Salmon Cakes Benedict Recipe

Prepare salmon

If using canned salmon, drain thoroughly and transfer to a large bowl. Remove any large bones if desired and flake the fish with a fork. If using cooked fresh salmon, cool slightly and flake into bite-sized pieces.

Add mayonnaise, Dijon mustard, lemon zest, lemon juice, sliced green onions, minced parsley, chopped capers, Old Bay, salt, and black pepper to the flaked salmon. Stir gently to combine.

Add 1 1/2 cups of the breadcrumbs to the salmon mixture and mix until the mixture holds together but is not too dense. If too wet, add remaining breadcrumbs a tablespoon at a time. Taste and adjust seasoning.

Portion the mixture into four equal cakes (two per serving) about 3 inches across and 3/4 inch thick. Press gently to compact. Chill in the refrigerator for 15–20 minutes to help them hold their shape.

Heat a large nonstick skillet over medium heat and add the butter and oil. When shimmering, add the salmon cakes (do not overcrowd) and cook 3–4 minutes per side, until golden brown and heated through. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while you finish the hollandaise and eggs.

Set up a double boiler: bring a pot of simmering water to low simmer and place a heatproof bowl over it (bottom of bowl should not touch the water).

Whisk the egg yolks and lemon juice in the bowl until slightly thickened and pale, about 1–2 minutes.

Remove the bowl from the heat briefly and, very slowly, drizzle in the warm melted butter while whisking constantly to emulsify. Start drop by drop, then in a thin stream as the sauce begins to come together. If the sauce gets too thick, whisk in cold water 1 tsp at a time to adjust consistency.

Once smooth and glossy, stir in the salt, white pepper or cayenne, then fold in the chopped chives, dill and parsley. Keep the hollandaise warm (set the bowl in the warm but turned-off double boiler or place in a thermos). Do not overheat or it will break.

Bring a wide sauté pan or shallow pot with 2 cups of water and the tablespoon of white vinegar to a gentle simmer. The surface should show small bubbles but not a rolling boil.

Crack each egg into an individual small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon (optional) and gently slide each egg from its cup into the water. Poach two eggs at a time for the two salmon cakes, or in small batches so the eggs do not collide.

Cook eggs until the whites are set but yolks remain runny, about 3 minutes. For slightly firmer yolks, cook 3 1/2–4 minutes. Use a slotted spoon to lift eggs and briefly drain on a paper towel.

Toast the English muffin or brioche halves until golden. Place one toasted half on each serving plate.

Place two warm salmon cakes on top of each toasted half (stack if needed so each plate has two cakes).

Carefully place a poached egg atop each stack of salmon cakes.

Spoon a generous amount of warm herb hollandaise over each poached egg, letting some sauce run down the sides of the cakes.

Finish by sprinkling the extra chopped chives, dill and parsley over the hollandaise. Serve immediately with lemon wedges on the side for squeezing if desired.