Smoked Salmon Frittata with Fresh Dill

If you want to make a brunch that will absolutely impress everyone at the table without stressing yourself out, this smoked salmon frittata is the answer. It looks like something you would order at a fancy restaurant, but the whole thing comes together in one oven-safe skillet in about 30 minutes. Silky eggs, salty smoked salmon, pockets of cream cheese, briny capers, and loads of fresh dill. It is honestly a dream.

A good oven-safe skillet is everything for a frittata. It needs to go from stovetop to oven seamlessly. I use a cast iron skillet and it gives you the most perfect golden bottom crust. If you are looking to add one to your kitchen, I love this style of oven-safe cast iron skillet for this exact reason. (heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you)

Smoked Salmon Frittata with Fresh Dill

A gorgeous oven-baked egg frittata layered with silky smoked salmon, cream cheese, capers, and loads of fresh dill that looks like a brunch showstopper but is secretly effortless.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 1/4 cup whole milk or heavy cream
• 4 oz smoked salmon, roughly torn
• 3 oz cream cheese, cut into small pieces
• 2 tbsp capers, drained
• 3 tbsp fresh dill, chopped plus more for garnish
• 2 tbsp chives, chopped
• 1 tbsp olive oil or butter
• salt and pepper to taste
• 1/4 small red onion, thinly sliced optional

Method

 

1. Preheat oven to 375F.
2. Whisk eggs with milk, salt, and pepper in a bowl.
3. Heat olive oil in an oven-safe skillet over medium heat. Add red onion if using and cook 2 minutes.
4. Pour egg mixture into the skillet. Scatter smoked salmon, cream cheese pieces, capers, and half the dill over the top.
5. Cook on the stovetop for 2 to 3 minutes until edges just begin to set.
6. Transfer to the oven and bake 15 to 18 minutes until the center is just set and slightly puffed.
7. Let cool 5 minutes, then garnish with fresh dill and chives. Slice and serve.

Notes

An oven-safe skillet is essential for this recipe. Cast iron or stainless work great. Do not overcook, the frittata should have a slight jiggle in the center when you pull it from the oven, it will finish setting as it rests.

What You’ll Need

Smoked salmon is the star here so get the good stuff. I like the thin-sliced cold smoked salmon you find near the bagels at the grocery store. Cream cheese adds these amazing little pockets of richness throughout and it pairs so well with the salmon. Fresh dill is non-negotiable here, dried just does not have the same bright flavor. And capers add a little briny punch that makes the whole thing feel very intentional and special.

Tips for Making This

The key to a perfect frittata is not overcooking it. You want to pull it from the oven when the center still has a slight jiggle, almost like a set custard. It will continue cooking from residual heat as it rests and if you wait until it is completely firm in the oven it will be dry and rubbery. Start checking at 15 minutes. Also let it rest for at least 5 minutes before slicing so it holds together cleanly.

The Final Word

This smoked salmon frittata is the kind of recipe that makes people think you really have your act together as a host. It is elegant, it is easy, and it genuinely tastes incredible. Add it to your next brunch menu and watch it disappear.

xo, Pam