Smoked Salmon Frittata Recipe -
Smoked Salmon Frittata Recipe
  • READY IN 1 hr

Smoked Salmon Frittata

Recipe by  

"A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
  3. In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
  4. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2007

I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious.

Most Helpful Critical Review
Sep 09, 2008

Good basic recipe but the smoked salmon was too strong tasting. Would be really good with bacon or other cured meat. Really, you could add anything you like into this! Liked the cream cheese a lot but would cut the amount in half.

Apr 13, 2008

I substituted red onions, sliced in rings for extra color. Instead of olives, I used about a tablespoon of capers and sauted those with the onions. I'd definitely make this again for a special brunch.

Nov 28, 2007

I didn't have an oven safe skillet, but I just transferred the frittata to a round pan, and it came out great! The cream cheese and eggs get so fluffy, and the cooked smoked salmon is delicious. It was like eating at a restaurant!

Jun 17, 2007

This got rave reviews at brunch today. I did make a change, and used fresh salmon (Copper River Salmon, to be exact), that had been grilled the night before. I followed the advice of another reviewer and melted the cream cheese w/ the sauteed onions, and I don't think that this is the way to go (unless you are VERY careful). The heat from the pan scorched the cream cheese, which wasn't a problem, really, but I anticipated not being able to flip it out of the pan w/ some cream cheese baked on the pan bottom. (I removed cream cheese, onion & salmon from pan, cleaned the pan, reapplied olive oil, put the mixture back into the frying pan, and then added the egg.) It was beautiful, and everyone seemed to love it! I will definately make this again.

May 25, 2009

This was incredibly awesome! Not light! I added a tsp each of fresh chopped rosemary and thyme and a half of a fresh jalapeno finely chopped. I also put the cream cheese inside by putting it in with the onion before adding the eggs.

May 05, 2011

This was really good! I don't have a oven proof skillet, so I just put all the ingredients in a casserole and baked it for 30 minutes. Came out great. I also used capers instead of olives.

May 07, 2008

This was great! I served this for our Easter brunch and everyone raved about it. (Even some who weren't too keen on the idea of fish and eggs together.) I would add some green onions next time.


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 327 mg
  • 109%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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