20 Delicious Smoked Salmon Recipes Breakfast Ideas

Wake up your mornings with a burst of flavor! Smoked salmon isn’t just for fancy brunches—it’s a versatile star that can transform your breakfast into something extraordinary. Whether you’re craving something quick and easy or a dish to impress, our roundup of 20 Delicious Smoked Salmon Recipes has got you covered. Dive in and discover how to make every morning a delicious adventure!

Smoked Salmon and Cream Cheese Bagel

Start your morning with a classic Smoked Salmon and Cream Cheese Bagel, a perfect blend of creamy, smoky, and crunchy textures that’s as satisfying to make as it is to eat.

Ingredients

• 1 everything bagel, sliced in half
• 2 tbsp cream cheese, softened
• 2 oz smoked salmon
• 1 tbsp capers, drained
• 2 thin slices red onion
• 1 tsp fresh dill, chopped
• 1/2 tsp lemon juice
• Freshly ground black pepper, to taste

Instructions

1. Toast the everything bagel halves until golden and crisp, about 3 minutes in a toaster or toaster oven.
2. Spread 1 tbsp of cream cheese evenly on each bagel half.
3. Layer 1 oz of smoked salmon on top of the cream cheese on each half.
4. Scatter 1/2 tbsp of capers over the salmon on each half.
5. Place 1 slice of red onion on each bagel half.
6. Sprinkle 1/2 tsp of fresh dill and a few drops of lemon juice over each half.
7. Finish with a twist of freshly ground black pepper to taste.

The combination of the creamy cheese with the smoky salmon and the crunch of the bagel creates a symphony of textures that’s hard to resist. It’s a breakfast that feels indulgent yet comes together in minutes.

Tip: For an extra touch of luxury, add a few slices of avocado or a sprinkle of everything bagel seasoning on top of the cream cheese before adding the salmon.

Smoked Salmon Scrambled Eggs

Start your morning with a luxurious twist on a classic by whipping up these creamy smoked salmon scrambled eggs. It’s a simple yet sophisticated dish that’s sure to impress.

Ingredients

• 4 large eggs
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 2 oz smoked salmon, chopped
• 1 tbsp fresh chives, chopped

Instructions

1. In a medium bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Heat a non-stick skillet over medium-low heat and add 1 tbsp unsalted butter, allowing it to melt and coat the pan.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds, then gently stir with a spatula, folding the eggs from the edges to the center.
4. When the eggs are halfway set, add the chopped smoked salmon and continue to cook, stirring gently, until the eggs are softly set and slightly runny in places.
5. Remove from heat and sprinkle with 1 tbsp fresh chives. Serve immediately.

The smoky richness of the salmon paired with the velvety eggs creates a dish that’s both comforting and elegant, perfect for a weekend brunch or a special breakfast in bed.

Tip: For extra creaminess, take the eggs off the heat just before they’re fully set, as they’ll continue to cook from the residual heat.

Smoked Salmon Avocado Toast

Start your morning with a luxurious yet simple Smoked Salmon Avocado Toast, a perfect blend of creamy and smoky flavors that’s ready in minutes.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 4 oz smoked salmon
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 2 tsp capers (optional)

Instructions

1. Toast the whole grain bread until golden and crisp.
2. While the bread is toasting, mash the ripe avocado in a bowl with 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Drizzle 1 tbsp olive oil over the toasted bread slices.
4. Spread the mashed avocado evenly on each slice of toast.
5. Top each toast with 2 oz of smoked salmon, then sprinkle with 1 tbsp chopped fresh dill and 2 tsp capers if using.

The creamy avocado paired with the smoky salmon and a hint of lemon creates a refreshing and satisfying bite that’s anything but ordinary.

Tip: For an extra crunch, add a sprinkle of everything bagel seasoning on top of the avocado before adding the salmon.

Smoked Salmon Omelette with Dill

Start your morning with a luxurious twist on the classic omelette, featuring smoky salmon and fresh dill for a burst of flavor.

Ingredients

• 3 large eggs
• 1/4 cup smoked salmon, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp cream cheese, softened

Instructions

1. In a bowl, whisk together the eggs, salt, and black pepper until well combined.
2. Heat the butter in a non-stick skillet over medium heat until melted and bubbly.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Cook for 2 minutes without stirring.
4. Sprinkle the smoked salmon and dill over one half of the omelette. Dot with cream cheese.
5. Gently fold the other half over the filling and cook for another 2 minutes, or until the eggs are set but still moist.
6. Slide the omelette onto a plate and serve immediately.

