Are you tired of the same old breakfast routine? Salmon is about to become your morning game-changer! We’ve gathered 18 delicious, healthy recipes that transform this protein-packed fish into quick, satisfying breakfasts. From savory scrambles to elegant smoked salmon toasts, these ideas will make you excited to start your day. Let’s dive in and discover your new favorite morning meal!
Salmon Breakfast Burrito
Tired of the same old breakfast routine? I was too, until I discovered this game-changing salmon breakfast burrito that’s become my weekend staple. There’s something magical about flaky salmon mingling with scrambled eggs in a warm tortilla that just makes mornings better.
Ingredients
– Large flour tortillas – 4
– Eggs – 8
– Cooked salmon – 2 cups, flaked
– Avocado – 1, sliced
– Shredded cheddar cheese – 1 cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
2. Crack 8 eggs into a bowl and whisk until fully combined and slightly frothy.
3. Pour the whisked eggs into the heated skillet and let them set for 30 seconds without stirring.
4. Gently push the eggs from the edges toward the center using a spatula, creating soft curds.
5. Cook the eggs for 2-3 minutes until they’re softly set but still slightly moist.
6. Remove the eggs from the skillet and transfer them to a clean plate.
7. Wipe the skillet clean and return it to medium heat, adding the remaining 1 tablespoon of olive oil.
8. Place one flour tortilla in the skillet and heat for 30 seconds until warm and pliable.
9. Flip the tortilla and immediately sprinkle ¼ cup of shredded cheddar cheese over one half.
10. Layer ½ cup of scrambled eggs, ½ cup of flaked salmon, and ¼ of the sliced avocado over the cheese.
11. Season the filling with a pinch of salt and black pepper.
12. Fold the empty half of the tortilla over the filling, then fold in the sides to create a burrito shape.
13. Cook the burrito for 1-2 minutes until the bottom is golden brown and crispy.
14. Carefully flip the burrito using a spatula and cook for another 1-2 minutes until the other side is golden.
15. Repeat steps 8-14 with the remaining tortillas and ingredients.
Ultimate breakfast satisfaction comes from that perfect contrast between the crispy tortilla exterior and the creamy avocado inside. The flaky salmon adds a luxurious touch that elevates this beyond ordinary breakfast fare, while the melted cheddar creates pockets of gooey goodness throughout. I love serving these with a side of fresh salsa for an extra kick that cuts through the richness beautifully.
Salmon and Cream Cheese Bagel
Every time I spot those beautiful pink fillets at the fish counter, I know exactly what I’m making for a quick yet impressive lunch—this salmon and cream cheese bagel has become my go-to when I want something that feels special without requiring hours in the kitchen. Juggling work and family means I need recipes that deliver big flavor with minimal effort, and this one never disappoints, especially when I can sneak in some quiet time with a perfectly toasted bagel and a cup of coffee.
Ingredients
– Bagels – 2
– Cream cheese – ½ cup
– Smoked salmon – 4 oz
– Red onion – ¼ cup, thinly sliced
– Capers – 1 tbsp
– Fresh dill – 1 tbsp, chopped
– Lemon – 1
Instructions
1. Preheat your oven to 350°F.
2. Slice the bagels in half horizontally.
3. Place the bagel halves cut-side up on a baking sheet.
4. Toast the bagels in the oven for 5–7 minutes, or until the edges are golden brown and crisp.
5. Remove the bagels from the oven and let them cool for 2 minutes on a wire rack to prevent sogginess.
6. Spread 2 tablespoons of cream cheese evenly onto each bagel half.
7. Layer 1 ounce of smoked salmon over the cream cheese on each bagel half.
8. Sprinkle 1 tablespoon of thinly sliced red onion evenly over the salmon on each bagel half.
9. Scatter ¼ tablespoon of capers over each bagel half.
10. Chop the fresh dill finely and sprinkle ¼ tablespoon over each bagel half.
11. Cut the lemon in half and squeeze the juice from one half evenly over the assembled bagels to brighten the flavors.
Just made this for a lazy Sunday brunch, and the contrast between the creamy cheese, salty salmon, and zesty lemon had everyone reaching for seconds. I love serving these open-faced with a side of crisp cucumber slices for a refreshing crunch that balances the richness perfectly.
