This salmon omelette is one of my favorite ways of using canned salmon.
With its creamy-textured filling, a little kick from sriracha and the bright flavor from dill, this egg breakfast is a delightful way to start your day.
Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.
- Eggs – use large eggs (preferably free range or organic). If you can wait, bring them to room temp – they cook more evenly.
- Salmon – I use boneless skinless canned salmon for convenience but if you have leftover cooked salmon that will work too. Drain the canning liquid and flake before measuring. Use wild-caught for better flavor.
- Butter – for cooking eggs. If using salted butter, reduce the quantity of added salt.
- Cream cheese – needs to be softened and cut into small pieces so it blends easily. Use full-fat for richer flavor, but low fat varieties will also work.
- Sriracha – adjust the quantity based on your spice preference. Remember, different brands have different heat levels.
- Fresh dill and green onion (scallion) – for some fresh flavors that complement salmon.
- Fresh bell pepper – aka capsicum. For some sweetness and crunch. I prefer red ones for a pop of color but any variety will work.
- Cooking oil – use olive oil or any oil you generally cook with.
- Seasonings – these include salt, pepper, garlic powder and onion powder. Adjust the quantity of salt keeping in mind the saltiness of the salmon you're using.
- Water – a small quantity in the eggs helps make the omelet lighter fluffier. You can also use milk instead.
How to make salmon omelette
Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1 – whisk together the eggs, salt, ground black pepper, water in a bowl. Set aside.
Step 2 – In another bowl, mix cream cheese, sriracha, green onion, dill, garlic powder, onion powder. Set this mixture aside too.
Step 3 – Heat the olive oil in a non-stick frying pan over medium heat. Briefly cook bell pepper in it until slightly softened. Then add the canned salmon, cook just long enough to warm it up. Transfer salmon and bell pepper to the bowl containing cream cheese mixture. Mix with spoon.
Step 4 – Wipe the pan clean with paper towel, melt butter in it over low heat. Add whisked eggs then gently swirl the pan around so they spread out evenly. Cover the pan with a lid. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
Step 5 – Next put the salmon mixture on one half of this omelette. Gently fold the other half over the filling.
Step 6 – Cover the pan again, cook 1 more minute. Then carefully slide salmon omelette on to a plate, garnish with some sliced green onion, chopped dill and enjoy!
- Filling too thick and lumpy – ensure your cream cheese is at room temperature. A bit of milk can help to thin it out and blend more easily.
- Omelette too thick or thin – use a 10 inch pan for the best results. Smaller pan will yield thicker omelette and a larger one will make it thinner.
- Uneven cooking – if some parts of your omelette seem to be cooking faster, your stove or pan/skillet might have hot spots. Rotate the pan occasionally for more even heat distribution.
- Omelette sticking to pan – using a good quality non-stick pan is key to preventing this. Ensure it's well heated before you add eggs.
Substitutions and variations
- Hot sauce options – if you don't have sriracha or you don't like it, swap it out for your favorite hot sauce. Remember, a little goes a long way.
- Dill substitutes – use finely chopped fresh chives or parsley instead. Dried dill weed will also work.
- Pickled additions – add a tablespoon of chopped pickled cucumbers or capers for a tangy briny touch.
- Leftover salmon – flake cooked leftover salmon and use it instead of canned salmon.
What to serve it with
- Herbed potatoes – diced or thinly sliced potatoes sautéed, baked or air fried with herbs like rosemary, dill or thyme.
- Cucumber dill salad – thinly sliced cucumbers, dill plus a light vinaigrette.
- Toast – a slice or two of toasted whole grain or seeded bread with a thin layer of butter on top.
- Tomato – Lightly pan grilled tomato slices seasoned with a bit of salt and pepper.
- Hash browns – for a satisfying crunch.
Storage and reheating
- Storage – refrigerate any leftovers in an airtight container for up to 2 days. Not freezer friendly.
- Reheating – melt a small amount of butter in a pan over medium low heat. Put the omelette in and warm each side for a minute or two until evenly heated. I avoid microwave as it changes the texture. But if that's your only option, reheat in 30-second intervals. Check after each spurt to make sure you're not overheating or the texture may turn rubbery.
Just so you know
- This recipe uses a lid-on cooking method which I think is a game changer for those who find omelette-making difficult. Covering the pan traps heat and cooks the top side evenly without any need for flipping.
- For the original recipe, a 10-inch medium frying pan is perfect. But if you're scaling it up for more servings and don’t have a larger pan, cook in batches. You don't want the omelette to be too thick or too thin.
- 3 large eggs
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons water
- 2 teaspoons (10 g) butter - (Note A)
For salmon filling
- 2 tablespoons (29 g) cream cheese - cut into small pieces (Note B)
- ½ teaspoon sriracha
- 1 tablespoon green onion - thinly sliced, plus some extra for garnishing
- 1 tablespoon fresh dill - minced, plus some extra for garnishing
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon olive oil
- 2 tablespoons red bell pepper - finely chopped (Note C)
- ¼ cup canned salmon - boneless, skinless. Drained and flaked before measuring
- Whisk together the eggs, salt, ground black pepper, water in a bowl. Set aside.
- In another bowl, mix cream cheese, sriracha, green onion, dill, garlic powder, onion powder. Set this mixture aside too.
- Heat the olive oil in a non-stick frying pan over medium heat. Briefly cook bell pepper in it until slightly softened. Then add the canned salmon, cook just long enough to warm it up.
- Transfer this warm salmon and bell pepper into the bowl containing cream cheese mixture. Mix with spoon.
- Wipe the pan clean with paper towel, melt butter in it over low heat. Once melted, quickly add whisked eggs (whisk again right before adding). Then gently swirl the pan around so they spread out evenly.
- Cover the pan with a lid (see Note D). I prefer see-through lids so I can keep an eye. Oh and do not turn up the heat, keep it low. Cook undisturbed 4 to 6 minutes or until the edges look cooked but the top still appears wet (not runny).
- Next put the salmon mixture on one half of this omelette. Gently fold the other half over the filling. Cover the pan again, let it cook 1 more minute.
- Then carefully slide salmon omelette onto a plate, garnish with some sliced green onion, chopped dill and enjoy!
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating
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