This restaurant-quality salmon omelet is a breeze to make. And there’s very little chopping, just one each of an onion, green pepper and tomato. If you want a little bit of heat, add diced jalapeno. All you have to do is beat the eggs and cook them over butter in a skillet, spooning the salmon mixture inside once the eggs set.
Rich in Omega-3 fats, salmon is the perfect protein to fold into an omelet. Instead of pork, turkey or chicken, this lean seafood injects a ton of flavor and texture, while also complementing the vegetables and cheese.
Fresh fish is always the best, so if you have access to a fresh salmon fillet, one of our favorite ingredients in the kitchen, use it. But if not, you can substitute it with canned smoked salmon, which saves you time because now you don’t have to remove the fish’s skin and bones, as it’s already done for you.
Salmon Omelet Ingredients
- Salmon fillet: This recipe calls for a 10-ounce fresh fillet of salmon that’s about 1 inch thick.
- Onion: Use a yellow onion, not a white onion. Yellow onions impart more flavor than white, which can be mild and sweet.
- Green pepper: Of the various colored bell peppers, green is the easiest to find and has the mildest flavor profile.
- Butter: You should use unsalted butter for this recipe. Once the recipe is finished, you can add salt to taste. The butter can come straight out of the fridge, or be kept at room temperature. Either way, it will warm up quickly in the skillet.
- Eggs: Any size eggs will work here. Six eggs in this recipe translates to three omelets, with two eggs in each.
- Shredded cheddar cheese: The sharpness of cheddar in this omelet recipe is preferred, but another reason this cheese variety works well is because it melts easily.
- Pepper: In addition to being an ingredient, freshly ground black pepper, and not white pepper, can be sprinkled on top (to taste) after the omelet is cooked.
- Tomato and green pepper: While this is optional, our tip to make a garnish “rose” from tomato and the remaining green pepper makes a nice decorative touch.
Directions
Step 1: Chop the onion and green pepper
Dice the onion and three-quarters of the green pepper. This will be for the omelet filling. Save the remaining green pepper for later.
Step 2: Prepare and cook the salmon
Remove the skin and bones from the salmon, and cut it into 1/2-inch chunks. In a 10-inch skillet, saute the salmon in 1 tablespoon of butter, along with the onion and green pepper. Remove the mixture from the skillet and set it aside.
Editor’s Tip: Removing the bones will be easier using our tip for removing bones from salmon.
Step 3: Beat and cook the eggs
In a small bowl, beat the eggs. Melt the remaining butter in the same skillet over medium heat. Add the eggs to the butter. As the eggs set, lift the edges, letting the uncooked portion flow underneath.
Step 4: Add the salmon filling
Once the eggs are set, spoon the salmon mixture onto one side, then sprinkle the cheese and black pepper over the top. Fold the omelet over the filling. Cover the pan and let it stand for one-and-a-half minutes or until the cheese is completely melted. Remove the omelet from the pan.
Step 5: Make a tomato rose
If desired, make a tomato rose. With a small sharp knife, peel the tomato’s skin in a thin continuous strip, starting from the base. Roll it up tightly, skin side out, from the stem end. Tuck the end of the strip under the rose and place it on top of the omelet. Using the remaining green pepper, cut two leaves. Arrange these on each side of the tomato rose.
Salmon Omelet Variations
-  Add fresh herbs: To make this more of a garden-veggie omelet, add your choice of fresh, finely chopped herbs, such as chives, basil or dill. Any of these three herbs will help elevate the recipe.
- Make it spicy: Dice up a jalapeno, considered a mild chili pepper, if you want some heat. Or drizzle hot sauce inside the omelet before you fold it over.
- Top it with creme fraiche: As with our dilled salmon omelet with creme fraiche, a dollop of creme fraiche has a nice cooling effect.
How to Store a Salmon Omelet
Omelets are best eaten within minutes of making them, but if you do have leftovers, store omelets in the fridge, covered and in an airtight container. One way to get around having leftovers is to only make as many omelets as you think you’ll serve for one meal. It’s very difficult, even with reheating, to achieve the same flavor profile.
Can you freeze a salmon omelet?
Yes, absolutely! As long as the omelet is individually packaged in a resealable freezer bag, all you have to do is thaw it and then heat it up, either in the microwave on high for one or two minutes, or on the stovetop in a skillet. Omelets will keep in the freezer for three or four months.
How long does a salmon omelet last?
When stored in the fridge, omelets last for up to four days.
Can you make this salmon omelet ahead of time?
Mornings aren’t always the best time to tackle a multi-step recipe. If you want to skim some minutes off the prep, make the omelet mixture the night before and refrigerate it overnight. Another idea is to chop the vegetables the night prior, store them (covered, in small containers) in the fridge, then take them out when you’re ready to heat the skillet and make the omelets.
How do you reheat a salmon omelet?
Simply reheat the omelet in the microwave (on high for one or two minutes) or on the stovetop, in a skillet with cooking oil, over medium heat.
Salmon Omelet Tips
Instead of salmon fillet, can I use canned salmon or smoked salmon?
The only difference here will be the taste: Canned salmon has a smoked flavor, as does smoked salmon. But both will work well in an omelet.
How important is a tomato rose in this recipe?
Not at all! If making a tomato rose sounds intimidating, just skip it. However, if you’re looking for a way to take this recipe to the next level, or plan to make this for a special occasion, consider making your first tomato rose.
How will this taste different if I use cream cheese instead of cheddar cheese?
A popular flavor combination—including topping open-faced bagels—is to pair cream cheese with salmon. In this recipe, the cream cheese isn’t going to spread as well as the cheddar cheese, though. If you really want a soft cheese, try goat cheese.
