Breakfast Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tsp olive oil, 1 tbsp lemon juice, minced garlic, and a pinch each of salt and pepper. Brush or rub the mixture over the top of each fillet (skin side down). Let sit while you preheat the grill or pan (5-10 minutes).

Grill or pan-sear

Preheat a grill or medium skillet over medium-high heat. If grilling, oil the grates lightly. Place salmon skin-side down and cook without moving for 4-5 minutes until the skin is crisp and the sides become opaque about two-thirds up. Carefully flip and cook 1-2 minutes more for medium doneness (internal temperature ~125-130°F / 51-54°C). Cook a little longer if you prefer well done. Remove from heat and tent loosely with foil to rest for 2 minutes.

Prep asparagus

Trim woody ends from asparagus (snap or cut off about 1–1½ inches). Toss spears with 1 tbsp olive oil, pinch of salt, pinch of pepper and optional lemon zest until evenly coated.

Grill or roast

If using the grill, place asparagus perpendicular to grates or in a grill basket and cook over medium heat 3-5 minutes, turning occasionally, until tender-crisp and slightly charred. If using an oven, roast on a sheet at 425°F (220°C) for 8-10 minutes. Remove and keep warm.

Choose style

Decide eggs any style: fried (sunny-side or over-easy), scrambled, or poached. The times below assume eggs cooked while salmon and asparagus rest to keep everything warm.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low. Add 1 tsp butter or oil. Crack eggs into the pan. For sunny-side cook slowly until whites set but yolks remain runny, about 2-3 minutes. For over-easy cook until whites set, then gently flip and cook 15-30 seconds more for a runny yolk. Season with a pinch of salt and pepper.

Scrambled eggs

Whisk eggs with a pinch of salt. Heat butter in a nonstick skillet over medium-low. Pour eggs in, let set briefly, then stir gently until soft curds form, 1-2 minutes. Remove from heat just before fully set; residual heat will finish them.

Poached eggs

Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Poach 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towel.

Plate one salmon fillet per serving with half the asparagus. Place eggs on top or beside the salmon as preferred. Squeeze lemon wedges over salmon and asparagus, sprinkle chopped parsley or chives, and add additional salt and pepper to taste.

Serve immediately while salmon is warm and eggs are fresh. Estimated plating: salmon skin-side down, asparagus alongside, egg perched on the fillet or to the side.