The creamy texture of the omelette paired with the smoky salmon and aromatic dill creates a sophisticated breakfast that feels indulgent yet is surprisingly simple to make.

Tip: For an extra touch of elegance, garnish with a sprig of fresh dill before serving.

Smoked Salmon and Egg Breakfast Wrap

Start your morning with a Smoked Salmon and Egg Breakfast Wrap, a perfect blend of smoky flavors and creamy eggs wrapped in a soft tortilla.

Ingredients

• 2 large eggs
• 1 tbsp butter
• 1/4 cup diced red onion
• 2 oz smoked salmon, thinly sliced
• 1/4 cup cream cheese, softened
• 1 large flour tortilla
• 1/2 tsp fresh dill, chopped
• Salt and pepper to taste

Instructions

1. In a non-stick skillet over medium heat, melt 1 tbsp butter. Add 1/4 cup diced red onion and sauté until translucent, about 2 minutes.
2. Crack 2 large eggs into the skillet, scrambling them with the onions until fully cooked, about 3 minutes. Season with salt and pepper to taste.
3. Spread 1/4 cup softened cream cheese evenly over the flour tortilla. Layer the scrambled eggs and 2 oz smoked salmon on top, then sprinkle with 1/2 tsp fresh dill.
4. Fold the sides of the tortilla inward and roll tightly to form a wrap. Cut in half if desired and serve immediately.

The combination of creamy eggs, smoky salmon, and fresh dill makes this wrap a refreshing take on breakfast that feels indulgent yet light.

Tip: For an extra touch of freshness, add a few slices of avocado or a squeeze of lemon juice before rolling up your wrap.

Smoked Salmon Breakfast Bowl with Quinoa

Start your morning with a Smoked Salmon Breakfast Bowl with Quinoa, a nutritious and flavorful dish that combines the richness of smoked salmon with the wholesome goodness of quinoa.

Ingredients

• 1 cup cooked quinoa
• 2 oz smoked salmon, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp capers
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped

Instructions

1. In a bowl, combine the cooked quinoa, smoked salmon, avocado slices, and cherry tomatoes.
2. Drizzle with olive oil and lemon juice, then sprinkle with capers, salt, and pepper.
3. Garnish with fresh dill before serving.

The creamy avocado and tangy capers perfectly complement the smoky salmon, making every bite a delightful mix of textures and flavors.

Tip: For an extra touch of luxury, add a poached egg on top.

Smoked Salmon and Asparagus Frittata

Start your morning with a Smoked Salmon and Asparagus Frittata, a dish that combines the richness of smoked salmon with the fresh crunch of asparagus for a breakfast that feels both indulgent and wholesome.

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chopped asparagus (about 1/2-inch pieces)
• 4 ounces smoked salmon, chopped
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh dill

Instructions

1. Preheat your oven to 375°F. In a large bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the chopped asparagus and diced red onion, sautéing for about 5 minutes until the asparagus is bright green and slightly tender.
3. Pour the egg mixture over the vegetables in the skillet. Sprinkle the chopped smoked salmon and fresh dill evenly over the top.
4. Cook on the stove for 2 minutes without stirring, then transfer the skillet to the oven. Bake for 15-20 minutes, until the eggs are set and the top is lightly golden.
5. Let the frittata cool for a couple of minutes before slicing. The contrast of the creamy eggs with the smoky salmon and crisp asparagus makes every bite a delight.

Tip: For an extra touch of elegance, garnish with additional dill and a dollop of crème fraîche before serving.

Smoked Salmon Benedict with Hollandaise Sauce

Start your weekend brunch with a twist on the classic Eggs Benedict, featuring luxurious smoked salmon and a velvety hollandaise sauce that’s easier to make than you think.

