20 Delicious Salmon Breakfast Recipes Healthy

Mornings just got tastier! If you’re tired of the same old breakfast routine, we’ve got 20 mouthwatering salmon recipes that are as nutritious as they are delicious. From flaky smoked salmon scrambles to savory salmon avocado toast, these easy-to-make dishes will fuel your day with protein-packed goodness. Ready to upgrade your breakfast game? Let’s dive into these healthy, flavor-packed ideas!

Smoked Salmon Avocado Toast

This luxe yet effortless toast combines creamy avocado, silky smoked salmon, and a bright pop of lemon for a breakfast that feels indulgent but comes together in minutes.

Ingredients:

• 2 slices sourdough bread, toasted
• 1 ripe avocado, pitted and peeled
• 1 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 oz smoked salmon, thinly sliced
• 1 tbsp capers, drained
• 1 tbsp red onion, finely diced
• 1 tsp fresh dill, chopped
• 1/2 tsp extra-virgin olive oil

Instructions:

1. In a small bowl, mash the avocado with 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until slightly chunky.
2. Spread the avocado mixture evenly over the toasted sourdough slices.
3. Top with smoked salmon, then sprinkle with capers, red onion, and fresh dill.
4. Drizzle each toast with 1/4 tsp olive oil and a pinch of flaky salt if desired.

The contrast of the rich salmon, creamy avocado, and briny capers makes every bite dynamic—perfect for slow weekend mornings or an impressive brunch centerpiece.

Tip: For extra crunch, lightly toast the bread in a buttered skillet instead of a toaster.

Salmon and Cream Cheese Bagel

This classic combo is a brunch superstar—luxuriously creamy, smoky, and ready in minutes. Perfect for lazy weekends or a quick gourmet bite!

Ingredients

• 1 everything bagel, sliced in half
• 2 tbsp whipped cream cheese
• 2 oz smoked salmon (about 3 thin slices)
• 1 tbsp capers, drained
• 2 thin slices red onion
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp fresh dill, chopped (or 1/4 tsp dried)
• 1/2 tsp lemon zest

Instructions

1. Toast the bagel halves until golden and crisp, about 3 minutes in a toaster or 5 minutes under a broiler set to low.
2. Spread 1 tbsp cream cheese evenly on each bagel half. Layer the smoked salmon over the cream cheese.
3. Scatter capers and red onion over the salmon. Sprinkle with black pepper, dill, and lemon zest.

The lemon zest and dill brighten up the rich salmon, while the capers add a briny punch—every bite is balanced and crave-worthy.

Tip: For extra texture, lightly toast the capers in a dry pan for 1 minute before adding.

Salmon Scrambled Eggs

Fluffy scrambled eggs meet rich smoked salmon in this luxurious yet effortless breakfast—perfect for lazy weekends or impressing overnight guests.

Ingredients

• 4 large eggs
• 2 oz smoked salmon, chopped
• 1 tbsp unsalted butter
• 2 tbsp whole milk
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp lemon zest

Instructions

1. Whisk eggs, milk, salt, and pepper in a bowl until fully combined but not frothy.
2. Melt butter in a nonstick skillet over medium-low heat. Pour in egg mixture and let sit undisturbed for 10 seconds.
3. Gently push eggs with a spatula from the edges toward the center, repeating until soft curds form (about 3 minutes).
4. Fold in smoked salmon and lemon zest, cooking just until salmon is warmed (30 seconds). Remove from heat—eggs should still look slightly glossy.
5. Sprinkle with chives and serve immediately.

The lemon zest brightens the smoky salmon, while the slow-cooked eggs stay velvety—no rubbery textures here!

Tip: For extra creaminess, pull the eggs off the heat a touch early; they’ll finish cooking from residual heat.

Salmon Breakfast Burrito

Packed with protein and smoky flavor, this salmon breakfast burrito is a hearty way to start your day—no fancy skills required!

