This Salmon and Dill Egg Scramble is a luxurious yet simple dish, perfect for brunch or a quick dinner. Silky smoked salmon and fresh dill transform tender, creamy eggs into something special. Ready in under 15 minutes, this scramble feels fancy without the fuss.
Looking for Salmon and Dill Egg Scramble inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Dessert Recipes favorites.
Why You’ll Love This Salmon and Dill Egg Scramble
- Quick & satisfying: Ready in 15 minutes for a restaurant-quality meal.
- Classic flavor combo: Smoky salmon and bright dill are a perfect match.
- Wonderfully versatile: Great on toast, in a wrap, or straight from the pan.
- Protein-packed: Keeps you full and energized for hours.
Ingredients & Tools
- 4 large eggs
- 2 tbsp whole milk or heavy cream
- 60 g cold-smoked salmon, roughly chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp unsalted butter
- 1 tbsp crème fraîche or full-fat sour cream
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 small shallot, finely minced (optional, for extra flavor)
Tools: A good non-stick skillet (around 10-inch / 25 cm is perfect), a silicone spatula, a medium mixing bowl, and a whisk or fork.
Notes: Quality eggs and salmon shine here. The cream and crème fraîche create a luxurious, creamy texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 24 g |
| Fat: | 23 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 7 minutes | Total Time: 12 minutes
Before You Start: Tips & Ingredient Notes
- Why cold-smoked salmon? Cold-smoked salmon has a delicate, silky texture and a milder, less “cooked” flavor than its hot-smoked counterpart. It folds beautifully into the soft eggs without becoming tough or rubbery, which is exactly what we want for a tender scramble.
- Don’t skip the dairy. The milk or cream in the egg mixture and the crème fraîche added at the end are non-negotiable for achieving that dreamy, creamy consistency. They introduce fat and moisture that prevent the eggs from becoming dry or rubbery.
- Is fresh dill really necessary? In this recipe, yes. Dried dill simply doesn’t have the same vibrant, aromatic punch. Fresh dill provides a burst of flavor that cuts through the richness of the eggs and salmon perfectly. If you have to substitute, fresh chives are your next best bet.
- Get your mise en place ready. This dish comes together in a flash, so have all your ingredients prepped and within arm’s reach before you even turn on the stove. Chop the salmon and dill, crack the eggs into the bowl—you’ll thank yourself later.
How to Make Salmon and Dill Egg Scramble
Step 1: First, let’s get our egg base ready. Crack the 4 large eggs into your medium mixing bowl. Add the 2 tablespoons of milk or cream, the ¼ teaspoon of salt, and the black pepper. Now, whisk it all together until the yolks and whites are fully incorporated and the mixture looks uniform and slightly frothy. You don’t need to go crazy—just a solid 30-45 seconds of whisking will do the trick. This initial aeration helps create a fluffier final texture.
Step 2: It’s time to cook. Place your non-stick skillet over medium-low heat and add the tablespoon of butter. We’re using medium-low for a reason—we want gentle, even heat to cook the eggs slowly and evenly without browning them or making them tough. Let the butter melt and foam slightly, swirling it to coat the entire bottom of the pan. If you’re using the optional shallot, add it now and let it cook for just a minute until it’s translucent and fragrant.
Step 3: Pour your egg mixture into the center of the pan. You’ll notice it will start to set slowly around the edges. After about 30 seconds, begin gently pushing the cooked eggs from the edges toward the center with your silicone spatula. Tilt the pan to let the uncooked egg run into the empty spaces. The key here is low and slow—this process should take about 4-5 minutes total. You’re aiming for large, soft, creamy curds.
Step 4: When the eggs are about 80% cooked—still quite wet and glossy on top but with formed curds—it’s time for our star ingredients. Scatter the chopped smoked salmon and most of the fresh dill (save a little for garnish!) over the eggs. Gently fold them in with the spatula. The residual heat will warm the salmon perfectly and release the dill’s amazing aroma.
