Wild Salmon Benedict Recipe

Prepare and cook salmon

Pat the sockeye salmon dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tsp olive oil in a nonstick or stainless skillet over medium-high. When hot, add the salmon and sear 2–3 minutes per side (depending on thickness) until just cooked through and opaque (internal temperature ~125–130°F for medium-rare to medium). Remove to a plate and keep warm; squeeze a little lemon over the top.

Toast English muffins

Split the English muffins and toast until golden. Spread 1 tbsp unsalted butter across the cut sides while hot. Keep muffins warm in a low oven (about 200°F / 95°C) if needed.

Whisk together 1/4 cup mayonnaise, 2 tbsp plain Greek yogurt, 1 tsp prepared wasabi paste, 1 tsp soy sauce, 1 tsp fresh lemon juice, 1/2 tsp honey, 1/4 tsp toasted sesame oil and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat by adding a little more wasabi if desired. Refrigerate until ready to assemble.

Make hollandaise (double-boiler/stovetop method)

Place 3 egg yolks in a heatproof bowl and whisk with 1 tbsp lemon juice, 1/4 tsp Dijon mustard and a pinch of salt. Set the bowl over (not in) a pan of barely simmering water (make sure water doesn't touch the bowl). Whisk continuously until the yolks thicken and become pale (about 2–4 minutes). Very slowly drizzle in the 6 tbsp melted hot butter in a thin stream while whisking constantly until sauce is thick and glossy. Remove from heat, whisk in 1/8 tsp cayenne and 1/4 tsp kosher salt. Keep warm; if necessary, place the bowl in a warm spot or over very low warm water. If the sauce becomes too thick, whisk in up to 1 tsp warm water to adjust consistency.

Poach or fry eggs over easy

For over-easy eggs (preferred here): heat a nonstick skillet over medium-low and add a thin film of butter or oil. Crack each pasture-raised egg into the pan, season lightly with a pinch of salt, and cook until the whites are set but the yolks are still runny, about 2–3 minutes. Flip gently and cook 10–15 seconds more for very slightly set tops, then remove. Alternatively, poach: bring a pot of water to a gentle simmer, add 1 tsp white vinegar, swirl to create a vortex, and slip each cracked egg into water; cook 3 minutes for a soft runny yolk, then scoop with a slotted spoon and drain on paper towel.

Assemble the Benedict

Place the buttered toasted English muffin halves on plates. On each half, place a small handful (about 2 tbsp) of microgreens or baby arugula (optional). Flake or place half of the cooked sockeye salmon (about 4 oz) onto each muffin half. Top the salmon with one over-easy egg. Spoon 2–3 tbsp of warm hollandaise over each egg. Drizzle about 1 tbsp of wasabi dressing across the top in a thin line or dot pattern.

Garnish and serve

Sprinkle chopped chives (about 1/2 tbsp per serving) over the hollandaise, season with sea salt and freshly ground black pepper to taste, and serve immediately with lemon wedges on the side. Total serving suggestion: one full sandwich per person (two muffin halves topped).