Salmon Cakes Benedict Recipe

Make the salmon mixture

Flake drained canned or cooked salmon into a large bowl, removing any large bones and skin. Add 2 cups breadcrumbs, mayonnaise, Dijon, egg, chopped onion, parsley, lemon zest, Old Bay, 1 tsp salt and 1 tsp black pepper. Mix gently until combined; avoid overworking so cakes stay tender.

Form cakes

Divide mixture into four equal portions and gently form into 3-inch round patties about 1 inch thick. If mixture is very wet, add the remaining 1 cup breadcrumbs 1/4 cup at a time until mixture holds together.

Cook cakes

Heat 3 tablespoons olive oil in a large nonstick or cast-iron skillet over medium heat. When oil shimmers, add salmon cakes (do not overcrowd; cook in two batches if needed). Fry 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 finishing other components.

Bring 8 cups water and 1 teaspoon salt to a gentle simmer in a wide, shallow pot. Add 2 teaspoons white vinegar (helps coagulate the whites). Stir to create a gentle whirlpool if poaching one egg at a time.

Crack each egg into a small bowl. Lower the bowl close to the surface of the simmering water and gently slide the egg into the water. Poach eggs 3-4 minutes for runny yolks, or 4-5 minutes for medium. Remove with a slotted spoon, drain on a paper towel, and keep warm on a plate in a low oven (200°F / 95°C) until plating.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl over it, ensuring the bowl does not touch the water. Whisk 3 egg yolks with 1 tablespoon lemon juice vigorously in the bowl until slightly thickened and pale, about 1-2 minutes.

Very slowly drizzle the warm melted butter (3 oz) into the yolks while whisking continuously so the sauce emulsifies. If sauce becomes too thick, add 1 teaspoon warm water to loosen. Remove from heat once thick and glossy.

Season hollandaise with 1 teaspoon salt and a pinch of white pepper or cayenne. Stir in 2 tablespoons finely chopped chives. Keep warm (not hot) until service—if needed, keep bowl over very low warm water, whisking occasionally to maintain texture.

Prepare the chosen side while making cakes and hollandaise: heat prepared cheese grits (cook according to package or recipe and finish with grated cheese), or crisp the fried potato hash in a skillet until golden, or portion fresh fruit. Warm biscuits if using.

To assemble (per plate): place two warm salmon cakes on the plate. Top each cake with one poached egg. Spoon 2-3 tablespoons of chive hollandaise over the eggs and cakes. Scatter capers (about 1/2 tablespoon per plate) over the hollandaise and sprinkle additional chopped chives if desired.

Serve immediately with the chosen side (cheese grits, fried potato hash or fruit) and a biscuit. Offer salt and pepper at the table.