Step 5: This is the final, crucial step for maximum creaminess. Take the skillet completely off the heat. Dollop the tablespoon of crème fraîche right into the center of the scramble. Fold it in gently—you’ll see the eggs transform, becoming even more luscious and cohesive. The carry-over cooking will finish them to a perfect, soft-set consistency. Taste and adjust with a tiny pinch more salt or pepper if needed.
Step 6: Immediately transfer the scramble to warm plates. You don’t want it sitting in the hot pan, or it will continue to cook. Garnish with the remaining fresh dill for a beautiful pop of color and a final hit of freshness. Serve right away while it’s hot, creamy, and absolutely perfect.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 1 day.
- Freezer: Not recommended; eggs become watery when thawed.
- Reviving: Gently reheat in a non-stick pan over low heat, stirring occasionally.
Serving Suggestions
Complementary Dishes
- Toasted Sourdough or Bagels — The chewy, tangy crunch provides the perfect textural contrast to the soft, creamy eggs and makes the meal feel complete.
- Simple Arugula Salad — A handful of peppery arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil cuts through the richness beautifully.
- Roasted Asparagus Spears — Their earthy, slightly charred flavor is a fantastic companion to the salmon and dill, adding an elegant touch to your plate.
Drinks
- A Crisp Glass of Prosecco — The bubbles and acidity are a classic brunch pairing that cleanses the palate and celebrates the luxurious feel of the dish.
- Freshly Squeezed Grapefruit Juice — Its bracing bitterness and bright citrus notes provide a wonderful counterpoint to the savory, rich flavors of the scramble.
- Hot English Breakfast Tea — A sturdy, malty cup of tea is a comforting and traditional partner that just feels right with eggs and salmon.
Something Sweet
- Fresh Berry Parfait — Layers of Greek yogurt, honey, and mixed berries offer a light, sweet, and refreshing finish that doesn’t weigh you down.
- Lemon Poppy Seed Muffin — The zesty lemon flavor is a lovely bridge from the savory, herby notes of the main course to a gentle sweetness.
- Dark Chocolate-Dipped Orange Segments — A sophisticated, simple treat where the dark chocolate and citrus provide a clean, satisfying end to the meal.
Top Mistakes to Avoid
- Mistake: Cooking over high heat. This is the number one way to ruin scrambled eggs. High heat makes them tough, rubbery, and dry almost instantly. The proteins seize up too quickly, squeezing out all their moisture. I’ve messed this up before too… patience is your best friend here.
- Mistake: Over-stirring the eggs. Constant, aggressive stirring breaks the eggs down into tiny, dry little pebbles. Instead, use gentle, periodic pushes with your spatula to form those lovely, large, soft curds we’re after.
- Mistake: Adding the salmon too early. If you add the smoked salmon at the beginning, it will overcook, become tough, and can make the entire scramble overly salty. Folding it in at the very end lets it just warm through and retain its delicate texture.
- Mistake: Not taking the pan off the heat in time. Eggs continue to cook from residual heat. If you wait until they look perfectly done in the pan, they’ll be overdone on the plate. Pull them off while they still look a bit wet.
Expert Tips
- Tip: Use a rubber or silicone spatula. A metal spatula or whisk can scrape your non-stick pan and break the eggs up too much. A flexible spatula allows you to gently fold and push the eggs, protecting your pan and creating a better texture.
- Tip: Season your eggs before cooking. Adding salt to the raw egg mixture might seem counterintuitive (some say it makes eggs watery), but it actually helps the proteins unwind and retain moisture, leading to a more tender result. Just don’t let the salted mixture sit for more than 15 minutes before cooking.
- Tip: For an extra flavor boost, infuse your butter. Before adding the eggs, melt the butter with a sprig of fresh dill in the pan for a minute. Remove the dill sprig, then proceed. This gives the entire dish a subtle, pervasive dill aroma.
- Tip: Warm your plates. A simple but game-changing move for any hot egg dish. Placing your scramble on a cold plate will cause it to cool down and set too much before you even take the first bite. A quick minute in a warm oven or under hot running water makes all the difference.
FAQs
Can I make this scramble ahead of time?
