Scandinavian
Salmon Dill Scramble
Flaked cooked salmon is folded into soft eggs with dill so the fish stays in large pieces instead of melting into the curds. The scramble is rich and slightly salty from the salmon, and it is easy to overcook if the pan is left on high.
- Prep
- 8 min
- Cook
- 8 min
- Total
- 16 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cooked salmon only needs warming, so the eggs stay soft.
- Fourteen ounces of salmon plus eight eggs land near 34 grams of protein per plate.
- Dill is stirred in off the heat so it stays fragrant.
- The scramble uses one pan and no bread, which keeps the carb count low.
Ingredients
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Instructions
- 1
Whisk the eggs, milk, and pepper until the yolks and whites are fully blended.
- 2
Melt the butter in a skillet over medium-low heat and pour in the eggs.
- 3
Pull the curds in from the edges with a spatula, pausing so large soft folds form instead of fine crumbs.
- 4
When the eggs are still slightly glossy, fold in the cooked salmon and take the pan off the heat.
- 5
Add the dill and salt, remembering the salmon is already seasoned, and fold once more.
- 6
Spoon onto four plates while the eggs still look moist.
Pro tips
- Start with cooked salmon; raw fillets will not finish in the time the eggs take.
- Medium-low heat is what keeps the curds tender around the fish.
- Salt at the end so you can correct for a salty piece of salmon.
Easy substitutions
- Fresh dill
- 1 tablespoon dried dill
- Milk
- A splash of cream
- Cooked salmon
- Cooked smoked trout
Storage and reheating
Storage
Refrigerate leftovers in a covered container for up to 2 days.
Reheating
Reheat gently in a skillet over low heat with a teaspoon of water, just until warm, so the eggs do not turn rubbery.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 374
- Protein
- 34 g
- Carbs
- 1 g
- Fat
- 25 g
- Fiber
- 0 g
Moderate · Stovetop · High Protein
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
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A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
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