructions
- First, take your leftover salmon and break it into smaller pieces.
- Crack your eggs into a bowl, and add a splash of cream (if using). Season with a little salt and pepper.
- In a pan, melt a bit of butter or oil over medium low heat.
- Add your salmon to the pan and let it warm up for a minute. You’re just getting it heated, not cooking it further.
- Pour your egg mixture into the pan with the salmon and let it sit for a few seconds before gently stirring with a spatula. Scramble those eggs! Keep it moving slowly so they cook evenly and stay nice and soft.
- Once the eggs are cooked through but still creamy, remove from heat and sprinkle with dill, chives, and fresh parsley. If desired, top with a dollop of sour cream and a squeeze of fresh lemon.
- Serve immediately and enjoy!
Got leftover salmon? This is a tasty way to use it up. Make breakfast for dinner tonight or save for a weekend brunch menu. Let me know what you think, friends!