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!