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–+ servings
A folded omelette filled with salmon and herbs, topped with halved cherry tomatoes, served with mixed greens on a white plate.

Smoked Salmon Omelet

Creamy, smoky, and packed with protein, this smoked salmon omelet is surprisingly simple to make and ready in just 15 minutes. Hot smoked salmon, cream cheese, and fresh dill come together in a filling egg wrap that feels fancy enough for brunch but is easy enough for a weekday breakfast or dinner.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Main Course
Cuisine American, French
Servings 1
Calories 608 kcal

Equipment

Ingredients
  

  • 2-3 tbsp olive oil, divided
  • 1 tbsp red onions, diced
  • 3 large eggs
  • 2-3 oz smoked salmon, flaked into small pieces (I prefer hot smoked salmon)
  • 2 tablespoons dairy-free cream cheese, softened and cut into small pieces (I used Violife)
  • 1 tablespoon fresh dill, finely chopped
  • salt and black pepper, to taste

Instructions
 

  • In a small bowl, gently whisk the eggs with a pinch of salt and pepper. (See notes above about making a two-egg omelet or adding a splash of your choice of milk.) Set aside.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat. (See notes below about the pans I use.) Cook the diced red onion until it is soft and fragrant, about 2-3 minutes. Remove the sautéed onions from the pan and set aside.
  • Pour the remaining olive oil into the skillet and swirl to coat the bottom. Pour in the gently beaten eggs and tip the pan so they spread evenly. Lower the heat to medium-low and cook for 2–3 minutes. You want the eggs to be mostly set, but still a little glossy on top.
  • On one half of the omelet, layer the sautéed onions, flaked smoked salmon, cream cheese, and fresh dill. Keep the other half bare — it’s your folding zone.
  • Cook the omelet open-faced for another 1-2 minutes, until the cream cheese is starting to melt and the salmon is warmed through. Don’t overcook — you want warm and creamy, not rubbery.
  • Carefully slide the omelet out of the pan, filling side first, then fold the plain half over to make a tidy half-moon. Top with extra dill if you’re feeling fancy (or just love fresh dill as much as I do), and serve immediately.

Notes

  • Look for hot smoked salmon in thicker fillets. It’s usually vacuum-sealed and labeled as “fully cooked” or “flake-style.” Cold smoked salmon will be in thin, silky slices, often sold near the lox.
  • I use my 9-inch pan when making a three-egg omelet and my 8-inch pan when making a two-egg omelet. Ideally, you want a pan with gradually curved sides that will help you flip it onto the serving plate.
  • Want to sneak in some greens? Add a handful of baby spinach with the onion, or add it to the filling.
  • Top the omelet with a sprinkle of diced tomatoes or a few cherry tomato halves just before serving for a juicy, colorful finish.
  • If you can tolerate dairy, cooking the omelet in a 50/50 blend of olive oil and butter is pure magic.

Nutrition

Serving: 1 omeletCalories: 608kcalCarbohydrates: 4gProtein: 29gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 0.1gCholesterol: 533mgSodium: 724mgFiber: 0.2gSugar: 2gCalcium: 112mgIron: 3mg

Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.

Tried this recipe?Let me know how it was!