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This Salmon Omelet is a luxurious yet quick meal that feels like a café brunch at home. Tender, flaky salmon melts into creamy eggs with fresh herbs for a satisfying harmony of textures and flavors. Perfect for breakfast, brunch, or a light dinner, this simple dish relies on gentle folding and quality ingredients.

Recipe Overview

Why You’ll Love This Salmon Omelet

Versatile & easy: Enjoy for breakfast, brunch, or dinner with minimal effort.
Dreamy texture: Soft eggs cradle flaky salmon and fresh herbs.
Protein-packed flavor: Rich salmon makes the omelet feel indulgent.
Endlessly customizable: Add spinach, feta, or hot sauce to make it your own.

Ingredients & Tools

3 large eggs
2 tbsp whole milk or cream
60 g cooked salmon, flaked
1 tbsp fresh dill or chives, chopped
1 tbsp unsalted butter
Salt and black pepper to taste
Optional: 1 tbsp crème fraîche or cream cheese
Optional: 1 tbsp finely chopped red onion

Tools: 8-inch non-stick skillet, spatula, mixing bowl, whisk or fork

Notes: Using high-quality eggs and fresh salmon really makes a difference here—you’ll taste it in every bite. And don’t skip the butter; it adds richness and helps create that beautiful golden exterior.

Nutrition (per serving)

Calories:	320 kcal
Protein:	24 g
Fat:	23 g
Carbs:	2 g
Fiber:	0.5 g

Serves: 1 | Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

Use room temperature eggs. They’ll incorporate more air when whisked, leading to a fluffier omelet. If you forget, just place them in warm water for a few minutes—it really helps.
Flake the salmon gently. You want nice, bite-sized pieces, not mush. Leftover grilled or baked salmon works wonderfully here, but canned salmon (well-drained) is a fine substitute in a pinch.
Don’t over-whisk the eggs. A light whisk until just combined is all you need. Over-beating can make the omelet a bit tough—so be gentle.
Have everything ready before heating the pan. Omelets cook quickly, so mise en place is your best friend here. You’ll thank yourself later when you’re not scrambling for ingredients.

How to Make Salmon Omelet

Step 1: Crack the eggs into a medium bowl, then add the milk or cream, a pinch of salt, and a grind of black pepper. Whisk lightly with a fork or whisk until the yolks and whites are just combined—you’re not trying to make it super frothy. You’ll notice the mixture should be uniform in color but still a little streaky. Over-whisking can make the texture rubbery, so a gentle hand is key here.

Step 2: Place your non-stick skillet over medium heat and add the butter. Swirl the pan as the butter melts, making sure it coats the bottom evenly. You want the butter to foam slightly but not brown—that’s your cue that the pan is perfectly heated. If the butter starts to darken, reduce the heat a touch.

Step 3: Pour the egg mixture into the skillet. It should sizzle gently. Let the eggs cook undisturbed for about 20–30 seconds, until the edges just begin to set. Then, using your spatula, gently push the cooked edges toward the center, tilting the pan so the uncooked egg runs into the empty space. Repeat this a couple of times—you’re creating lovely, soft folds.

Step 4: When the top is still a little wet but not runny, scatter the flaked salmon, fresh herbs, and any optional ingredients (like red onion) over one half of the omelet. If you’re using crème fraîche or cream cheese, dot small spoonfuls over the same half. The residual heat will warm the fillings perfectly.

Step 5: Carefully slide your spatula under the unfilled side and fold it over the filling. The omelet should be soft and slightly jiggly in the center—that’s how you know it’ll be creamy inside. Cook for another 15–20 seconds to set the fold, then slide it onto a plate. The exterior should be pale gold, not brown.

Step 6: Let the omelet rest for a minute before serving. This allows the residual heat to finish cooking the center gently and helps the flavors meld. Garnish with extra herbs or a twist of black pepper, and enjoy immediately—this is one dish that truly shines when served hot and fresh.

Storage & Freshness Guide

Fridge: Store in an airtight container up to 1 day; texture softens.
Freezer: Not recommended; eggs become rubbery when thawed.
Reviving: Best enjoyed fresh; reheat gently in a covered skillet on low if needed.

