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A folded-in-half omelet stuffed with Patagonia Provisions Wild Salmon and colorful vegetables in a skillet on a camp stove, beside two plates with slices of toast

Kimi Werner's Wild Salmon Omelet

Skill Level: Easy

Makes: 4 servings

Made With:

Wild Pink Salmon, Black Pepper


Unit price

Wild Sockeye Salmon, Lightly Smoked


Unit price

World-class freediver, spearfisher and chef Kimi Werner gave us this recipe for a deluxe omelet, good for breakfast, lunch or dinner. She varies the filling depending on what’s in season—kale and mushrooms in winter, tomatoes or tender squashes in summer—plus a lot of our hot-smoked Provisions salmon. This makes one giant hefty omelet that serves 4, but if your pan is medium-size, just divide everything and make two omelets.


  • 3-4 tbsp. extra-virgin olive oil
  • Seasonal vegetables such as zucchini and red onion, chopped or thinly sliced (about 2 cups)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 6 eggs
  • 1/2 cup coarsely shredded white or orange cheddar cheese (or any other melty cheese--gruyere, mozzarella, Monterey Jack)
  • 1 (6 oz.) pack Patagonia Provisions Wild Sockeye Salmon or Wild Pink Salmon, drained and flaked

Putting It All Together

  1. On a camp stove, campfire or regular stove if you’re at home, heat enough oil in a 12-in. skillet to thoroughly coat the bottom.
  2. Add vegetables and garlic. Cook until tender, stirring often, 8 to 10 minutes. Season with salt and pepper and pour into a bowl. While vegetables are cooking, whip eggs in a bowl with a fork.
  3. Add enough oil to skillet to generously coat the bottom. Pour in eggs. Cook, lifting sides with a spatula to let the runny part hit the hot pan, until eggs are set and starting to brown a little around the edges.
  4. Scatter cheese, then salmon and vegetables over half of omelet. Using the spatula, loosen underneath the other half of the omelet, then fold it over the filled side. Share with people you love.