Salmon Omelette with Herbs
Perfect for those busy weekday mornings when you want something special without the fuss, this salmon omelette has become my go-to protein-packed breakfast. I actually started making it after discovering a forgotten packet of smoked salmon in my fridge during a pre-work panic, and now it’s a weekly ritual that makes me feel fancy even on the most chaotic days.
Ingredients
- Eggs – 3 large
- Smoked salmon – 2 oz, chopped
- Fresh dill – 1 tbsp, chopped
- Butter – 1 tbsp
- Salt – ¼ tsp
- Black pepper – ⅛ tsp
Instructions
- Crack 3 large eggs into a medium bowl and whisk vigorously for 45 seconds until fully blended and slightly frothy.
- Stir in ¼ tsp salt, ⅛ tsp black pepper, and 1 tbsp chopped fresh dill until evenly distributed throughout the egg mixture.
- Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes until a water droplet sizzles immediately upon contact.
- Add 1 tbsp butter to the heated skillet and swirl until melted and coating the entire surface, about 30 seconds.
- Pour the egg mixture into the skillet and let cook undisturbed for 1 minute until edges begin to set.
- Gently lift the edges of the omelette with a spatula and tilt the pan to allow uncooked egg to flow underneath.
- Sprinkle 2 oz chopped smoked salmon evenly over one half of the omelette once the surface is about 80% set but still slightly wet.
- Cook for another 45 seconds until the bottom is golden brown but the top remains moist.
- Carefully fold the empty half of the omelette over the salmon-filled side using your spatula.
- Slide the completed omelette onto a plate and serve immediately.
You’ll love how the creamy, fluffy eggs contrast with the salty salmon bursts, while the dill adds that fresh herbal note that cuts through the richness. I sometimes serve mine with a dollop of Greek yogurt on the side for extra tang, or stuff it into a warm pita pocket for a breakfast sandwich situation that feels downright luxurious.
Salmon and Spinach Frittata
Yesterday morning, I found myself staring at leftover salmon from dinner and a wilting bag of spinach—the perfect excuse to whip up one of my favorite lazy weekend brunches. This salmon and spinach frittata has saved me from many a “what should I eat?” moment, especially when I want something fancy-feeling without the fuss. It’s my go-to when friends pop by unexpectedly, and I need to look like I’ve got my life together.
Ingredients
Eggs – 6 large
Cooked salmon – 1 cup, flaked
Fresh spinach – 2 cups
Heavy cream – ¼ cup
Shredded cheddar cheese – ½ cup
Butter – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Crack 6 large eggs into a medium mixing bowl.
3. Whisk the eggs vigorously for 45 seconds until frothy and uniform in color.
4. Pour ¼ cup heavy cream into the eggs.
5. Add ½ tsp salt and ¼ tsp black pepper to the egg mixture.
6. Whisk again for 30 seconds until fully combined.
7. Place a 10-inch oven-safe skillet over medium heat.
8. Melt 1 tbsp butter in the skillet, swirling to coat the bottom evenly.
9. Add 2 cups fresh spinach to the skillet.
10. Sauté the spinach for 2–3 minutes until wilted and dark green.
11. Spread the wilted spinach evenly across the skillet bottom.
12. Sprinkle 1 cup flaked cooked salmon over the spinach.
13. Pour the egg mixture evenly over the salmon and spinach.
14. Cook on the stovetop for 4 minutes without stirring until edges set.
15. Sprinkle ½ cup shredded cheddar cheese evenly over the top.
16. Transfer the skillet to the preheated oven.
17. Bake for 12–15 minutes until the center is firm and the top is golden.
18. Remove the skillet from the oven using oven mitts.
19. Let the frittata rest in the skillet for 5 minutes before slicing.
20. Slice into 6 wedges with a sharp knife.
Deliciously fluffy and packed with savory salmon, this frittata holds its shape beautifully when sliced into wedges. I love serving it warm with a dollop of sour cream or cool as a grab-and-go lunch—the flavors meld even better the next day.