Serving Suggestions

Complementary Dishes

Buttery roasted asparagus — The slight bitterness of asparagus balances the richness of the salmon and eggs beautifully.
Crispy breakfast potatoes — Golden, herby potatoes add a satisfying crunch that contrasts with the soft omelet.
Simple mixed greens with lemon vinaigrette — A bright, acidic salad cuts through the richness and freshens up each bite.

Drinks

Freshly squeezed orange juice — Its natural sweetness and acidity cleanse the palate and complement the savory notes.
Earl Grey tea with a splash of milk — The bergamot aroma pairs wonderfully with the delicate salmon and herb flavors.
Dry sparkling wine or Prosecco — For a brunch celebration, the bubbles lift the whole experience and contrast the creamy texture.

Something Sweet

Fresh berry compote with yogurt — The tartness of berries and creaminess of yogurt provide a light, refreshing finish.
Almond croissant — Buttery, flaky, and just sweet enough to feel indulgent without overwhelming the palate.
Lemon poppy seed muffin — Zesty and moist, it’s a classic pairing that feels like sunshine on a plate.

Top Mistakes to Avoid

Mistake: Cooking on high heat. This will give you a browned, rubbery exterior and an undercooked center. Medium heat is your friend—it allows for gentle, even cooking.
Mistake: Overfilling the omelet. Too much salmon or other fillings can make the omelet difficult to fold and cause it to break. A little goes a long way—restraint is key.
Mistake: Stirring the eggs constantly. Unlike scrambled eggs, an omelet needs some stillness to set properly. Push the edges gently, but let the center cook undisturbed for those soft, creamy layers.
Mistake: Skipping the rest after cooking. I’ve messed this up before too… cutting in right away releases steam and can make the omelet watery. Let it sit for a minute—it makes a difference.

Expert Tips

Tip: Add a splash of water instead of milk for a lighter texture. Steam created from the water helps fluff up the eggs, giving you an airier omelet without extra fat.
Tip: Use a lid for the last minute if you like a fully set top. Trapping a little steam will cook the surface without browning it—great if you’re not

Salmon Omelet

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, french

Servings 1

Total Time 10 minutes

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Make a perfect Salmon Omelet in just 10 minutes! This protein-packed recipe features flaky salmon and creamy eggs. Get the easy step-by-step guide now.

Ingredients

For the Omelet

3 large eggs
2 tbsp whole milk or cream
60 g cooked salmon (flaked)
1 tbsp fresh dill or chives (chopped)
1 tbsp unsalted butter
Salt and black pepper (to taste)
1 tbsp crème fraîche or cream cheese
1 tbsp finely chopped red onion

Instructions

01
Crack the eggs into a medium bowl, then add the milk or cream, a pinch of salt, and a grind of black pepper. Whisk lightly with a fork or whisk until the yolks and whites are just combined—you’re not trying to make it super frothy. You’ll notice the mixture should be uniform in color but still a little streaky. Over-whisking can make the texture rubbery, so a gentle hand is key here.
02
Place your non-stick skillet over medium heat and add the butter. Swirl the pan as the butter melts, making sure it coats the bottom evenly. You want the butter to foam slightly but not brown—that’s your cue that the pan is perfectly heated. If the butter starts to darken, reduce the heat a touch.
03
Pour the egg mixture into the skillet. It should sizzle gently. Let the eggs cook undisturbed for about 20–30 seconds, until the edges just begin to set. Then, using your spatula, gently push the cooked edges toward the center, tilting the pan so the uncooked egg runs into the empty space. Repeat this a couple of times—you’re creating lovely, soft folds.
04
When the top is still a little wet but not runny, scatter the flaked salmon, fresh herbs, and any optional ingredients (like red onion) over one half of the omelet. If you’re using crème fraîche or cream cheese, dot small spoonfuls over the same half. The residual heat will warm the fillings perfectly.
05
Carefully slide your spatula under the unfilled side and fold it over the filling. The omelet should be soft and slightly jiggly in the center—that’s how you know it’ll be creamy inside. Cook for another 15–20 seconds to set the fold, then slide it onto a plate. The exterior should be pale gold, not brown.
06
Let the omelet rest for a minute before serving. This allows the residual heat to finish cooking the center gently and helps the flavors meld. Garnish with extra herbs or a twist of black pepper, and enjoy immediately—this is one dish that truly shines when served hot and fresh.