Salmon Cake Benedict Recipe

Prepare salmon

Drain canned salmon and transfer to a large bowl. Flake with a fork, removing any skin or bones if present. If using cooked fresh salmon, flake into bite-size pieces.

Add the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, chopped green onion, parsley, and minced shallot to the bowl with the salmon. Mix gently to combine.

Stir in the panko breadcrumbs and the tablespoon of flour. Season with salt and black pepper. The mixture should hold together when pressed; if it's too wet, add up to 2 more tablespoons panko, one tablespoon at a time.

Form the mixture into 4 evenly sized patties (about 3 inches wide and 1 inch thick). Lightly dust each patty with additional flour to help keep shape while cooking.

Heat a large skillet over medium heat and add the butter and olive oil. When the butter is foaming, add the salmon cakes (do not crowd the pan; cook in two batches if necessary).

Cook for 3–4 minutes per side, until golden brown and warmed through. Carefully flip once. Transfer cooked cakes to a paper towel-lined plate and keep warm in a low oven (about 200°F / 95°C) while you finish the rest.

Fill a medium saucepan with the 6 cups of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add the 2 tablespoons of white vinegar and the pinch of salt.

Crack each egg into a small bowl or ramekin. To create a gentle whirlpool, stir the simmering water in one direction with a spoon, then gently slide one egg at a time into the center of the whirlpool. Repeat for remaining eggs, spacing them slightly apart.

Poach eggs for 3–4 minutes for set whites and runny yolks, or 4–5 minutes for firmer yolks. Use a slotted spoon to lift each egg and gently blot under paper towel to remove excess water. Keep warm in a shallow bowl of warm water while assembling, or place on the salmon cakes immediately.

Prepare a double-boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl over it (the bowl should not touch the water).

In the bowl, whisk the 3 egg yolks with the tablespoon of lemon juice and optional teaspoon of Dijon mustard until slightly thickened and pale.

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in the hot melted butter, a few drops at a time at first, then in a thin steady stream as the sauce begins to thicken. Whisk until sauce is smooth and thickened to a ribbon-like consistency. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Season with a pinch of salt and cayenne or a dash of hot sauce to taste. Keep warm (off the heat) until ready to serve. If the sauce separates, whisk vigorously over low heat or blend briefly to re-emulsify.

Toast the English muffins until golden. If using mixed greens, toss lightly with a squeeze of lemon and a pinch of salt and divide between two plates as a bed (optional).

Place one toasted English muffin half on each plate (two halves per serving). Top each half with a warm salmon cake.

Place a poached egg on top of each salmon cake.

Ladle 2–3 tablespoons of hollandaise sauce over each poached egg and salmon cake. Garnish with chopped chives or parsley and a light squeeze of lemon. Serve immediately with lemon wedges on the side.