Salmon Benedict on Croissant Recipe

Salmon Benedict on Croissant is a luxurious twist on the classic eggs Benedict, featuring flaky, pan-seared salmon, perfectly poached eggs, and a rich hollandaise sauce over a buttery croissant. This elegant dish is perfect for brunch gatherings, special occasions, or when you want to elevate your breakfast game with gourmet flavors.

Why You’ll Love This Recipe

• Decadent & Flavorful – Buttery croissant, rich hollandaise, and flaky salmon create a perfect bite.
• Elevated Brunch Dish – A gourmet take on the traditional eggs Benedict.
• Easy Yet Impressive – With simple techniques, you can create a restaurant-quality dish at home.
• Nutritious & Satisfying – Packed with protein, healthy fats, and fresh ingredients.
• Perfect for Special Occasions – Ideal for Mother’s Day, weekend brunch, or a romantic breakfast.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Poached Eggs:

• 4 large eggs
• 1 tbsp white vinegar
• Water (for poaching)

For the Hollandaise Sauce:

• 3 egg yolks
• ½ cup unsalted butter (melted)
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• Salt & pepper to taste
• ¼ tsp paprika (for garnish)

For the Benedict:

• 2 croissants (halved)
• 8 oz salmon fillet (grilled or pan-seared)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ½ cup fresh spinach
• ¼ cup sautéed mushrooms (optional)

For Serving:

• Fresh herbs (parsley or chives)
• Grilled lemon slices
• Side of fresh fruit

Directions

Prepare the Salmon:

1. Season salmon fillets with salt and black pepper.
2. Heat olive oil in a pan over medium heat.
3. Sear salmon for 3-4 minutes per side until golden and flaky. Set aside.

Poach the Eggs:

1. Fill a saucepan with water and bring to a gentle simmer. Add vinegar.
2. Crack each egg into a small cup and gently slide into the water.
3. Poach for 3-4 minutes until the whites are set but yolks remain runny.
4. Remove eggs with a slotted spoon and drain on a paper towel.

Make the Hollandaise Sauce:

1. In a heatproof bowl, whisk egg yolks and lemon juice over a double boiler (a heat-safe bowl over a pot of simmering water).
2. Slowly drizzle in melted butter while whisking constantly until thickened.
3. Stir in Dijon mustard, salt, and pepper. Remove from heat.

Assemble the Benedict:

1. Lightly toast the croissant halves.
2. Place a layer of fresh spinach on each half.
3. Add sautéed mushrooms (if using), then place the seared salmon fillet on top.
4. Gently place a poached egg on each croissant.
5. Drizzle with hollandaise sauce and sprinkle with paprika and fresh herbs.

Serve & Enjoy:

• Garnish with grilled lemon slices.
• Serve with a side of fresh fruit for a refreshing contrast.

Servings and Timing

• Servings: 2 (4 Benedicts)
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Smoked Salmon Version: Swap fresh salmon for smoked salmon for a classic lox-style Benedict.
• Lighter Option: Use whole wheat English muffins instead of croissants.
• Extra Creamy Hollandaise: Add 1 tbsp heavy cream for a richer sauce.
• Vegetarian Alternative: Substitute salmon with avocado or grilled portobello mushrooms.
• Spicy Kick: Add a dash of cayenne or sriracha to the hollandaise.

Storage/Reheating

• Storage: Hollandaise sauce can be stored in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat hollandaise sauce over low heat, whisking constantly. Avoid microwaving eggs as they may overcook.
• Make-Ahead Tip: Poach eggs ahead of time and store in cold water in the fridge. Reheat in warm water before serving.

FAQs

Can I use smoked salmon instead of fresh?

Yes! Smoked salmon is a great no-cook alternative with a more delicate flavor.

How do I keep my hollandaise sauce from breaking?

Whisk constantly while adding butter, and don’t overheat. If it thickens too much, add a teaspoon of warm water to loosen.

What’s the best way to poach eggs perfectly?

Use fresh eggs, keep the water at a gentle simmer, and add vinegar to help the whites set quickly.

Can I make this dish ahead of time?

You can prepare the hollandaise and salmon ahead, but poached eggs are best made fresh.

What sides pair well with this dish?

Fresh fruit, roasted potatoes, or a light arugula salad complement the richness of the Benedict.

How do I keep my croissants from getting soggy?

Toast them lightly and assemble just before serving to maintain crispness.

What’s the best way to grill lemon slices?

Cut lemons into thin slices and place them on a hot grill or skillet for 1-2 minutes per side until caramelized.

Can I freeze leftover hollandaise sauce?

No, hollandaise doesn’t freeze well, as it may separate when thawed.

Can I use a blender for the hollandaise sauce?

Yes! Blend egg yolks, lemon juice, and Dijon, then slowly drizzle in melted butter while blending until thickened.

Can I use a different bread instead of croissants?

Absolutely! Brioche, English muffins, or even sourdough work well.

Conclusion

Salmon Benedict on Croissant is the ultimate gourmet brunch dish, combining buttery croissants, flaky salmon, perfectly poached eggs, and a silky hollandaise sauce. Whether for a weekend indulgence or a special breakfast, this elegant meal is sure to impress. Try it for your next brunch and savor the rich, satisfying flavors!