Salmon Hash with Sweet Potatoes
Yesterday, I found myself staring at leftover salmon from last night’s dinner and some sweet potatoes that were begging to be used—this hash was born out of that beautiful kitchen improvisation we all know too well.
Ingredients
- Salmon – 8 oz
- Sweet potatoes – 2 cups diced
- Onion – ½ cup chopped
- Olive oil – 2 tbsp
- Eggs – 4
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat a large skillet over medium-high heat for 2 minutes.
- Add 2 tablespoons of olive oil to the heated skillet.
- Add 2 cups of diced sweet potatoes to the skillet in a single layer.
- Cook sweet potatoes for 8 minutes, stirring every 2 minutes until edges are lightly browned.
- Add ½ cup of chopped onion to the skillet with the sweet potatoes.
- Cook onion and sweet potatoes together for 4 minutes until onion is translucent.
- Flake 8 ounces of salmon into the skillet, removing any skin if present.
- Season the mixture with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Stir everything together and cook for 3 minutes until heated through.
- Create 4 wells in the hash mixture using the back of a spoon.
- Crack 1 egg into each well, being careful not to break the yolks.
- Cover the skillet and cook for 5 minutes until egg whites are set but yolks are still runny.
Nothing beats the contrast between the crispy sweet potatoes and those runny egg yolks breaking over everything. I love serving this directly from the skillet with thick slices of toasted sourdough for scooping up every last bit—it makes even Monday mornings feel special.
Salmon Breakfast Bowl with Quinoa
Breakfast doesn’t have to be boring, and this salmon breakfast bowl is my go-to when I want something that feels fancy but comes together in minutes. I actually started making this after a friend brought over leftover grilled salmon—now I intentionally cook extra fish just for these bowls!
Ingredients
Salmon fillet – 1 (6 oz)
Quinoa – ½ cup
Eggs – 2
Avocado – ½
Lemon – 1
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
- Rinse ½ cup quinoa under cold water for 1 minute to remove bitterness.
- Cook quinoa with 1 cup water in a saucepan over medium heat for 15 minutes until all water is absorbed.
- Season 1 salmon fillet with ¼ tsp salt and ⅛ tsp black pepper while quinoa cooks.
- Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
- Cook salmon skin-side down for 4 minutes until skin is crispy.
- Flip salmon and cook for 3 more minutes until internal temperature reaches 145°F.
- Remove salmon from skillet and let rest for 2 minutes—this keeps it juicy.
- Fry 2 eggs in the same skillet over medium heat for 3 minutes until whites are set but yolks are runny.
- Flake salmon into large chunks using a fork.
- Slice ½ avocado into thin wedges.
- Cut 1 lemon in half and squeeze juice from one half over the salmon.
- Divide cooked quinoa between two bowls.
- Top quinoa with flaked salmon, fried eggs, and avocado slices.
- Sprinkle remaining ¼ tsp salt and ⅛ tsp black pepper over the bowls.
Creamy avocado against the flaky salmon creates this wonderful texture contrast that makes every bite interesting. The runny egg yolk acts as a natural sauce that brings all the components together beautifully. Sometimes I’ll add a sprinkle of everything bagel seasoning or serve it with hot sauce for an extra kick—it’s that versatile!
