A smoked salmon omelet might sound like something you’d order at a fancy brunch spot with cloth napkins and a waitlist, but it’s surprisingly simple to make at home. Fast, easy, and absolutely delicious — it’s just the right kind of indulgent without any dairy drama.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
I’m a big fan of breakfast foods. Like, HUGE! I could happily eat egg dishes, protein pancakes, and some version of oatmeal for all three meals of the day and never once grow bored — especially when the meal is this smoked salmon omelet.
What I love most about it is its flexibility. It works for breakfast when you’re craving something hearty. It shines at brunch with a mimosa on the side. It’s satisfying enough for lunch, and it makes an easy yet filling dinner when you don’t feel like cooking but still want something quick and satisfying.
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Why You'll Love This Recipe
- It’s fast. From skillet to serving plate in under 15 minutes, this omelet is a quick and satisfying way to enjoy a meal any time of day.
- It’s flexible. Serve it for breakfast, brunch, lunch, or even dinner. It’s the multitasker of meals.
- It feels fancy, but it’s easy. With smoked salmon, fresh dill, and creamy goodness folded inside, it looks and tastes impressive, without requiring a culinary degree.
Is it Omelet or Omelette?
Both spellings refer to the same delicious dish, a pan-cooked egg blanket filled with savory goodness. But geography primarily determines which version you’ll see.
In the United States, we spell it omelet. Across the pond, the Brits favor omelette, spelled just like it is across the English Channel from them in France. Oooh la la! Can you blame them? “Omelette” does look a little fancier. Why do we spell it differently over here? Honestly, probably to cut the fluff or just be contrary — kind of like color vs. colour, or zucchini vs. courgette.
Key Ingredients
This smoked salmon omelet is made with a short list of simple ingredients, but don’t let that fool you. Each one plays a big role in delivering creamy, smoky, herby goodness in every bite. First, let’s spend some time on two of the most important ingredients: the salmon and the cream cheese.
Cold Smoked Salmon vs Hot Smoked Salmon
There are two types of smoked salmon: cold smoked and hot smoked. While both are delicious, they’re not interchangeable.
Cold smoked salmon is cured for at least 12 hours and then smoked at a low temperature, giving it that silky, translucent texture. It’s delicate, salty, and never actually “cooked” by heat, which is why you usually see it draped over bagels, not folded into warm omelets.
Hot smoked salmon, on the other hand, is smoked at a higher temperature and fully cooked during the process. It’s firmer, flakier, and has a bolder smoky flavor thanks to the hotter fire and faster wood burn. It’s the smoked salmon version of a cozy sweater: comforting, sturdy, and ready for heat.
This recipe works best with hot smoked salmon. Since the salmon is gently warmed in the skillet, hot smoked salmon holds its texture and flavor better than its cold smoked cousin.
If you only have cold smoked salmon (you know, the thin, silky slices you’d layer on a bagel with capers and fresh herbs), you can still use it — just be sure to add it at the very end to avoid overcooking.
Sage Advice: Here’s why I opt for wild-caught salmon whenever possible.
Cream Cheese
I made this omelet with Violife dairy-free cream cheese, the spreadable kind that comes in a tub. Since the recipe only calls for a couple of tablespoons, the tub leaves you with plenty left over for other uses — like spreading on a toasted bagel or scooping into stuffed celery sticks for an alpha-gal friendly snack.
If you’re an alpha-gal who tolerates dairy, feel free to use your favorite regular cream cheese instead. Either way, creamy pockets of goodness inside your omelet? Yes, please.
Other Ingredients You’ll Need
While the smoked salmon and cream cheese steal the spotlight, you can’t make an omelet without some eggs, and these other simple ingredients round out the flavors.
- Eggs. This recipe calls for three large eggs. I’m lucky to get mine from a local farmer whose prices haven’t skyrocketed due to bird flu and economic chaos. Still, I appreciate that they’re not the affordable alpha-gal-friendly protein they used to be. If you’d rather use two eggs, just reduce the other ingredients slightly. Want to stretch them a bit? Add a splash of your favorite milk, dairy-free or otherwise.
- Red Onion. Just a tablespoon of finely diced red onion sautéed in olive oil adds a gentle sweetness and a pop of color. It’s a small touch that makes a big difference.
- Fresh Dill. Smoked salmon, cream cheese, and fresh dill go together like brunch, mimosas, and good conversation. It’s a classic trio. But if dill isn’t your thing (or you just don’t have any on hand), try chopped chives, fresh parsley, or fresh thyme.
