Smoked salmon contains a potent anti-inflammatory compound called astaxanthin, which gives it that distinctive pink hue and offers remarkable health benefits.
When you transform this nutrient-rich delicacy into gourmet brunch creations, you’re not just serving food—you’re crafting an experience.
From the velvety dill hollandaise cascading over a perfectly poached egg to the unexpected zing of mango salsa in breakfast tacos.
These nine recipes will transform your typical weekend gathering into a sophisticated culinary event that your guests won’t soon forget.
Classic Smoked Salmon Eggs Benedict With Dill Hollandaise
This elegant brunch favorite pairs buttery English muffins with delicate smoked salmon and perfectly poached eggs, all crowned with a velvety dill-infused hollandaise sauce.
Ingredients:
- 4 English muffins, split and toasted
- 8 oz smoked salmon, thinly sliced
- 8 large eggs
- 2 tablespoons white vinegar
- 4 egg yolks (for sauce)
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh dill, finely chopped
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- Fresh dill sprigs, for garnish
Instructions:
Step 1: Fill a large saucepan with water (about 3 inches deep). Add vinegar and bring to a gentle simmer.
Step 2: For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl. Place bowl over a pot of barely simmering water (double boiler method). Whisk constantly until mixture thickens slightly.
Step 3: Slowly drizzle in melted butter while whisking continuously until sauce is thick and smooth. Stir in chopped dill, salt, and cayenne. Remove from heat and cover to keep warm.
Step 4: Carefully crack each egg into a small cup, then gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain soft.
Step 5: Place toasted English muffin halves on plates. Layer each with smoked salmon, then top with a poached egg. Spoon dill hollandaise sauce over each portion and garnish with dill sprigs.
Nutrition:
- Calories: 485 per serving
- Protein: 26g
- Fat: 32g
- Carbohydrates: 24g
- Fiber: 1g
- Sodium: 820mg
Mediterranean Smoked Salmon and Avocado Toast With Za’atar
This Mediterranean-inspired toast combines creamy avocado with delicate smoked salmon, brightened by lemon and the aromatic za’atar spice blend for a perfect breakfast or light lunch.
Ingredients:
- 2 slices sourdough bread
- 1 ripe avocado
- 4 oz smoked salmon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon za’atar spice blend
- 1 lemon, cut into wedges
- 1 small cucumber, thinly sliced
- 2 tablespoons Greek yogurt
- Fresh dill sprigs
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
Step 1: Toast the sourdough bread until golden and crisp.
Step 2: In a small bowl, mash the avocado with a fork. Add a squeeze of lemon juice, salt, and pepper to taste.
Step 3: Spread the mashed avocado evenly over the toasted bread.
Step 4: Layer the smoked salmon on top of the avocado.
Step 5: Dollop Greek yogurt over the salmon, then arrange cucumber slices on top.
Step 6: Sprinkle with za’atar spice blend and drizzle with olive oil.
Step 7: Garnish with fresh dill sprigs and red pepper flakes if desired.
Step 8: Serve immediately with lemon wedges on the side.
Nutrition:
- Calories: 380 per serving
- Protein: 18g
- Carbohydrates: 32g
- Fat: 21g (mostly healthy fats)
- Fiber: 8g
- Sodium: 650mg
Crispy Potato Rösti With Smoked Salmon and Lemon Crème Fraîche
This elegant dish pairs crispy potato rösti with delicate smoked salmon and tangy lemon crème fraîche for a sophisticated brunch or appetizer that’s surprisingly simple to prepare.
Ingredients:
- 3 large russet potatoes (about 1.5 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz smoked salmon
- 1 cup crème fraîche
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped (plus more for garnish)
- 1 tablespoon chives, finely chopped
- Lemon wedges for serving
Instructions:
Step 1: Peel potatoes and grate using the large holes of a box grater. Place in a clean kitchen towel and squeeze out excess moisture.
Step 2: Mix grated potatoes with salt and pepper in a bowl. Heat olive oil in a large non-stick skillet over medium heat.
Step 3: Form potato mixture into 4 even patties. Cook for 4-5 minutes on each side until golden brown and crispy.
Step 4: Meanwhile, mix crème fraîche with lemon juice, zest, dill, and chives in a small bowl.
Step 5: To serve, place rösti on plates, top with smoked salmon, and add a dollop of lemon crème fraîche. Garnish with additional dill and serve with lemon wedges.
