This smoked salmon omelet is a simple protein-packed recipe that makes a great breakfast, brunch, or a light dinner. Its topped with a spoonful of sour cream and sprinkled with chives and capers before serving.
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This classic smoked salmon omelet uses lox, fresh herbs, and gently cooked eggs for a quick, protein-rich meal.
Types of Smoked Salmon
Not all smoked salmon is the same. The texture and salt level matter, especially when cooking with eggs. Look for wild-caught salmon with no artificial coloring.
Belly Lox
What most people call lox is belly lox. It's cured with salt and sugar, not smoked, and cut from the fatty belly of the fish. The texture is rich and silky, and it's very salty. This is the classic deli-style lox.
Unless you shop at places like Zabar's or Russ & Daughters in NYC, belly lox is hard to find at most grocery stores due to its high sodium content. I eat it maybe once a year and it definitely makes me thirsty but I absolutely love it. If you ever see it at a fish counter, ask for a sample. You might love it too!
Nova Lox
Nova salmon is cured with salt and sometimes sugar, then cold-smoked at low temperatures.
The name comes from Nova Scotia, where this style became popular, but today "Nova" refers to the preparation rather than where the salmon is from. It has a mild smoke flavor and a silky texture.
Hot-Smoked Salmon
Hot-smoked salmon is fully cooked, moist, and flaky with a stronger smoke flavor. It's not silky liked smoked salmon and works better in salads or fish dips than in an omelet.
Ingredients
I garnish the omelet with some of the dill and chives used in the filling. A few capers sprinkled over the sour cream add little bursts of briny flavor.
- Smoked salmon or belly lox, thinly sliced
- Eggs
- Unsalted butter
- Snipped chives, scallions, or diced red onion
- Salt and pepper
- Fresh dill
- Sour cream
- Capers (optional)
- Lemon wedge for garnish
Ingredient Notes
Eggs: This recipe works well with either two or three eggs. Use an 8-inch pan for two eggs or a 10-inch pan if you're using three.
Smoked salmon: Buy smoked salmon from a your grocery store or specialty food shop. Quality varies widely, so you may need to try a few brands before finding one you like.
Butter: substitute a small amount of olive oil
Fresh herbs: Dill and chives pair best with salmon. Fresh curly parsley can be used in place of dill. Scallions or red onions can be used instead of chives.
Before You Begin
Have all your ingredients ready before the eggs hit the pan. Omelets cook fast and need to be served right away while they're hot.
Prepare any sides ahead of time so everything is ready to go when the omelet comes off the stove.
Directions
- Crack the eggs into a medium bowl. Add a pinch of salt and pepper and beat until the whites are fully broken down.
- Heat a nonstick skillet over medium-high heat. Add the butter and swirl to coat the pan.
- Pour in the eggs and let them sit for a few seconds until the edges begin to set.
- Use a rubber spatula to gently push the cooked edges toward the center. Tilt the pan so the uncooked egg flows underneath.
- Add the smoked salmon to one half of the omelet. Sprinkle with onions and fresh herbs.
- Fold the omelet in half and cook for another 30 to 60 seconds, just until warmed through.
- Slide onto a plate, add a dollop of sour cream, a little dill, chives, and capers to the top, and serve hot.
Storage
This omelet is best eaten fresh. If needed, store leftovers in the fridge and reheat gently in a skillet over low heat.
Sides for Smoked Salmon Omelet
Here are some great side dish ideas for your smoked salmon omelet.
- Sliced tomatoes, cucumbers, or diced avocado
- Sliced cheese
- Bagel with chive cream cheese or buttered toast
- For a light dinner, serve with a side salad or steamed asparagus
- Plain yogurt with fresh berries
More Salmon Recipes
- Salmon Chowder Recipe
- Honey Butter Glazed Salmon
- Salmon With Coconut Aminos
- Salmon Pasta Salad
- Creamy Baked Salmon Salad
- Keto Smoked Salmon Fat Bombs
For a cheesy vegetable omelet, try our classic Denver Omelet with Cheddar.
Try this steak and cheese omelet for a big breakfast, or switch it up with our fish omelet made with fresh swordfish for another easy, high-protein option.
FAQ
Beat eggs with salt and pepper. Cook them in butter over medium heat. As the eggs set, gently push them toward the center with a spatula. Add smoked salmon and herbs, then fold and cook just until set.
No. Smoked salmon is already cured and ready to eat. Add it near the end so it warms gently without drying out.
Lox or lightly smoked salmon, also called nova, works best. It's soft, mildly salty, and doesn't overpower the eggs. Heavily smoked salmon can be too strong for this dish.
A nonstick skillet works best for omelets. Use an 8-inch pan for a two-egg omelet, or a 10-inch pan if you're making a three-egg omelet.
Smoked salmon pairs well with capers, fresh dill, and green onions. Sliced tomatoes, toasted bread, or a plain bagel on the side keep the meal balanced and classic.
Omelets are best eaten fresh. If needed, store leftovers in the fridge and reheat gently in a skillet over low heat to keep the eggs soft.
Smoked Salmon Omelet
Ingredients
- 3 slices smoked salmon lox, thinly sliced, about 2 ounces
- 3 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons thinly sliced scallions chives, or diced red onion
- salt and black pepper
- 1 teaspoon fresh dill
- 1 tablespoon sour cream
- 1 tablespoon capers, drained
Instructions
- Line up all your ingredients before the eggs hit the pan. Omelets cook in a minute and must go on the table hot.
- Crack the eggs into a medium bowl. Add a pinch of salt and pepper and beat until the whites are fully broken down.
- Heat a 10-inch nonstick skillet over medium-high heat. Add the butter and swirl to coat the pan.
- Pour in the eggs and let them sit for a few seconds until the edges begin to set.
- Use a rubber spatula to gently push the cooked edges toward the center. Tilt the pan so the uncooked egg flows underneath.
- Add the smoked salmon to one half of the omelet. Sprinkle with onions and fresh herbs.
- Fold the omelet in half and cook for another 30 to 60 seconds, just until warmed through.
- Slide onto a plate, add a dollop of sour cream, a little dill, chives, and capers to the top, and serve hot.
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