Ingredients:

• 2 large eggs
• 2 tbsp milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup cooked flaked salmon (leftover or pre-cooked)
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced avocado
• 1 tbsp chopped fresh cilantro
• 1 large flour tortilla (10-inch)
• 1 tbsp sour cream (optional)
• 1 tsp hot sauce (optional)

Instructions:

1. In a bowl, whisk together eggs, milk, salt, and black pepper until fluffy.
2. Heat olive oil in a nonstick skillet over medium heat. Pour in the egg mixture and scramble for 2–3 minutes until just set.
3. Add salmon and cheddar cheese to the skillet, stirring gently until the cheese melts (about 1 minute). Remove from heat.
4. Warm the tortilla in a dry skillet for 20 seconds per side or microwave for 10 seconds.
5. Spread sour cream (if using) down the center of the tortilla. Top with the egg-salmon mixture, avocado, and cilantro. Drizzle with hot sauce (if using), then fold the sides of the tortilla inward and roll tightly.

The flaky salmon and creamy avocado melt into the eggs for a luxe texture—way better than your average breakfast wrap!

Tip: For extra crispness, toast the assembled burrito seam-side down in the skillet for 1–2 minutes.

Salmon and Spinach Omelette

This protein-packed omelette is a luxurious yet easy breakfast, with tender salmon and fresh spinach folded into fluffy eggs—perfect for lazy weekends or a fancy brunch.

Ingredients:

• 3 large eggs
• 2 oz cooked salmon, flaked
• 1/2 cup fresh baby spinach, roughly chopped
• 1 tbsp unsalted butter
• 1 tbsp fresh dill, chopped
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp crème fraîche (or sour cream)

Instructions:

1. In a bowl, whisk eggs with salt and black pepper until fully combined.
2. Melt butter in an 8-inch nonstick skillet over medium-low heat. Add spinach and sauté for 1 minute until just wilted.
3. Pour eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute until edges set.
4. Gently push cooked edges toward the center with a spatula, letting uncooked eggs flow underneath. Repeat until top is mostly set (about 2 minutes).
5. Sprinkle salmon and dill over one half of the omelette. Dollop crème fraîche on top, then fold the other half over the filling. Cook for 30 seconds more.
6. Slide onto a plate and serve immediately.

The creamy crème fraîche melts into the salmon, creating a rich, velvety texture that pairs beautifully with the fresh dill. It’s restaurant-worthy but ready in under 10 minutes!

Tip: For extra fluffiness, add a splash of water to the eggs before whisking—it creates steam as they cook.

Salmon Breakfast Bowl with Quinoa

Start your morning with a protein-packed bowl that’s as nourishing as it is delicious—flaky salmon, fluffy quinoa, and creamy avocado come together in one satisfying bite.

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 cup water
• 1 (6 oz) skinless salmon fillet
• 1/2 tbsp olive oil
• 1/4 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 ripe avocado, sliced
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1/4 cup crumbled feta cheese
• 2 soft-boiled eggs, halved

Instructions:

1. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Heat olive oil in a skillet over medium heat. Season salmon with 1/8 tsp salt and black pepper. Cook for 4–5 minutes per side until opaque and flaky. Remove from heat and break into chunks.
3. Divide quinoa between two bowls. Top with salmon, avocado, and soft-boiled eggs. Drizzle with lemon juice, sprinkle with remaining 1/8 tsp salt, dill, and feta.

The contrast of warm quinoa, rich salmon, and tangy feta makes every bite exciting—plus, it’s ready in under 30 minutes!

Tip: For extra crunch, add a handful of toasted pepitas or sliced cucumbers.

Salmon Hash with Sweet Potatoes

This hearty salmon hash is a one-pan wonder, combining flaky fish, caramelized sweet potatoes, and a smoky-sweet finish that’ll make it a weekend brunch staple.

