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This easy Eggs Benedict recipe is made with canned salmon and a lighter homemade herby hollandaise sauce. It’s a delicious and healthy brunch option, rich in protein, heart-healthy omega-3s, and lots of greens.

Whole wheat english muffin topped with canned salmon, a poached egg, hollandaise, and fresh parsley and dill on a plate.

Thank you so much to Gold Seal Canada for sponsoring this post. You can follow Gold Seal Canada on their Instagram and Website for more recipe inspiration!

Looking for some healthy brunch inspiration? Look no further! I’ve teamed up with my friends at Gold Seal Canada to bring you this Canned Salmon Eggs Benedict served with a herby hollandaise, lots of lemon, and steamed asparagus.

While I served this dish with one of my favourite springtime veggies – asparagus – feel free to switch things up based on what you have on hand. This would taste equally as good with some sautéed spinach, avocado, or a fresh arugula salad.

For this recipe, I used Gold Seal Canada’s Wild-Caught, MSC-Certified Canned Pink Salmon, which is rich in protein, calcium, and omega-3 fatty acids.

Using canned salmon instead of smoked salmon (as you more often see in a restaurant’s Eggs Benedict), makes for a convenient, affordable, and lower-sodium swap without compromising on flavour.

Whole wheat english muffin topped with canned salmon, a poached egg, hollandaise, and fresh parsley and dill on a plate.

Recipe Ingredients Needed

All you need to make this canned salmon eggs benedict recipe is 9 simple ingredients:

  • Gold Seal Canada’s Pink Salmon
  • fresh parsley
  • fresh dill
  • lemon
  • butter
  • whole eggs + extra egg yolks
  • whole wheat English muffins
  • salt
  • pepper

Recipe Variations & Modifications

For a gluten-free version of this recipe, simply use a gluten-free English Muffin.

For a dairy-free option, swap the regular butter with a vegan butter and ensure that your English muffin is dairy-free as well.

What To Serve With Salmon Eggs Benedict

This canned salmon eggs benedict would taste amazing with a side of potatoes and/or veggies!

Some pairing ideas for you:

Canned Salmon Health Benefits

Canned salmon is a great source of:

  • complete, quality protein
  • heart-healthy omega-3s
  • vitamin D
  • calcium

To maximize the nutrition benefits, be sure to eat the bones – that’s where the vitamin D and calcium are stored. They’re super soft and mash up easily with a fork (you won’t even notice them – promise!)

White plate with 2 english muffins topped with canned salmon, poached eggs, hollandaise, herbs, and a side of asparagus

More Healthy Canned Salmon Recipes

Did you give this Eggs Benedict With Canned Salmon & Herby Hollandaise Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Canned Salmon Eggs Benedict With Herby Hollandaise

Canned salmon makes a quick, delicious, and affordable substitute for smoked salmon in this Eggs Benedict. Serve with a herby hollandaise sauce, lots of lemon, a whole wheat bun, and a side of asparagus for a delicious springtime brunch!
Whole wheat english muffin topped with canned salmon, a poached egg, hollandaise, and fresh parsley and dill on a plate.
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Ingredients

  • 1 can Gold Seal Canada’s Pink Salmon
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1 lemon, juiced
  • 2 egg yolks (for hollandaise)
  • 1/4 cup butter, melted
  • 4 whole eggs (to be poached)
  • 2 whole wheat English muffins, sliced in half to make 4 slices
  • Salt + pepper to taste

Instructions

  • Open and drain 1 can of Gold Seal Canada’s Pink Salmon. In a bowl, flake salmon and remove any larger bones. Add half of the chopped parsley and dill, and add to the bowl with juice from half a lemon. Mix together and set aside. 
  • To make the hollandaise sauce, heat a saucepan with a small amount of water until it comes to a simmer. In a large stainless steel or glass mixing bowl, whisk the 2 egg yolks and juice from 1/2 a lemon. Once the water is simmering, place the mixing bowl over the saucepan to keep the bowl warm (but avoid touching the water). 
  • Slowly drizzle in the melted butter and continue to whisk until the sauce has thickened. If the sauce becomes too thick, feel free to add a small amount of warm water until you reach the right consistency. Remove saucepan and mixing bowl from heat, and add salt to taste. Keep the hollandaise warm by leaving it on top of the saucepan with warm water (just make sure the heat is off!)
  • Poach the 4 remaining eggs (2 per person). Set poached eggs aside on a paper towel to allow them to drain. 
  • Once all ingredients are ready, toast English muffins and add the remainder of the chopped herbs to the hollandaise sauce and stir together.
  • Top each slice of the English muffins with salmon mixture, a poached egg, and a drizzle of hollandaise. Serve with veggies or side dish of choice, and finish everything with a squeeze of lemon juice, salt, and pepper to taste. Enjoy immediately! 

Notes

*For a gluten-free version of this recipe, use a gluten-free English Muffin.
*For a dairy-free option, swap the regular butter with a vegan butter.
*This canned salmon eggs benedict would taste amazing with a side of potatoes and/or veggies! Some pairing ideas for you:

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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close up of english muffin topped with canned salmon, poached egg, hollandaise, and herbs
This post may contain affiliate links. Please see my disclosure policy.