25+ Delicious Easter Brunch Salmon Recipes to Celebrate Spring

Easter brunch is the perfect time to gather with family and friends to celebrate the season with delicious food.

If you’re looking for a dish that’s both festive and full of flavor, salmon is an excellent choice.

Whether you’re preparing a fresh fillet, a smoked version, or even salmon incorporated into a unique salad or frittata, this versatile fish offers something for everyone.

Salmon is not only healthy but also pairs beautifully with the light, fresh flavors often associated with springtime.

In this article, we’ve compiled 25+ Easter brunch salmon recipes to inspire you and help make your brunch spread truly memorable.

These recipes range from simple and quick to more elaborate options, ensuring there’s something for all cooking skill levels and tastes.

Whether you’re cooking for a crowd or preparing an intimate family meal, these recipes will bring a touch of elegance to your Easter table.

25+ Delicious Easter Brunch Salmon Recipes to Celebrate Spring

Salmon is a wonderfully versatile and elegant option for Easter brunch, offering a range of flavors and textures that can be paired with a variety of ingredients.

From smoked salmon to baked fillets, quiches to wraps, each recipe in our list provides a unique twist on this delicious fish.

These Easter brunch salmon recipes are not only easy to prepare but also perfect for serving at any springtime gathering.

Whether you’re aiming for a light and refreshing dish or something a little more indulgent, you’ll find the ideal recipe to complement your Easter celebration.

So, gather your ingredients, fire up the oven, and get ready to enjoy a feast that’s as vibrant and delightful as the season itself!

Smoked Salmon and Asparagus Tart

This Smoked Salmon and Asparagus Tart is the epitome of Easter brunch sophistication. Perfect for serving to a crowd, this recipe combines the delicate flavors of smoked salmon, tender asparagus, and a rich, creamy egg custard baked to golden perfection in a flaky puff pastry shell. Not only is it visually stunning, but it also offers a burst of fresh springtime flavors that complement the holiday’s festive spirit.

Ingredients

• 1 sheet puff pastry, thawed
• 6 oz smoked salmon, sliced into pieces
• 1 cup asparagus spears, trimmed and blanched
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1 tsp Dijon mustard
• 1 tsp fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Pastry: Preheat your oven to 375°F (190°C). Roll out the puff pastry onto a tart pan and trim the edges. Prick the bottom with a fork and pre-bake for 10 minutes.
2. Layer the Filling: Spread the Dijon mustard thinly over the base of the tart. Arrange the smoked salmon slices and asparagus spears evenly.
3. Make the Custard: In a mixing bowl, whisk together eggs, heavy cream, Gruyère cheese, dill, salt, and pepper. Pour this mixture over the filling.
4. Bake: Bake the tart for 25–30 minutes or until the custard is set and the top is golden. Let cool for 5 minutes before slicing.
5. Serve: Garnish with additional dill and serve warm or at room temperature.

This tart is an elegant centerpiece for any Easter brunch table. Its harmonious balance of creamy, smoky, and fresh flavors is sure to impress your guests. Pair it with a light salad or a mimosa for the ultimate holiday celebration.

Easter Salmon and Spring Herb Frittata

Light, fluffy, and packed with vibrant flavors, this Easter Salmon and Spring Herb Frittata is the perfect addition to your holiday brunch. With fresh salmon, a medley of spring herbs, and tender vegetables, this dish is a celebration of the season’s bounty. Not only is it quick and easy to prepare, but it’s also versatile enough to complement other brunch favorites.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/2 lb fresh salmon, cooked and flaked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup green onions, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat.
2. Cook Vegetables: Sauté cherry tomatoes and green onions for 3–4 minutes until softened.
3. Whisk Eggs: In a large bowl, whisk eggs, milk, parsley, chives, salt, and pepper.
4. Combine: Pour the egg mixture into the skillet. Sprinkle the flaked salmon evenly across the top. Let cook on the stovetop for 2–3 minutes until edges begin to set.
5. Bake: Transfer the skillet to the oven and bake for 12–15 minutes until the frittata is fully set and slightly golden on top.
6. Serve: Slice into wedges and serve warm or at room temperature.

