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4.5 from 4 votes

Salmon Frittata

An easy salmon frittata perfect for brunches or dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
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