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• Gravy Ingredients
• 2 cups salmon stock (or other broth)
• 2 Tbsp. oyster sauce
• 3 Tbsp. soy sauce
• 1-2 Tbsp. sesame oil
• 1/2″ fresh ginger, minced
• 2 cloves garlic, minced
• 2 Tbsp. cornstarch

• Omelet Ingredients
• 2 cups shredded cabbage
• 1 bunch green onions, chopped
• 2 strips smoked salmon, flaked (about 1/3 cup)
• 6 oz. salmon, diced (about a cup)
• Pepper
• 8 eggs, beaten
• 2 Tbsp. water or stock
• 2 Tbsp. cornstarch

Prepare a 9×13″ baking dish with non-stick spray. Preheat oven to 425 degrees F.

In a bowl or measuring cup, stir together salmon stock, oyster sauce, and soy sauce. Set aside. In a saucepan, heat the sesame oil and then stir-fry the ginger and garlic in it, just for a minute or two. Add half of the stock/sauce mixture. Bring to a boil, stirring occasionally, and then let it simmer for a few minutes. Remove from heat and let stand. Into the other half stock/sauce mixture that is set aside, stir 2 Tbsp. cornstarch. Set aside again.

In a large bowl, combine cabbage, onions, smoked salmon, salmon, and pepper to taste.

In a small bowl, stir together 2 Tbsp. water and 2 Tbsp. cornstarch until smooth. Mix the cornstarch/water into the eggs until well combined. Pour the eggs into the cabbage mixture and stir very well. Pour it into the prepared baking dish. Bake at 425 degrees for 12-15 minutes, until set.

While the eggs are baking, stir up the remaining stock and cornstarch mixture that had been set aside so that it is smooth, and add it to the gravy saucepan. Bring the gravy to a boil and then simmer for a minute or so.

Remove eggs from oven. Cut into serving pieces and serve with gravy. Serves 4.

NOTES: To make Salmon Stock: I put salmon scraps (skin, bones, etc) and onion, celery, carrots, parsley, salt and pepper (or other seasonings) in a saucepan and cover by at least 2″ water. Bring to a boil and simmer, covered, for at least an hour. Pour the stock through a strainer. I then freeze mine in 3-cup containers to use as needed later. The stock makes a flavorful base for Seafood Stew and Curry and Salmon Chowder.

I like how the omelet is baked rather than fried. It really simplifies preparation. You can find my smoked salmon recipe on this blog. The stock and smoked salmon are the two things that you may have difficulty acquiring if you’re outside of Alaska. Feel free to substitute, that’s how I ended up with this recipe. I substituted smoked salmon for bacon and salmon for shrimp. I would think you could make any number of substitutions to this recipe, using a variety of different vegetables and protein.