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These breakfast burritos are stuffed with fluffy scrambled eggs, crispy breakfast potatoes, savory sausage, and melty cheese, and they hold up beautifully in the freezer for weeks. I love making a double batch — eat them fresh off the skillet in 30 minutes, or stock the freezer for grab-and-go mornings whenever meal prep breakfast burritos are on the menu.

Pro tip: My family and I eat these breakfast burritos for dinner just as often as we eat them for breakfast — they’re seriously that good!

Why You’ll Love These Breakfast Burritos

• Works for now or later: These breakfast burritos taste great fresh off the skillet or pulled from the freezer for a meal-prepped breakfast.
• 23g of protein: Filling enough to double as breakfast-for-dinner.
• Easy to customize: Swap the eggs, potatoes, or protein without losing the formula.
• Freezer-tested, not just freezer-friendly: I’ve made and frozen these breakfast burritos more times than I can count, so I know exactly how they hold up — this isn’t a guess.

Key Ingredients

• Tortillas: Large or burrito-size tortillas hold the most filling. I’ve tested these with both wheat and white flour tortillas and both work great, but corn tortillas tend to rip when you roll them this full, so I’d stick with flour here. You can also make my 2-ingredient protein tortillas!
• Scrambled eggs: Simple scrambled eggs work great for breakfast burritos because they let you get eggs in every single bite.
• Breakfast sausage: I like to cook my breakfast sausage with a little maple syrup — it adds the perfect touch of sweetness against the savory eggs and potatoes.
• Breakfast potatoes: A few simple spices and diced onion turn these into a savory, satisfying base that also brings potassium and fiber to the burritos.
• Cheese: Shredded cheddar jack is my go-to for melty, gooey pockets of cheese, but any shredded cheese you have on hand will work.

How I Build the Perfect Assembly Line

Once everything is cooked, I set up an assembly line in this order: eggs, then potatoes, then sausage, then cheese. The order matters more than you’d think when you’re making a big batch of breakfast burritos. I always keep the wetter ingredients — the eggs and potatoes — toward the center of the tortilla, away from the edges, so the tortilla doesn’t get soggy before you even get to eat it. And I sprinkle the cheese in early, right on top of the warm eggs, so it starts to melt and acts almost like glue holding everything together when you roll.

Tips for the Best Breakfast Burritos

• Warm the tortillas before rolling: Microwave each tortilla for about 10-15 seconds to make it more pliable before wrapping so it doesn’t crack.
• Freeze them for later: If you’re not planning to eat your burritos right away, no fear — wrap them tightly in aluminum foil and freeze. These freezer breakfast burritos have been tested and approved by many.
• Don’t freeze with sour cream: I don’t recommend freezing these breakfast burritos with sour cream or Greek yogurt inside. Add those ingredients right before serving, since the texture can get a bit weird after freezing and thawing. Fresh homemade salsa is one of my favorite toppings to add right before digging in.
• Crisp the outside before serving: For an extra-good bite, finish the burrito seam-side down in a hot, dry skillet for a minute or two before serving. It toasts the tortilla and gives you a little crunch against the soft filling.

Variations to Try

These easy make ahead breakfast burritos have all the simple fixings I love, but go nuts and make ’em your own style! My family eats these for breakfast-for-dinner just as often as we eat them for breakfast — here are some favorites I’ve tried:

• Egg swaps: Swap the eggs with tofu to make a delicious tofu scramble, or use egg whites for a lighter option.
• Potato swaps: Roasted sweet potatoes would also taste fantastic and add a lovely hint of sweetness. You can also use a different type of potato, like red potatoes or baby Dutch yellow potatoes.
• Protein swaps: Feel free to switch up the ground breakfast sausage with sliced Italian sausage, chorizo, or whatever ground meat you have on hand!
• Other additions: Elevate these breakfast burritos with other great add-ons like bacon, bell pepper, hot sauce, black beans, or pico de gallo.

Storage, Freezing & Make-Ahead Tips

If you’re planning on having these delicious breakfast burritos within the week, they can be stored in an airtight container or bag in the fridge for up to 4 days.

Craving more ideas? Check out my full roundup of Make-Ahead Breakfast Recipes for more freezer-friendly mornings.

If heating from frozen, unwrap and place on a plate, then into the microwave. Use the defrost setting for 2 to 3 minutes, flipping every minute, then microwave on high for 60-90 seconds or until hot.

If heating from thawed, microwave on high for 60 to 90 seconds.

For a crispier tortilla, finish the burrito in a dry skillet over medium heat, or in a 350°F oven or toaster oven, for a few minutes after microwaving. It only takes a couple extra minutes, but it makes a big difference in texture if you have the time.