Salmon and Asparagus Tartine
Browsing through my local farmer’s market this morning, I spotted the most vibrant asparagus that immediately inspired me to create this elegant yet simple tartine. I’ve been making variations of this open-faced sandwich for years, often enjoying it as a quick lunch when I want something that feels special but comes together in minutes. There’s something so satisfying about transforming a few quality ingredients into a restaurant-worthy meal right at home.
Ingredients
Bread – 4 slices
Olive oil – 2 tbsp
Salmon fillets – 2 (6 oz each)
Asparagus – 1 bunch
Lemon – 1
Cream cheese – ½ cup
Fresh dill – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place bread slices on the baking sheet and brush both sides with 1 tablespoon of olive oil.
3. Toast bread in the oven for 8-10 minutes until golden and crisp around the edges.
4. While bread toasts, trim the tough ends from asparagus and cut spears into 2-inch pieces.
5. Toss asparagus with remaining 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Arrange asparagus in a single layer on the same baking sheet after removing toasted bread.
7. Roast asparagus for 12-15 minutes until tender and slightly charred at the tips.
8. Pat salmon fillets dry with paper towels and season both sides with remaining salt and pepper.
9. Heat a skillet over medium-high heat and cook salmon skin-side down for 4-5 minutes until skin is crispy.
10. Flip salmon and cook for another 2-3 minutes until flesh flakes easily with a fork.
11. Remove salmon from skillet and flake into large chunks using two forks, discarding the skin.
12. In a small bowl, mix cream cheese with chopped fresh dill and zest from half the lemon.
13. Spread the dill cream cheese evenly over the toasted bread slices.
14. Top each slice with roasted asparagus pieces and flaked salmon.
15. Squeeze fresh lemon juice over each tartine using the remaining lemon half.
16. Garnish with additional dill sprigs and serve immediately.
My favorite thing about these tartines is how the creamy cheese contrasts with the flaky salmon and crisp-tender asparagus. The lemon brightens everything up beautifully, making each bite feel both rich and refreshing. I sometimes add a sprinkle of everything bagel seasoning for extra crunch or serve them alongside a simple arugula salad for a complete meal.
Salmon and Dill Crepes
Perfect for a lazy Sunday brunch or elegant dinner party, these salmon and dill crepes have become my go-to when I want something that feels fancy but comes together with minimal fuss. I first started making them after discovering a beautiful piece of wild-caught salmon at my local farmer’s market, and now they’re a regular in my rotation.
Ingredients
- All-purpose flour – 1 cup
- Eggs – 2 large
- Milk – 1 ½ cups
- Unsalted butter – 2 tbsp
- Salt – ½ tsp
- Cooked salmon – 1 cup, flaked
- Fresh dill – 2 tbsp, chopped
- Cream cheese – 4 oz
Instructions
- Whisk together 1 cup all-purpose flour, 2 large eggs, 1 ½ cups milk, and ½ tsp salt in a medium bowl until smooth.
- Heat a 10-inch nonstick skillet over medium heat and melt ½ tbsp unsalted butter, swirling to coat the pan evenly.
- Pour ¼ cup of batter into the center of the hot skillet, immediately tilting and swirling to form a thin, even layer.
- Cook the crepe for 60–90 seconds until the edges lift easily and the bottom develops light golden spots.
- Flip the crepe using a thin spatula and cook for another 30–45 seconds until set, then transfer to a plate.
- Repeat steps 2–5 with remaining batter, stacking cooked crepes with parchment paper between each to prevent sticking.
- Combine 1 cup flaked cooked salmon, 4 oz cream cheese, and 2 tbsp chopped fresh dill in a bowl, mixing until well incorporated.
- Spoon 2–3 tbsp of the salmon filling along the center of each crepe.
- Fold both sides of the crepe over the filling, then roll tightly to form a cylinder.
- Arrange filled crepes seam-side down on a baking sheet and bake at 350°F for 8–10 minutes until warmed through.
