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.


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4.50 from 4 votes

Salmon Frittata

An easy salmon frittata perfect for brunches or dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast Brunch Dinner
Cuisine: Paleo
Servings: 6
Author: the whole smiths


  • 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


  • Preheat oven to 375*
  • Heat oil in large frying pan on medium-high heat
  • Cut salmon into small sized fillets (use kitchen scissors, it's much easier!)
  • Salt and pepper each side of the salmon
  • Once oil is hot slowly place salmon fillets down into hot pan
  • 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!
  • Flip salmon and cook for an additional 3 minutes, until cooked through
  • Remove from heat
  • Lightly grease a baking dish with butter or ghee to prevent sticking
  • In a separate bowl, thoroughly whisk together eggs, dill, capers, chives and a pinch of salt and pepper
  • 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
  • Pour egg mixture over salmon
  • Lightly wiggle the baking dish to ensure the egg is evenly spread
  • Bake in 375* oven for 30 minutes, until center is no longer wet
  • Pull out and let rest for 10 minutes before serving
  • Top with Caper + Dill Mayo / Aioli
did you make this recipe?Tag @thewholesmiths on Instagram

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Recipe Rating


  1. I am currently resisting the urge to make another plate of this. It tastes great! I subbed 4 6 oz cans of salmon because that’s what I had available. And I didn’t get a chance to do the sauce but I feel like it’s probably perfect together. Thanks for a quick and tasty recipe.

  2. I just made this and I’m curious where the onions go? I sauteed them with some kale I needed to use up and made them a layer between the salmon and the egg. It turned out quite tasty.

  3. For some reason I can’t see the comments already written, so this may have been addressed previously. Where does the onion go? It’s called for in the ingredients, but I don’t see it in the recipe instructions. I made for Easter without (thinking there would be enough flavor with the chives and not knowing if the onion was supposed to be precooked or not) and it was great, but I was curious as to how it was originally written.


  4. Hi there!! I am starting my whole30 soon and have been going through your recipes and tips! Thanx so much for sharing all this. I am not a cook AT ALL!!! so it helps a lot to find easy healthy dishes to make!! I live in South Africa and Salmon is very expensive here…is it possivle to replace the salmon with something like Hake or another type of fish? Thanx 🙂 Tiaan

  5. This recipe looks delicious! I can’t wait to try it!

    Could canned salmon be substituted for fresh salmon?


  6. Hello!!
    I am a new subscriber and very excited to see what i can learn.
    I do have one question regarding the Caper/Dill Mayo/Aoli.
    I get the mayo instructions fine, I just don’t know the measurements for adding the Capers and Dill.
    Any info will be appreciated.
    I can;’t wait to make the Salmon Frittata!!
    It looks absolutely DELICIOUS.
    Great photography also.
    I was tempted to lick my computer monitor… was that TMI ?? LOL
    Looking forward to many more great recipes,

  7. Hi there,

    The ingredients mention onion however I could not find onion mentioned in the method. Could you please clarify where the onion goes?