Salmon and Egg Breakfast Sandwich
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THIS IS MY FAVORITE KIND OF SAVORY BREAKFAST
There’s something about a really good savory breakfast sandwich that always wins for me.
I love how the salmon cakes get golden and crisp around the edges while staying soft and flavorful in the center. Once you add creamy avocado and that runny egg on top, every bite feels balanced and fresh.
It’s the kind of breakfast that feels like something you’d order out at brunch, but it comes together right at home with ingredients I usually already have.
- Quick and easy to make
- Packed with protein
- Uses simple pantry staples
- Perfect for brunch
- Easy to prep ahead
- Fresh savory flavor in every bite
Ingredients Needed To Make a Salmon and Egg Breakfast Sandwich
For the Salmon Cakes
- Canned salmon: The protein-packed base that keeps this recipe easy and convenient.
- Mayonnaise: Adds moisture and richness.
- Egg yolks: Help bind the patties together.
- Breadcrumbs: Give the salmon cakes structure.
- Fresh dill and parsley: Bring fresh bright flavor.
- Lemon zest: Balances the richness of the salmon.
- Salt and black pepper: Season everything perfectly.
For the Breakfast Sandwich
- English muffins: The perfect toasted base.
- Eggs: Cook them your favorite way.
- Avocado slices: Add creaminess.
- Microgreens or pea tendrils: Bring freshness and color.
How To Make This Salmon and Egg Breakfast Sandwich
- Add the canned salmon, mayonnaise, egg yolks, breadcrumbs, dill, parsley, lemon zest, salt, and pepper to a mixing bowl.
- Mix until evenly combined.
- Form into two salmon patties.
- Heat olive oil in a skillet over medium heat.
- Cook the salmon cakes for 3 to 4 minutes on the first side until golden brown.
- Flip carefully and cook another 3 to 4 minutes.
- Transfer to a plate.
- Toast the English muffins.
- Cook the eggs to your preferred doneness.
- Slice the avocado.
- Layer avocado onto each toasted English muffin.
- Add the salmon cakes.
- Top with cooked eggs.
- Finish with microgreens.
- Serve immediately.
Tips For the Best Salmon Breakfast Sandwich
- Drain the canned salmon well.
- Use fresh herbs when possible.
- Do not flip the patties too early.
- Toast the muffins until golden.
- Cook eggs fresh right before serving.
- Assemble immediately for best texture.
Storage
- The salmon cakes can be mixed and shaped up to 24 hours in advance.
- Store them covered in the refrigerator until ready to cook.
- Cooked salmon cakes can also be refrigerated for up to 3 days and reheated in a skillet.
- For best texture, assemble the sandwiches fresh.
Easy Salmon and Egg Breakfast Sandwich
Equipment
- Knife
- Toaster
Ingredients
Salmon Cakes
- 5 oz canned salmon (drained)
- 1 tbsp mayonnaise
- 2 egg yolks
- 1/3 cup breadcrumbs
- 1 tbsp fresh dill (chopped)
- 1 tbsp fresh parsley (chopped)
- 1 tsp lemon zest
- Pinch kosher salt
- Pinch black pepper
Sandwiches
- 2 English muffins
- 2 eggs
- avocado (sliced)
- Microgreens or pea tendrils (optional)
- 1 tbsp olive oil
Instructions
Prepare the Salmon Cake Mixture
- Add the canned salmon, mayonnaise, egg yolks, breadcrumbs, dill, parsley, lemon zest, salt, and black pepper to a mixing bowl.
- Mix until fully combined.
- Form into two evenly sized patties.
Cook the Salmon Cakes
- Heat olive oil in a large skillet over medium heat.
- Add the patties. Cook for 3 to 4 minutes without moving them so a golden crust can form.
- Flip carefully and cook another 3 to 4 minutes.
- Remove from the skillet.
Toast the English Muffins
- Toast the English muffins until lightly crisp and golden.
Cook the Eggs
- Cook the eggs to your preferred style. Sunny side up and over easy work especially well.
Assemble
- Layer avocado slices onto each toasted English muffin half.
- Top with a salmon cake.
- Add the cooked egg.
- Finish with microgreens.
- Serve and enjoy!
Notes
- Drain the canned salmon thoroughly.
- Fresh herbs create the best flavor.
- Do not flip the patties too soon.
- If the mixture feels too soft, chill for 15 minutes before cooking.
- Serve immediately for the best texture.
Nutrition
Canned salmon works perfectly because it’s convenient, affordable, and already cooked.
Boneless skinless canned salmon is easiest to work with, though regular canned salmon works just as well if you remove any larger bones.
The salmon cake mixture can easily be prepared the night before.
You can shape the patties, cover them, and refrigerate overnight so they’re ready to cook fresh the next morning.
This makes the recipe ideal for brunch prep.
Draining the salmon thoroughly is the most important step.
The egg yolks and breadcrumbs help bind everything together, and chilling the patties for 15 to 20 minutes before cooking can make them even easier to flip.
A sunny side up or over-easy egg works especially well because the yolk adds extra richness.
If you prefer less mess, scrambled or fried eggs work beautifully too.
If you prefer baking, place the patties on a parchment-lined baking sheet and bake at 400°F for 12 to 15 minutes, flipping halfway through.
They won’t get quite as crisp as skillet-cooked salmon cakes, but they’ll still be delicious.
This sandwich adapts easily by using gluten-free English muffins and gluten-free breadcrumbs.
The rest of the ingredients remain the same.
