Perfectly-baked salmon is topped with poached eggs and a homemade cheddar cheese sauce in this easy recipe. Poached-Egg Salmon with Cheese Sauce is a gourmet dinner anyone can make!
Easy and Elegant Salmon with Poached Eggs
The last time I made this dish, it was the Sunday before Christmas Day. I was knee-deep in wrapping paper, Scotch tape, and Elsa dolls! That year, I bought not one, but four versions of Elsa! That’s how things turn out when you’ve got two daughters and two nieces all under the age of ten!
It was a good day for bourbon in my cappuccino… and, on a more family-friendly note, it was a good day for this simple recipe that feels so festive!
The first time I tried poached eggs on fish was years ago at a gorgeous restaurant in Chicago. Up until then, I honestly wasn’t a big fan of fish—but that experience changed my life! I now proudly make and happily eat fish on the regular, and salmon is definitely one of my go-to’s.
And one of my favorite ways to serve it? With a poached egg, and a velvety cheese sauce. It’s great for anytime—from Christmas to Christmas in July!
Making this elegant little dish is a breeze! And the cheese sauce is super versatile! You could use it to top just about anything!
- Bread: To plate this dish, you’ll need four thin slices of good whole-grain bread.
For the Salmon
- Foil Sheets: We’re baking the salmon in foil packets, so you’ll need four sheets of aluminum foil about 9×9 in. You can also use parchment, if you prefer.
- Salt and Pepper: To taste.
- Olive Oil: Just a drizzle.
- Thyme: I use a sprig of fresh thyme for each fillet. You could also use a sprinkle of dried thyme.
For the Poached Eggs
- Eggs: For four pieces of salmon, you’ll need for large whole eggs.
- Water: For poaching, enough to fill your pan with one inch of water.
- Salt and Vinegar: To condition the water and improve the eggs’ taste and texture.
For the Cheese Sauce
- Cream: You’ll need half a cup of heavy cream. Half and half or whole milk will also work, but it won’t be as creamy.
- Butter: A tablespoon of real butter adds flavor and richness.
- Cheese: I used cheddar for this sauce, but you can also go with cheeses like Gruyere, Leicester, or even American.
- Chili Powder: Just a pinch or two of chili powder adds the perfect touch.
- Salt and Pepper: To taste.
- Fresh Parsley: For garnish.
How to Make Poached Egg Salmon with Cheese Sauce
It’s so easy to make this recipe! Each part is very simple. Salmon baked in foil, basic poached eggs, and cheddar cheese sauce can all be made at the same time for a fast dinner.
Bake the Salmon
- Prep the Plates and Oven. Arrange sliced bread on dinner plates and set aside. Preheat the oven to 400F.
- Prep the Salmon Packets. Place the sheets of foil on a baking sheet. Place one salmon fillet on each sheet, season with salt and pepper, drizzle with olive oil, and add a sprig of thyme. Fold the sides of the foil over the fish and crimp the packets closed.
- Bake. Bake the packets for 15 minutes, or until the salmon is cooked through.
Poach the Eggs
- Prep the Eggs and Saucepan. While the salmon bakes, crack each egg into a ramekin and set aside. Add enough water to come 1 inch up the side of a large saucepan. Add the salt and white vinegar to the water and bring to a steady simmer over medium heat.
- Poach the Eggs. Gently pour each egg into the simmering water. Cook for 3 to 4 minutes, or until the eggs are firm to the touch. Using a slotted spoon, remove eggs carefully from the pan and set aside.
Make the Cheese Sauce
- Boil the Butter and Cream. In a small saucepan combine heavy cream and butter; set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil.
- Add the Remaining Ingredients. Add in the cheese, and whisk everything together until the cheese is melted. Then whisk in the chili powder, salt and pepper. Remove the sauce from the heat and set aside.
Assemble the Dish
- Layer the Salmon, Eggs, and Sauce. Arrange the fillets on top of the bread slices. Top each one with a poached egg. Pour a small amount of the warm cheese sauce over each egg.
- Enjoy! Garnish with fresh parsley, and serve immediately.
Tips for Success
Before you start making this savory salmon recipe, read on for my best tips to make it *chef’s kiss* perfect!
- Customize the Yolk: If you prefer a set yolk, take the poached eggs out of the poaching water after about four minutes. For a soft or runny yolk, reduce the time by a minute or so.
- Instant Read Thermometer: The easiest and fastest way to make sure that your salmon is done correctly is to use an instant read thermometer! The correct temperature for salmon is 145F.
- Try Toasting: You can also change up the bread selection! Try toasting the bread, or use a slice of pumpernickel, rye, or potato bread!
What to Serve with Poached Egg Salmon
I like to serve a nice green veggie side dish here. Lots of veggies marry well with salmon, so you can’t go wrong!
- Broccoli: A crispy side of Air Fryer Roasted Broccoli is just the ticket. Plus, it’s fool-proof thanks to the easy air-fryer cooking method!
- Brussels Sprouts: My Smashed Brussels Sprouts with Balsamic Glaze are beautifully savory and totally crave-able.
- Asparagus: Whether you steam it simply make some Easy Grilled Asparagus, this is a perfect veggie choice to go with salmon, eggs, and cheddar cheese sauce!
More Salmon Recipes
Poached-Egg Salmon with Cheese Sauce
- 4 thin slices Whole Grain Bread
- FOR THE FISH
- 4 (9×9) foil sheets
- 4 (about 4-ounces each) Salmon Fillets
- salt and fresh ground pepper to taste
- olive oil
- 4 small sprigs of fresh thyme
- FOR THE EGGS
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon white vinegar
- FOR THE CHEESE SAUCE
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
- 1/8 teaspoon (or to taste) chili powder
- salt and fresh ground pepper , to taste
- fresh parsley , for garnish
- Arrange sliced bread on dinner plates and set aside.
- Preheat oven to 400.
- Place foils on a baking sheet.
- Place fillets atop foil sheets; one fillet per sheet.
- Season with salt and pepper.
- Drizzle with olive oil and add a sprig of thyme over each fish.
- Fold the sides of the foil over the fish, covering completely; seal the packets closed.
- Bake for 15 minutes, or until salmon is cooked through.
- Crack each egg into a ramekin; set aside.
- Add enough water to come 1 inch up the side of a large saucepan.
- Add salt and white vinegar; cooking over medium heat, bring to a steady simmer.
- Gently pour each egg into the simmering water.
- Cook 3 to 4 minutes, or until firm to the touch.
- Using a slotted spoon, remove eggs carefully from the pan and set aside.
- In a small saucepan combine heavy cream and butter; set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil.
- Whisk in the cheese and continue to whisk until melted.
- Add chili powder, salt and pepper; continue to whisk until all is well combined.
- Remove from heat and set aside.
- Arrange each fillet on top of bread slices.
- Top with poached egg and add the warm cheese sauce over the egg.
- Garnish with fresh parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.