Ingredients:

• 1 lb cooked salmon, skin removed and flaked
• 2 medium sweet potatoes, diced into ½-inch cubes (about 3 cups)
• 1 small red onion, finely chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp maple syrup

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned.
2. Push the potatoes to one side of the pan. Add the remaining 1 tbsp olive oil and the red onion, sautéing for 3 minutes until softened.
3. Stir in the smoked paprika (1 tsp), garlic powder (½ tsp), salt (½ tsp), and black pepper (¼ tsp), coating the potatoes and onions evenly.
4. Gently fold in the salmon and maple syrup (1 tbsp), cooking for 2–3 minutes just to warm through. Sprinkle with parsley (2 tbsp) before serving.

The maple syrup adds a subtle sweetness that balances the smokiness of the paprika—trust us, you’ll want to lick the skillet clean.

Tip: For extra crispiness, press the hash down lightly with a spatula in the last minute of cooking.

Salmon and Egg Breakfast Muffins

These savory muffins pack protein and flavor into a grab-and-go breakfast—perfect for busy mornings or meal prep!

Ingredients:

• 6 large eggs
• 1/2 cup cooked salmon, flaked
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh chives
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat oven to 350°F. Grease a 6-cup muffin tin with 1 tbsp olive oil.
2. In a bowl, whisk 6 large eggs until smooth. Stir in 1/2 cup flaked salmon, 1/4 cup cheddar cheese, 2 tbsp chives, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Divide the mixture evenly into the muffin cups, filling each about 3/4 full.
4. Bake for 20–22 minutes until the edges are set and the tops are lightly golden.
5. Let cool for 5 minutes before gently loosening with a knife.

The tender salmon and fluffy eggs make these muffins feel indulgent, while the chives add a fresh pop. They reheat like a dream, too!

Tip: Swap the cheddar for goat cheese or add diced bell peppers for extra veggie crunch.

Salmon Breakfast Tacos

These flaky, savory salmon tacos with creamy avocado and zesty lime are the ultimate lazy weekend breakfast—ready in just 20 minutes!

Ingredients

• 8 small corn tortillas
• 1 lb cooked salmon, flaked (leftover or store-bought)
• 4 large eggs, scrambled
• 1 ripe avocado, sliced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp sour cream
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium. Warm tortillas one at a time for 30 seconds per side, then wrap in a towel to keep soft.
2. In the same skillet, scramble eggs with 1/4 tsp salt until just set, about 3 minutes. Remove from heat.
3. Toss flaked salmon with chili powder and remaining 1/4 tsp salt.
4. Assemble tacos: Layer tortillas with scrambled eggs, salmon, avocado slices, red onion, and cilantro. Drizzle with sour cream and lime juice.

The magic here? Cold salmon stays tender when warmed by the eggs, giving these tacos a luxe diner-style vibe without the fuss.

Tip: Swap sour cream for Greek yogurt and add a dash of hot sauce for extra tang.

Salmon and Asparagus Frittata

This elegant yet easy frittata combines tender salmon and crisp asparagus for a brunch-worthy dish that comes together in one pan.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup chopped asparagus (1-inch pieces)
• 1 cup flaked cooked salmon
• 1/4 cup shredded Parmesan cheese
• 1 tbsp chopped fresh dill

Instructions:

1. Preheat oven to 375°F. Whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until fluffy.
2. Heat olive oil in a 10-inch ovenproof skillet over medium. Add asparagus and cook 3 minutes until bright green.
3. Scatter salmon evenly in the skillet. Pour egg mixture over top, tilting pan to distribute. Sprinkle with Parmesan.
4. Cook undisturbed 2 minutes until edges set, then transfer to oven. Bake 12-15 minutes until center is just firm.
5. Garnish with dill. Let rest 5 minutes before slicing.

The Parmesan forms a golden crust while keeping the interior luxuriously creamy—a perfect contrast to the smoky salmon.