This frittata brings together the richness of salmon and the freshness of spring herbs in a dish that’s as easy to make as it is delightful to eat. Perfect for feeding a group, it’s a wholesome, colorful option for your Easter brunch spread.

Maple-Glazed Salmon Benedict

Take your Easter brunch to the next level with this decadent Maple-Glazed Salmon Benedict. Combining tender salmon fillets, buttery English muffins, perfectly poached eggs, and a creamy hollandaise sauce, this recipe elevates the classic Benedict with a sweet maple glaze that adds a touch of holiday indulgence.

Ingredients

• 4 English muffins, halved and toasted
• 4 salmon fillets (4 oz each)
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 8 large eggs
• 1 tbsp white vinegar
• 1 cup hollandaise sauce (store-bought or homemade)
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions

1. Prepare the Salmon: Preheat your oven to 400°F (200°C). Place salmon fillets on a lined baking sheet. Mix maple syrup and Dijon mustard, then brush it generously over the salmon. Bake for 12–15 minutes until fully cooked and caramelized.
2. Poach the Eggs: Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into a small bowl and gently slide them into the water. Poach for 3–4 minutes, then remove with a slotted spoon.
3. Assemble: Place a salmon fillet on each toasted English muffin half. Top with a poached egg and a generous spoonful of hollandaise sauce.
4. Garnish: Sprinkle with parsley and season with salt and pepper.
5. Serve: Serve immediately with a side of greens or roasted potatoes.

This Maple-Glazed Salmon Benedict is a show-stopping dish that will leave your guests raving. Its balance of sweet, savory, and creamy flavors makes it a standout choice for your Easter brunch menu. Serve with a fresh fruit salad or sparkling beverage to complete the feast.

Lemon-Dill Salmon Croissants

These Lemon-Dill Salmon Croissants bring a burst of freshness and elegance to your Easter brunch. The flaky, buttery croissants are filled with a savory mixture of smoked salmon, tangy cream cheese, fresh lemon, and fragrant dill. This dish is easy to prepare, yet feels indulgent and special—a perfect balance of richness and freshness that captures the essence of spring.

Ingredients

• 6 croissants, halved
• 8 oz smoked salmon, sliced
• 4 oz cream cheese, softened
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• Salt and pepper to taste
• Fresh dill for garnish

Instructions

1. Prepare the Cream Cheese Mixture: In a small bowl, combine cream cheese, lemon juice, lemon zest, fresh dill, salt, and pepper. Mix until smooth and well-blended.
2. Assemble the Croissants: Cut the croissants in half and spread a generous amount of the cream cheese mixture on each half.
3. Add the Salmon: Layer the smoked salmon slices evenly on top of the cream cheese mixture. Add a few slices of red onion and garnish with fresh dill.
4. Serve: Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve.

These croissants are an ideal addition to your Easter brunch spread, offering a light yet satisfying option that combines the bold flavors of smoked salmon with the brightness of lemon and dill. Whether enjoyed as a starter or as part of a larger spread, they will surely delight your guests with their delicate, vibrant taste.

Crispy Salmon Cakes with Avocado Salsa

These Crispy Salmon Cakes with Avocado Salsa are a fun, flavorful way to enjoy salmon at your Easter brunch. The golden, crispy salmon cakes are packed with fresh herbs, lemon, and a touch of mustard, offering a satisfying crunch on the outside and a tender interior. Paired with a fresh, creamy avocado salsa, this dish strikes the perfect balance of light yet filling.

