Perfect Smoked Salmon Benedict Recipe with Creamy Dill Hollandaise Sauce

“You really think smoked salmon belongs on Eggs Benedict?” my friend asked, eyebrows raised as I whisked the hollandaise sauce. Honestly, I wasn’t sure at first either. But after a late Saturday morning brunch experiment — fueled by leftover smoked salmon from a rushed grocery run and a stubborn craving for something fancy but easy — this perfect smoked salmon benedict with creamy dill hollandaise quickly became my go-to weekend treat. The kitchen smelled like a cozy cafe, with hints of lemon zest and fresh dill teasing the air, and the buttery English muffins toasted just right.

It wasn’t a planned masterpiece, more of a happy accident when I realized that swapping the usual ham for silky smoked salmon created this beautiful balance of smoky, tangy, and rich flavors. The dill hollandaise? That’s the secret twist that ties it all together, creamy but bright, with just the right herbaceous lift. What surprised me most was how approachable it felt — like a little luxury that didn’t require hours of prep or fancy ingredients. Since then, I’ve made it several times, especially when friends drop by unannounced or when I need a comforting reset after a hectic week.

There’s a quiet satisfaction in how the poached eggs ooze over the salmon and muffin, mingling with the lush hollandaise. It’s not just a dish; it’s a moment—a reason to pause, savor, and maybe even share a smile over a plate. That’s why this recipe stuck with me: it’s simple, elegant, and honestly, feels like a personal indulgence you can make anytime.

Why You’ll Love This Recipe

After testing this perfect smoked salmon benedict with creamy dill hollandaise a handful of times (and tweaking the hollandaise just enough), I’m confident this recipe stands out in so many ways.

• Quick & Easy: Ready in about 25 minutes, it’s perfect for lazy weekend mornings or impressing brunch guests without stress.
• Simple Ingredients: No exotic shopping needed — just basics you probably have, plus smoked salmon and fresh dill for that lovely twist.
• Perfect for Special Occasions: Whether it’s Mother’s Day brunch, a birthday treat, or just a cozy morning, it feels special.
• Crowd-Pleaser: The combination of smoky salmon and creamy dill hollandaise wins over even skeptics who typically prefer classic ham.
• Unbelievably Delicious: The velvety, herb-infused sauce paired with perfectly poached eggs is a comforting flavor hug you’ll want again and again.

This isn’t just any smoked salmon benedict — the dill in the hollandaise adds a fresh, slightly tangy note that cuts through the richness, creating a perfectly balanced bite every time. I’ve tried other versions before, but this one consistently gets nods of approval from family and friends alike. If you’re familiar with classic eggs benedict recipes, you’ll notice how this variation feels lighter yet indulgent at the same time.

It’s the kind of recipe that makes you close your eyes after the first bite, savoring the creamy, smoky goodness — a little weekend luxury, without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the smoked salmon and fresh dill bring that unmistakable touch of elegance and freshness.

• English Muffins: Halved and toasted until golden and slightly crisp. I prefer Thomas’ brand for consistent texture.
• Smoked Salmon: Thinly sliced, silky, and smoky. Opt for wild-caught if possible for the best flavor.
• Eggs: Fresh, large eggs for poaching (room temperature is best for even cooking).
• Unsalted Butter: For making the hollandaise; use high-quality European-style butter for richness.
• Egg Yolks: Separated from whites, these create the creamy base of your hollandaise sauce.
• Fresh Dill: Finely chopped, this herb brightens the sauce and complements the salmon beautifully.
• Lemon Juice: Freshly squeezed for a zingy acidity that balances the richness.
• White Wine Vinegar: A splash helps stabilize the hollandaise and adds subtle depth.
• Salt and White Pepper: To season the sauce delicately without overpowering.
• Water: For poaching eggs.

Optional Additions:

• Capers: Add a briny pop if you want a little extra zing on the plate.
• Chives: As a garnish for a mild onion flavor and color contrast.

If you want to keep it dairy-free, you can substitute butter in the hollandaise with a vegan butter, but I’d recommend sticking with real butter for that silky texture. For a gluten-free option, swap English muffins with toasted gluten-free bread or even crispy roasted potatoes for a fun twist.