Ingredients

• 2 English muffins, split and toasted
• 4 large eggs
• 4 oz smoked salmon
• 1/2 cup unsalted butter, melted
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1 tbsp white vinegar
• Fresh dill, for garnish

Instructions

1. Fill a large saucepan with 2 inches of water and bring to a simmer over medium heat. Add 1 tbsp white vinegar.
2. For the hollandaise: In a blender, combine 2 large egg yolks, 1 tbsp lemon juice, 1/2 tsp salt, and 1/8 tsp cayenne pepper. Blend for 30 seconds. With the blender running, slowly drizzle in 1/2 cup melted unsalted butter until the sauce is thick and creamy. Set aside.
3. Poach the eggs: Crack each of the 4 large eggs into a small cup. Stir the simmering water to create a whirlpool and gently slide the eggs into the center. Cook for 3-4 minutes for soft yolks. Remove with a slotted spoon.
4. Assemble: Place a toasted English muffin half on each plate. Top with smoked salmon, a poached egg, and a generous drizzle of hollandaise sauce. Garnish with fresh dill.

The smoky salmon pairs perfectly with the rich hollandaise, creating a dish that’s both indulgent and surprisingly simple to whip up.

Tip: For an extra touch of elegance, serve with a sprinkle of capers or a light arugula salad on the side.

Smoked Salmon and Spinach Crepes

These Smoked Salmon and Spinach Crepes are a luxurious yet easy-to-make dish that’s perfect for a weekend brunch or a special breakfast.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 4 oz smoked salmon, thinly sliced
• 1 cup fresh spinach, chopped
• 1/4 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1/2 cup milk, 1/2 cup water, 2 tbsp melted unsalted butter, and 1/4 tsp salt until smooth. Let the batter rest for 30 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with 1 tbsp olive oil. Pour 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for 2 minutes, flip, and cook for another 1 minute. Repeat with remaining batter.
3. Spread each crepe with 1 tbsp softened cream cheese, then top with smoked salmon and 1/4 cup chopped fresh spinach. Sprinkle with fresh dill.
4. Fold the crepes into quarters and serve warm.

The combination of creamy cheese, smoky salmon, and fresh spinach wrapped in a delicate crepe creates a dish that’s as beautiful as it is tasty.

Tip: For an extra touch of elegance, garnish with a few capers or a squeeze of lemon juice before serving.

Smoked Salmon Hash with Sweet Potatoes

Start your morning with a twist by combining the rich flavors of smoked salmon with the sweet, earthy tones of sweet potatoes in this hearty hash.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 ounces smoked salmon, chopped
• 2 green onions, thinly sliced
• 2 tablespoons fresh dill, chopped
• 4 large eggs

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes, salt, black pepper, and smoked paprika. Cook, stirring occasionally, for 15 minutes until potatoes are tender and slightly crispy.
2. Add smoked salmon, green onions, and fresh dill to the skillet. Stir gently to combine and cook for another 2 minutes until everything is heated through.
3. Make four wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.

The contrast between the crispy sweet potatoes and the creamy eggs, topped with the smoky salmon, creates a breakfast that’s as satisfying as it is flavorful.

Tip: For an extra crispy hash, press the sweet potatoes down in the skillet with a spatula after the first 10 minutes of cooking.

Smoked Salmon and Cucumber Sandwich

Light, refreshing, and effortlessly elegant, this Smoked Salmon and Cucumber Sandwich is a perfect quick lunch or a sophisticated snack that feels special without any fuss.

Ingredients

• 4 slices of whole grain bread
• 4 oz smoked salmon
• 1/2 medium cucumber, thinly sliced
• 1/4 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. In a small bowl, mix the cream cheese, fresh dill, lemon juice, black pepper, and salt until well combined.
2. Toast the slices of whole grain bread until golden and crisp.
3. Spread the cream cheese mixture evenly on two slices of the toasted bread.
4. Layer the smoked salmon and thinly sliced cucumber on top of the cream cheese.
5. Top with the remaining slices of bread, cut each sandwich in half, and serve immediately.

The combination of creamy dill-infused cream cheese with the smoky salmon and crisp cucumber creates a symphony of textures and flavors that’s both satisfying and light.

Tip: For an extra touch of freshness, add a few sprigs of arugula or watercress between the salmon and cucumber.

Smoked Salmon Breakfast Pizza

Start your morning with a twist by turning your breakfast into a gourmet pizza experience with this Smoked Salmon Breakfast Pizza. It’s a delightful way to impress your family or guests with minimal effort.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 oz smoked salmon, thinly sliced
• 2 eggs
• 1/4 cup red onion, thinly sliced
• 1 tbsp capers
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet and lightly brush with olive oil.
2. In a small bowl, mix the cream cheese, dill, garlic powder, and salt until smooth. Spread this mixture evenly over the pizza crust.
3. Arrange the smoked salmon slices over the cream cheese layer. Scatter the red onion and capers on top.
4. Carefully crack the eggs on top of the pizza, ensuring they’re spaced apart. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
5. Remove from the oven and let it cool for a minute before slicing. The combination of creamy, smoky, and briny flavors makes this pizza a standout breakfast option.

