Salmon and Egg Scramble Recipe

If you have leftover salmon in the fridge, transform it into a simple, protein-rich meal: Dill Salmon and Eggs Scramble. This savory scramble combines flaky salmon, farm-fresh eggs, and plenty of fresh dill for a bright, satisfying dish that works for breakfast, lunch, or dinner. It’s fast to make and highlights seasonal flavors with minimal effort.

This recipe is the perfect example of “brinner” — a savory breakfast served for dinner — but it’s equally great after an early-morning workout when you want a high-protein meal. The combination of salmon, eggs, and dill feels classic and fresh: the richness of the salmon and eggs is balanced by the herbaceous lift of dill and a tangy Greek yogurt topping.

What to Do with Leftover Salmon

Rather than letting perfectly good salmon go to waste, flake it into a scramble with eggs. Almost any cooked salmon will work: grilled, baked, broiled, pan-seared, or even canned salmon in water. Use what you have on hand — the recipe is forgiving and flexible. If using canned salmon, drain it and remove any large bones as desired for a smoother texture.

What You Need

• 4 large eggs
• 1 tablespoon fresh dill, minced (more if you love dill)
• 1 cup leftover shredded salmon (~6 oz)
• 1 teaspoon minced garlic
• 2 teaspoons olive oil
• Splash of milk (optional, any kind)
• Sea salt and black pepper, to taste

Can You Use Dried Dill?

You can use dried dill in a pinch, but fresh dill delivers a brighter, more fragrant result. If substituting dried dill, use about one-third the amount called for in fresh herbs and adjust to taste. Fresh dill is great when you want a bold herb-forward flavor; there’s no such thing as “too much dill” for fans of the herb.

Can You Use Canned Salmon?

Yes. Canned salmon is a convenient, pantry-friendly option that works well in this scramble. Choose salmon packed in water if you want to control added flavors and salt. Drain and flake the salmon, and skip adding extra salt until you taste the finished scramble.

Greek Yogurt Dill Topping

A simple Greek yogurt topping takes this scramble to the next level. Mix full-fat Greek yogurt with minced fresh dill, a little chive if you have it, a pinch of salt, and a teaspoon of lemon juice. The cool, tangy yogurt contrasts beautifully with the warm, savory eggs and salmon, and adds creaminess without heavy mayo.

Leftover Salmon Recipe Ideas

If you enjoy this scramble, try other ways to use leftover salmon: smoked salmon frittatas, salmon salad with Greek yogurt and dill, salmon patties, or simply flaked salmon served over greens. Leftover salmon is surprisingly versatile and pairs well with fresh herbs, citrus, and creamy yogurt-based dressings.

Recipe: Salmon and Eggs Scramble with Dill

Ingredients

For the Scramble

• 4 large eggs
• Splash of milk (optional)
• 1 tablespoon fresh dill, minced
• 1 teaspoon minced garlic
• 2 teaspoons olive oil
• 1 cup leftover shredded salmon (~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

1. In a bowl, whisk together the eggs, a splash of milk (if using), 1 tablespoon minced dill, 1/8 teaspoon sea salt, and a few grinds of black pepper until combined.
2. Heat a medium skillet over medium-high heat. Add 2 teaspoons olive oil and the minced garlic, sautéing briefly until fragrant (about 30 seconds).
3. Pour the egg mixture into the skillet. Allow the edges to set for 20–30 seconds, then use a spatula to gently scramble the eggs, folding them as they begin to cook.
4. When the eggs are partially set but still slightly runny, add the shredded salmon and continue stirring until the eggs reach your desired texture, about 2–3 more minutes. Taste and adjust seasoning.
5. For the Greek yogurt topping, stir together the yogurt, 1/2 tablespoon minced dill, minced chives, lemon juice, and a pinch of salt. Serve a dollop of this topping over each portion of the scramble.
6. Garnish with extra dill or chives if desired. Serve immediately with toast, a toasted bagel, or a simple green salad.

Tips and Variations

• Substitute chopped chives or green onions for some of the dill if you like a milder onion note.
• If you prefer a creamier scramble, finish with a small pat of butter or a splash of cream just before removing from the pan.
• To make this into a sandwich, pile the scramble and yogurt topping onto a toasted whole wheat bagel or English muffin.
• Store leftover scramble separately from the yogurt topping in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the eggs.

Nutrition (approximate per serving)

Calories: 304 kcal, Carbohydrates: 8 g, Protein: 31 g, Fat: 16 g, Fiber: 1 g, Sugar: 3 g. Nutrition information is an approximation.

Enjoy this quick, flavorful way to use leftover salmon—packed with protein and brightened with fresh dill and a tangy yogurt topping. It’s a smart, delicious meal any time of day.