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Smoked Salmon and Cream Cheese Frittata


Easter dinner usually conjures thoughts of ham or lamb, not salmon. However, with Easter on Sunday, and work and school starting early the next morning, a traditional afternoon dinner doesn't leave much time to enjoy the company of family and friends. That's why many people opt for Easter Brunch. The earlier start provides more time for visiting. More flexible and casual than a sit-down dinner, it also allows guests to come when convenient, givin them the chance to attend church or do an Easter egg hunt. Best yet, brunch lends itself to more creative and diverse menu options, like this Smoked Salmon and Cream Cheese Frittata.

An inspired twist on lox and cream cheese, a Smoked Salmon and Cream Cheese Frittata is a great addition to Easter (or any other) brunch. Rich and indulgent, it features a delicious dose of smoky flavor. Since it can be served warm or at room temperature, this recipe can easily be prepared a day in advance to save time Easter morning. Although it was done on the FireCraft Pellet-Q450, the recipe can be easily modified for any smoker or grill.


Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Wood Pellet Flavor -Alder, Apple, Cherry, Pecan


8 oz
smoked salmon (chopped)
2 T
Olive oil
1 c
heavy cream or milk
Medium red onion (diced)
3 T
fresh dill (chopped)
scallions (chopped)
1 t
1⁄2 t
Freshly ground black pepper
2 T
fresh chives (chopped)
4 oz
cream cheese (softened and cut into small cubes)
plum tomato (diced)
scallions (chopped)
plum tomato (diced)
Small red onion (chopped)


  1. Load the FireCraft Pellet-Q450 with Maple Pellets then use the AccuTemp Digital Controller to light the grill and set the temperature to 180˚F.

  2. Place the salmon on the grill and cook to an internal temperature of 100-110˚F (it will finish cooking in the frittata).
  3. Remove the salmon from the grill and chop into small chunks. Set aside.
  4. Raise the cooking temperature to 350˚F.
  5. Add olive oil to a large cast iron or oven-safe skillet and place it on the grill.
  6. While the Pellet-Q450 heats up, whisk the eggs, heavy cream, onion, dill, scallions, salt, pepper, and chives together in a bowl.
  7. Add the cream cheese and salmon.
  8. Once the grill is up to temp, pour the egg mixture into the skillet and stir lightly to evenly distribute the salmon and cream cheese.
  9. Bake for about 50 minutes or until the frittata puffs (tip: insert a knife in the middle and pull out; if the blade is clean, the frittata is done).
  10. While the frittata cooks, mix together the scallions, tomato, and red onion for the topping.
  11. Cut the frittata into wedges and top with the garnish. Serve warm or at room temperature. Enjoy!

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