The Whole Smiths

Whole Eating + Happy Living

salmon frittata

After my last post (Apple + Cherry Frittata), I know what you’re thinking… now if only Michelle posted a savory frittata! Well, my friends because I love you (and because we’ve had a lot of eggs around here), here is your savory Salmon Frittata.

I’m kinda hooked on these things, can you tell? They look so much fancier than they are and they are incredibly easy to make. There’s no fancy technique to it, you just sauté, whisk and bake. It’s one of those dishes you can take to a gathering and it looks like you put a lot more effort into it than you actually did. You can also make it ahead of time and then heat it up at a later time. AAAAND it makes for a perfect dinner OR breakfast / brunch item. Do you see why I’m in love with them as of late? They’re so versatile.

And as for taste, it’s solid. Dill, capers, salmon and some creaminess.. you really can’t go wrong. As for the mayo, I slightly altered my Mason Jar Pesto Mayo to make it work. Simply make the mayo base and add dill and capers instead of all of the pesto-y stuff. Hopefully you can figure that one out, I have faith in you people.

Alrighty guys, the girls are about to watch another episode of Sofia so I’ve got to end this here before that starts. If it’s starts and I turn it off there will be a lot of tears and I really don’t want to deal. It’s all about the preventative parenting. And bribes. Lots of bribes.

Enjoy this guys!!

Salmon Frittata from the Whole Smiths. Perfect for any breakfast or brunch! Paleo friendly, gluten-free and Whole30 compliant.


Salmon Frittata




Yield 6

An easy salmon frittata perfect for brunches or dinner.


  • 1.5 lbs. salmon
  • 10 eggs
  • 1/2 a small onion
  • 2 Tbsp. of your favorite cooking oil I prefer butter or ghee
  • 1 Tbsp. chopped dill
  • 1 Tbsp. chopped capers
  • 1 tsp. chopped chives
  • Caper + Dill Mayo (see above post)
  • salt + pepper


  1. Preheat oven to 375*
  2. Heat oil in large frying pan on medium-high heat
  3. Cut salmon into small sized fillets (use kitchen scissors, it's much easier!)
  4. Salt and pepper each side of the salmon
  5. Once oil is hot slowly place salmon fillets down into hot pan
  6. Let cook for about 5 minutes, until the salmon is cooked about 2/3 of the way through and no longer sticks to pan. DO NOT try to remove it too early or the salmon will stick. Let it get it's crust on!
  7. Flip salmon and cook for an additional 3 minutes, until cooked through
  8. Remove from heat
  9. Lightly grease a baking dish with butter or ghee to prevent sticking
  10. In a separate bowl, thoroughly whisk together eggs, dill, capers, chives and a pinch of salt and pepper
  11. Break salmon fillets into large chunks and arrange into greased baking dish, if all of the pieces don't fit feel free to stack some
  12. Pour egg mixture over salmon
  13. Lightly wiggle the baking dish to ensure the egg is evenly spread
  14. Bake in 375* oven for 30 minutes, until center is no longer wet
  15. Pull out and let rest for 10 minutes before serving
  16. Top with Caper + Dill Mayo / Aioli

Courses Breakfast Brunch Dinner

Cuisine paleo

share this on:
Breakfast + Brunch, Recipes, Whole30

Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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