RESET360 with Camille McLaughlin
Breakfast

Crispy Salmon Cakes with a Poached Egg

Golden salmon cakes bound with egg and almond flour, seasoned with dill, scallion, and lemon, and topped with a soft poached egg.

Why you'll love Crispy Salmon Cakes with a Poached Egg

Salmon cakes make breakfast feel like brunch. Flaked salmon mixed with scallion, dill, Dijon, and lemon, held together with egg and almond flour, fries into golden, crisp-edged cakes with tender centers. A soft poached egg on top breaks into a sauce of its own.

The binder is what makes them hold. Egg and almond flour together bind the salmon the way breadcrumbs usually would, and chilling the shaped cakes for 15 minutes firms them so they hold their shape in the pan. A moderate heat and a little patience give them a deep golden crust without falling apart; turn them once.

Make the cakes ahead and dinner leftovers become breakfast: they reheat beautifully.

Quick overview: This Crispy Salmon Cakes with a Poached Egg takes 25 min of hands-on time and about 55 min in all and makes 4 servings, each 2 cakes with a poached egg. You'll need a skillet.

Jump to recipe

Two crispy salmon cakes on arugula topped with a poached egg
Prep 25 minCook 15 minChill 15 minTotal 55 minServes 4Serving 2 cakes with a poached eggYou'll need Skillet

Ingredients

  • 2 cans (7.5 oz each) wild salmon, drained, or 1 lb cooked salmon, flaked Label: salmon and salt
  • 6 large eggs, divided (2 for the cakes, 4 for poaching)
  • 1/2 cup almond flour
  • 2 scallions, thinly sliced
  • 2 tbsp chopped fresh dill
  • 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper
  • 3 tbsp avocado oil
  • 1 tbsp apple cider vinegar, for the poaching water
  • 3 cups arugula, to serve

Instructions

  1. Mix: Flake the salmon into a bowl, removing any large bones and skin (the small, soft bones in canned salmon can stay). Beat 2 of the eggs and add them with the almond flour, scallions, dill, Dijon, lemon zest, lemon juice, salt, and pepper. Mix gently until it holds together.
  2. Shape and chill: Shape into 8 patties about 3/4 inch thick and set them on a plate. Refrigerate for 15 minutes so they firm up.
  3. Fry: Heat the avocado oil in a large nonstick or cast iron skillet over medium heat. Cook the cakes for 4 minutes a side, turning once, until deep golden and heated through.
  4. Poach the eggs: While the cakes cook, bring a wide pan of water to a bare simmer with the vinegar. Crack the remaining 4 eggs into cups and slide them in. Poach for 3 to 4 minutes, until the whites are set and the yolks soft.
  5. Assemble: Divide the arugula among plates, set two salmon cakes on each, and top with a poached egg.
  6. Serve: Finish with black pepper and a squeeze of lemon.

Storage and leftovers

Refrigerate cooked salmon cakes for up to 3 days.

Reheat them in a skillet over medium heat for 2 to 3 minutes a side, or at 375°F (190°C) for 8 minutes. Shaped, uncooked cakes freeze for up to 2 months.

Variations

  • Fresh salmon: Roast 1 1/4 lb salmon at 400°F (200°C) for 12 minutes, then flake it.
  • Spicy: Add a pinch of cayenne and serve with horseradish aioli.
  • Herb: Use chives and parsley in place of the dill.
  • Avocado: Serve with sliced avocado in place of the poached egg.

Notes and tips

  • Chill before frying: Chilled cakes hold together.
  • Use moderate heat: Too hot and the outside burns before the inside warms.
  • Turn once: Let a crust form before flipping.
  • Check the salmon label: Canned salmon should list salmon and salt.

Nutrition and mindful eating

  • Salmon is rich in protein and one of the best sources of the long-chain omega-3 fats and vitamin D.
  • Canned salmon's soft bones add calcium.
  • Eggs bring more protein and the choline in the yolk, and almond flour adds vitamin E.
  • Arugula adds a peppery bite and leafy greens to the plate.
  • As you eat, notice the crisp crust, the tender salmon, and the yolk running over it, and pay attention to how a breakfast like this carries you to lunch.

Frequently asked questions

Have a question about this Crispy Salmon Cakes with a Poached Egg? Start here, with the questions people ask most.

Can I use canned salmon?

Yes. Wild canned salmon is convenient and delicious; drain it well.

Why almond flour?

Almond flour binds the cakes the way breadcrumbs do and keeps them grain-free.

Can I bake them?

Yes. Bake on an oiled sheet pan at 400°F (200°C) for 15 minutes, turning once.

Can I make them ahead?

Yes. Shape them a day ahead, or freeze them uncooked.

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Tags: Breakfast, American, Dairy-Free, Gluten-Free Swap