Salmon Benedict

published May 21, 2023
Salmon Benedict Recipe

If you love eggs benedict and salmon, you will love how this classic brunch dish gives you the best of both worlds: rich hollandaise sauce, luscious lox, and a runny egg.

ServesServes 4

Prep10 minutes to 15 minutes

Cook20 minutes to 25 minutes

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Smoked salmon eggs benedict on a plate with small salad on the side.
Credit: Meleyna Nomura

Salmon Benedict combines two classic brunch favorites — eggs Benedict and smoked salmon — into one delicious dish. With a rich hollandaise sauce, luscious lox, and a runny egg, it truly delivers the best of both worlds.

What Is the Difference Between Salmon Benedict and Eggs Royale?

In a word, none! Eggs royale is the proper name for the smoked salmon variation of eggs Benedict. It’s a toasted English muffin topped with slices of smoked salmon and a poached egg, all smothered in hollandaise sauce. 

Hollandaise is easier to make than you may think. I used our classic stovetop hollandaise sauce recipe as the base. Egg yolks and lemon juice are whisked and warmed over a double boiler. A melted stick of butter is then whisked in off-heat to form an emulsion that is both light yet rich. For this version, I stirred in some fresh dill and chopped capers — two classic smoked salmon accompaniments. Their fresh, briny flavors cut through the buttery fish and sauce. 

How to Poach Eggs for Salmon Benedict

  • Use a straight-sided skillet. It’s both wide and shallow, giving you plenty of space for the eggs as well as the ability to easily retrieve the eggs with a slotted spoon.
  • Crack the eggs into small bowls or ramekins first. This way you won’t be fussing with cracking eggs over a pot of hot, steamy water. Just pour the eggs from the ramekin straight into the water.
  • Strain your eggs. This step is optional, but it translates to less billowy egg white floating around in the pot of water, and it makes for a neater prestation. Crack one egg at a time into a fine mesh strainer. The watery white will drain away, leaving a tighter white and yolk. Pour the remaining egg carefully into a ramekin and proceed as directed.
  • Cook the eggs in two batches. Monitoring eight eggs at once can be a little chaotic. Instead, prep the second four eggs while the first four are cooking.
Credit: Meleyna Nomura

If You’re Making Smoked Salmon Benedict, a Few Tips

There are definitely a few components to making smoked salmon eggs Benedict, and it moves pretty quickly once you start cooking. But as long as you get yourself set up before you actually start cooking, it’ll go smoothly. 

  • Prep the cooked ingredients first. Splitting the English muffins first means they’ll be ready to toast right before serving. Prepping the smoked salmon means it won’t be fridge-cold upon serving, and you won’t have to fiddle with plastic packaging and separating the silky slices from one another while your poached eggs are rapidly cooling. And, chopping the dill and capers for the hollandaise sauce first means the butter emulsion isn’t sitting to the side for longer than it needs to.
  • Start assembling the first two servings while the second set of eggs is poaching. This will ensure that you’ll be serving a warm breakfast, instead of several cold components. 

Salmon Benedict Recipe

If you love eggs benedict and salmon, you will love how this classic brunch dish gives you the best of both worlds: rich hollandaise sauce, luscious lox, and a runny egg.

Prep time 10 minutes to 15 minutes

Cook time 20 minutes to 25 minutes

Serves Serves 4

Nutritional Info


  • 4

    English muffins

  • 8 ounces

    thinly sliced cold-smoked salmon

  • 2

    large sprigs fresh dill

  • 1 tablespoon

    capers (rinsed if salt-packed)

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1/2

    medium lemon

  • 3

    large egg yolks

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 8

    large eggs, divided


  1. Split 4 English muffins in half. Separate the slices in 8 ounces smoked salmon and place on a plate. Let sit while you make the hollandaise.

  2. Finely chop 2 large fresh dill sprigs (about 2 teaspoons). Drain and coarsely chop 1 tablespoon capers.

  3. Bring a medium saucepan filled with a few inches of water to simmer over medium heat. Meanwhile, cut 8 tablespoons (1 stick) unsalted butter into 1/2-inch pieces. Place in a microwave-safe liquid measuring cup and microwave until melted, about 1 minute. (Alternatively, melt the butter in a small saucepan over medium-low heat.)

  4. Juice 1/2 medium lemon until you have 1 tablespoon and place in a heatproof medium bowl. Add 3 large egg yolks and whisk to combine.

  5. When the water is simmering, reduce the heat to medium low. Fit the bowl with the egg yolks onto the saucepan, making sure the bottom doesn’t touch the water (pour out some water if it does). Cook, whisking constantly, until foamy, just starting to thicken, and a uniform consistency (about 148ºF), 2 to 3 minutes.

  6. Remove the bowl from the heat and place on a folded kitchen towel. While whisking continually, slowly pour in the melted butter and whisk until combined. Add the dill, capers, and 1/4 teaspoon kosher salt, and whisk to combine. Cover to keep warm.

  7. Pour the hot water from the saucepan into a large straight-sided skillet. Add more hot tap water to fill the skillet about 2/3 full. Bring the water to a gentle simmer over medium heat. Meanwhile, line a large plate with paper towels. Crack 4 of the large eggs into 4 ramekins or small bowls, cracking an egg into each.

  8. When the water is simmering, reduce the heat to medium low. Carefully pour the eggs in the ramekins, one at a time, into the barely simmering water. Let cook until the whites are just set and the yolk is still runny, 3 to 4 minutes. Meanwhile, toast the English muffins. Place 2 halves on each plate, or place them all on a larger single serving platter.

  9. When the eggs are ready, transfer from the water one at a time with a slotted spoon to the paper towel-lined plate. Repeat poaching the remaining 4 large eggs.

  10. To assemble the benedicts, divide the smoked salmon among the English muffin halves. Place 1 poached egg on each muffin half. Stir the hollandaise and spoon over the eggs, about 1 tablespoon over each egg. (If the hollandaise has thickened too much, whisk in a spoonful or two of hot water to thin.) Serve immediately.

Recipe Notes

Make ahead: The poached eggs can be made up to 1 day ahead. Refrigerate in an airtight container submerged in cold water. Reheat in simmering water for 1 minute when ready to serve.