Honestly, scrambled eggs are always best served immediately. They don’t reheat well, as they tend to become watery and rubbery. If you absolutely must prep, you can whisk the eggs with the dairy and seasonings, and have the salmon and dill pre-chopped in separate containers in the fridge. The actual cooking should be done just before serving for the perfect texture.
What can I use instead of smoked salmon?
Absolutely! Hot-smoked salmon (flaked) would work, though it will give a different, more robust flavor and flakier texture. For a non-fish option, try finely diced ham or crispy, crumbled bacon. You could even go vegetarian with sautéed mushrooms and a sprinkle of smoked paprika to mimic that smoky depth.
My eggs turned out watery. What happened?
This usually happens for one of two reasons. First, the heat was too low and the eggs stewed in their own liquid instead of cooking. Second, the eggs were overcrowded in a pan that was too small, steaming them. Make sure you’re using a 10-inch pan for this quantity and maintaining a steady medium-low heat.
Is it okay to use dried dill?
I really don’t recommend it for this particular recipe. Fresh dill provides a bright, aromatic quality that dried dill simply can’t replicate. Dried herbs are better for long, slow cooking where they have time to rehydrate and release their flavor. In a quick-cooking dish like this, fresh is essential for that pop of flavor.
Can I double this recipe?
You can, but you need to be strategic. Don’t just double the eggs in the same pan—the volume will be too great, and they’ll steam instead of scramble. Use a larger skillet (12-inch is good) or, even better, cook in two separate batches to ensure you get those perfect, creamy curds every time.
Salmon And Dill Egg Scramble
Make a perfect Salmon and Dill Egg Scramble in 15 minutes! This creamy, protein-packed brunch recipe is easy and elegant. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
4 large eggs
-
2 tbsp whole milk or heavy cream
-
60 g cold-smoked salmon (roughly chopped)
-
2 tbsp fresh dill (finely chopped)
-
1 tbsp unsalted butter
-
1 tbsp crème fraîche or full-fat sour cream
-
¼ tsp fine sea salt
-
¼ tsp freshly ground black pepper
-
1 small shallot (finely minced (optional, for extra flavor))
Instructions
-
First, let's get our egg base ready. Crack the 4 large eggs into your medium mixing bowl. Add the 2 tablespoons of milk or cream, the ¼ teaspoon of salt, and the black pepper. Now, whisk it all together until the yolks and whites are fully incorporated and the mixture looks uniform and slightly frothy. You don't need to go crazy—just a solid 30-45 seconds of whisking will do the trick. This initial aeration helps create a fluffier final texture.01
-
It's time to cook. Place your non-stick skillet over medium-low heat and add the tablespoon of butter. We're using medium-low for a reason—we want gentle, even heat to cook the eggs slowly and evenly without browning them or making them tough. Let the butter melt and foam slightly, swirling it to coat the entire bottom of the pan. If you're using the optional shallot, add it now and let it cook for just a minute until it's translucent and fragrant.02
-
Pour your egg mixture into the center of the pan. You'll notice it will start to set slowly around the edges. After about 30 seconds, begin gently pushing the cooked eggs from the edges toward the center with your silicone spatula. Tilt the pan to let the uncooked egg run into the empty spaces. The key here is low and slow—this process should take about 4-5 minutes total. You're aiming for large, soft, creamy curds.03
-
When the eggs are about 80% cooked—still quite wet and glossy on top but with formed curds—it's time for our star ingredients. Scatter the chopped smoked salmon and most of the fresh dill (save a little for garnish!) over the eggs. Gently fold them in with the spatula. The residual heat will warm the salmon perfectly and release the dill's amazing aroma.04
-
This is the final, crucial step for maximum creaminess. Take the skillet completely off the heat. Dollop the tablespoon of crème fraîche right into the center of the scramble. Fold it in gently—you'll see the eggs transform, becoming even more luscious and cohesive. The carry-over cooking will finish them to a perfect, soft-set consistency. Taste and adjust with a tiny pinch more salt or pepper if needed.05
-
Immediately transfer the scramble to warm plates. You don't want it sitting in the hot pan, or it will continue to cook. Garnish with the remaining fresh dill for a beautiful pop of color and a final hit of freshness. Serve right away while it's hot, creamy, and absolutely perfect.06
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