Troubleshooting

• Soggy burrito: Usually caused by watery fillings, like potatoes or salsa that weren’t drained or cooled first. Let hot components cool slightly before assembling, and keep wet toppings like salsa toward the center, away from the tortilla itself.
• Burrito falls apart when rolled: Cold tortillas crack. Warm them 10-15 seconds in the microwave, or briefly in a dry skillet, before filling.
• Rubbery eggs after reheating: Slightly undercook the scrambled eggs before assembling — they’ll finish cooking during the reheat.
• Freezer burn: Wrap tightly in foil with no air pockets, then bag in a freezer-safe zip-top bag, pressing out excess air before sealing.

More of My Favorite Breakfast Recipes

FAQs

This zucchini cake is everything I want in a summer bake: incredibly moist, subtly sweet, and topped with a tangy Greek yogurt cream cheese frosting that tastes downright indulgent. I bake it in a 9×13 dish and cut it into bars, so it’s just as easy to bring to a potluck as it is to sneak a piece for breakfast. It’s also one of my favorite ways to use up a glut of garden zucchini before it takes over the counter.

I’ve made One-Bowl Zucchini Muffins and Chocolate Zucchini Bread here on Fit Foodie Finds, and I wanted to bring that same lightened-up, real-ingredient approach to a full-on zucchini cake recipe. It’s the perfect amount of sweet and moist, and that Greek yogurt cream cheese frosting is just chef’s kiss.

This zucchini cake recipe couldn’t be easier to put together. The key step is squeezing the moisture out of the grated zucchini — after that, it’s just like making any other ordinary cake. Mix your wet ingredients, whisk your dry ingredients, combine, and bake. Delish.

• Sneaky healthy swaps: Avocado oil, Greek yogurt, and maple syrup replace butter/oil and refined sugar without sacrificing the moist, tender crumb.
• One bowl, no mixer skills required: Mix wet, mix dry, combine, bake.
• Better the next day: Like most zucchini bakes, the flavor and texture improve after a day in the fridge.
• Crowd-pleaser: A 9×13 pan of bars feeds a potluck or party without anyone guessing it’s lightened up.

Here’s what you’ll need to make this zucchini cake, plus a few notes on why each ingredient matters.

• Zucchini: Grated on the large holes of a box grater, then squeezed to remove excess moisture before it goes into the batter.
• Brown sugar: Adds an extra layer of depth to the sweetness.
• Avocado oil: My go-to healthier fat swap for butter, adding moisture and richness to the cake.
• Greek yogurt: The secret to what keeps the cake super moist and decadent (it also doubles into the frosting).
• Maple syrup: This natural sweetener pairs perfectly with the zucchini’s mild flavor and the brown sugar.
• Almond milk: Adds a subtle, nutty note to the batter.
• Fat-free cream cheese: Keeps the frosting on the lighter side without losing the tangy flavor.

Why squeezing matters: Zucchini holds a ton of water, and skipping this step is the number one reason zucchini bakes turn out soggy in the middle. I wrap the grated zucchini in a clean towel and wring it out over the sink until barely any more liquid comes out — it feels like overkill, but it’s the difference between a bouncy, tender cake and a dense, wet one.

If you love finding new ways to use up garden zucchini, my Zucchini Muffins are another favorite of mine.

The secret to a truly moist zucchini cake comes down to two things: how much water I pull from the zucchini, and what I use to replace the fat and moisture that butter usually provides. Squeeze too little, and the batter turns dense and gummy in the middle; squeeze too much, and you lose some of the natural moisture zucchini contributes to a tender crumb. After years of testing zucchini bakes for Fit Foodie Finds, I’ve learned exactly how much moisture to pull before it starts to affect the rise and texture of the cake.

That’s also why I pair Greek yogurt with avocado oil here instead of straight butter — together, they replicate butter’s fat and moisture without all the saturated fat, and the yogurt’s tang keeps the sweetness balanced. It’s the same macro-aware approach I use across most of my baking: real ingredients, tested and retested until the ratios are right.

How to Make Zucchini Cake

Once the zucchini is squeezed dry, this cake comes together in one bowl with no fancy equipment. I mix my wet ingredients until smooth, whisk the dry ingredients separately, then fold everything together with the zucchini just until no streaks of flour remain — overmixing here is the enemy of a tender crumb. I pour the batter into a 9×13 dish and bake it until a toothpick comes out clean, then let the cake cool completely before topping it with the tangy Greek yogurt cream cheese frosting. Every ingredient amount, temperature, and timing is in the recipe card below.

Store any leftover zucchini cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months — thaw it in the refrigerator before serving. Like most zucchini bakes, this cake actually tastes even better on day two once the flavors have had a chance to meld, so if I’m making it for a gathering, I like to bake it a day ahead.

The frosting on this cake is based on my stand-alone Healthy Cream Cheese Frosting, so check that post out if you want to whip up extra to keep on hand.