Nutrition:
- Calories: 385 per serving
- Protein: 18g
- Fat: 25g
- Carbohydrates: 24g
- Fiber: 2g
- Sodium: 650mg
Japanese-Inspired Smoked Salmon Rice Bowl With Furikake
This elegant rice bowl combines tender smoked salmon with traditional Japanese flavors for a quick, satisfying meal. The furikake seasoning adds texture and umami depth to complement the rich salmon.
Ingredients:
- 2 cups cooked short-grain Japanese rice
- 8 oz smoked salmon, thinly sliced
- 2 tablespoons furikake seasoning
- 1 ripe avocado, sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon wasabi paste
- 2 teaspoons sesame oil
- 2 scallions, thinly sliced
- 1 sheet nori, cut into thin strips
- 1 tablespoon toasted sesame seeds
- 1 cucumber, thinly sliced
Instructions:
Step 1: Warm cooked rice in a microwave or stovetop, then divide between two serving bowls.
Step 2: In a small bowl, whisk together soy sauce, rice vinegar, wasabi paste, and sesame oil to create the dressing.
Step 3: Arrange sliced smoked salmon, avocado, and cucumber artfully over the rice in each bowl.
Step 4: Drizzle the dressing evenly over both bowls, then sprinkle with furikake seasoning.
Step 5: Garnish with sliced scallions, nori strips, and toasted sesame seeds.
Step 6: Serve immediately while the rice is still warm, allowing diners to mix all ingredients together before enjoying.
Nutrition:
- Calories: 420 per serving
- Protein: 24g
- Carbohydrates: 48g
- Fat: 16g
- Fiber: 6g
- Sodium: 890mg
Smoked Salmon, Asparagus and Goat Cheese Frittata
This elegant frittata combines flaky smoked salmon with fresh asparagus and creamy goat cheese for a sophisticated breakfast or brunch option that’s ready in under 30 minutes.
Ingredients:
- 8 large eggs
- 1/4 cup milk
- 4 oz smoked salmon, chopped
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil
- 1 small shallot, finely diced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions:
Step 1: Preheat oven to 375°F (190°C). In a large bowl, whisk together eggs and milk. Season with salt and pepper.
Step 2: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add shallots and cook until translucent, about 2 minutes.
Step 3: Add asparagus pieces to the skillet and sauté for 3-4 minutes until bright green and slightly tender.
Step 4: Pour the egg mixture into the skillet. Distribute the smoked salmon evenly throughout the mixture and sprinkle half the goat cheese on top.
Step 5: Cook undisturbed for 3-4 minutes until edges begin to set. Sprinkle the remaining goat cheese and dill on top.
Step 6: Transfer skillet to the oven and bake for 12-15 minutes until fully set and slightly golden on top.
Step 7: Let cool for 5 minutes before slicing and serving.
Nutrition:
- Calories: 320 per serving
- Protein: 24g
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Calcium: 15% DV
Middle Eastern Smoked Salmon Shakshuka With Sumac
This vibrant Middle Eastern breakfast dish combines smoky salmon with the tangy brightness of sumac and traditional shakshuka spices for a protein-rich meal perfect for brunch gatherings.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 bell peppers (red and yellow), chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon sumac, plus more for garnish
- 1 can (14 oz) diced tomatoes
- 6 oz smoked salmon, torn into pieces
- 6 eggs
- ¼ cup fresh herbs (parsley, cilantro, mint), chopped
- Salt and pepper to taste
- 2 tablespoons crumbled feta cheese (optional)
Instructions:
Step 1: Heat olive oil in a large skillet over medium heat. Add onions and bell peppers, cooking until softened, about 5 minutes.
Step 2: Add garlic, cumin, paprika, coriander, cayenne, and 1 tablespoon of sumac. Stir for 1 minute until fragrant.
Step 3: Pour in diced tomatoes with their juice. Simmer for 10 minutes until slightly thickened.
Step 4: Gently fold in half of the smoked salmon pieces.
Step 5: Create 6 small wells in the sauce and crack an egg into each well. Cover and cook until egg whites are set but yolks remain runny, about 5-7 minutes.
Step 6: Top with remaining smoked salmon, fresh herbs, and a sprinkle of sumac. Add feta if using.
Nutrition:
- Calories: 320 per serving
- Protein: 22g
- Carbohydrates: 14g
- Fat: 18g (healthy fats)
- Fiber: 3g
- Sodium: 680mg
Scandinavian Open-Faced Smørrebrød With Pickled Vegetables
These elegant open-faced sandwiches feature luxurious smoked salmon atop dense rye bread with tangy pickled vegetables, creamy spreads, and fresh herbs—a Scandinavian culinary tradition.
