leftover Salmon and Eggs

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 into the former camp.

I love to use cream with scrambled eggs; it gives them a softer, creamier texture and that hint of cream adds a richer flavor. I don’t use much, just a splash, but it makes all the difference. Plus, it’s a good excuse to keep that carton of cream in the fridge.

Gather Your Ingredients

• Eggs
• Cooked Salmon
• Butter
• Cream/Milk/Half and half (omit if you don’t normally use)
• Salt
• Pepper
• Dill
• Chives
• Parsley
• Sour Cream and Lemon (optional, for serving)

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.

How to Make Leftover Salmon and Eggs

1. First, take your leftover salmon and break it into chunks. Don’t worry about being fancy; just make sure it’s not in huge pieces.
2. Crack your eggs into a bowl, and add a splash of cream (or milk, if that’s your jam). Season with a little salt and pepper.
3. In a pan, melt a bit of butter over medium low heat.
4. Add your salmon to the pan and let it warm up for a minute. You’re just getting it heated, not cooking it further.
5. 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.
6. Once the eggs are cooked through but still creamy, remove from heat and sprinkle with fresh dill, chives, and parsley.

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, hash browns or toast. Both make for a great addition to this easy yet satisfying meal.