With puffed edges, creamy pockets of goat cheese, and fragrant fresh dill, this Smoked Salmon Frittata makes a memorable breakfast or brunch. Filled with smoky salmon and sweet, butter-sautéed leeks, it’s easy to prepare and elegant to serve.
Before You Start Cooking
- Use a 10-inch oven-safe skillet or frying pan. The frittata begins on the stovetop and finishes in the oven — no flipping needed.
- This recipe calls for hot-smoked salmon, which is firmer and smokier than cold-smoked salmon (lox). You can usually find it in the refrigerated seafood section.
- While the frittata is best served warm, it also holds up well at room temperature, making it convenient for gatherings.
How to Make a Smoked Salmon Frittata
Ingredient Prep
Salmon: Flake a 6-ounce fillet of hot-smoked salmon into bite-sized pieces with a fork.
Goat Cheese: Crumble goat cheese from a log into small chunks for creamy pockets throughout the frittata. Pre-crumbled tubs are often drier. If you buy a larger log, save the remainder for another recipe.
Dill: Finely chop a small handful of fresh dill fronds for bright, herbaceous flavor.
Leeks: Clean leeks thoroughly to remove grit between the layers. Prep steps:
- Trim and slice: Remove dark green tops and root ends. Slice the white and light-green parts in half lengthwise and cut into 1/4-inch half-moons.
- Soak and swish: Place the slices in cold water, separate the layers, and swish to loosen dirt. Let the sediment sink to the bottom.
- Rinse and dry: Lift leeks from the water with a slotted spoon, transfer to a colander, rinse under running water, and pat dry.
Choosing Your Frittata Pan
A 10-inch pan is ideal for a recipe using 10 eggs to achieve a pleasing height. A 12-inch skillet will work but produces a thinner frittata. Use an oven-safe, nonstick skillet, ceramic pan, or well-seasoned cast iron.
Cook the Frittata
Step 1: Sauté the leeks
Melt unsalted butter in your skillet over medium heat. Add the leeks, season with salt and pepper, and cook until softened and beginning to brown, about 5–8 minutes.
Step 2: Mix the eggs
While the leeks cook, whisk the eggs and heavy cream in a large bowl until just combined. Lightly beat the eggs before adding cream to avoid overworking the mixture. Fold in the dill, smoked salmon, and half of the crumbled goat cheese.
Tip: If available, use fresh farm eggs for richer yolks and better flavor.
Step 3: Start on the stovetop
Reduce heat to medium-low and pour the egg mixture over the softened leeks. Use a fork to distribute the salmon evenly, then cook without stirring for about 2–3 minutes, until the edges begin to set. Sprinkle the remaining goat cheese over the top.
Step 4: Bake
Transfer the skillet to a preheated 350°F oven and bake until the frittata is puffed and the center is just set, about 18–25 minutes depending on your oven and pan. The center should look soft and custardy, not runny or dry; it will continue to set as it rests.
Step 5: Rest and serve
Let the frittata rest about 5 minutes before slicing into wedges. Serve with a simple green salad and toasted bread.
Substitutions
- Heavy cream: Use half-and-half or whole milk for a lighter result; heavy cream yields the richest texture.
- Salmon: Hot-smoked salmon is my preference when heated, but cold-smoked salmon or lox can be used—just chop or slice it into pieces.
- Goat cheese: Feta or a garlic-and-herb soft cheese are tasty alternatives.
- Leeks: Yellow onion, scallions, or shallots work well if you don’t have leeks.
- Herbs: Dill is classic, but parsley, chives, or tarragon are good substitutions.
Top Tips for Making the Perfect Smoked Salmon Frittata
- Use full-fat dairy. Reduced-fat dairy can make the mixture watery; full-fat dairy yields a creamier texture.
- Don’t over-beat the eggs. Whisk just until combined to avoid incorporating excess air, which can dry the frittata.
- Adjust salt thoughtfully. Smoked salmon varies in saltiness; taste and reduce added salt if needed.
- Avoid overbaking. Remove the frittata when the center is just set and still slightly custardy to prevent dryness.
More Brunch Recipes
- Croissant French Toast Bake with Berries
- Mimosa Mocktail
- Monte Cristo Sandwich
- Spinach Berry Salad
- Sausage Croissant Breakfast Casserole
Craving More? Explore additional brunch recipes for more ideas.
Smoked Salmon Frittata with Goat Cheese and Leeks
Ingredients
- 2 large leeks, white and light green parts only (about 2 cups)
- 2 tablespoons unsalted butter
- 10 large eggs
- 1/3 cup heavy cream
- 1 tablespoon fresh dill, chopped
- 6 ounces hot smoked salmon, cut or flaked into bite-sized pieces
- 4 ounces goat cheese, crumbled
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F with the rack in the middle position.
- Rinse the leeks, slice each in half lengthwise, then into 1/4-inch half-moons. Soak in cold water, swishing to remove grit. Let stand about 5 minutes, then lift leeks out with a slotted spoon and drain. Rinse and pat dry.
- Heat butter in a 10-inch oven-safe nonstick skillet until foaming subsides. Add leeks, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook until softened and just starting to brown, about 5–8 minutes.
- While leeks cook, whisk together eggs and heavy cream in a large bowl. Gently stir in the salmon, dill, and half of the goat cheese.
- Reduce heat to medium and pour the egg mixture over the leeks. Use a fork or spatula to distribute the salmon without stirring. Cook until the edges begin to set, about 2–3 minutes. Remove from heat and sprinkle remaining goat cheese on top.
- Bake 18–25 minutes, until puffed and the center is just set. The center should look soft and custardy, not liquid or dry.
- Let the frittata rest 5 minutes before slicing into wedges and serving.
Notes
Check the frittata a few minutes before the minimum bake time; ovens and pans differ and overbaking will dry the eggs.
Nutrition Estimate
Nutrition information is automatically calculated and should be used as an approximation.
Please note these recipes use US customary measurements and have not been tested for high-altitude cooking.
Editor’s Note: This recipe was first published in March 2023 and has been updated to address reader questions.