Tip: For extra flavor, use leftover grilled salmon or add a pinch of lemon zest to the egg mixture.

Salmon Breakfast Pizza

Who says pizza is just for dinner? This savory salmon breakfast pizza is loaded with creamy eggs, smoky fish, and fresh herbs—perfect for lazy weekend brunches.

Ingredients

• 1 (12-inch) pre-made pizza crust (or homemade dough)
• 4 large eggs
• 1/2 cup crème fraîche (or sour cream)
• 4 oz smoked salmon, thinly sliced
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh dill, chopped
• 1 tbsp capers, drained
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat oven to 425°F. Brush the pizza crust with 1 tbsp olive oil and bake for 5 minutes until lightly crisp.
2. Spread crème fraîche evenly over the crust, then sprinkle with mozzarella. Arrange smoked salmon and red onion on top.
3. Carefully crack eggs onto the pizza, spacing them apart. Season with 1/4 tsp salt and 1/4 tsp black pepper.
4. Bake for 10–12 minutes until egg whites are set but yolks are still slightly runny.
5. Top with fresh dill and capers. Slice and serve immediately.

The magic here? The eggs cook right on the pizza, turning each slice into a fork-and-knife masterpiece with gooey yolks and crispy edges.

Tip: For extra flair, add a squeeze of lemon juice right before serving—it brightens up the rich salmon and crème fraîche.

Salmon and Dill Pancakes

These savory pancakes are a brunch-worthy twist on the classic, packed with flaky salmon and fresh dill for a light yet satisfying bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 3/4 cup whole milk
• 1 tbsp melted butter, plus extra for cooking
• 1 cup cooked salmon, flaked (skin removed)
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add 1 large egg, 3/4 cup whole milk, and 1 tbsp melted butter, stirring until just combined (a few lumps are okay). Fold in salmon, 2 tbsp fresh dill, and 1 tbsp lemon juice.
3. Heat a skillet over medium and brush lightly with butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form. Flip and cook 1–2 minutes more until golden.

The lemon-dill brightness cuts through the richness of the salmon, making these pancakes feel elegant yet effortless. Serve with a dollop of sour cream for extra indulgence!

Tip: For crispier edges, press the pancakes gently with a spatula while cooking.

Salmon Breakfast Quesadilla

Wake up to a savory twist on breakfast with this Salmon Breakfast Quesadilla—flaky salmon, melty cheese, and scrambled eggs wrapped in a crispy tortilla for a protein-packed morning meal.

• 2 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1/4 cup shredded cheddar cheese
• 1/4 cup cooked flaked salmon (leftover or pre-cooked)
• 1 tbsp chopped fresh chives
• 1 (8-inch) flour tortilla
• 1/2 tbsp olive oil

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Melt butter in a nonstick skillet over medium heat. Pour in the eggs and scramble for 2–3 minutes until just set. Transfer to a plate.
3. Wipe the skillet clean, then heat olive oil over medium. Place the tortilla in the skillet and sprinkle half with cheddar cheese, followed by scrambled eggs, salmon, and chives. Fold the tortilla over.
4. Cook for 2–3 minutes per side, pressing lightly with a spatula, until golden and crispy.

The crispy tortilla and creamy, smoky salmon make this quesadilla feel indulgent, but it’s ready in under 10 minutes—perfect for busy mornings.

Tip: Swap cheddar for pepper jack cheese if you like a little kick!

Salmon and Kale Breakfast Salad

Start your morning with a protein-packed Salmon and Kale Breakfast Salad—it’s fresh, hearty, and ready in just 20 minutes!

