Creamy goat cheese and tender smoked salmon make delicious fillings for an omelet! Whether you’re looking for a casual weeknight breakfast or a fancy brunch recipe, this Smoked Salmon Omelet is perfect.
Plus, it’s easy to make (just 10 minutes from start to finish!) and doesn’t require many ingredients. Always a win in my book!
Easy smoked salmon omelet
If you’re a big smoked salmon fan like me, then this omelette is for you! The combination of smoked salmon, herbs, goat cheese and eggs tastes so classic. It’s a perfect light yet filling healthy breakfast.
The goat cheese gets creamy and melty (like cream cheese), and the smoked salmon plus dill is reminiscent of salmon.
Not only does this make a fabulous breakfast or brunch recipe, it makes a great lunch or dinner meal, packed with protein and plenty of filling. Plus, both the prep time and the cooking time are super fast, so you can make it any day of the week!
Enjoy with a side salad, some toast or hash browns and fruit for a complete meal.
recipe ingredients
What you need for this omelette recipe with smoked salmon:
- eggs
- smoked salmon (Either hot smoked or cold smoked will work! If you’re not sure what the difference is, I covered that in a section later in this post. The main difference is the way the salmon is prepared, which leads to an entirely different texture.)
- fresh herbs (I love dill, chives, and parsley—they go so well with smoked salmon and goat cheese. But feel free to use what you have on hand/whatever you prefer!)
- goat cheese (Crumbled goat cheese is delicious here, but you can use any type of cheese you like—feta would be great, too.)
- butter or olive oil (for the pan)
- salt pepper
Feel free to add any veggies you like too! Just make sure you cook them (so they soften) before adding them to the omelet with the goat cheese.
You might also like this Smoked Salmon Toast with Soft Boiled Eggs or this Smoked Salmon Egg Casserole! Of course, I love smoked salmon… 🙂
Smoked salmon nutritional values
Smoked salmon is a great source of protein, and it’s also packed with vitamins (like vitamin D), minerals, and omega-3s (<- a blog post on why you should be eating more omega-3s!).
How to cook a smoked salmon omelette
To make this smoked salmon omelet, start by cracking eggs into a bowl. Then add the chopped herbs and a pinch of salt and ground pepper.
Whisk well (the yolks and whites should be completely mixed).
Next, heat a skillet over medium-high heat. Melt the butter, then add the egg mixture to the pan. Stir slowly for 1-2 minutes until the eggs start to boil.
A layer of boiled eggs should form on the bottom of the pan. Gently shake the pan to spread the egg mixture over it, then let it cook for a minute or two, until the eggs are mostly cooked through.
Then crumble the goat cheese in the middle of the omelette. Again, if you’re using hot smoked salmon, crumble it on top.
Cook for an additional 1-2 minutes until the eggs are fully cooked and the goat cheese is warmed up.
Finally, cut the omelette into thirds with a spatula. Transfer to a plate and top with cold smoked salmon (if using). Sprinkle more chopped herbs on top, then dig in!
What to serve with omelettes
This omelette is very filling on its own, but it also tastes delicious served with:
- toast
- oatmeal
- fruit or fruit salad
- green side salad
- Roasted potatoes
- sausage or bacon
What Kind of Smoked Salmon is Best? (Hot Smoked Salmon vs. Cold Smoked Salmon)
Hot smoked salmon is cured in salt water or brine and then smoked at a high temperature. On the other hand, cold smoked salmon is cured in salt and then smoked at a lower temperature.
Hot-smoked Salmon usually comes in a fillet/chunk and is cooked so it crumbles/flakes like cooked Salmon. For this style of smoked salmon, I prefer to slice/crumble it down the middle of the omelette.
Cold-smoked Salmon is usually sold sliced and does not crumble like it is cooked Salmon. It’s a bit slimier in texture, but also very tasty. To preserve its texture, I avoid cooking it and instead arrange it on top of the cooked omelet.
Omelet topping ideas
Aside from the fresh herbs on top, here are some ideas for what to add to your omelet:
- Avocado Cream or Sliced Avocado
- more cheese (or cream cheese)
- chopped tomatoes
- hot sauce
- pesto sauce
- chopped spring onions or red onion
- Capers (great with smoked salmon!)
Whether you go extra fancy with the toppings or not, this Smoked Salmon and Goat Cheese Omelet will definitely make you hungry. I hope you love it too!
Looking for more delicious brunch recipes with eggs? Check out these:
Omelet with smoked salmon
This flavorful smoked salmon omelet features creamy goat cheese and fresh herbs for an easy yet delicious breakfast or brunch.
preparation time
5 minutes
cooking time
5 minutes
total time
10 mins
Ingredients:
-
2 eggs
-
1 tablespoon chopped fresh, tender herbs, plus more for garnish (I recommend dill, chives, and parsley – I used about 1 teaspoon each to make 1 tablespoon total)
-
Pinch of salt and ground black pepper
-
Butter, as needed for the pan
-
1 ounce goat cheese, crumbled
-
3 ounces smoked salmon, either hot or cold smoked
Instructions:
- In a medium bowl, beat the eggs and add the herbs and a pinch of salt and pepper. Stir with a whisk or fork until the egg whites and yolks are combined and the herbs are mixed.
- Heat a small nonstick skillet over medium-high heat. Add a small knob of butter and toss to cover the bottom of the pan. Pour the egg mixture into the pan and stir slowly and gently and cook until the eggs start to boil, 1-2 minutes. Once there is a layer of boiled egg on the bottom of the pan, shake gently to flatten the omelette into a flat layer and cook for another 1-2 minutes, until the egg is mostly cooked through.
- Add the crumbled goat cheese in a line down the center of the omelet. If using hot smoked salmon, add it here by crumbled onto the goat cheese. Cook for 1-2 more minutes until the egg is cooked through and the goat cheese is warm.
- Using a spatula, cut the omelet into thirds and place on a plate. If using cold smoked salmon, fold up the salmon and place on top of the finished omelette. Garnish with more chopped fresh herbs.