Ingredients

• 2 cups cooked salmon, flaked
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/4 cup green onions, finely chopped
• Salt and pepper to taste
• 2 tbsp olive oil for frying
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Prepare the Salmon Cakes: In a mixing bowl, combine flaked salmon, breadcrumbs, egg, parsley, mustard, lemon zest, green onions, salt, and pepper. Mix until fully combined.
2. Form the Cakes: Shape the mixture into small patties, about 1 inch thick.
3. Cook the Cakes: Heat olive oil in a skillet over medium heat. Fry the salmon cakes in batches, about 3–4 minutes per side, until golden and crispy. Remove from the pan and set aside on paper towels.
4. Make the Avocado Salsa: In a small bowl, combine diced avocado, cherry tomatoes, cilantro, and lime juice. Season with salt and pepper.
5. Serve: Place the crispy salmon cakes on a serving platter and top with the fresh avocado salsa.

These salmon cakes are a crowd-pleasing dish that combines crunch with creaminess, perfect for Easter brunch. The rich, flavorful salmon cakes pair beautifully with the refreshing avocado salsa, making for a balanced and memorable dish that your guests will love.

Salmon and Spinach Quiche

This Salmon and Spinach Quiche is a savory, comforting dish that makes a wonderful centerpiece for any Easter brunch. The flaky pastry crust is filled with a creamy custard, fresh spinach, and tender salmon, creating a hearty yet elegant dish that’s both rich in flavor and light enough to be enjoyed in the springtime. The combination of delicate salmon and vibrant greens makes this quiche an ideal way to celebrate the season.

Ingredients

• 1 pre-made pie crust (or homemade if preferred)
• 1/2 lb fresh salmon, cooked and flaked
• 2 cups fresh spinach, sautéed and drained
• 1/2 cup shredded Gruyère cheese
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 tsp Dijon mustard
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. Prepare the Pie Crust: Preheat the oven to 375°F (190°C). Line a pie dish with the pie crust and prick the bottom with a fork. Pre-bake for 10 minutes.
2. Prepare the Filling: In a mixing bowl, whisk together eggs, heavy cream, Dijon mustard, salt, and pepper. Stir in the flaked salmon, sautéed spinach, and shredded Gruyère cheese.
3. Assemble the Quiche: Pour the mixture into the pre-baked pie crust and spread evenly.
4. Bake: Bake for 30–35 minutes or until the custard is set and the top is lightly golden.
5. Serve: Let the quiche cool for 5 minutes before slicing. Garnish with fresh chives and serve warm.

This Salmon and Spinach Quiche is a rich and satisfying dish that captures the flavors of Easter while remaining light and refreshing for the season. Perfect for a brunch table, it can be served warm or at room temperature, and it pairs wonderfully with a crisp salad or a glass of chilled white wine. Its elegant presentation and hearty flavors are sure to make it a favorite at your celebration.

Honey-Glazed Salmon with Citrus Salad

This Honey-Glazed Salmon with Citrus Salad is the perfect Easter brunch dish, offering a fresh and vibrant combination of flavors. The salmon is coated in a sweet and savory honey glaze, then baked to perfection for a rich, slightly caramelized crust. Paired with a citrus salad of orange, grapefruit, and arugula, this dish is light, refreshing, and beautifully balanced, making it an ideal choice for a spring celebration.

Ingredients

• 4 salmon fillets (4 oz each)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp grated ginger
• Salt and pepper to taste
• 2 oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 2 cups arugula
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. Prepare the Salmon: Preheat your oven to 375°F (190°C). In a small bowl, whisk together honey, soy sauce, Dijon mustard, grated ginger, salt, and pepper. Place the salmon fillets on a lined baking sheet and brush with the honey glaze.
2. Bake the Salmon: Bake for 15–20 minutes or until the salmon is fully cooked and flaky.
3. Prepare the Salad: While the salmon is baking, arrange the citrus slices, arugula, and red onion in a large salad bowl. Drizzle with olive oil and lemon juice, and toss gently to combine.
4. Serve: Plate the salmon fillets and serve alongside the citrus salad. Garnish with extra fresh herbs if desired.

This dish beautifully balances the sweetness of honey-glazed salmon with the tartness of citrus, creating a refreshing and light option for your Easter brunch. The combination of flavors will transport your guests to a sunny spring day, making this recipe a delicious and healthy addition to your menu.

