2 ratings

Grilled Salmon with Egg

Enjoy flavorful salmon with an egg on top
Grilled Salmon with Egg
Photo courtesy of the incredible egg

This delicious and beautiful salmon becomes more flavorful with a poached egg on top.

Recipe courtesy of The Incredible Egg.


Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads in the water. Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.


  • 4 large eggs
  • 2 Tablespoons fresh ginger, peeled and grated
  • 2 Tablespoons soy sauce (low sodium)
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons sesame
  • 4 salmon filet, 6 oz. with skin
  • 1 Asian salad kit


Mix ginger, soy sauce, vinegar and sesame oil in a glass pie dish. 

Place fillets in the marinade for 15 minutes to one hour in the refrigerator.

Grill fillets 4 minutes on each side or until just opaque in the center. 

Set in warm oven.

Heat 3 inches of water in a large saucepan to boiling. 

Adjust heat to keep liquid simmering gently.

Break eggs, one at a time, into a small dish. 

Hold dish close to the surface and slip eggs into simmering water, one at a time. 

Cook for 3 to 4 minutes or until desired doneness. 

Do not stir. 

Remove with a slotted spoon and blot gently on paper towels.

Mix salad kit and divide among 4 plates. 

Place cooked salmon on the salad.

Top salmon with poached eggs and serve.