Equipment Needed

• Small Saucepan: For melting butter and warming water.
• Heatproof Bowl: For making the hollandaise over simmering water (double boiler setup).
• Whisk: Essential for emulsifying the hollandaise sauce smoothly.
• Slotted Spoon: To gently lower and remove poached eggs from the water.
• Toaster or Oven: For toasting English muffins evenly and quickly.
• Sharp Knife: For slicing the smoked salmon and chopping dill.
• Small Mixing Bowls: For separating eggs and prepping ingredients.

If you don’t have a double boiler, a heatproof glass or metal bowl placed over a saucepan of simmering water works perfectly. I personally like a silicon whisk for its ease of cleaning and efficient whisking. For poaching eggs, a wide shallow pan helps keep the eggs from sticking, but a deep skillet can work too.

Preparation Method

1. Prepare the Hollandaise Sauce (about 15 minutes):
   • In a small saucepan, melt 6 tablespoons (85g) of unsalted butter over low heat until fully melted and slightly warm.
   • Fill a medium saucepan with about 2 inches (5 cm) of water and bring it to a gentle simmer over medium-low heat.
   • In a heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon (15 ml) fresh lemon juice, and 1 teaspoon (5 ml) white wine vinegar.
   • Place the bowl over the simmering water, making sure the bottom doesn’t touch the water. Whisk constantly until the mixture thickens slightly (about 3-4 minutes). Be patient — rushing can scramble the eggs.
   • Slowly drizzle in the melted butter, whisking continuously to emulsify into a smooth sauce.
   • Remove from heat and stir in 1 tablespoon (3 g) chopped fresh dill, plus salt and white pepper to taste.
   • Keep the sauce warm by placing it in a bowl over warm water or cover loosely; whisk occasionally.
2. Poach the Eggs (about 5 minutes):
   • Fill a wide pan with about 3 inches (7.5 cm) of water and bring to a gentle simmer. Add a splash of vinegar (about 1 tablespoon) to help the egg whites coagulate.
   • Crack each egg into a small bowl, then gently slide it into the water one at a time.
   • Cook for 3-4 minutes until whites are set but yolks remain runny.
   • Use a slotted spoon to lift eggs out, letting excess water drain off.
3. Prepare the Base and Assemble (about 5-7 minutes):
   • Toast 4 English muffin halves until golden and crisp.
   • Arrange toasted muffins on plates, top each with a slice of smoked salmon (about 2 oz / 60 g per muffin).
   • Gently place a poached egg on top of the salmon.
   • Ladle creamy dill hollandaise generously over the eggs.
   • Garnish with extra dill or chives if desired.

Pro tip: If the hollandaise thickens too much while waiting, whisk in a teaspoon of warm water to loosen it. And don’t rush the poaching — gentle simmering yields the best texture. I like to keep a kettle of hot water nearby to replenish the poaching pan quickly if it cools down.

Cooking Tips & Techniques

Making a perfect smoked salmon benedict with creamy dill hollandaise is about getting the timing and textures right. Here’s what I’ve learned through trial and error:

• Hollandaise Emulsion: Constant whisking over gentle heat is key. If your sauce looks grainy or starts to separate, whisk vigorously off the heat while adding a few drops of cold water to bring it back.
• Egg Poaching: Fresh eggs make all the difference. Older eggs tend to spread too much in the water. Also, adding vinegar helps the whites firm up quickly without flavor intrusion.
• Salmon Slicing: Use a sharp knife to slice the smoked salmon thinly but evenly for a silky texture that layers well on the muffin.
• Multitasking: Start the hollandaise first, then poach eggs while toasting muffins. This way everything finishes around the same time and stays warm.
• Keep it Warm: Hollandaise can cool quickly and thicken. Keep it over a warm water bath or rewarm gently if needed.

One time, I accidentally let the hollandaise get too hot, and it scrambled a bit. It was a mess, but whisking in a bit of cold water brought it back — lesson learned! Don’t rush the sauce, and patience pays off.