Salmon and Potato Rosti

A Salmon and Potato Rosti brings together crispy, golden-brown potato pancakes topped with rich salmon and a dollop of sour cream, making it a perfect Easter brunch option. The contrast between the crispy, savory potato base and the tender, flavorful salmon creates a satisfying dish that’s both comforting and elegant. Ideal for serving a crowd, this recipe can be prepped ahead of time, making your brunch stress-free and delicious.

Ingredients

• 2 large russet potatoes, peeled and grated
• 4 oz smoked salmon, sliced
• 1/4 cup sour cream
• 1 tbsp fresh dill, chopped
• 1 egg, beaten
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Prepare the Rosti: Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a mixing bowl, combine the grated potatoes, egg, salt, and pepper.
2. Cook the Rosti: Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the potato mixture into the skillet and press them into flat rounds. Cook for 4–5 minutes per side, or until golden brown and crispy.
3. Assemble the Dish: Once the rostis are cooked, transfer them to a platter. Top each rosti with slices of smoked salmon and a dollop of sour cream.
4. Garnish and Serve: Sprinkle with fresh dill and serve with lemon wedges on the side.

This Salmon and Potato Rosti is a comforting yet sophisticated brunch dish. The crispy potatoes create a wonderful base for the rich salmon and tangy sour cream, while the fresh dill adds a burst of spring flavor. Serve with a light salad or a glass of sparkling wine for a complete and memorable Easter meal.

Crispy Salmon and Cucumber Salad Wraps

For a light and refreshing Easter brunch, these Crispy Salmon and Cucumber Salad Wraps are a great choice. The crispy salmon is paired with a cool, crunchy cucumber salad, all wrapped up in a soft tortilla for easy serving. The addition of fresh herbs, tangy yogurt dressing, and a touch of lime makes these wraps vibrant and full of flavor, offering a lighter alternative to heavier brunch options.

Ingredients

• 4 small flour tortillas
• 4 oz fresh salmon fillets, skin on
• 1/2 cucumber, julienned
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper, then cook for 3–4 minutes per side until crispy and golden. Remove from the heat and flake the salmon into bite-sized pieces.
2. Make the Salad: In a bowl, combine the cucumber, red cabbage, and cilantro. In a small separate bowl, whisk together Greek yogurt, lime juice, honey, salt, and pepper to make the dressing.
3. Assemble the Wraps: Place a spoonful of the cucumber salad mixture onto each tortilla, followed by flaked salmon. Drizzle with the yogurt dressing.
4. Serve: Roll up the wraps tightly and cut them in half. Serve immediately or refrigerate for a chilled brunch option.

These wraps are an excellent, light choice for Easter brunch. The crispy salmon and fresh, crunchy salad inside the wraps make them flavorful and satisfying without being too heavy. The yogurt dressing adds a creamy tang that perfectly complements the flavors, making these wraps a delightful addition to your brunch table.

Smoked Salmon and Avocado Toast

This Smoked Salmon and Avocado Toast is a quick, flavorful, and elegant choice for your Easter brunch. Creamy mashed avocado is spread generously on a crispy toasted slice of sourdough, topped with smoky, tender salmon, and garnished with fresh dill and lemon. It’s a delightful balance of textures and flavors that come together in minutes, making it both easy to prepare and impressively delicious.

Ingredients

• 4 slices of sourdough bread
• 1 ripe avocado, mashed
• 4 oz smoked salmon, sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Toast the Bread: Preheat your toaster or a skillet. Toast the slices of sourdough until golden brown and crispy.
2. Prepare the Avocado: In a small bowl, mash the ripe avocado with a fork, then mix in lemon juice, salt, and pepper.
3. Assemble the Toast: Spread the mashed avocado generously over each slice of toasted sourdough.
4. Top with Salmon: Layer the smoked salmon slices on top of the avocado toast.
5. Garnish and Serve: Sprinkle with fresh dill and red pepper flakes if desired. Serve with lemon wedges on the side.

