Smoked Salmon and Scrambled Eggs

Name: Smoked Salmon and Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 tablespoon butter; 4 eggs; ¼ teaspoon Everything Bagel Seasoning; 3-4 ounces smoked salmon (separated into thin slices); minced parsley (for garnish, optional)

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Inside: The simple trick to cooking perfectly soft smoked salmon and scrambled eggs for an easy breakfast or breakfast-for-dinner. Plus, the secret ingredient that really works!

If you’re looking for a breakfast that feels a little special but takes almost no time at all, smoked salmon and scrambled eggs are it. Creamy, soft curds of egg pair perfectly with buttery-rich smoked fish for a quick, protein-packed meal that’s ready in about 10 minutes.

smoked salmon and scrambled eggs with toast.

Eggs really are the ultimate quick and healthy option—they’re full of protein, cook in minutes, and can be dressed up in endless ways. I make them for breakfast all the time, but honestly, they’re just as good for an easy “breakfast-for-dinner” night.

Some of my most popular recipes prove the point: think cheesy broccoli frittata, a simple Hawaiian breakfast omelette, or even my farmer’s market open-faced egg sandwich that readers keep coming back to.

This smoked salmon and scrambled eggs recipe fits right in with that lineup—fast, nourishing, and just a little indulgent. I use a common seasoning blend that’s a natural pairing with smoked salmon (and it’s probably already in your pantry).

Why you’ll love this recipe:

No cream or half-and-half needed – just tender, fluffy eggs with rich flavor.
Ready in minutes – a healthy, satisfying meal in about 10 minutes.
Easily scalable – make it for one or for a crowd with no extra effort.
A touch of special – my secret ingredient is Everything Bagel Seasoning, which adds that NY deli-style flair.
Customizable – mix in fresh herbs, veggies, or your favorite cheese to make it your own.

Ingredients:

Smoked Salmon–I use cold-smoked salmon from Costco, because it’s economical to buy it in bulk. You can use your favorite lox, Norwegian, Scottish, or other cold-smoked salmon or other fish.
Eggs–I used pasture-raised eggs, which have a darker orange yolk. Either large or extra-large eggs work in this recipe. Extra-large eggs have about 1 tablespoon more egg than the large variety, which works fine for a scramble like this.
Everything Bagel Seasoning–A crunchy, garlicky blend of sesame and poppy seeds with dried garlic and onion flakes along with a flaky salt. Different brands can be quite salty, so taste it before adding and adjust as necessary.
Butter–keeps the eggs rich and tender while adding a touch of creaminess.
Parsley–to add a fresh pop and contrasting color.

Step-by-step instructions:

Combine the eggs and Everything Bagel seasoning in a medium bowl.

Whisk until the eggs and light and frothy.

2. Whisk until the eggs are light and frothy.

3. Heat a skillet over medium-low heat and add a tablespoon of butter. When the butter has melted, swirl it around the bottom of the pan to coat and add the eggs to the center of the pan. Drag a silicone spatula from one side of the pan to another, pulling up the cooked egg at the bottom into loose curds. Work it like a clock face so that no part of the eggs are ignored.

4. When the eggs are about halfway cooked, still wet but with large curds forming, add the smoked fish.

5. Gently fold the eggs over the the fish a few times to warm it slightly and allowing the eggs to continue to cook.

smoked salmon and scrambled eggs in the pan.

6. Remove the smoked salmon and scrambled eggs from the heat when the eggs are 15-20 seconds before being cooked through. They should still be slightly wet but will continue to cook off the heat.

7. Divide the salmon breakfast between serving plates and garnish with chopped parsley for color and a sprinkle of Everything Bagel Seasoning for a bit of flavor and crunch.

Pro-Tips:

The trick to making perfectly soft eggs is cooking them at a medium-low temperature instead of a high heat to give you control over how quickly and to what doneness you like.
Residual heat will continue to cook the eggs, even after you’ve removed them from the heat, known as carryover cooking. If you want soft, moist eggs, it’s important to remove them from the heat before they’re cooked through.
Both smoked salmon and Everything Bagel Seasoning are salty; therefore, there’s no need to add additional sodium. Different brands of Everything Bagel can be saltier than others. I purposely used only ¼ teaspoon so that the eggs are seasoned but not overly-so.

Swaps and Variations:

Swap chives or green onions for the parsley for a stronger, more onion flavor.
Add a sprinkle of capers and minced red onion and serve with toasted bagels and cream cheese for a complete breakfast.
Add a sprinkle of fresh herbs like basil, thyme or dill for a bright, springy flavor.
Serve with sliced avocados and sprouts for a California scramble.
Add diced roasted red peppers for a sweet counterbalance.

FAQs

Does Smoked Salmon go with scrambled eggs?

The combination of buttery smoked fish and creamy scrambled eggs is delicious; pairing similar textures and soft, lush flavors into one dish is luxurious, but very simple to achieve.

Can I use plain raw salmon?

You can use raw salmon, but it won’t have the deep, smoky flavor or saltiness. You would want to adjust the seasonings.

Can I double the recipe?

Yes, this recipe is easily scalable for one person or four. Fewer eggs will take less time to cook, while more eggs will take a bit longer. The key is to use the visual cues from the eggs as your guide. They should be at least halfway cooked before adding the smoked salmon and removed from the heat while they are still slightly wet.

Does the smoked salmon cook in the scrambled eggs?

Despite cooking over a low heat, the fish will cook in the eggs; the flesh becomes slightly firmer. If you prefer a softer texture, top the eggs with ribbons of smoked salmon instead.

smoked salmon scrambled eggs on a plate.

I recommend making only enough of the smoked salmon and scrambled eggs that you can eat at one time, as it’s much better when it’s freshly made.

Storage:

Store leftovers in an airtight container in the fridge for 1-2 days.

Reheating:

Reheat in the microwave in 20-30 second bursts, just until warmed through.

Freezing:

I don’t recommend freezing this recipe as the textures can change being frozen, defrosted and reheated.

What to serve with:

Try this with white, wheat or whole grain toast.
Bagels or Onion Poppy Sesame Bialys.
Creamy Roasted Garlic Cheese Grits
Crispy Skillet Fried Breakfast Potatoes

More easy egg breakfasts you’ll love:

Looking for more ideas? Check out my salmon recipe roundup with breakfast, appetizer, and dinner ideas.

scrambled eggs with smoked salmon on a white plate with toast.

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