Unbelievably tender crepes give way to that creamy, savory filling where the salmon stays moist and the dill adds just the right fresh note. I love serving these with a simple arugula salad for contrast, or for brunch, topping them with a soft-poached egg that creates the most luxurious sauce when broken over the warm crepes.
Salmon Breakfast Tacos
Perfect for those busy mornings when you want something special but don’t have hours to spend in the kitchen, these salmon breakfast tacos have become my go-to weekend treat. I actually started making them after discovering a beautiful piece of salmon at the farmers’ market last summer, and now they’re a regular in our household rotation.
Ingredients
- Salmon fillet – 6 oz
- Eggs – 2 large
- Corn tortillas – 4 small
- Avocado – 1 medium
- Lime – 1
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Olive oil – 1 tbsp
Instructions
- Pat the salmon fillet dry with paper towels to ensure crispy skin.
- Season both sides of the salmon with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place salmon skin-side down in the hot skillet and cook for 4 minutes without moving.
- Flip the salmon and cook for another 3 minutes until the internal temperature reaches 145°F.
- Transfer salmon to a plate and use two forks to flake it into bite-sized pieces.
- Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Whisk two eggs with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper in a small bowl.
- Pour eggs into the same skillet used for tortillas and scramble over medium-low heat for 2-3 minutes until softly set.
- Slice the avocado in half, remove the pit, and scoop the flesh into a small bowl.
- Mash the avocado with a fork until slightly chunky.
- Cut the lime in half and squeeze juice from one half over the mashed avocado.
- Spread 2 tablespoons of mashed avocado onto each warm tortilla.
- Divide scrambled eggs evenly among the four tortillas.
- Top each taco with flaked salmon pieces.
- Squeeze remaining lime half over the assembled tacos.
The combination of flaky, rich salmon with creamy avocado and soft scrambled eggs creates this incredible texture contrast that just works. I love how the bright lime juice cuts through the richness of the salmon, and sometimes I’ll add an extra squeeze right before eating for that perfect acidic punch. These tacos are fantastic served immediately while the tortillas are still warm and slightly crisp around the edges.
Salmon and Avocado Smoothie Bowl
Just when I thought I’d tried every possible smoothie bowl combination, my friend Sarah challenged me to create something savory. Salmon and Avocado Smoothie Bowl was born from that dare, and it’s become my go-to post-workout meal ever since.
Ingredients
Fresh salmon fillet – 4 oz
Ripe avocado – 1
Plain Greek yogurt – ½ cup
Lemon juice – 1 tbsp
Ice cubes – ½ cup
Salt – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Place the salmon fillet skin-side down on the prepared baking sheet. 3. Bake the salmon for 12-15 minutes until it flakes easily with a fork and reaches an internal temperature of 145°F. 4. Remove the salmon from the oven and let it cool completely to room temperature, about 20 minutes. 5. Peel the avocado and remove the pit. 6. Combine the cooled salmon, avocado, Greek yogurt, lemon juice, ice cubes, and salt in a high-speed blender. 7. Blend on high speed for 45-60 seconds until completely smooth and creamy. 8. Pour the mixture into a bowl and serve immediately. Perfectly creamy with a subtle richness from the salmon, this bowl delivers protein-packed satisfaction in every spoonful. I love topping mine with extra flaked salmon and a sprinkle of everything bagel seasoning for added crunch.
Salmon and Goat Cheese Croissant
Dazzling doesn’t even begin to describe this salmon and goat cheese croissant that I’ve been perfecting for weekend brunches. I first stumbled upon this combination when trying to use up leftover ingredients after a dinner party, and now my friends request it whenever they visit. There’s something magical about how the flaky pastry embraces the rich fillings that makes this feel both elegant and comforting at the same time.
Ingredients
Croissants – 4 large
Smoked salmon – 8 oz
Goat cheese – 4 oz
Egg – 1
Water – 1 tbsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each croissant in half horizontally using a serrated knife to prevent squishing the delicate layers.