• 2 cups chopped kale (stems removed)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 (4-oz) salmon fillets, skin-on
• 1/2 avocado, sliced
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup crumbled feta cheese
• 2 soft-boiled eggs, halved

1. Massage the kale: In a large bowl, toss kale with olive oil, 1/4 tsp salt, and black pepper. Rub leaves gently for 1–2 minutes until softened.
2. Cook the salmon: Heat a skillet over medium-high. Pat salmon dry, season with remaining 1/4 tsp salt, and cook skin-side down for 4 minutes. Flip and cook 3 more minutes until flaky.
3. Make the dressing: Whisk lemon juice and honey in a small bowl.
4. Assemble: Divide kale between bowls. Top with flaked salmon, avocado, feta, and eggs. Drizzle with dressing.

The contrast of crispy salmon skin, creamy avocado, and tangy feta makes every bite exciting. Plus, massaging the kale ensures no bitterness—just tender greens!

Tip: Soft-boil eggs by simmering for 6 minutes, then plunging into ice water for easy peeling.

Salmon Breakfast Sushi Roll

Who says sushi is just for lunch? These rolls pack smoked salmon, creamy avocado, and fluffy scrambled eggs into a handheld breakfast bite.

Ingredients:

• 1 cup sushi rice, cooked and cooled
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 2 large eggs, beaten
• 1/2 avocado, thinly sliced
• 2 oz smoked salmon
• 1 sheet nori (seaweed)
• 1 tsp sesame seeds (optional)

Instructions:

1. Season the rice: Gently fold rice vinegar, sugar, and salt into the cooked sushi rice until evenly coated. Set aside.
2. Scramble the eggs: Heat a nonstick skillet over medium-low. Pour in beaten eggs and stir gently for 2–3 minutes until softly set. Remove from heat.
3. Assemble: Lay nori on a bamboo mat. Spread rice in a thin layer, leaving a 1-inch border at the top. Layer scrambled eggs, avocado, and salmon horizontally across the center.
4. Roll: Lift the mat’s edge closest to you, tucking ingredients tightly as you roll away from yourself. Press firmly to seal the nori’s edge with the reserved border.
5. Slice & serve: Cut into 6 pieces with a sharp knife (dip blade in water for cleaner cuts). Sprinkle with sesame seeds if using.

The contrast of cool salmon, velvety avocado, and warm eggs makes every bite dynamic—plus, it’s way more exciting than toast!

Tip: For extra crunch, add a few strips of cucumber or pickled radish before rolling.

Salmon and Goat Cheese Tartine

This elegant yet effortless tartine pairs creamy goat cheese with smoky salmon for a brunch-worthy bite that feels fancy without the fuss.

Ingredients:

• 4 slices crusty sourdough bread (½-inch thick)
• 4 oz soft goat cheese, at room temperature
• 2 tbsp extra-virgin olive oil, divided
• 4 oz smoked salmon, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• ½ tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• 1 tbsp capers, drained

Instructions:

1. Preheat oven to 375°F. Brush both sides of the sourdough slices with 1 tbsp olive oil and arrange on a baking sheet. Toast for 8–10 minutes until crisp and lightly golden at the edges.
2. Spread each toast evenly with goat cheese (about 1 oz per slice). Top with smoked salmon, slightly overlapping the slices.
3. Drizzle with remaining 1 tbsp olive oil, then sprinkle with dill, lemon zest, flaky sea salt, black pepper, and capers.

The contrast of the crunchy bread, tangy cheese, and silky salmon makes every bite dynamic—plus, it comes together in under 15 minutes!

Tip: For extra zing, add a squeeze of fresh lemon juice right before serving.

Salmon Breakfast Risotto

Start your morning with this creamy, savory risotto that turns breakfast into a special occasion—loaded with tender salmon and fresh herbs.

Ingredients:

• 1 tbsp olive oil
• 1 small shallot, finely diced
• 1 cup Arborio rice
• 3 cups low-sodium chicken broth, warmed
• 4 oz cooked salmon, flaked
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, poached or fried (for serving)

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add shallot and sauté for 2 minutes until softened.
2. Stir in Arborio rice and toast for 1 minute, coating it in the oil. Pour in 1 cup of warm broth and simmer, stirring frequently, until mostly absorbed.
3. Continue adding broth, 1/2 cup at a time, stirring until each addition is absorbed before adding more (about 20 minutes total). The rice should be tender but slightly al dente.
4. Gently fold in flaked salmon, Parmesan, dill, lemon juice, salt, and black pepper. Cook for 1 more minute to warm through.
5. Divide risotto into bowls and top each with a poached or fried egg.