This Smoked Salmon and Avocado Toast is an excellent choice for a simple yet flavorful Easter brunch dish. The creamy avocado and smoky salmon pair beautifully with the crispy sourdough, offering a satisfying combination of textures. It’s a dish that feels indulgent without being overly heavy, making it perfect for a springtime brunch.

Salmon and Asparagus Frittata

This Salmon and Asparagus Frittata is a savory and satisfying dish that works wonderfully for Easter brunch. The fluffy eggs are combined with flaky salmon, tender asparagus, and a touch of fresh herbs, creating a dish that’s both filling and light. Perfectly balanced with a subtle richness from the salmon and a hint of freshness from the asparagus, this frittata is a delicious and easy way to celebrate Easter with family and friends.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 lb asparagus, chopped
• 4 oz cooked salmon, flaked
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Asparagus: Heat olive oil in an ovenproof skillet over medium heat. Add the chopped asparagus and cook for about 4–5 minutes, or until tender.
3. Prepare the Egg Mixture: In a bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper.
4. Assemble the Frittata: Add the flaked salmon and fresh parsley to the skillet with the asparagus, and pour the egg mixture over the top. Stir gently to combine.
5. Cook the Frittata: Let the frittata cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven and bake for 10–12 minutes, or until the eggs are fully set and lightly golden.
6. Serve: Allow the frittata to cool slightly before slicing and serving.

The Salmon and Asparagus Frittata is a perfect Easter brunch dish that’s easy to prepare and incredibly flavorful. The combination of flaky salmon, tender asparagus, and fresh herbs creates a comforting dish that’s light yet satisfying. It’s a wonderful choice to share with family and friends, and it can be enjoyed warm or at room temperature for a relaxed brunch experience.

Maple-Glazed Salmon with Roasted Vegetables

This Maple-Glazed Salmon with Roasted Vegetables is an easy yet impressive dish that will wow your Easter brunch guests. The salmon is glazed with a sweet and savory maple syrup glaze, which caramelizes beautifully when baked, giving the fish a rich, slightly sweet flavor. Served alongside a medley of roasted vegetables, it’s a balanced and vibrant dish that offers a perfect combination of sweet, savory, and earthy flavors.

Ingredients

• 4 salmon fillets (4 oz each)
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 cups baby carrots
• 2 cups Brussels sprouts, halved
• 1 tbsp olive oil
• Fresh thyme for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Maple Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, garlic powder, salt, and pepper.
3. Prepare the Vegetables: On a baking sheet, toss the baby carrots and Brussels sprouts with olive oil, salt, and pepper. Roast for 20 minutes, stirring halfway through.
4. Glaze the Salmon: Place the salmon fillets on a separate baking sheet and brush with the maple glaze.
5. Bake the Salmon: Place the salmon in the oven and bake for 12–15 minutes, or until the salmon is cooked through and the glaze has caramelized.
6. Serve: Serve the maple-glazed salmon alongside the roasted vegetables and garnish with fresh thyme.

This Maple-Glazed Salmon with Roasted Vegetables is a standout Easter brunch dish that combines rich and sweet flavors with fresh, roasted veggies. The glaze gives the salmon a perfect caramelized crust, while the roasted vegetables add a satisfying crunch. This dish is not only flavorful but also visually stunning, making it a great centerpiece for your Easter table.

Lemon-Dill Salmon with Creamy Spinach Salad

The Lemon-Dill Salmon with Creamy Spinach Salad is a fresh, bright, and healthy dish perfect for an Easter brunch. The salmon is marinated in a tangy lemon-dill mixture and then baked until tender and flaky. Paired with a creamy spinach salad that’s dressed in a light, zesty yogurt dressing, this dish offers a lovely balance of rich and fresh flavors, making it both satisfying and refreshing.

