Got leftover salmon? Try this protein-packed Dill Salmon Eggs Scramble. It uses just a few simple ingredients and bright seasonal flavors to create a savory, satisfying meal any time of day.
This recipe is a perfect example of brinner — breakfast for dinner — but it’s equally good for a post-workout breakfast or a protein-forward lunch. Leftover cooked salmon pairs beautifully with eggs and fresh dill for a quick scramble that’s both flavorful and nutritious.
Salmon, eggs, and dill are a classic combination. The rich, oily salmon balances the creamy eggs, while dill adds a bright, herbaceous note that lifts the entire dish.
What To Do With Leftover Salmon?
If you have leftover salmon from a previous meal, this scramble is an ideal next-day option. It transforms cooled or refrigerated cooked salmon into a warm, fresh breakfast without much fuss.
This dish also works well with different salmon preparations — grilled, baked, broiled, pan-seared, or even canned salmon in water. Use whatever you have on hand: the key is to flake the cooked salmon and fold it into the eggs near the end of cooking so it stays tender.
What You Need
- Large eggs
- Fresh dill
- Leftover salmon (shredded or flaked)
- Minced garlic
- Olive oil
- Sea salt
- Pepper
Start with good eggs — farm-fresh or free-range if possible — for the best flavor and vibrant yolks. Fresh dill is essential here; its bright, slightly citrusy flavor is what makes the scramble sing. If you must, dried dill can be used, but fresh will give you a fresher, more aromatic result.
Can You Use Dried Dill?
Yes, dried dill will work in a pinch, but fresh dill adds a brightness and texture that dried herbs can’t fully replicate. If using dried dill, start with a smaller amount and adjust to taste.
Can You Use Canned Salmon?
Absolutely. Canned salmon (preferably packed in water with minimal additives) is a convenient alternative to leftover cooked salmon. Drain and flake it, then fold it into the scramble the same way you would with freshly cooked salmon.
Greek Yogurt Dill Topping
A simple Greek yogurt topping brightens this scramble and adds a cool, creamy contrast. Mix Greek yogurt with minced dill, chives, a squeeze of lemon juice, and a pinch of salt. Spoon the topping over the warm scramble just before serving for a restaurant-style finish.
This topping is versatile — it also works on bagels, salads, or as a spread for sandwiches. When paired with the eggs and salmon, it adds tang and freshness that complements the dish beautifully.
Leftover Salmon Ideas
If you enjoy this scramble, consider using leftover salmon in other quick meals: mix it into frittatas, toss it into a salad with greens and a yogurt-dill dressing, or fold it into savory patties. Leftover salmon is surprisingly versatile and works across breakfast, lunch, and dinner.
Salmon and Eggs Scramble with Dill
A simple, protein-rich scramble made with eggs, flaked salmon, and fresh dill, finished with a creamy Greek yogurt topping.
Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 2
Ingredients
For the Scramble
- 4 large eggs
- Splash of milk (any kind)
- 1 tablespoon fresh dill, minced
- 1 teaspoon minced garlic
- 2 teaspoons olive oil
- 1 cup leftover shredded salmon (about 6 oz)
- 1/8 teaspoon sea salt
- Pepper, to taste
For the Greek Yogurt Topping
- 1/4 cup full-fat Greek yogurt
- 1/2 tablespoon minced fresh dill
- 1/2 tablespoon minced chives
- Pinch of salt
- 1 teaspoon lemon juice
Instructions
- Whisk together the eggs, a splash of milk, the minced dill, salt, and pepper until well combined.
- Heat a medium skillet over medium-high heat. Add the olive oil and minced garlic and warm for a few seconds until fragrant.
- Pour the egg mixture into the skillet. Allow the edges to set slightly, then use a spatula to gently scramble the eggs for 1–2 minutes.
- When the eggs begin to hold their shape but are still slightly runny, fold in the flaked cooked salmon. Continue to cook, stirring gently, until the eggs reach your preferred doneness (about 2–3 more minutes).
- While the scramble finishes, mix the Greek yogurt topping ingredients in a small bowl: Greek yogurt, dill, chives, lemon juice, and a pinch of salt. Adjust seasoning to taste.
- Serve the salmon and eggs scramble hot, topped with a dollop of the Greek yogurt dill mixture.
Nutrition
Approximate per serving: 304 kcal, 8 g carbs, 31 g protein, 16 g fat, 1 g fiber, 3 g sugar. Nutrition is approximate and should be used as a guide.
Enjoy this quick, flavorful scramble that makes excellent use of leftovers while delivering a high-protein, satisfying meal. It’s a simple recipe that highlights the natural flavors of salmon and dill, perfect for busy weeknights or lazy weekend mornings.