3. Spread 1 ounce of goat cheese evenly on the bottom half of each croissant.
4. Layer 2 ounces of smoked salmon over the goat cheese on each croissant bottom.
5. Place the top half of each croissant over the salmon filling.
6. Whisk together 1 egg and 1 tablespoon of water in a small bowl until fully combined.
7. Brush the egg wash lightly over the top of each assembled croissant using a pastry brush.
8. Bake at 375°F for 12-15 minutes until the croissants are golden brown and the cheese is visibly melted.
9. Remove from oven and let rest for 3 minutes before serving to allow the fillings to set properly.
Every bite delivers that satisfying crunch from the perfectly baked croissant giving way to the creamy goat cheese and smoky salmon. I love serving these alongside a simple arugula salad with lemon vinaigrette to cut through the richness, and they’re equally wonderful for breakfast in bed or as part of an elegant brunch spread.
Salmon Shakshuka
Just when I thought shakshuka couldn’t get any better, I discovered the magic of adding salmon to this already incredible dish during a cozy Sunday brunch experiment. My family’s skeptical looks quickly turned into requests for seconds, and now this salmon version has become our go-to weekend comfort food that feels both indulgent and nourishing.
Ingredients
Olive oil – 2 tbsp
Onion – 1 medium, diced
Red bell pepper – 1 large, diced
Garlic – 3 cloves, minced
Canned diced tomatoes – 28 oz
Paprika – 1 tsp
Cumin – ½ tsp
Salt – ¾ tsp
Black pepper – ¼ tsp
Salmon fillet – 1 lb, skin removed, cut into 1-inch chunks
Eggs – 4 large
Fresh parsley – ¼ cup, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion and red bell pepper, cooking for 8 minutes while stirring occasionally until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add canned diced tomatoes, paprika, cumin, salt, and black pepper, stirring to combine.
5. Simmer the tomato mixture uncovered for 15 minutes, stirring every 5 minutes, until slightly thickened.
6. Gently nestle salmon chunks into the tomato sauce, spacing them evenly.
7. Create 4 small wells in the sauce using the back of a spoon and crack one egg into each well.
8. Cover the skillet and cook for 8-10 minutes until egg whites are fully set but yolks remain runny.
9. Remove from heat and sprinkle with chopped fresh parsley.
Let this salmon shakshuka shine with its incredible texture contrasts—the flaky fish melts into the rich tomato sauce while the runny egg yolks create a luxurious sauce when broken. I love serving it directly from the skillet with crusty bread for dipping, making it perfect for casual weekend gatherings where everyone can dig in family-style.
Salmon and Kale Breakfast Salad
Every morning, I used to struggle with finding a breakfast that felt both nourishing and exciting—until I discovered this salmon and kale combination that changed my routine completely. Even my partner, who typically reaches for cereal, now requests this vibrant salad on busy workdays.
Ingredients
Salmon fillet – 6 oz
Kale – 2 cups
Lemon – 1
Olive oil – 1 tbsp
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillet completely dry with paper towels to ensure crispy skin.
3. Rub the salmon with ½ tablespoon of olive oil and season with salt and black pepper.
4. Bake the salmon for 12-15 minutes until the internal temperature reaches 145°F and flakes easily with a fork.
5. While the salmon bakes, remove the tough stems from the kale leaves and tear them into bite-sized pieces.
6. Massage the kale vigorously with the remaining ½ tablespoon of olive oil for 2-3 minutes until it turns bright green and softens.
7. Squeeze the juice from half the lemon directly over the massaged kale.
8. Flake the baked salmon into large chunks using two forks.
9. Gently toss the flaked salmon with the dressed kale until evenly distributed.
10. Zest the remaining lemon half over the finished salad for an extra burst of citrus flavor.
Vividly colorful and packed with contrasting textures, this salad offers the perfect balance between the crisp kale and tender salmon flakes. The lemon brightens every bite without overwhelming the rich fish, making it ideal for serving in mason jars for portable breakfasts or topping with a soft-boiled egg for extra protein.
