Looking for a show-stopping recipe that’s both easy and delicious? This Salmon Dutch Baby with Fresh Toppings combines a fluffy, savoury pancake with perfectly cooked salmon and a vibrant medley of fresh toppings. Think creamy burrata, ripe avocado, crisp salad leaves, and sweet cherry tomatoes, all finished with a drizzle of balsamic vinegar and olive oil.
Simple to make yet sophisticated enough for any occasion, this dish is perfect for breakfast, brunch, or a light dinner. Serve it straight from the skillet and watch it disappear!
Tap the ‘Jump to Recipe’ button for the measurements and bring this elegant, wholesome dish to your table today.
This recipe makes the most of simple ingredients, transforming them into an elegant dish that’s bursting with fresh, wholesome flavours.
Season the cubed salmon generously with salt and pepper.
Using a food processor or an immersion blender, blend the eggs, milk, double cream, melted butter, plain flour, cornflour, oregano, salt, and pepper until smooth and lump-free.
Arrange the seasoned salmon in the heated skillet, then pour the batter over the top. Bake, resisting the temptation to open the oven during the first 15 minutes to ensure the pancake rises beautifully.
Once golden and puffed, let the pancake cool slightly in the skillet. Add salad leaves, halved cherry tomatoes, avocado slices, and burrata on top. Drizzle with olive oil and balsamic vinegar, sprinkle with chilli flakes, and serve warm.
Whether you’re hosting a fancy brunch or enjoying a cosy dinner, this Salmon Dutch Baby is a versatile and stunning dish that’s sure to impress. Its combination of light, fresh ingredients and satisfying textures makes it a go-to recipe for any gathering or midweek treat.
Want to see the magic come to life? Watch our step-by-step video on Instagram and learn how to make this elegant dish. Looking for more inspiration? Check out other delicious recipes like our Salmon and Cherry Tomato Lavash Bake or Salmon Bites.
Happy cooking,
Izabella
This Salmon Dutch Baby is a savoury twist on the classic puffed pancake, featuring tender, perfectly seasoned salmon baked into a golden, fluffy base. Topped with crisp salad leaves, juicy cherry tomatoes, creamy avocado, and a luxurious burrata, it’s finished with a drizzle of balsamic vinegar and a hint of chilli flakes for a subtle kick. Perfect for brunch, lunch, or a light dinner, this one-pan wonder is as delicious as it is impressive!
Servings: 4 ServingCalories:627.8kcalTotal Fat:46.25gSaturated Fat: 16.89gTrans Fat: 0.2gCholesterol:251.37mgSodium:255.45mgPotassium:651.94mgTotal Carbohydrate:24.64gDietary Fiber: 4.23gSugars: 3.02gProtein:29.01gVitamin A: 290.91IUVitamin C: 8.38mgCalcium: 229.57mgIron: 1.96mgVitamin D: 8.42IUVitamin E: 5.31IUVitamin K: 21mcgThiamin: 0.25mgRiboflavin: 0.53mgNiacin: 6.86mgVitamin B6: 0.65mgFolate: 90.38mcgVitamin B12: 3.19mcgPhosphorus: 421.14mgMagnesium: 54.01mgZinc: 2.25mg
Salmon alternatives: If you prefer, you can substitute the salmon with other fish like trout or even omit it for a vegetarian version.
Oven temperatures: Be sure not to open the oven for the first 15 minutes of baking to prevent the pancake from deflating.
Burrata substitute: If you can’t find burrata, fresh mozzarella or cream cheese can also work well as a substitute.
Serving tips: This dish is best enjoyed immediately after it’s topped, as the pancake will begin to lose its puff over time.
Prepping ahead: You can prepare the salmon and batter in advance and store them separately in the fridge until you're ready to bake. Just assemble and bake when you're ready to serve.
For extra flavour: Add fresh herbs like parsley or dill to the topping for added freshness and flavour.