Breakfast, lunch, dinner, or brunch — Salmon Cake Eggs Benedict is a great choice for all of them! Salmon cakes get a facelift with serrano peppers and herbs. Top it off with poached eggs and homemade hollandaise and you’ve got a meal like no other. Of course, the whole dish is gluten free, grain free, and paleo.
It’s no secret that I’m a fan of breakfast foods, so of course I put a breakfast-y spin on salmon cakes. But don’t let that stop you from making these salmon cakes for any meal. Add them into your meal prep rotation—they’re quick, easy, and great on the go!
I’ve got seafood on the brain lately. The man spouse and I recently returned from our trip to NC/SC for a cousin’s wedding. While we were there, I did my best to take advantage of my first time on the East Coast with lots of seafood! Fresh fish, crab legs, and oysters frequently graced my meals.
Of course, though, we had our traditional trip to a local pizza joint (we find one on every trip we take) and ate a boatload of pizza (that definitely wasn’t paleo or gluten free). We met up with a cousin on my side of the family, and she helped us devour our too-large pizza order. Thanks, Katie!
When we weren’t busy with the wedding festivities, we spent most of our time on the beach. We were fortunate to have an oceanfront suite… and the beach was literally a 2 minute walk from the room. We may have been a little young for the Myrtle Beach demographic, but dang did we make it worth our time.
Besides the wedding, the beach, meeting up with a barely-seen cousin and the food, the most memorable moment was… finding an alligator that then stalked us down the boardwalk. Don’t worry, we were (relatively) safe!
Now we’re back in North Dakota but I still want all the seafood! Fortunately it’s not hard to find good quality, wild caught canned tuna, sardines, and salmon. I rarely buy canned salmon because of the cost. But I couldn’t shake the idea of salmon cakes smothered in hollandaise. And when you can’t seem to rid yourself of an idea, you have to go for it.
I didn’t want my salmon cakes to be boring, so I spiced them up a bit. You’ll love them! Feel free to add a spicy punch by subbing a jalapeño for one of the serrano peppers.
Oh, hey. Want a tip for making perfectly round salmon patties? I used the ring of a wide-mouth mason jar. I just put the ring in the hot skillet and used a fork to add the salmon cake mixture. Then I removed the ring and repeated for all the salmon cakes. I’d imagine this would work well for plantain patties, too! Just be careful—the ring is metal and will get hot!
Salmon Cake Eggs BenedictPrint
For the Salmon Cakes
- 2 6 oz cans wild-caught salmon in water
- 2 large eggs
- 1/4 cup arrowroot powder
- 2 tablespoons coconut flour
- 2 serrano peppers, finely diced
- 1/2 cup finely diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 large garlic cloves, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
For the Hollandaise
- 2 egg yolks
- 1 tablespoon lemon juice
- dash of salt
- dash of pepper
- 1/2 cup melted ghee or butter
For the Poached Eggs
- 4 eggs
- splash of vinegar
- Sliced green onions, for garnish
- Chopped fresh chives, for garnish
- Heat 3 tablespoons of olive oil in a cast iron skillet over medium heat. Combine all salmon cake ingredients (salmon through lemon juice) in a medium bowl. Drop about 1/3 cup of salmon mixture into the skillet. Want perfectly round patties? I used the rings of a wide-mouth mason jar as a form in the skillet. Pan-fry at medium heat for 5-6 minutes on each side.
- Make the poached eggs. Crack eggs into individual shallow cups, like ramekins. Add a splash of vinegar to the pot of simmering water (this helps keep the egg whites together). Using the handle end of a spatula or spoon, stir the water to create a gentle whirlpool. Carefully slip the eggs in, one at a time. Don’t add too many eggs at once, though – I usually cook 3 eggs at a time. Let cook for 6-7 minutes, then remove from the water using a slotted spoon.
- Once the salmon cakes and poached eggs are done, move on to the hollandaise. It’s best to make hollandaise just before serving. If needed, gently melt the ghee on the stovetop or by microwaving for a few seconds at a time. Add the egg yolks, lemon juice, salt, and pepper to a blender. Turn the blender on low for about 20 seconds, then slowly start to drizzle in the ghee. If you’ve ever made homemade mayo, this is very similar. It should take full minutes to drizzle in the ghee – set a timer if you have to! Gradually, the mixture should emulsify and thicken. If it’s too thick for your liking, just drizzle in more ghee.
- To assemble the meal, place 2-3 salmon cakes on each plate. Top with 2 poached eggs and a hearty drizzle of hollandaise. Garnish with chopped chives and sliced green onions. Diced red pepper also makes a great garnish and adds a pop of color. Serve with spring greens and fresh avocado if desired.
- Serving Size: 2-3 salmon cakes