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This Smoked Salmon Breakfast Bowl is a luxurious yet effortless morning meal. Silky smoked salmon mingles with creamy avocado, jammy eggs, and a bright lemon-dill dressing over fluffy quinoa. It’s a nutrient-packed breakfast that feels special and comes together quickly.

Why You’ll Love This Smoked Salmon Breakfast Bowl

Versatile base: Swap quinoa for brown rice, farro, or fresh spinach.
Unreal flavor: Smoky salmon pairs with creamy avocado and zesty lemon-dill dressing.
Nutrient powerhouse: Packed with protein, healthy fats, and complex carbs.
Beautiful presentation: Vibrant colors make it Instagram-worthy with no extra effort.

Ingredients & Tools

100 g hot-smoked salmon, flaked
2 large eggs
1 ripe avocado, sliced
150 g cooked quinoa (or grain of choice)
1 small cucumber, diced
2 tbsp capers, drained
2 tbsp fresh dill, chopped
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
Pinch of sea salt and black pepper
Optional: red onion, thinly sliced, and a dollop of Greek yogurt or crème fraîche

Tools: A small saucepan for eggs, a mixing bowl, and a whisk for the dressing.

Notes: Quality smoked salmon makes a difference—hot-smoked offers firm texture, cold-smoked is silkier. Don’t skip fresh dill and lemon juice; they cut through richness.

Nutrition (per serving)

Calories:	485 kcal
Protein:	28 g
Fat:	29 g
Carbs:	28 g
Fiber:	9 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Hot-smoked vs. cold-smoked salmon? Hot-smoked salmon is cooked and has a firmer, flakier texture, which holds up really well in the bowl. Cold-smoked salmon (like lox) is more delicate and silky. Both work—it just depends on your texture preference!
Getting perfect soft-boiled eggs. The key is timing and an ice bath. For a runny yolk, aim for 6–7 minutes of boiling. Plunging them into ice water immediately stops the cooking and makes them easy to peel.
Can I make components ahead? Absolutely! Cook your quinoa the night before and whisk the dressing together. Store them separately in the fridge. In the morning, you’ll just need to assemble and cook your eggs.
Don’t have fresh dill? While fresh is best, you can use 1 teaspoon of dried dill in the dressing. The flavor will be a little more subtle, but it still works wonderfully.

How to Make Smoked Salmon Breakfast Bowl

Step 1: Let’s start with the eggs, as they need a moment to cool. Bring a small saucepan of water to a rolling boil. Gently lower your eggs into the water with a spoon and set a timer for 6 and a half minutes for a perfectly runny yolk. While they boil, prepare an ice bath in a medium bowl with cold water and ice cubes.

Step 2: As the eggs cook, whisk together your simple dressing. In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, and most of your chopped fresh dill (save a little for garnish!). Whisk it vigorously until it looks creamy and emulsified. Give it a taste and season with a pinch of salt and pepper.

Step 3: When the egg timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 2-3 minutes until they’re cool enough to handle. This shock stops the cooking process and makes the shells a dream to peel later.

Step 4: Now, assemble your base. Divide the cooked quinoa evenly between two bowls. Artfully arrange the flaked smoked salmon, sliced avocado, and diced cucumber over the quinoa. Scatter the capers and any optional red onion over the top. You’ll notice how the colors are already starting to pop.

Step 5: Carefully peel your soft-boiled eggs—they’ll be a little delicate. I like to tap them all over on the counter, then roll them gently to loosen the shell under running water. Slice them in half—you should see a gorgeous, jammy yolk.

Step 6: Place the halved eggs on top of your assembled bowls. Drizzle the vibrant lemon-dill dressing generously over everything. Finish with a final sprinkle of the remaining fresh dill, another crack of black pepper, and if you’re feeling indulgent, a dollop of cool Greek yogurt right in the center.

Storage & Freshness Guide

Fridge: Store undressed components separately in airtight containers for up to 2 days.
Freezer: Not recommended; textures of salmon, avocado, and eggs degrade.
Reviving: Gently warm quinoa before assembling; dress just before serving.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula adds a fresh, sharp contrast that cuts through the richness of the salmon and avocado beautifully.
Toasted sourdough bread with herbed butter — There’s nothing like a crispy, buttery slice of toast to scoop up any leftover egg yolk and dressing at the bottom of the bowl.
Oven-roasted asparagus spears — Their earthy, slightly charred flavor is a fantastic companion to the smoky salmon and adds a lovely green vegetable element.

Drinks

A freshly squeezed grapefruit juice — Its bracing bitterness and bright acidity are a phenomenal palate cleanser that complements the smoky and fatty notes in the bowl.
A hot cup of English Breakfast tea with lemon — The robust, malty notes of the tea are a classic pairing with salmon and make the whole meal feel even more sophisticated and cozy.
A crisp, non-alcoholic sparkling cider — The effervescence and apple notes feel celebratory and help refresh your palate between bites of the rich salmon and creamy avocado.

Something Sweet

Lemon poppy seed muffins — They continue the citrus theme from the dressing and offer a soft, sweet, and slightly tangy finish to your meal.
A small bowl of mixed berries with a drizzle of honey — The natural sweetness and slight tartness of berries like raspberries and blueberries are a light and refreshing way to end your breakfast.
A square of dark chocolate with sea salt — It might sound unconventional, but a piece of high-quality dark chocolate provides a rich, bittersweet note that contrasts wonderfully with the savory breakfast.

