Smoked Salmon Breakfast Scramble
Published December 26, 2021 • Updated March 10, 2026
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Silky scrambled eggs with smoked salmon and a pinch of dill, done in under 5 minutes. The protein and omega-3s in this salmon breakfast keep me full past lunch, and I make it more often than I probably should.
I started making smoked salmon scrambled eggs years ago because I missed lox and bagels. Turns out, you don’t need the bagel. The creamy eggs with smoky salmon and dill give you everything that combination is about, minus the carbs.
If you think fish for breakfast sounds weird, I get it. I thought the same thing. But this is the recipe that converted my most stubborn taste-testers. One reader’s husband, who had a firm no-fish-before-noon policy, ate the whole plate and asked if there was more smoked salmon in the fridge. That’s the kind of recipe this is.
The technique matters here. Smoked salmon is already cured and fully cooked, so it only needs to warm through. I fold it in at the very end, off heat, which keeps the salmon silky instead of tough and chewy. Multiple readers figured this out on their own, and I can confirm it makes a real difference. If you leave the salmon in the pan the whole time, the edges get rubbery.
This is one of my go-to keto breakfasts because it’s genuinely fast. Melt butter, crack two eggs, fold in the salmon. Done. If you want to build it out, pair it with mini frittatas for meal prep or sheet pan eggs when you’re feeding more people. For another way to use smoked salmon, my air fryer salmon is a completely different vibe but just as easy. And if you want a full spread, breakfast quesadillas round out the table nicely.
At 24g of protein per serving, this punches well above its weight for a five-minute meal. The dill is what ties it together. It pulls the whole dish away from “fish breakfast” and into something savory and a little interesting.
How to make smoked salmon scrambled eggs
- Melt butter in a non-stick skillet over medium heat.
- Crack in two eggs and scramble gently with a rubber spatula, scraping down the sides.
- When eggs are almost set, fold in the smoked salmon off heat. Mix in salt and a pinch of dill.
Key Ingredients
- Smoked salmon – Cold-smoked salmon is already fully cured, so it doesn’t need to cook. I prefer Nova or Norwegian for this (Norwegian has less oil and a milder flavor), but any cold-smoked variety works. I’ve even used leftover grilled salmon in a pinch and it turned out great, just a different flavor profile.
- Eggs – Fresh eggs give the best texture. You can substitute liquid egg whites or liquid eggs, but the scramble won’t be quite as rich.
- Dill – This is the ingredient that makes the whole low-carb dish work. Dill and salmon belong together. I use dried most of the time, fresh when I have it.
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Ingredients
1/2 tablespoon unsalted butter -
2 oz smoked salmon
-
2 eggs
-
pinch salt
-
pinch dried or fresh dill
Step by Step Instructions
Step by Step Instructions
Sauté smoked salmon
Melt butter in a small non-stick skillet over medium heat. Add smoked salmon and cook until almost heated through.
- Butter
- Smoked salmon
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do I need to cook the smoked salmon first, or can I just fold it in?
I fold it in at the very end, off heat. Smoked salmon is already cold-smoked and fully cured, so it doesn't need to cook. I originally sauteed it first, but after testing both ways I found that folding it in at the end keeps it silky and tender. Leave it in the pan too long and the edges turn chewy.
Can I add cream cheese to make it creamier?
I use 1/2 oz of softened cream cheese, cut into small cubes, and fold them in about halfway through scrambling. They melt into these little pockets of richness. I've tested this exact amount multiple times. More than 1/2 oz and it overpowers the salmon flavor.
What can I serve with smoked salmon scrambled eggs on keto?
My usual plate is just the scramble and maybe some sliced avocado. When I want more, I'll add a side from my poke bowl lineup or keep it simple with a handful of greens underneath. Spinach or arugula wilts slightly from the warm eggs and adds a nice base without any extra cooking.
Can I use leftover cooked salmon instead of smoked salmon?
I've done this with leftover grilled salmon and it works well, just a different dish. You lose the smokiness and the silky texture of cold-smoked salmon, so I compensate by adding a tiny bit of everything bagel seasoning. Flake the leftover salmon into small pieces and fold it in at the end, same technique.
What herbs go well besides dill?
I've tried chives, parsley, and tarragon. Chives are my second favorite after dill. They give a mild onion note that works well with the smoky salmon. Parsley is fine but doesn't add much. Tarragon is interesting if you like that anise flavor, but it's strong, so I use half as much as I would dill.
