Smoked Salmon Frittata


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This healthy, smoked salmon frittata is the perfect breakfast (or Sunday brunch recipe). Filled with salmon, goat cheese, scallions, shallots and herbs, it’s naturally gluten-free, paleo-friendly and is sure to impress.

Smoked salmon frittata recipe in a pan.

When it comes to meals, is there anything better than a Sunday brunch? I think not. Meeting up with friends for a casual, lounge-y morning…where breakfast and lunch co-mingle into one long, entertaining, enjoyable meal is the best.

In SoCal, I love The Beachcomber for brunch – where you’re literally sitting on the sand and listening to the waves crash while you eat scrumptious organic eggs. It’s perfect on a weekend just like this one, with gorgeous, 80 degree warm weather.

But if I’m the one in charge of actually making brunch, I think my favorite recipe might just be this smoked salmon frittata. In fact, it’s so good, you can eat leftovers for 4 days straight and never tire of it (meal prep at it’s finest).

Ingredients for salmon frittata recipe.

Smoked Salmon Frittata Ingredients

So what’s in this frittata recipe? I’ve loaded this frittata recipe with healthy smoked salmon and a variety of greens including leeks, scallions, parsley and dill. Can’t have smoked salmon without dill, right? And maybe cream cheese – but in this case we’re using goat cheese.

In addition to the goat cheese, I’ve whisked in some homemade yogurt with the eggs, to make this frittata recipe super creamy. But if you’re dairy-free, you could easily swap the dairy yogurt for coconut yogurt and omit the goat cheese. There’s so much flavor with the sautéed leek, shallot and scallions (and of course, the handfuls of herbs) that you definitely won’t feel this smoked salmon frittata is missing anything without the dairy.

Making the smoked salmon frittata on the stove.

Smoked salmon frittata in a pan.

Frittata Cooking Tips

Frittatas are great because you literally throw a bunch of ingredients together and cook it. It’s unlike an omelette that you have to carefully flip or even a quiche where you need to make a gluten-free crust. In other words, it’s easy!

But there is one key to making the perfect frittata – and that’s to cook it low and slow. You don’t want the bottom browning too much before the inside has had a chance to firm up. Additionally, if you don’t want it sticking to your cast iron pan, be generous on the oil.

Much of the salmon and goat cheese will naturally sink to the bottom when your pour the egg mixture into the skillet. If you’d like more of those ingredients to show on top, for a restaurant-worthy looking frittata, here’s my food styling tip. Save a little of each of those ingredients (and maybe some dill) and carefully place those on top right before you transfer the frittata to the oven.

Taking a slice of smoked salmon frittata.

More Delicious Brunch Recipes with Eggs

And don’t forget to serve those up with a side of breakfast potatoes!

Smoked salmon frittata recipe in a pan.

Smoked Salmon Frittata

5 from 23 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 6 servings
Author: Lisa Bryan


This healthy, smoked salmon frittata recipe is the perfect breakfast or brunch recipe. It's naturally gluten-free and paleo-friendly. It can also be easily modified for Whole30.


  • 1 leek, cleaned with white and light green parts diced
  • 1 shallot, diced
  • 3 scallions, thinly sliced
  • 3 tbsp olive oil, divided
  • 10 large eggs
  • 1 cup yogurt, or dairy-free yogurt
  • 1 bunch fresh parsley, roughly chopped
  • 1 bunch fresh dill, roughly chopped
  • 8 oz smoked salmon, torn into small pieces
  • 4 oz goat cheese
  • salt and pepper, to taste


  • Heat one tablespoon of olive oil in a 10-inch cast iron skillet over medium heat. Add the leek, shallot and scallions and saute for 1-2 minutes, or until slightly translucent. Then, remove the vegetables to a plate and set aside.
  • In a large mixing bowl, add the eggs and yogurt and whisk together. Stir in the herbs, smoked salmon, goat cheese, sauteed leek, shallot and scallions, salt and pepper.
  • Once your skillet has cooled, clean it (or use a paper towel to quickly wipe it clean). Over low heat, add two tablespoons of olive oil to the skillet and ensure that the bottom is full coated.
  • Pour the frittata egg mixture into the skillet and cook for 8-10 minutes, or until the sides are just starting to set.
  • Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 minutes, checking on it every few minutes to ensure the top isn't browning too much. If the top cooks faster than the inside of the frittata, turn the broiler off and let it continue cooking in the oven.
  • Serve the frittata with extra herbs.

Lisa's Tips

  • This is my favorite frittata pan (and what you see pictured).


Calories: 326.8kcal | Carbohydrates: 7.8g | Protein: 23.8g | Fat: 22g | Saturated Fat: 7.2g | Cholesterol: 330.7mg | Sodium: 483.3mg | Fiber: 0.9g | Sugar: 5.1g
Course: Breakfast
Cuisine: American
Keyword: salmon frittata, smoked salmon frittata
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This recipe was so easy to make. I swapped out the goat cheese and used feta, and everyone enjoyed it!5 stars

  2. I don’t have a 10” skillet, but I have an 11” inch pan. How would I adjust the recipe for this size?

  3. I love this receipe! It’s delicious and turns out beautifully every time. I just have a question about the yogurt. I am trying to work on tracking my protein intake and I used Greek yogurt. How much protein was in the yogurt you used to calculate the nutrition facts? Thank you!5 stars

  4. I love this frittata – great for our keto low card diet. Tasted great, lasted a few meals for us and tasted yummy. I love using Lisa’ s recipes for our health goals and this one was especially great!.

