If you're looking for a unique, yet easy breakfast or brunch idea, this Salmon Omelet is a must-try. It’s packed with flavor and surprisingly simple to prepare. This is one of my go-to recipes when I have company over or need to use up leftover salmon from dinner.
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The sautéed peppers and onions add just the right touch of sweetness, while the melted cheese creates a wonderfully gooey texture. A simple seasoning of salt and pepper enhances the salmon’s natural flavor without overpowering it.
If you like easy salmon recipes, you will love this Jerk Salmon and my Almond Crusted Salmon Recipe.
Why You’ll Love This Salmon Omelet Recipe
- Only 4 ingredients: Besides salt, pepper, and oil, you only need 4 main ingredients to make this salmon and egg omelette.
- Ready in 10 minutes: It takes only 10 minutes to put this recipe together from start to finish.
- Easy to make: Even if you don’t cook often, this salmon omelet recipe is super easy!
Ingredients
Below are all of the items you’ll need to make this delicious salmon and eggs recipe. They are simple ingredients, with many being inexpensive kitchen staples.
- Olive oil: Any oil will work to cook the salmon and veggies. I love using olive oil, but avocado oil also works well.
- Salmon filets: Ensure the salmon is fully cooked before adding it to the omelet. I like to cut the filets into bite-size pieces so they cook faster and fit into the omelet more easily.
- Onions and peppers: Sweet bell peppers work great here. I used a combination of red and green, but you can use any colors that you like. I also chose a yellow onion, but white works as well.
- Eggs: This recipe makes 2 omelets, so feel free to increase the number of eggs to fit the number of people you are feeding. I found that it doesn’t matter if they are cold or room temperature, so it’s fine to use them straight from the refrigerator.
- Cheese: I chose shredded Colby-Jack for its mild flavor, but mozzarella and cheddar are good substitutes in a pinch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Smoked salmon and cream cheese: Use smoked salmon and cream cheese instead of salmon filets and Colby-Jack for a tasty twist.
- Dill and goat cheese: Try this recipe with goat cheese, and add fresh dill to make the salmon flavor pop.
- Sundried tomato and capers: I love sundried tomatoes with salmon. They add a chewy texture while the capers add brightness and acidity.
How to Make an Omelet with Salmon
Here are the instructions on how to make a salmon omelet. This recipe makes two, so you will need to multiply the ingredients to make more. Ensure your salmon, peppers, and onions are chopped before you start cooking to make things easier and faster.
Step 1: Cook the salmon and veggies. Cook the salmon chunks, peppers, and onions in a heated skillet drizzled with olive oil. Season with salt and pepper and cook until the salmon is fully cooked and the veggies are soft. Set the salmon mixture aside.
Step 2: Whisk the eggs. Crack the eggs into a bowl and beat with a whisk.
Step 3: Cook the eggs. Pour half of the eggs into the hot skillet. Allow the edges and center to cook, loosening the edges as you go.
Step 4: Add salmon mixture. Place the cooked salmon mixture onto half of the omelet.
Step 5: Add cheese. Sprinkle the cheese on top of the salmon mixture.
Step 6: Fold and let it sit. Fold the omelet in half and let it sit in the skillet for about a minute. Then, transfer it to a plate and repeat steps 3-5 for the second omelet.
⭐ Hint: To prevent the eggs from sticking, lightly coat the skillet with cooking spray or melt a little butter before adding the eggs.
If you love easy egg recipes like this one, you may also enjoy Easy Omelet Bites.
Storage Directions
- Storing: Store leftovers in an airtight container for 1-2 days in the refrigerator. Wrap the omelet(s) tightly in plastic wrap, place in a resealable bag, and freeze for up to 1 month.
- Reheating: Gently reheat in the microwave or a skillet over low heat.
- Make Ahead: Cook the salmon, peppers, and onions up to 24 hours ahead and make the omelet when you’re ready to eat it.
Serving Suggestions
- Drizzle a tasty sauce on top of your delicious salmon and egg breakfast. Try Avocado Hot Sauce for some spice or Homemade Tzatziki Sauce for a creamy texture.
- This Toaster Oven Bacon makes a fantastic side dish to serve with a salmon omelet.
- Other brunch options include Pancake Sausage Bites and Apple Pie Cinnamon Rolls for sweet accompaniments to balance the savory eggs.
Recipe Tips
- Use a nonstick pan: I prefer to use a nonstick pan for this recipe because even with oil, eggs tend to stick a little bit. This will make folding it easier.
- Ensure the salmon and veggies are cooked: Use a fork to check that the salmon, onions, and peppers are fully cooked and tender before adding them to the omelet.
- Allow the pan time to get hot: Letting the pan get hot enough not only helps prevent sticking, but also adds a beautiful color to your food.
Recipe FAQs
You may have overcooked it or had your heat too high. Keep an eye on it and cook it just until the eggs are set.
Don’t forget the cooking spray! You can also try adding a little bit of butter to the pan to prevent the eggs from sticking. Extra olive oil would work as well.
Sure! Add a third egg to each omelet if you want extra eggs. Ensure you give it enough time to cook before you add the filling and fold the omelet.
More Delicious Egg Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Salmon Omelet
Equipment
- skillet
Ingredients
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add salmon, onions, peppers, salt, and pepper. Cook for about 5 minutes until salmon is cooked through and onions are translucent. Remove mixture from skillet. Set aside.
- Whisk eggs in a small bowl.
- Spray the same skillet with non-stick cooking spray. Pour half of beaten eggs into the heated skillet. As eggs begin to set, loosen the edges, allowing the center to cook also.
- Place half of the salmon mixture on the set eggs and sprinkle half the cheese over top.
- Fold the omelet in half and allow it to sit for one minute.
- Repeat this process to make your second omelet.
- OPTIONAL: Top omelet with additional onions, peppers, and cheese
Notes
- Use a nonstick pan: I prefer to use a nonstick pan for this recipe because even with oil, eggs tend to stick a little bit. This will make folding it easier.
- Ensure the salmon and veggies are cooked: Use a fork to check that the salmon, onions, and peppers are fully cooked and tender before adding them to the omelet.
- Allow the pan time to get hot: Letting the pan get hot enough not only helps prevent sticking, but also adds a beautiful color to your food.
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