How to Make This Smoked Salmon Omelet
Making this omelet is way easier than you’d expect from a French-inspired dish. You don’t need any fancy pans — just a few steps and a bit of patience, you’ll be digging into warm, savory perfection in under 15 minutes.
- Whisk the Eggs. Beat the eggs in a bowl with a pinch of salt and pepper. Add a splash of milk if you like them extra fluffy.
- Sauté the Onion. Cook the red onion in a little olive oil until it’s soft. Set aside.
- Cook the Eggs. Add more oil, pour in the eggs, and swirl to coat the pan. Cook over medium-low until mostly set.
- Add the Fillings. Layer the onion, smoked salmon, cream cheese, and fresh dill on one side of the egg-filled pan.
- Finish and Fold. Cook for another minute or two. Slide onto a plate and fold in half. Garnish with more dill, if desired.
What to Serve with Omelets
This dairy-free smoked salmon omelet is quite filling on its own. But adding the right side can take it from a quick bite to a full-blown meal. Here are some of my favorite options:
- Fresh Fruit. A mix of berries, melon, or citrus adds a light, sweet contrast to the savory richness of the omelet.
- Sliced Tomatoes. Juicy, ripe tomato slices sprinkled with flaky salt and a little cracked pepper are a fresh, no-fuss side that complements the salmon beautifully.
- Toast. A slice of crusty sourdough or seeded multigrain is perfect for scooping up any melted cream cheese that tries to escape.
- Simple Green Salad. Toss together arugula, baby spinach, or mixed greens with a drizzle of vinaigrette for a fresh and healthy side.
Storing Leftovers
This omelet recipe is perfect for a single serving. That means leftovers aren’t usually part of the plan.
But if you do find yourself with half an omelet sitting on your plate (maybe you got distracted, perhaps you paired it with too much toast — no judgment from me), you can store it in an airtight container in the fridge for up to two days. Just reheat it gently in a skillet over low heat, pop it into the air fryer, or warm it in the microwave at 50% power.
That said, I’ll be straight with you. I don’t love the taste or texture of reheated eggs. So I tend to power through and eat the whole thing while it’s hot, creamy, and perfect.
Smoked Salmon Omelet
Equipment
- Medium nonstick skillet
- Mixing bowl
- Whisk or fork
- Spatula
Ingredients
- 2-3 tbsp olive oil, divided
- 1 tbsp red onions, diced
- 3 large eggs
- 2-3 oz smoked salmon, flaked into small pieces (I prefer hot smoked salmon)
- 2 tablespoons dairy-free cream cheese, softened and cut into small pieces (I used Violife)
- 1 tablespoon fresh dill, finely chopped
- salt and black pepper, to taste
Instructions
- In a small bowl, gently whisk the eggs with a pinch of salt and pepper. (See notes above about making a two-egg omelet or adding a splash of your choice of milk.) Set aside.
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat. (See notes below about the pans I use.) Cook the diced red onion until it is soft and fragrant, about 2-3 minutes. Remove the sautéed onions from the pan and set aside.
- Pour the remaining olive oil into the skillet and swirl to coat the bottom. Pour in the gently beaten eggs and tip the pan so they spread evenly. Lower the heat to medium-low and cook for 2–3 minutes. You want the eggs to be mostly set, but still a little glossy on top.
- On one half of the omelet, layer the sautéed onions, flaked smoked salmon, cream cheese, and fresh dill. Keep the other half bare — it’s your folding zone.
- Cook the omelet open-faced for another 1-2 minutes, until the cream cheese is starting to melt and the salmon is warmed through. Don’t overcook — you want warm and creamy, not rubbery.
- Carefully slide the omelet out of the pan, filling side first, then fold the plain half over to make a tidy half-moon. Top with extra dill if you’re feeling fancy (or just love fresh dill as much as I do), and serve immediately.
Notes
- Look for hot smoked salmon in thicker fillets. It’s usually vacuum-sealed and labeled as “fully cooked” or “flake-style.” Cold smoked salmon will be in thin, silky slices, often sold near the lox.
- I use my 9-inch pan when making a three-egg omelet and my 8-inch pan when making a two-egg omelet. Ideally, you want a pan with gradually curved sides that will help you flip it onto the serving plate.
- Want to sneak in some greens? Add a handful of baby spinach with the onion, or add it to the filling.
- Top the omelet with a sprinkle of diced tomatoes or a few cherry tomato halves just before serving for a juicy, colorful finish.
- If you can tolerate dairy, cooking the omelet in a 50/50 blend of olive oil and butter is pure magic.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Thank you for sharing this alpha-gal friendly recipe