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Sheri’s Breakfast Salmon & Caper Frittata

Sheri’s Breakfast Salmon & Caper Frittata Recipe

Salmon for breakfast!

Sheri’s Breakfast Salmon & Caper Frittata | Sitka Salmon Shares

Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Serves: 4


Ingredients

  • ½ lb keta salmon fillet
  • 3 Tbsp olive oil, divided
  • 2 cloves garlic, thinly sliced
  • 1 medium yellow onion, chopped
  • 8 large eggs
  • ½ c plain greek yogurt
  • ½ tsp creole seasoning
  • 2 Tbsp dill, chopped
  • 3 Tbsp capers, divided
  • 12 oz marinated artichoke hearts, drained, patted dry, and chopped
  • 1½ c smoked gouda cheese, grated
  • Salt and pepper, to taste
  • 1 lemon, thinly sliced
  • Sour cream (optional)

Directions

Preheat Oven

Preheat oven to 400° F.

Sauté Aromatics

Heat 2 tbsp oil in a skillet over medium-high heat. Sauté garlic and onions until the onions are transparent and the garlic is fragrant, about 2 minutes. Transfer garlic & onion to a plate and allow to cool.

Prepare Eggs

Whisk eggs, yogurt, and creole seasoning until combined. Whisk in dill, 2 tablespoons capers, salt & pepper to taste, and the reserved garlic and onion.

Flake Salmon

Heat 1 tablespoon oil over medium heat and sear salmon fillet briefly on both sides. Remove skin from fillet and flake the salmon.

Bake Frittata

In the skillet, add the egg mixture, artichokes, salmon, and top with gouda cheese. Bake until the frittata is set, about 20 minutes.

Serve

Garnish frittata with remaining capers, lemon slices, and serve warm with sour cream (optional).

Pro-Tip: This recipe works equally well with both fresh salmon and smoked salmon. To substitute smoked salmon, just omit the “flake salmon” step and reduce the amount of salt added to the egg mixture.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Sheri’s Breakfast Salmon & Caper Frittata Recipe | Sitka Salmon Shares

Boat Deck Cookin'

- with Kayliss Carr -

It's Boat Deck... Errr... Fish Plant Cookin'!!!

One of our awesome fish processing teammates, Kayliss Carr, shows us how to make a delectable salmon breakfast. Yes, fish is on the breakfast menu with this keta salmon frittata by our member, Sheri Busse!

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