Are capers good in this recipe?
I add them sometimes when I want the full lox plate experience. A small spoonful of capers, rinsed, scattered on top at the end. The brininess cuts through the richness of the eggs and salmon in a way that makes the whole thing taste more like brunch. My family is split on this one, so I usually put them on the side.
Can I make this dairy-free?
I've made it with olive oil instead of butter and it works fine. The flavor is slightly different (less rich, a little more savory) but the scramble still comes together the same way. I use about a teaspoon of olive oil where I'd normally use half a tablespoon of butter.
How do I store leftovers?
I keep them in an airtight container in the fridge for up to two days. I'll be honest, reheated scrambled eggs lose some texture. They get a bit rubbery no matter what you do. My workaround is to slightly undercook them before storing, then reheat gently on low heat. It's not the same as fresh, but it's passable for a quick lunch.
My teenager, who calls anything with fish 'a hard no,' ate through the whole scramble without comment. Pretty sure it's the dill.
Third time making this in the past two weeks, which is saying something because I'm not much of a cook. Started leaving out the dill because I never have it around, and the butter and salmon together carry it just fine without it. Figured out pretty quickly that low heat and not rushing the eggs is the whole thing (first batch I got impatient and they went rubbery on me). Four stars only because I'm still calibrating, but the actual recipe is solid.
The rubbery first batch is basically tuition. After that it clicks. Three times in two weeks without the dill and you're fine.
My husband saw the smoked salmon and told me he was making his own breakfast, then had his fork in my plate before I even grabbed the dill.
The 'making my own breakfast' plan never survives the smell of butter and smoked salmon. You didn't even get to the dill.
My husband hates salmon (plain eggs every morning, no exceptions) but he wandered over while mine was still in the pan and ate half of it. Something about the dill smell got him.
Wandered over and ate half. The plain-eggs-only rule didn't survive contact with the dill.
Started pre-portioning the smoked salmon into 2oz packets Sunday night so I can pull this off half-asleep on Monday mornings. Four times this week and still craving it by Thursday.
Stealing the Sunday packet idea. Four times in one week and still craving it Thursday tells you everything.
Tried it with everything bagel seasoning instead of dill and it goes really well with the salmon. That's staying. Also figured out: keep the heat lower than you'd think. First batch came out rubbery but once I backed off, they stayed silky.
Everything bagel instead of dill makes total sense here. I mention it in the leftover-salmon FAQ but hadn't tried it with smoked. And the heat thing is so true - they look underdone right up until they're overdone.
Made this for Sunday brunch last weekend and it completely changed the table. Two friends who don't cook kept asking where I'd ordered the salmon from, assuming I picked up some fancy spread. When I said five ingredients, one skillet, under five minutes... actual disbelief. The dill is what does it (makes everything taste intentional). This is my brunch dish now.
Ha, 'where did you order it' might be the best possible reaction to a five-ingredient scramble.
My husband has a whole thing about not eating fish before noon and he not only ate this but asked if we had more smoked salmon in the fridge. Been making salmon scrambles for years, never gotten that reaction. Something about the dill.
That's the dill. It pulls the whole thing away from 'fish breakfast' and into something that just tastes savory and a little interesting. He doesn't even know what got him.
Picked up smoked salmon on a whim and this was the first thing I made with it. The dill and butter together are genuinely nice, and it came together faster than I expected. One note: the salmon gets tough if you sauté it and scramble the eggs in the same pan without removing it first. Fold it back in at the end and it stays silky. Keeping this in the weekday rotation.
Your method is actually better. Smoked salmon is already cooked, it just needs to warm through, not sit in the pan the whole time. Folding it in at the end keeps it tender.
The smoked salmon and dill together in these eggs is genuinely something, like a brunch place dish done in 5 minutes flat. Made this twice this week. One thing I'd adjust: pull the salmon out after the first minute and fold it back in at the end off heat. Left it in the whole time on my first try and it got a little chewy at the edges, which at 24g of protein per serving feels like a waste. Second batch with the late add was completely different. Four stars for now, but that one tweak makes it a five.
Your method is actually better. Smoked salmon is already cooked, it just needs to warm through, not sit in the pan. That last fold gives it a completely different texture.