  5. What an incredible dish is! Really good, the images of the dish make me very hungry… The ingredients are really good. Thanks for sharing.5 stars

  6. This was so good! My friends loved it for brunch. Not eggy tasting, flavorful, tender. Will definitely make again.5 stars

  7. Hi Lisa,

    Thank you for sharing your wonderful recipes. I was wondering what cheeses are good substitutes. I do not really like goat cheese, but this recipe sounds amazing and I would like to try it. Also, I was wondering, how you suggest storing it?

    1. You can also use feta cheese as a replacement. As for storing, slice into individual pieces and pack away into airtight containers. It will stay good in the fridge for 3-4 days. Alternatively, you can store it in the freezer for up to 3 months.

  8. This frittata was a great way to finish some left-overs. As always super delicious, healthy and very easy. And now I don’t have to think about lunch for the next few days ;-). Thanks Lisa for the inspiration!5 stars

  9. I made this for Christmas morning breakfast.. Followed recipe exactly except used heavy cream instead of yogurt. Holy Cow ! The best breakfast. I like it so much more than an omelette. I will be making this a lot, not just for special occasions.

    1. Happy to hear this frittata made for the perfect Christmas morning breakfast! Can’t beat a smoked salmon and egg combo :)

  10. Hi Lisa,

    This recipe looks delicious!  I’d love to try it but I don’t have a broiler in my gas oven. Any tips for how to finish it in the oven without a broiler? What temperature for how long?

    1. Hi Sherri – follow the directions for my spring frittata recipe, as I don’t use a broiler for that one. :)

    2. 8 to 10 minutes on broil seems a bit much. Did everyone do this?  I like the base recipe but the cooking time seems a bit off. 

  11. Is this fritatta done with lox (which is presumably the salmon in your sweet potato toast recipe)?  If so, could it be done just as well with Pacific NW-style (alderwood-smoked) salmon?  Hope so, since that’s a much bigger favorite for me.

  12. Absolutely yumm!!! I didn’t gave scallions or greens onions so added extra leek. Finished with whiskey barrel hickory smoked salt white serving. On my best recipes to make. Thank you!!!!5 stars

  13. I love your recipes! Thanks, Lisa! 

    Quick question on this one- I used a full cast iron skillet and only realized after that you used a pan. Any recommendations on cook time with full cast iron? The flavors were Great but it took me almost an hour longer to cook it through. 

    Thank you! 

    1. Hi Alex – I used a cast iron skillet in this recipe as well, so the pan shouldn’t have affected it. It sounds like your oven temp might be cooking on the cool side (ovens are notoriously “off”). I’d recommend buying an oven thermometer to double check the internal temperature of yours.

  14. So freakin’ good! I came across this recipe and decided to make it for quarantined mother’s day…man, this way a hit! I was blown away by the bold and delicious flavors ugh the creamy goat cheese and the smoky salmon! Wow, wow wow! I think you’re an actual genius for adding yogurt to eggs! The frittata was soooo fluffy and smooth texture. I think the yogurt is a lot firmer for a frittata as opposed to using the usual milk. Yogurt actually stands up to the oven baking and it’s brilliant! It’s Tuesday and I’m still happily eating it. I toasted 4 cloves of garlic and added to it, other than that I followed this recipe to the T! I’m saving this and making it again and again and again! I think it would make perfect muffin bites for a good meal prep!5 stars

    1. Hi there – What a perfect brunch idea for Mother’s Day! I’m so glad you enjoyed this recipe and have continued to enjoy eating it through the week.

  15. I forgot to post on instagram but this is an veryday dish for my son’s breakfast. He loves it so much he requests it everyday. Yum.5 stars

  16. I followed the recipe exactly and it was AMAZING!!!! All of my brunch guests raved about it! Perfect combination of flavors! Thank you for this! I will definitely be making it again and again!5 stars

  17. SOunds delicious. Anyone know if this can be made the night before….. …cooked or just reheated the next day??
    I have a large gathering for a Christmas brunch and find it hel-ful to have make ahead reci-es to lessen the morning stress!

    1. Yes, it can definitely be made the day before and reheated. It tastes just as delicious the next day reheated…I’ve done it many times. :) Enjoy!

    2. I love your recipes and videos. I struggle with health issues and have found your recipes very helpful. Where can I find the number of servings for your recipes?
      Thank you.

      1. Hi Kelli- You can always find the number of servings listed in the recipe card at the bottom!

  18. This was super delicious, fresh, light and perfect for the weather we are having.  Summer!!  My 13 year old had second helpings and he scooped a massive portion as he enjoyed every mouthful.  Our Monday dinner will be salmon frittatas, super easy and much liked.  Kudos Lisa, it’s inspiring me to cook your recipes with utmost confidence that it WILL be eaten and ENJOYED.  5 stars

    1. Yes, it’s the perfect spring and summer meal! This frittata is definitely one of my favorites as well. So happy you guys are enjoying my recipes! Though with how quickly you’re making them all, I think I’ll have to whip out some new ones pretty quickly. Haha! ;) x

      1. Haha!  Mind you, your recipes are something we will be returning to time and again as there’s just so much variety and we find something new each time.  Mango bowl with granola is on my shopping list I’m actually having a coffee right now before starting to collect what I need.  Looking forward to it for breakfast tomorrow.

  19. Yay for healthy fats and versatile, delicious frittata recipes! Wishing you a very happy rest of the weekend – thank you for sharing yet another fabulous recipe.