Uploaded April 2026 | Updated September 2026, 1 week ago
A silky, buttery Japanese-style egg scramble paired with tender salmon and crisp nori.
Ingredients
6 large eggs
2 Tbsp butter or tallow (for cooking)
4 oz cooked salmon (flaked; grilled, poached, or seared)
1 sheet nori (seaweed), cut into thin strips
1 Tbsp heavy cream (optional, for extra creaminess)
½ tsp coconut aminos or tamari (optional, for umami)
Salt and black pepper, to taste
1 tsp sesame seeds (optional garnish)
1 Tbsp chopped chives or green onions (for garnish)
Macronutrients
(per serving, serves 2)
Protein: 32g
Fat: 32g
Carbs: 3g
Preparation
Heat butter or tallow in a nonstick skillet over low to medium-low heat until melted. Place your salmon filets in the pan and cook 4-6 minutes per side, or until desired doneness.
Crack eggs into a bowl and whisk with a pinch of salt, black pepper, and heavy cream (if using) until smooth and slightly frothy.
Heat butter or tallow in a separate nonstick skillet over low to medium-low heat until melted and just beginning to bubble.
Pour in the eggs and stir gently with a spatula, pushing from the edges toward the center to form soft, creamy curds.
When the eggs are mostly set but still glossy, fold in the flaked salmon and cook for another 30–60 seconds until warmed through.
Remove from heat immediately to avoid overcooking.
Spoon onto plates, sprinkle with nori strips and sesame seeds, and garnish with chives or green onions.
Serve warm — perfect for breakfast, brunch, or a light dinner.
A silky, buttery Japanese-style egg scramble paired with tender salmon and crisp nori.
Ingredients
6 large eggs
2 Tbsp butter or tallow (for cooking)
4 oz cooked salmon (flaked; grilled, poached, or seared)
1 sheet nori (seaweed), cut into thin strips
1 Tbsp heavy cream (optional, for extra creaminess)
½ tsp coconut aminos or tamari (optional, for umami)
Salt and black pepper, to taste
1 tsp sesame seeds (optional garnish)
1 Tbsp chopped chives or green onions (for garnish)
Macronutrients
(per serving, serves 2)
Protein: 32g
Fat: 32g
Carbs: 3g
Preparation
Heat butter or tallow in a nonstick skillet over low to medium-low heat until melted. Place your salmon filets in the pan and cook 4-6 minutes per side, or until desired doneness.
Crack eggs into a bowl and whisk with a pinch of salt, black pepper, and heavy cream (if using) until smooth and slightly frothy.
Heat butter or tallow in a separate nonstick skillet over low to medium-low heat until melted and just beginning to bubble.
Pour in the eggs and stir gently with a spatula, pushing from the edges toward the center to form soft, creamy curds.
When the eggs are mostly set but still glossy, fold in the flaked salmon and cook for another 30–60 seconds until warmed through.
Remove from heat immediately to avoid overcooking.
Spoon onto plates, sprinkle with nori strips and sesame seeds, and garnish with chives or green onions.
Serve warm — perfect for breakfast, brunch, or a light dinner.