Variations & Adaptations

This recipe is versatile, so feel free to make it your own:

• Vegetarian Version: Swap smoked salmon for sautéed spinach and roasted tomatoes for a fresh, meat-free option.
• Spicy Twist: Add a pinch of cayenne or a dash of hot sauce to the hollandaise for a subtle kick.
• Dairy-Free Hollandaise: Use vegan butter or olive oil instead of butter and an aquafaba-based sauce to keep the creaminess without dairy.
• Seasonal Flair: In spring, add fresh peas or asparagus on the side for a seasonal brunch plate, complementing the flavors perfectly.
• Cooking Methods: If short on time, you can prepare a quick blender hollandaise, but I prefer the traditional stovetop whisk for the best texture.

Personally, I once swapped English muffins with toasted rye bread and added a light smear of cream cheese before layering the salmon — it was a delightful smoky, creamy combo that I still crave occasionally.

Serving & Storage Suggestions

Serve this perfect smoked salmon benedict immediately while the eggs are warm and the hollandaise is silky smooth. It pairs beautifully with a light salad of mixed greens dressed in lemon vinaigrette or some crispy roasted potatoes for a heartier brunch.

For drinks, a fresh mimosa bar with fruit garnishes complements the richness wonderfully — it’s a fun way to elevate the meal without extra fuss (you might enjoy ideas from the perfect mimosa bar ideas post).

If you have leftovers, store the components separately: smoked salmon wrapped tightly, hollandaise in an airtight container in the fridge (consume within 24 hours), and English muffins toasted fresh before serving again. Reheat hollandaise gently over warm water, whisking to restore texture. Poached eggs don’t reheat well, so best to cook fresh when possible.

Flavors meld beautifully after resting briefly, especially the hollandaise and dill, making it a satisfying dish to prepare just before serving.

Nutritional Information & Benefits

This smoked salmon benedict provides a balanced mix of protein, healthy fats, and moderate carbs. Per serving (one muffin half topped):

Nutrient	Amount
Calories	350-400 kcal
Protein	20-25 g
Fat	25 g (mostly from butter and salmon)
Carbohydrates	20 g (from English muffin)

Smoked salmon is rich in omega-3 fatty acids, which support heart and brain health. Eggs provide high-quality protein and essential vitamins. Fresh dill adds antioxidants and a lovely herbal note without extra calories. This recipe is gluten-friendly if you swap English muffins for a gluten-free alternative, and naturally low in sugars.

From a wellness standpoint, it’s a satisfying brunch option that feels indulgent but is built on nutrient-dense ingredients — a real treat that aligns with balanced eating.

Conclusion

This perfect smoked salmon benedict with creamy dill hollandaise is one of those recipes that feels both special and approachable. It’s become a favorite because it balances smoky, fresh, and rich flavors with ease and style. Whether you’re cooking for yourself on a quiet morning or hosting a small brunch gathering, it’s a dish that impresses without stress.

Feel free to customize it to your taste — more dill, a spicy twist, or a vegetarian spin — it’s flexible enough to suit many preferences. I still make it on weekend mornings when I want a little extra comfort and a moment to savor something delicious and homemade.

If you try this recipe, I’d love to hear how you tweaked it or what you paired it with. Sharing food stories makes these dishes even more special, don’t you think?

Here’s to many cozy brunches with creamy hollandaise and smoky salmon on your table!

FAQs about Perfect Smoked Salmon Benedict with Creamy Dill Hollandaise

Can I make the hollandaise sauce ahead of time?

You can prepare it about an hour ahead and keep it warm over a double boiler or in a thermos. Just whisk gently before serving to restore its smooth texture.

What’s the best way to poach eggs without them falling apart?

Use very fresh eggs and simmer water gently with a splash of vinegar. Crack eggs into a small bowl before sliding them in carefully.

Can I use regular ham instead of smoked salmon?

Absolutely! Classic ham works too, but the smoked salmon adds a lovely smoky richness and pairs wonderfully with dill.

Is this recipe gluten-free?

Yes, if you substitute the English muffins with gluten-free bread or another base like roasted potatoes.

How do I fix hollandaise if it starts to separate or curdle?

Remove from heat and whisk in a teaspoon of cold water slowly. This usually brings it back to a smooth consistency.

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