This salmon frittata is a luxurious yet simple all-in-one meal, perfect for brunch or a quick weeknight dinner. It’s rich with flaky salmon, creamy goat cheese, and fresh dill, baked to golden perfection. The forgiving nature of this salmon frittata makes it ideal for using up leftovers.

Why You’ll Love This Salmon Frittata

• All-in-one meal: Protein, healthy fats, and veggies baked together.
• Incredibly versatile: Adapts easily to whatever ingredients you have.
• Magic texture: Creamy eggs, flaky fish, and melted cheese in every bite.
• Fantastic leftovers: Tastes great cold or reheated the next day.

Ingredients & Tools

• 8 large eggs
• 150 g cooked salmon, flaked
• 100 g goat cheese, crumbled
• 1 small red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 3 tbsp whole milk or single cream
• 1 tbsp olive oil or butter
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 lemon, for zest and juice

Tools: A good 10-inch oven-safe skillet (cast iron is ideal), a medium mixing bowl, and a whisk.

Notes: Don’t stress about exact measurements. Use the best eggs you can find for the richest flavor.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• What kind of salmon is best? I prefer using leftover roasted or pan-seared salmon for the deepest flavor, but well-drained canned salmon works in a pinch. Just avoid salmon with a strong, smoky flavor, as it can overpower the other delicate ingredients.
• Is an oven-safe skillet really necessary? Honestly, yes. The frittata starts on the stovetop to set the bottom and then finishes in the oven for an even, puffy cook. If you don’t have one, you can sauté the onions in a regular pan and then transfer everything to a greased pie dish to bake.
• Can I make this dairy-free? Absolutely. Simply omit the goat cheese and use a dairy-free milk alternative. The frittata will be a little less rich, but still utterly delicious. You could add some chopped sun-dried tomatoes for a bit of tangy punch instead.
• Don’t skip the lemon zest. It might seem like a small thing, but the bright, aromatic zest cuts through the richness of the eggs and salmon beautifully. It’s the secret ingredient that makes the whole dish sing.

How to Make Salmon Frittata

Storage & Freshness Guide

• Fridge: Cool completely, cover tightly, and store for up to 3 days.
• Freezer: Wrap individual wedges tightly and freeze for up to 1 month.
• Reviving: Reheat gently in a low oven or microwave until warmed through.

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing counterpoint to the rich, creamy frittata.
• Roasted asparagus or cherry tomatoes — Their sweet, concentrated flavor and a bit of caramelization add another dimension to the plate and feel wonderfully seasonal.
• Buttery, toasted sourdough — For mopping up every last crumb, a thick slice of crusty, toasted bread is absolutely non-negotiable in my book.

Drinks

• A dry sparkling wine or Prosecco — The bubbles and acidity cut through the richness of the eggs and salmon, making for a truly celebratory brunch pairing.
• A crisp, herbal white wine like Sauvignon Blanc — Its citrus and grassy notes will mirror the lemon and dill in the frittata beautifully.
• Iced coffee with a twist of orange — For a non-alcoholic option, the bitter coffee and bright citrus is a surprisingly fantastic and refreshing match.

Something Sweet

• Fresh berry compote with Greek yogurt — The tart, sweet berries and creamy yogurt offer a light, vibrant finish that doesn’t weigh you down after a savory meal.
• Lemon almond loaf cake — It continues the citrus theme in a more decadent way, with a tender crumb that feels like a proper treat.
• Dark chocolate-dipped strawberries — Simple, elegant, and the perfect one-or-two-bite sweet note to end on. They feel special with minimal effort.

Top Mistakes to Avoid

• Overcooking the eggs on the stovetop. If you let the bottom set for too long before it goes in the oven, the base can become tough and rubbery. You just want the edges set before the transfer.
• Using a wet filling. If you’re using leftover salmon or other veggies, make sure they are patted dry. Excess moisture will steam the eggs and can make your frittata watery and sad.
• Skipping the rest time. I know it’s tempting to dive right in, but slicing into a piping hot frittata will cause it to fall apart. The brief rest is what gives you those perfect, clean wedges.
• Overmixing the egg custard. Whisk until just combined. Whisking too vigorously can incorporate too much air and sometimes lead to a tougher texture. A gentle, steady hand is key.

Expert Tips

• Tip: For an extra-fluffy frittata, separate your eggs. Whip the whites to soft peaks and then fold them into the yolk mixture. This adds incredible airiness and a soufflé-like texture that’s truly impressive.
• Tip: If you’re unsure about your skillet’s oven-safe handle, wrap it in a double layer of aluminum foil before it goes in the oven. This will save you from a nasty burn and a melted handle—I speak from experience!
• Tip: Get creative with your herbs. While dill is a classic with salmon, tender tarragon, chives, or even a little basil can create a completely different flavor profile. Use what you love and what’s fresh.
• Tip: For a gorgeous, golden-brown top, you can pop the frittata under the grill for the last minute or two of cooking. Just keep a very close eye on it, as it can go from golden to burnt in seconds.

FAQs

Can I make a salmon frittata ahead of time?
Absolutely, and it’s a fantastic time-saver. You can fully bake it, let it cool completely, and then store it covered in the fridge for up to 2 days. Reheat slices gently in a low oven or microwave, though I often eat it cold. For the best texture, I’d assemble the egg and filling mixture in the skillet, cover it, and keep it in the fridge overnight, then just pop it straight into a preheated oven in the morning.

My frittata collapsed after taking it out of the oven. What did I do wrong?
Don’t worry, a slight collapse is totally normal! Frittatas puff up from air and steam, and they will always deflate a bit as they cool—it’s a sign of a light, well-cooked egg dish. A dramatic collapse usually means it was just a touch overbaked. Next time, try taking it out when the center still has a slight jiggle; the residual heat will finish the cooking.

Can I freeze a cooked frittata?
You can, but the texture of the eggs will change a bit, becoming slightly more watery upon thawing. If you do freeze it, let it cool completely, wrap individual wedges tightly in plastic wrap and then foil, and freeze for up to a month. Thaw in the fridge overnight and reheat gently in the oven to help restore some of the texture.

What’s the difference between a frittata and a quiche?
The main difference is the crust and the dairy-to-egg ratio. A quiche has a pastry crust and a custard filling made with significantly more cream or milk. A frittata is crustless and has a much higher proportion of egg to dairy, giving it a denser, more omelette-like texture. A frittata is also generally easier and faster to make!

Can I use raw salmon instead of cooked?
I wouldn’t recommend it for this method. Raw salmon won’t cook through at the same rate as the eggs, potentially leaving you with undercooked fish or an overcooked frittata. It’s best to use pre-cooked salmon. You can quickly pan-sear a small fillet specifically for this recipe—it only takes about 4-5 minutes per side.