Ingredients

• 4 salmon fillets (4 oz each)
• 1 lemon, juiced and zest
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice (for dressing)
• 2 cups fresh spinach
• 1/4 cup red onion, thinly sliced
• Salt and pepper to taste

Instructions

1. Prepare the Salmon: Preheat your oven to 375°F (190°C). In a small bowl, whisk together lemon juice, lemon zest, dill, olive oil, Dijon mustard, salt, and pepper. Place the salmon fillets on a baking sheet and brush with the marinade. Let it sit for 10 minutes to allow the flavors to infuse.
2. Bake the Salmon: Bake the salmon in the oven for 15–20 minutes or until the salmon flakes easily with a fork.
3. Prepare the Salad: In a bowl, combine fresh spinach, red onion, and salt. In a separate bowl, whisk together Greek yogurt and lemon juice, then toss the dressing with the spinach mixture until well-coated.
4. Serve: Serve the baked lemon-dill salmon on a platter and accompany it with the creamy spinach salad.

This Lemon-Dill Salmon with Creamy Spinach Salad is a light and flavorful dish that perfectly captures the essence of spring. The lemon and dill elevate the salmon, while the creamy spinach salad provides a refreshing contrast. It’s a healthful yet indulgent choice that will brighten up any Easter brunch table.

Salmon and Mango Salsa Lettuce Wraps

These Salmon and Mango Salsa Lettuce Wraps are a fun and vibrant way to enjoy salmon at Easter brunch. The juicy, sweet mango salsa perfectly complements the rich, tender salmon, while the crisp lettuce wraps provide a fresh and light base. This dish is easy to prepare, healthy, and full of bright flavors, making it an ideal choice for a refreshing and hands-on brunch.

Ingredients

• 4 salmon fillets (4 oz each)
• 1 ripe mango, peeled and diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 8 large lettuce leaves (such as butter lettuce)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the Salmon: Heat olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper, then cook for 4–5 minutes per side, or until the salmon is golden and flakes easily with a fork.
2. Make the Mango Salsa: In a small bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice. Mix well and season with a pinch of salt.
3. Assemble the Wraps: Gently peel the lettuce leaves and lay them flat. Flake the cooked salmon into bite-sized pieces and place a portion of it in each lettuce leaf. Top with a generous spoonful of mango salsa.
4. Serve: Serve the salmon and mango salsa lettuce wraps immediately, with lime wedges on the side.

These Salmon and Mango Salsa Lettuce Wraps are a delicious and fun way to enjoy salmon for Easter brunch. The sweetness of the mango salsa complements the savory salmon, while the crisp lettuce wraps keep the dish light and refreshing. This colorful and flavorful recipe will be a hit at any gathering, offering a perfect blend of sweet, savory, and tangy flavors.

Salmon Quiche with Leeks and Gruyère

A Salmon Quiche with Leeks and Gruyère is a savory and indulgent brunch dish that combines flaky pastry, rich eggs, and tender salmon in a creamy custard base. The leeks add a subtle sweetness, and the Gruyère cheese lends a nutty richness that makes each bite melt in your mouth. This quiche is elegant yet comforting, making it a standout choice for your Easter brunch.

Ingredients

• 1 pre-made pie crust (or homemade, if preferred)
• 4 oz cooked salmon, flaked
• 1 leek, thinly sliced
• 1 tbsp olive oil
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup Gruyère cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Leeks: Heat olive oil in a pan over medium heat. Add the sliced leeks and cook until softened and slightly caramelized, about 6–8 minutes. Set aside to cool.
3. Prepare the Quiche Filling: In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in the cooked leeks, flaked salmon, and grated Gruyère cheese.
4. Assemble the Quiche: Pour the mixture into the prepared pie crust. Bake in the preheated oven for 30–35 minutes, or until the quiche is golden brown and set in the center.
5. Serve: Let the quiche cool for 10 minutes before slicing. Garnish with fresh parsley and serve.

This Salmon Quiche with Leeks and Gruyère is a hearty and flavorful dish that’s perfect for a more indulgent Easter brunch. The combination of creamy eggs, savory salmon, and the sweet leeks creates a luxurious flavor profile, while the Gruyère adds depth and richness. This dish will impress your guests and provide a satisfying and elegant centerpiece to your brunch spread.

Note: More recipes are coming soon!