Smoked Salmon Breakfast Bowl

Smoked Salmon Breakfast Bowl, an easy recipe featuring breakfast potatoes, rainbow chard, smoked salmon, paprika aioli, and a soft-boiled egg. This bowl is sure to brighten up your brunch!

A breakfast bowl with salmon, potatoes, eggs, and chard in a white bowl on a white table with a cup of espresso.

The age old question: sweet or savory for brunch? I struggle with this every time, wanting to go sweet but knowing that a sugar bomb in the morning means I’ll be out of whack all day. But I also know that, for me, savory brunches are so much more satisfying.

Most mornings consist of simple scrambled eggs and toast, but occasionally I get an urge to go all out and whip up a delicious breakfast bowl with my all-time brunch favorites: smoked paprika skillet potatoes, smoked salmon, a spicy aioli, and a runny egg. Throw in some cooked greens for good measure and you have yourself a weekend treat!

Ready for a big, bold, and flavorful start to your day? Read on for how to make this Smoked Salmon Breakfast Bowl.

A brunch bowl with salmon, potatoes, greens, aioli, and egg on a white table with a yellow espresso cup.

Smoked Salmon Breakfast Bowl: Tips, Tricks, and Tools

This Smoked Salmon Breakfast Bowl consists of a few simple ingredients that come together for a super flavorful final brunch dish.

First, our favorite Smoked Paprika Skillet Potatoes are made in a cast iron skillet and then added to the base of the bowl. Then the rainbow chard is cooked with crispy garlic for a touch of greens (because a savory breakfast needs vegetables for good balance). Next smoked salmon, paprika aioli, and a soft-boiled egg top off this bold bowl. It’s great for breakfast, brunch, lunch, or dinner!

Recommended tools: Though any skillet will do, I highly recommend a cast iron skillet for the potatoes and the chard, as it will brown them both nicely and add flavor. A blender or food processor is also a great tool for making homemade aiolis, but is not necessary. Specific ingredients recommendations can be found at the links within the recipe below.

A savory breakfast bowl with salmon, eggs, and potatoes on a white bowl.

This Smoked Salmon Breakfast Bowl is a great choice for a weekend brunch, however can also be your go-to “breakfast for dinner” recipe. Are you in a bowl phase at the moment? Try my Easy Lentil Bowl with Harissa and Sunny Egg (a weekly staple in our house) and our Apple, Fig, & Barley Bowl for an autumn-inspired grain bowl.

Did you try this Smoked Salmon Breakfast Bowl? Leave a comment and recipe rating to let us know what you think. Save the recipe for later by pinning to your favorite brunch Pinterest Board and tag me on Instagram so I can see your breakfast bowl creation!


Smoked Salmon Breakfast Bowl

A savory breakfast bowl with salmon, eggs, and potatoes on a white bowl.

Smoked Salmon Breakfast Bowl, an easy recipe featuring breakfast potatoes, rainbow chard, smoked salmon, paprika aioli, and a soft-boiled egg. This bowl is sure to brighten up your brunch!

  • Author: Kristina Todini
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 bowls 1x
  • Category: Breakfast & Brunch
  • Method: baking, boiling, pan frying
  • Cuisine: American


Smoked Salmon Breakfast Bowl

  • 2 eggs, soft-boiled (instructions below)
  • 1 teaspoon olive oil
  • 3 cups rainbow chard (or other green), shredded
  • 2 garlic cloves, thinly sliced
  • 1 cup Smoked Paprika Skillet Potatoes
  • 3 oz smoked salmon
  • ¼ cup smoked paprika aioli (see recipe below)

Smoked Paprika Aioli (makes 1 cup)


  1. Heat oil in a medium skillet on medium heat, then add garlic and fry until crisp, about 2 minutes. Add greens and cook until soft but not wilted, about 3-4 minutes.
  2. Build a bowl with potatoes, greens, smoked paprika aioli (instructions below), and salmon. Add soft-boil egg (instructions below) and enjoy!
  3. For paprika aioli: Add mayo, paprika, sea salt, and lemon juice to a food processor and mix until well blended. Alternatively, you can also combine the ingredients in a small bowl and mix by hand.
  4. For soft-boiled eggs: Bring three cups of water to a rolling boil and add eggs, cooking for five minutes. Drain and immediately add eggs to ice water to stop cooking. When they have cooled, dry, peel, and add to bowl.


Leftovers and Storage: The contents of this breakfast bowl can be refrigerated for up to four days and be reheated in either a microwave or by stovetop. Undercooked eggs should not be saved (and will not provide the same runny center when reheated), so cook a new soft-boiled egg when reheating.

Nutrition: This breakfast bowl recipe is a balanced meal with protein (eggs), carbohydrates (greens, potatoes), and fats (aioli, oil). It comes in at 550 calories, which is appropriate for a complete dish. It is moderately high in fat and has 5 grams of saturated fat. If watching fat intake, reduce the amount of aioli from 1/8 cup to 1 teaspoon or use vegan mayo to reduce the amount of saturated fat.


  • Serving Size: 1 bowl
  • Calories: 550
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 30g
  • Saturated Fat: 5g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 210mg

Keywords: smoked salmon breakfast bowl, gluten-free

a breakfast for dinner bowl with salmon, eggs, and potatoes on a white table.

Kristina Todini, RDN of Fork in the Road cutting vegetables in an outdoor kitchen.

Author: Kristina Todini, RDN

I'm a registered dietitian who believes that food should be good for you AND good for the planet. Join me in taking the "fork in the road" to eat green and live sustainably.

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