Martha Stewart Salmon and Scrambled Eggs

Martha Stewart Salmon and Scrambled Eggs, an easy 15-minute breakfast, starts with fresh fillets instead of smoked. She sears the salmon until tender, then stirs in beaten eggs, heavy cream, and chopped dill in one nonstick skillet for a creamy, protein-packed morning.

Buttered toast and a green salad round out this creamy salmon scramble for an easy weeknight dinner. Pull the skillet off heat while the eggs look slightly wet, because they finish cooking on the warm plate.

Martha Stewart Salmon and Scrambled Eggs

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

380

kcal

Flaky salmon stirred into soft, creamy eggs with a grassy hit of fresh dill, all from one hot skillet.

Ingredients

• 1/2 pound skinless salmon fillets
  

• olive oil
  

• salt and pepper
  

• 6 beaten eggs
  

• Heavy cream
  

• Chopped dill
  

• Toast (for serving)
  

Directions

• Cook the salmon: Heat oil in a nonstick skillet over medium-high heat. Add salmon, season with salt and pepper, and cook, turning occasionally, until opaque throughout, about 5 minutes.
• Scramble the eggs: Reduce heat to medium. Add eggs and cream and season with salt and pepper. Cook, stirring, until eggs are just set. Stir in dill and serve with toast.

Tools for this recipe

• Winco slotted fish spatula, OXO silicone spatula set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Use Smoked Salmon Instead of Fresh?

You can, but the result will be different. Fresh salmon gives you tender, flaky chunks that melt into the eggs, while smoked salmon adds a saltier, firmer bite. If using smoked, skip the cooking step and fold it in with the eggs at the end so it just warms through. Cut back on added salt since smoked salmon is already brined.

How Long Do Salmon and Scrambled Eggs Keep in the Fridge?

Store leftovers in a sealed container for up to 2 days, but the eggs will firm up and lose their creamy texture once reheated. Reheat gently in a nonstick skillet over low heat with a splash of cream to bring back some softness. This dish is best eaten fresh off the stove.

What Can I Use Instead of Heavy Cream in Scrambled Eggs?

Whole milk, half-and-half, or creme fraiche all work as a swap. Half-and-half gives you about 80% of the richness with fewer calories, and creme fraiche adds a subtle tang that pairs well with salmon. Use roughly the same amount, about 2 tablespoons for 6 eggs.

Do I Need a Nonstick Skillet for This Recipe?

A nonstick skillet is the safest bet since eggs stick to stainless steel and cast iron unless you use a lot of fat. If all you have is stainless, heat it well, add extra olive oil, and work quickly with a silicone spatula. Martha specifically calls for nonstick here, and the recipe notes recommend soft tools like rubber spatulas to protect the coating.

What Goes Well with Salmon and Scrambled Eggs for Dinner?

A simple green salad with a lemon vinaigrette is the easiest side. Steamed asparagus also works since it complements salmon's richness without competing with it. For a bigger meal, add roasted potatoes or a crusty baguette alongside the toast.