Top Mistakes to Avoid

Mistake: Overcooking the eggs. A hard-boiled egg with a chalky yolk completely changes the texture and luxury of this bowl. That runny yolk is like a built-in sauce, so stick to the timer and use that ice bath!
Mistake: Using a bland base. If you cook your quinoa (or other grain) in plain water, it can taste a bit boring. I always cook mine in a weak vegetable or chicken broth for an extra layer of savory flavor that soaks up the dressing.
Mistake: Dressing the bowl too early. If you add the dressing and then let the bowl sit, the quinoa can get soggy and the delicate salmon can start to “cook” in the acid. Dress it right before you’re ready to eat for the best textures.
Mistake: Skipping the acid. The lemon juice in the dressing is non-negotiable. Without that bright, acidic pop, the bowl can taste a bit heavy and one-dimensional from all the rich fats.

Expert Tips

Tip: Warm your base. For a next-level experience, gently warm your cooked quinoa in the microwave or a pan before assembling the bowl. The contrast of the warm grain with the cool salmon and crisp cucumber is absolutely divine.
Tip: Infuse your oil. If you have 5 extra minutes, gently warm your olive oil with the dill stems (which you’d normally discard) over low heat. Let it cool, then use this dill-infused oil in your dressing for an incredible depth of flavor.
Tip: Create a “yolk pocket.” When assembling, make a small well in the center of your quinoa and place the soft-boiled egg halves there. This prevents the yolk from running off the sides and ensures every bite gets some of that golden goodness.
Tip: Massage your greens. If you’re using spinach or kale as a base, toss the leaves with a tiny bit of the dressing and a pinch of salt before adding other ingredients. This wilts them slightly and makes them much more enjoyable to eat.

FAQs

Can I use canned salmon instead?
You absolutely can! Drain a can of wild-caught salmon well and flake it with a fork. The texture will be different—more like tuna salad—and the flavor is less smoky, but it’s a fantastic, budget-friendly alternative. You might want to add an extra pinch of black pepper or a dash of smoked paprika to mimic that smoky flavor.

How long do the leftovers keep?
This bowl is best enjoyed immediately. However, you can store components separately for up to 2 days. Keep the undressed quinoa, flaked salmon, and chopped veggies in airtight containers. The dressing can be kept in a jar. The eggs are best peeled and eaten the same day, but will keep peeled for a day in the fridge.

Is this recipe gluten-free and dairy-free?
Yes, as written, this recipe is naturally both gluten-free and dairy-free. Just double-check that your Dijon mustard is gluten-free (most are, but some brands may contain wheat). To keep it dairy-free, simply skip the optional Greek yogurt or crème fraîche topping.

Can I make this for a crowd for brunch?
It’s a brilliant brunch dish! Set up a “build-your-own-bowl” bar. Have large bowls of cooked quinoa, flaked salmon, sliced veggies, and toppings. Put the dressing in a pitcher with a spout. Cook a big batch of soft-boiled eggs and keep them in an ice bath until serving—guests can peel their own!

My avocado isn’t ripe. What can I do?
It happens to the best of us! If your avocado is rock-hard, you can speed up ripening by placing it in a brown paper bag with a banana for a day. If you’re in a real pinch, substitute with sliced, salted radishes for a different kind of crunch and peppery flavor, or even with a handful of creamy, toasted pine nuts.

Smoked Salmon Breakfast Bowl

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 2

Total Time 25 minutes

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Make a delicious Smoked Salmon Breakfast Bowl in just 25 minutes. Packed with protein and healthy fats, it's the perfect healthy breakfast. Get the easy recipe now!

Ingredients

For the Bowl

100 g hot-smoked salmon (flaked)
2 large eggs
1 ripe avocado (sliced)
150 g cooked quinoa (or grain of choice)
1 small cucumber (diced)
2 tbsp capers (drained)
2 tbsp fresh dill (chopped)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
Pinch sea salt and black pepper
red onion (thinly sliced, and a dollop of Greek yogurt or crème fraîche, Optional)

Instructions

01
Let’s start with the eggs, as they need a moment to cool. Bring a small saucepan of water to a rolling boil. Gently lower your eggs into the water with a spoon and set a timer for 6 and a half minutes for a perfectly runny yolk. While they boil, prepare an ice bath in a medium bowl with cold water and ice cubes.
02
As the eggs cook, whisk together your simple dressing. In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, and most of your chopped fresh dill (save a little for garnish!). Whisk it vigorously until it looks creamy and emulsified. Give it a taste and season with a pinch of salt and pepper.
03
When the egg timer goes off, immediately transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 2-3 minutes until they’re cool enough to handle. This shock stops the cooking process and makes the shells a dream to peel later.
04
Now, assemble your base. Divide the cooked quinoa evenly between two bowls. Artfully arrange the flaked smoked salmon, sliced avocado, and diced cucumber over the quinoa. Scatter the capers and any optional red onion over the top. You’ll notice how the colors are already starting to pop.
05
Carefully peel your soft-boiled eggs—they’ll be a little delicate. I like to tap them all over on the counter, then roll them gently to loosen the shell under running water. Slice them in half—you should see a gorgeous, jammy yolk.
06
Place the halved eggs on top of your assembled bowls. Drizzle the vibrant lemon-dill dressing generously over everything. Finish with a final sprinkle of the remaining fresh dill, another crack of black pepper, and if you’re feeling indulgent, a dollop of cool Greek yogurt right in the center.