Salmon and Chive Pancakes
Just when I thought I’d tried every pancake variation under the sun, I stumbled upon this salmon and chive combination that’s become my new weekend brunch obsession. It all started when my neighbor brought over fresh-caught salmon and I needed to use it up quickly—now these savory pancakes are in regular rotation at my house.
Ingredients
Flour – 1 cup
Eggs – 2
Milk – ¾ cup
Salmon – 8 oz, cooked and flaked
Fresh chives – ¼ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – 2 tbsp
Instructions
1. Whisk together 1 cup flour, 2 eggs, and ¾ cup milk in a medium bowl until smooth.
2. Fold in 8 oz flaked salmon and ¼ cup chopped chives until evenly distributed.
3. Season the batter with ½ tsp salt and ¼ tsp black pepper, mixing gently.
4. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F).
5. Pour ¼ cup portions of batter into the skillet, cooking 3-4 pancakes at a time.
6. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
7. Flip each pancake carefully using a thin spatula. Tip: Don’t press down—this makes them dense.
8. Cook for another 2-3 minutes until golden brown on both sides.
9. Transfer cooked pancakes to a wire rack. Tip: This keeps them crispy instead of steaming on a plate.
10. Repeat with remaining batter, adding remaining 1 tbsp oil as needed.
11. Check internal temperature reaches 165°F with an instant-read thermometer for food safety.
Flaky salmon and fresh chives create these incredible savory pancakes that are crisp outside yet tender within. I love serving them with a dollop of Greek yogurt mixed with lemon zest, or stacking them high for an impressive brunch centerpiece that always disappears within minutes.
Salmon Breakfast Sushi Roll
Waking up to the smell of fresh salmon always reminds me of that weekend in Seattle when I first tried breakfast sushi—it’s become my go-to for impressing brunch guests without spending hours in the kitchen. This Salmon Breakfast Sushi Roll combines the comfort of a morning meal with the elegance of Japanese cuisine, and trust me, it’s easier to make than it looks.
Ingredients
- Sushi rice – 1 cup
- Water – 1 ¼ cups
- Rice vinegar – 2 tbsp
- Sugar – 1 tsp
- Salt – ½ tsp
- Nori sheets – 2
- Smoked salmon – 4 oz
- Avocado – 1
- Cucumber – ½
- Cream cheese – 2 tbsp
Instructions
- Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch, which prevents clumping.
- Combine the rinsed rice and 1 ¼ cups of water in a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until all water is absorbed.
- Remove the rice from heat and let it sit, covered, for 10 minutes to steam and become fluffy.
- In a small bowl, mix 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until dissolved, then gently fold this into the cooked rice with a rice paddle to season it evenly without mashing the grains.
- Lay one nori sheet shiny-side down on a bamboo sushi mat, and spread half the rice evenly over the nori, leaving a 1-inch border at the top edge.
- Slice 1 avocado and ½ cucumber into thin strips, and arrange them horizontally over the rice along with 2 oz of smoked salmon and 1 tbsp of cream cheese.
- Lift the edge of the mat closest to you, and roll it away from you, pressing firmly to form a tight cylinder; repeat with the second nori sheet and remaining ingredients.
- Use a sharp, wet knife to slice each roll into 8 even pieces, wiping the blade clean between cuts to prevent sticking and ensure clean edges.
After slicing, you’ll love the creamy texture from the avocado and cream cheese against the firm rice and smoky salmon. Serve these rolls with a drizzle of soy sauce or a sprinkle of sesame seeds for a brunch that feels fancy but comes together in minutes.
Summary
Great salmon breakfasts make mornings healthier and more delicious! We hope these 18 recipes inspire you to start your day with nutritious, flavorful meals. Try one (or a few!) and let us know which is your favorite in the comments. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