Tip: For an extra touch of freshness, garnish with additional dill or a squeeze of lemon juice before serving.

Smoked Salmon and Goat Cheese Tartine

Start your morning with a touch of elegance—this Smoked Salmon and Goat Cheese Tartine is as delightful to make as it is to eat.

Ingredients

• 4 slices of artisan bread, lightly toasted
• 4 oz goat cheese, softened
• 4 oz smoked salmon, thinly sliced
• 1 tbsp capers, drained
• 1/2 red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/2 tsp black pepper

Instructions

1. Spread 1 oz of goat cheese evenly on each slice of toasted bread.
2. Layer 1 oz of smoked salmon on top of the goat cheese on each slice.
3. Scatter 1/4 tbsp of capers and a few slices of red onion over the salmon on each tartine.
4. Sprinkle each tartine with 1/4 tbsp of fresh dill and a pinch of black pepper.
5. Drizzle each tartine with 1/4 tbsp of olive oil for a glossy finish.

The creamy goat cheese paired with the smoky salmon and briny capers creates a symphony of flavors that’s irresistibly sophisticated.

Tip: For an extra crunch, toast the bread until it’s golden and crisp before assembling your tartines.

Smoked Salmon Shakshuka

Wake up your brunch game with this Smoked Salmon Shakshuka, a twist on the classic that brings a luxurious touch to your table.

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 4 oz smoked salmon, chopped
• 4 large eggs
• 2 tbsp fresh dill, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, cooking until soft, about 5 minutes.
2. Stir in garlic, smoked paprika, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Pour in diced tomatoes and bring to a simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
4. Gently fold in smoked salmon. Make 4 wells in the sauce and crack an egg into each well.
5. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
6. Sprinkle with fresh dill before serving.

The smoky salmon and runny yolks create a harmony of flavors that’s irresistibly rich and satisfying.

Tip: Serve with crusty bread to soak up every bit of the flavorful sauce.

Smoked Salmon and Arugula Salad with Poached Eggs

Start your morning with a burst of flavor and nutrition with this Smoked Salmon and Arugula Salad topped with perfectly poached eggs. It’s a dish that feels indulgent yet is surprisingly simple to whip up.

Ingredients

• 4 cups fresh arugula
• 4 oz smoked salmon, thinly sliced
• 4 large eggs
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a large bowl, toss the arugula with olive oil, lemon juice, 1/4 tsp salt, and black pepper until evenly coated. Divide the salad among four plates.
2. Arrange the smoked salmon slices on top of the arugula on each plate.
3. Fill a medium saucepan with water until about 2 inches deep. Add the white vinegar and bring to a gentle simmer over medium heat.
4. Crack each egg into a small cup or bowl. Gently slide the eggs into the simmering water one at a time. Poach for 3-4 minutes for soft yolks, or until the whites are set but the yolks are still runny.
5. Using a slotted spoon, carefully remove the poached eggs from the water and place one on top of each salad. Sprinkle with the remaining 1/4 tsp salt and red pepper flakes if using.

The creamy yolk of the poached egg melds beautifully with the smoky salmon and peppery arugula, creating a harmony of flavors and textures that’s hard to resist.

Tip: For the freshest taste, use high-quality smoked salmon and organic eggs if possible.

Smoked Salmon Breakfast Burrito

Start your morning with a twist by wrapping up smoky salmon and creamy eggs in a warm tortilla for a breakfast burrito that’s both luxurious and satisfying.

Ingredients

• 2 large eggs
• 1 tbsp unsalted butter
• 1/4 cup diced red bell pepper
• 2 tbsp chopped green onions
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 oz smoked salmon, chopped
• 1/4 cup shredded cheddar cheese
• 1 large flour tortilla
• 1 tbsp sour cream
• 1 tsp fresh dill, chopped

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat. Add red bell pepper and green onions, sautéing for 2 minutes until softened.
3. Pour the egg mixture into the skillet. Cook, stirring occasionally, until eggs are softly set, about 3 minutes.
4. Remove skillet from heat. Gently fold in the smoked salmon and cheddar cheese, allowing the residual heat to melt the cheese.
5. Warm the flour tortilla in a dry skillet for about 30 seconds on each side. Spread sour cream evenly over the tortilla, then spoon the egg mixture down the center. Sprinkle with fresh dill.
6. Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Serve immediately.

