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Learning how to cook the perfect omelette is one of the most important dishes to learn in the kitchen. Why? Because they are just so versatile. Take my salmon omelette… This is one of those recipes you can enjoy at any time of the day.
Whether you are looking for a nutritious protein-packed breakfast to set you up for a busy day, a delicious weekend brunch, a quick and easy lunch or a simple supper, this recipe is perfect.
It is true that omelettes require a bit of practice to get right, after all, there is nothing worse than an overcooked omelette, but I have put together a handy list of FAQs which should help you nail this recipe.
Table of Contents
Why you will love this recipe:
- It’s simple to make and takes under 15 minutes from start to finish.
- It uses only a few ingredients that you may already have in your cupboards.
- You can use this as a base recipe for an omelette and customise it with other toppings and additions.
Ingredients
See recipe card for the exact recipe with a full list of ingredients and measurements
Smoked salmon – any smoked salmon works here, so choose your favourite brand. I like one that isn’t too smoky so it doesn’t overwhelm the rest of the dish. It pairs so well with the soft eggs and rich crème fraiche.
Eggs – I always use large, free-range eggs.
Chives – I love the mild onion, garlicky flavour of chives which works perfectly with smoked salmon.
Substitutions and Variations
Cheese: The beauty of an omelette is in its flexibility – you can add pretty much whatever you like. Personally, I think this is perfect without cheese as it lets the flavour of the smoked salmon come through. However, you could try sprinkling over some grated cheddar or soft goat’s cheese before rolling, if you like.
Salmon: There are lots of other omelette fillings and toppings to try such as: Cheddar, Brie, tomato, mushrooms, spinach… once you have the technique nailed, you can experiment with different ones!
Chives: You could use finely sliced spring onions, if you prefer or try with basil, parsley or dill.
Here’s how to make a simple Salmon Omelette
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: In a small bowl, whisk together your eggs and season with salt and freshly ground black pepper (bear in my smoked salmon is salty).
TWO: Next, melt the butter in a small non-stick frying pan (approx. 20cm/8-inches). Swirl to coat the base of the pan.
THREE: Once the butter is foaming, add the beaten eggs and swirl to cover the base of the pan. Leave for a minute to start to set.
FOUR: Then use a spatula to gently push the eggs into the middle one side at a time. As you do this, tip the pan so that the raw egg can run into the now-empty space that has been created.
FIVE: Using the spatula, roll one third of the omelette up. For the final roll, roll onto your awaiting plate.
SIX: Top with the smoked salmon slices and a dollop of creme fraiche. Sprinkle over the chives, then season with a twist of freshly ground black pepper. Serve with lemon wedges and enjoy!
Cooking Tips
Setting without flipping: Make sure the butter is foaming, then add the beaten eggs/ and swirl to cover the base of the pan. Make sure the eggs are really well beaten as you don’t want any white patches through the omelette.
Leave for a minute to start to set, then use a spatula to gently push the eggs into the middle one side at a time. This video will help you. As you do this, tip the pan so that the raw egg can run into the now empty space that has been created. Repeat until all the egg is looking “just cooked” underneath but still a little runny on top. Keep the heat on
How to serve Salmon Omelette: This is delicious as a meal in itself, but you could serve it with a simple salad or some sautéed spinach on the side if you want to add some veggies. If you want a more substantial meal, some people like to have some toast or potatoes (e.g. frites or herby new potatoes) with their omelette.
Frequently Asked Questions
An omelette is one of the first dishes that you learn to make at culinary school and, in my opinion, one of the most important dishes to know how to cook. In its most basic form, it is just butter, eggs and seasoning. However, you can add different toppings and fillings like cheese, vegetables or, in this recipe, smoked salmon and crème fraîche.
‘Baveuse’ is arguably the most important thing to remember when cooking an omelette. It is a French culinary term which refers to something that is juicy, moist, a little runny or just slightly undercooked. It is most often used to describe how dishes like baked custards and omelettes should be cooked to produce the ideal texture. In this salmon omelette recipe, you want the egg to be set underneath but still soft in the centre.
For this recipe, I use cold-smoked salmon. Hot‑smoked salmon is cooked as it smokes at a higher temperature (and is delicious in salads), whereas cold-smoked salmon is placed away from the heat source (so it doesn’t receive too much heat) and has a longer curing time.
Other recipes you might like:
For a brunch showstopper, Ham & Cheese Croissant Bake or Spinach and Feta Baked Eggs are delicious too. Otherwise, try Breakfast Bagel Sandwiches, Ricotta Courgette Galette or these 3 ingredient bagels. For more egg recipes, try my Courgette Frittata.
Helpful Tips
Everything You Need To Know About: Sea Bream
Breakfast & Brunch
Oeufs Cocotte (Easy Baked Eggs)
Smoked Salmon Recipes
Smoked Salmon Pâté with Dill and Lemon
Smoked Salmon Recipes
Smashed Potatoes with Crème Fraîche & Smoked Salmon
If you tried this Salmon Omelette or any other recipe on the site, please do leave a comment and let us know how it went!
Easy Salmon Omelette
Ingredients
- 3 large eggs
- Salt and freshly ground black pepper, to taste
- Knob of butter
- 2 slices smoked salmon
- 1 tbsp crème fraîche
- 4 chives, finely chopped
- Sprigs of fresh parsley
- 1 lemon, cut into wedges
Instructions
- When making an omelette, always have your plate ready and waiting before you start cooking so you can turn it out and serve straight away.
- In a small bowl, whisk together your eggs and season with salt and freshly ground black pepper (bear in mind smoked salmon is salty).
- Next, melt the butter in a small non-stick frying pan (approx. 20cm/8-inches) over medium/medium-low heat. Swirl to coat the base of the pan.
- Once the butter is foaming, add the beaten eggs and swirl to cover the base of the pan. Leave for a minute to start to set, then use a spatula to gently push the eggs into the middle one side at a time. As you do this, tip the pan so that the raw egg can run into the now empty space that has been created. Repeat until all the egg is looking “just cooked” underneath but still a little runny on top (this is called “baveuse”).
- Using the spatula, roll one third of the omelette up. For the final roll, roll onto your awaiting plate.
- Top with the smoked salmon slices and a dollop of creme fraiche. Sprinkle over the chives and fresh parsley, then season with a twist of freshly ground black pepper. Serve with lemon wedges and enjoy!
- The video below will help with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