The rich, creamy texture of the risotto pairs perfectly with the flaky salmon and runny yolk—a luxurious twist on classic breakfast flavors.

Tip: For extra richness, stir in a pat of butter at the end with the Parmesan.

Salmon and Zucchini Fritters

These crispy, golden fritters are packed with tender salmon and fresh zucchini—perfect for a quick weeknight dinner or a brunch standout.

Ingredients:

• 1 cup cooked salmon, flaked
• 1 medium zucchini, grated (about 1 cup)
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh dill
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup sour cream (for serving, optional)

Instructions:

1. In a large bowl, combine the salmon, zucchini, red onion, dill, flour, egg, salt, and black pepper. Mix gently until just combined.
2. Heat olive oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side, until deeply golden and crisp. Transfer to a paper towel-lined plate.
4. Serve warm with a dollop of sour cream, if desired.

The secret to these fritters? The zucchini keeps them light and tender, while the salmon adds rich, savory flavor in every bite.

Tip: For extra crispiness, squeeze excess moisture from the grated zucchini before mixing.

Salmon Breakfast Parfait with Yogurt

Start your morning with a protein-packed twist on a parfait—smoky salmon and creamy yogurt make a surprisingly perfect pair.

Ingredients:

• 1/2 cup plain Greek yogurt (full-fat recommended)
• 2 oz smoked salmon, thinly sliced
• 1/4 cup diced cucumber
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp honey
• 1 tbsp capers, drained
• 1/4 tsp black pepper
• 1 slice toasted whole-grain bread, torn into bite-sized pieces

Instructions:

1. In a small bowl, mix the Greek yogurt with honey and black pepper until smooth.
2. Layer half the yogurt mixture into a glass, followed by half the smoked salmon, cucumber, dill, capers, and lemon zest. Repeat layers.
3. Top with toasted bread pieces for crunch.

The salty-sweet balance and contrasting textures—silky salmon, cool yogurt, and crispy toast—turn breakfast into a mini luxury.

Tip: For extra tang, swap honey with a squeeze of fresh lemon juice.

Salmon and Herb Breakfast Wraps

These savory wraps are packed with flaky salmon, fresh herbs, and creamy scrambled eggs—a protein-packed breakfast that feels fancy but comes together in minutes.

Ingredients:

• 4 large eggs
• 2 tbsp whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 4 oz cooked salmon, flaked (leftover or store-bought)
• 2 tbsp chopped fresh dill
• 1 tbsp chopped chives
• 4 small (6-inch) flour tortillas, warmed
• 2 tbsp cream cheese, softened

Instructions:

1. In a bowl, whisk together eggs, milk, 1/4 tsp salt, and 1/4 tsp black pepper until fluffy.
2. Melt butter in a nonstick skillet over medium-low heat. Pour in egg mixture and cook, gently stirring, until softly set (about 3 minutes). Remove from heat.
3. Spread 1/2 tbsp cream cheese onto each tortilla. Top with scrambled eggs, flaked salmon, dill, and chives.
4. Fold sides of tortillas inward, then roll tightly into wraps. Slice in half if desired.

The cool cream cheese balances the rich salmon and herbs, making every bite refreshing yet indulgent—perfect for lazy weekend mornings.

Tip: For extra crunch, add a handful of arugula or thinly sliced cucumber before rolling.

Conclusion

With 20 delicious and healthy salmon breakfast recipes, there’s something here for every home cook to love! Whether you’re craving savory or sweet, quick or indulgent, these dishes are sure to start your day right. Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!