The combination of smoky salmon with the fresh bite of dill and creamy eggs makes this burrito a standout morning meal that feels indulgent yet comes together in minutes.

Tip: For an extra flavor boost, try adding a squeeze of lemon juice over the filling before rolling up the burrito.

Smoked Salmon and Dill Scones

These Smoked Salmon and Dill Scones are the perfect blend of savory and herby, making them an irresistible addition to your brunch table or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup smoked salmon, chopped
• 2 tbsp fresh dill, chopped
• 3/4 cup heavy cream
• 1 large egg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/4 cup cold unsalted butter, cubed, to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup smoked salmon, chopped, and 2 tbsp fresh dill, chopped.
5. In a small bowl, whisk together 3/4 cup heavy cream and 1 large egg. Pour this mixture into the dry ingredients and stir until just combined.
6. Turn the dough out onto a floured surface and gently knead it a few times before patting it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake at 400°F for 15-18 minutes, until the scones are golden brown and cooked through.

The combination of smoky salmon and fresh dill in these scones creates a flavor that’s both sophisticated and comforting. They’re perfect for when you want something a little special without too much fuss.

Tip: For extra flaky scones, make sure your butter is very cold and handle the dough as little as possible.

Smoked Salmon Pancakes with Creme Fraiche

Start your morning with a touch of elegance with these Smoked Salmon Pancakes topped with creamy creme fraiche, a perfect blend of savory and sweet that’s surprisingly simple to make.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp melted butter
• 4 oz smoked salmon, thinly sliced
• 1/4 cup creme fraiche
• 1 tbsp fresh dill, chopped
• 1 tbsp capers, drained

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 3/4 cup milk, 1 large egg, and 2 tbsp melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes until golden.
4. Top each pancake with smoked salmon, a dollop of creme fraiche, and a sprinkle of fresh dill and capers.

The combination of fluffy pancakes with the smoky salmon and tangy creme fraiche creates a breakfast that feels indulgent yet effortlessly chic.

Tip: For an extra touch of luxury, add a squeeze of lemon juice over the salmon before serving.

Smoked Salmon and Egg Salad

Start your morning with a luxurious twist on the classic egg salad by adding smoky, tender flakes of salmon.

Ingredients

• 4 large eggs
• 4 oz smoked salmon, chopped
• 1/4 cup mayonnaise
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp red onion, finely diced

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and rinse under cold water. Peel and chop the eggs into small pieces.
3. In a large bowl, combine the chopped eggs, smoked salmon, mayonnaise, dill, lemon juice, salt, and black pepper. Gently fold until well mixed.
4. Stir in the red onion for a crisp, sharp contrast to the creamy salad.
5. Serve immediately on toast or refrigerate for up to 2 days. The smoky salmon and fresh dill create a sophisticated flavor that elevates this dish beyond the ordinary.

Tip: For an extra touch of elegance, garnish with additional dill sprigs and a sprinkle of lemon zest before serving.

Smoked Salmon Breakfast Tacos

Start your morning with a twist by wrapping up smoky salmon and creamy eggs in a soft tortilla for these irresistible Smoked Salmon Breakfast Tacos.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 4 small flour tortillas
• 4 oz smoked salmon, thinly sliced
• 1/4 cup sour cream
• 1 tbsp fresh dill, chopped
• 1/2 avocado, sliced
• 1 tbsp capers, drained

Instructions

1. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Heat 1 tbsp butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until softly set, about 3-4 minutes.
3. Warm the tortillas according to package instructions.
4. Divide the scrambled eggs among the tortillas. Top each with smoked salmon, a dollop of sour cream, fresh dill, avocado slices, and capers.
5. Fold the tortillas over the filling and serve immediately.

The combination of creamy eggs, smoky salmon, and briny capers creates a breakfast taco that’s bursting with flavor and texture.

Tip: For an extra kick, add a squeeze of lemon juice over the tacos before serving.

Conclusion

We hope these 20 delicious smoked salmon breakfast recipes inspire your next morning meal! From elegant brunch dishes to quick weekday fixes, there’s something for every taste and occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!