Ingredients:
- 4 slices dark rye bread
- 8 oz smoked salmon, thinly sliced
- 4 tbsp cream cheese
- 1 cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 2 tbsp white vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp fresh dill, chopped
- 1 tbsp capers, drained
- 1 lemon, cut into wedges
- Freshly ground black pepper
Instructions:
Step 1: Pickle the vegetables by combining sliced red onion with white vinegar, sugar, and salt in a bowl. Let sit for at least 30 minutes, stirring occasionally.
Step 2: Spread each slice of rye bread generously with cream cheese, creating an even layer.
Step 3: Layer cucumber slices on top of the cream cheese, slightly overlapping them.
Step 4: Arrange smoked salmon slices decoratively over the cucumber layer.
Step 5: Drain the pickled red onions and scatter them across the top of each sandwich.
Step 6: Sprinkle with chopped dill and capers.
Step 7: Finish with a squeeze of lemon juice and freshly ground black pepper.
Step 8: Serve immediately with lemon wedges on the side.
Nutrition:
- Calories: 240 per serving
- Protein: 14g
- Fat: 11g
- Carbohydrates: 22g
- Fiber: 3g
- Sodium: 650mg
Savory Smoked Salmon and Cream Cheese Crepes With Fresh Herbs
These elegant crepes combine silky smoked salmon with tangy cream cheese and fresh herbs for a sophisticated breakfast or light lunch option that’s sure to impress.
Ingredients:
- 1 cup all-purpose flour
- 1½ cups milk
- 2 eggs
- 2 tablespoons melted butter
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- 8 oz smoked salmon, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- Fresh ground black pepper
- 1 tablespoon olive oil
Instructions:
Step 1: Whisk together flour, milk, eggs, 1 tablespoon melted butter, and salt in a bowl until smooth.
Let batter rest for 30 minutes.
Step 2: Heat a non-stick skillet over medium heat. Brush with remaining butter and pour ¼ cup batter, tilting pan to create a thin layer.
Cook for 1-2 minutes until edges lift, then flip and cook 30 seconds more.
Repeat with remaining batter.
Step 3: Mix cream cheese, lemon juice, zest, half the herbs, and pepper until smooth.
Step 4: Spread cream cheese mixture on each crepe, top with smoked salmon slices, and sprinkle with capers and remaining herbs.
Step 5: Fold crepes into quarters or roll them up.
Drizzle with olive oil and garnish with extra herbs before serving.
Nutrition:
- Calories: 320 per crepe
- Protein: 15g
- Fat: 21g
- Carbohydrates: 18g
- Sodium: 680mg
- Fiber: 1g
Spicy Smoked Salmon Breakfast Tacos With Mango Salsa
Wake up your taste buds with these vibrant breakfast tacos featuring smoky salmon, zesty spices, and sweet mango salsa—perfect for brunch or a satisfying breakfast that’s ready in minutes.
Ingredients:
- 8 oz smoked salmon, flaked
- 6 small corn tortillas
- 2 ripe mangoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- 2 avocados, sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 3 eggs, lightly beaten
- Salt and pepper to taste
Instructions:
Step 1: Make the mango salsa by combining diced mangoes, half the red onion, jalapeño, lime juice, and cilantro in a bowl.
Season with salt and set aside.
Step 2: In a small bowl, mix smoked paprika, cayenne pepper, and cumin.
Sprinkle half over the flaked salmon and toss gently.
Step 3: Heat 1 tablespoon olive oil in a pan over medium heat.
Add remaining red onion and cook until softened, about 2 minutes.
Step 4: Pour in beaten eggs, season with salt and pepper, and scramble until just set.
Remove from heat.
Step 5: Warm tortillas in a dry skillet for 30 seconds per side.
Step 6: Assemble tacos by layering scrambled eggs, spiced smoked salmon, avocado slices, and mango salsa.
Serve immediately.
Nutrition:
- Calories: 420 per serving
- Protein: 18g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 7g
- Sodium: 580mg
Final Thoughts
These nine smoked salmon creations aren’t just recipes—they’re your passport to brunch brilliance.
You’ll transform ordinary mornings into extraordinary culinary journeys with each silky, smoky bite.
Whether you’re drawn to the velvety hollandaise cascading over a perfect Benedict or the vibrant zing of mango salsa in breakfast tacos, you’ve now got a repertoire that’ll have guests lingering like the last golden rays of morning sunshine.