FAQs

I always keep a jar of this homemade BBQ sauce in my fridge for grilling season and summer cookouts. Instead of reaching for a bottle filled with ingredients I can’t pronounce, I make this simple BBQ sauce from scratch. 

Tomato sauce, brown sugar, molasses, Worcestershire, and a handful of spices create that classic barbecue flavor perfect for grilled chicken, pulled pork, or dipping. The best part is that I can customize the flavor exactly how I like it. Once you try homemade, it’s hard to go back!

Here’s why this recipe beats the bottled stuff every time:

• Ready in less than 30 minutes: A quick simmer is all it takes to transform simple pantry staples into a rich, flavorful sauce.
• No unnecessary ingredients: I know exactly what’s going into my BBQ sauce, making it a great alternative to many store-bought bottles.
• Easy to customize: Make it sweeter, smokier, tangier, or spicier by adjusting a few ingredients to suit your taste.
• Perfect for more than grilling: Brush it onto chicken, burgers, ribs, or salmon, toss it with pulled chicken or pork, or use it as a dipping sauce for fries and roasted veggies.

I make this BBQ sauce with simple pantry staples that come together for the perfect balance of sweet, smoky, tangy, and savory flavors:

• Tomato sauce: This is the tomato base for this BBQ sauce. Tomato puree, crushed tomatoes, or tomato paste thinned with water can all be used as substitutes, though the texture and tomato flavor may vary slightly.
• Grated white onion: Grated onion adds sweetness and depth as it cooks down. A teaspoon of onion powder can be used as a substitute.
• Grated garlic: Fresh garlic adds bold flavor to the sauce. Garlic powder is an easy pantry substitute.
• Worcestershire sauce: Worcestershire sauce adds rich umami flavor. Tamari, soy sauce, or coconut aminos can be substituted for similar savory notes.
• Ketchup: Ketchup adds sweetness, tang, and that classic BBQ flavor. I like to look for brands that don’t use high-fructose corn syrup. A little extra tomato sauce and a pinch of sugar work in its place for a clean BBQ sauce. 
• Molasses: Molasses gives the sauce its deep caramel flavor and signature richness. Honey or maple syrup results in a slightly lighter flavor profile.
• Dark brown sugar: Dark brown sugar balances the acidity and adds subtle notes of molasses. Light brown sugar works, too, or if you only have white sugar, add a touch more molasses with it for depth.
• Chili powder: Chili powder brings mild heat and classic barbecue flavor. A blend of paprika, cumin, and a pinch of cayenne is a good alternative.
• Paprika: Paprika adds color and a subtle smoky flavor. Smoked paprika creates a smokier sauce, or a few drops of liquid smoke add even deeper barbecue flavor.
• Butter: Butter adds richness and creates a silky, smooth finish. Olive oil or another neutral oil can be substituted.
• Apple cider vinegar: Apple cider vinegar brightens the sauce and balances the sweetness. White vinegar, red wine vinegar, or lemon juice are all good substitutes.
• Salt and black pepper: Bring all of the flavors into balance!

How to Make This BBQ Sauce Recipe

Making homemade BBQ sauce couldn’t be easier. After a quick simmer, you’ll have a rich, glossy sauce that’s perfect for brushing, dipping, or marinating.

1. Combine everything in a saucepan. Add all the ingredients to a small saucepan and whisk until the sugar dissolves and everything is well combined.
2. Simmer until thickened. Bring the sauce to a gentle boil, then reduce the heat and simmer until it thickens slightly. The sauce will continue to thicken as it cools.
3. Let it cool before storing. The flavors continue to develop as the sauce cools, and the sharpness of the vinegar mellows after a few hours in the refrigerator.
4. Use or refrigerate. Once cooled, use it right away or transfer it to an airtight jar and refrigerate until you’re ready to enjoy it. Give it a good stir or shake before serving if it separates slightly.

This is such an easy sauce to customize. Here are a few ways I like to change up the flavor and consistency:

• Make it sweeter: Stir in a little extra brown sugar, honey, or maple syrup to make the sauce sweeter. Adding more molasses creates a thicker Kansas City-style BBQ sauce flavor.
• Make it tangier: Add an extra splash of apple cider vinegar or a spoonful of yellow mustard to brighten the flavor and add a little extra zing.
• Make it smokier: Swap the regular paprika for smoked paprika or add a little liquid smoke or chipotle powder.
• Make it spicier: Mix in cayenne pepper, crushed red pepper flakes, or a few dashes of your favorite hot sauce.
• Make it thicker: Simmer the sauce for a few extra minutes until it reaches the desired consistency.
• Make it thinner: Whisk in a tablespoon or two of water until the sauce thins out.

Ways to Use It

This homemade BBQ sauce is delicious with grilled chicken, but it’s super versatile, too! Here are some of my favorite ways to use it:

• Brush it onto grilled meats: Slather it on grilled chicken thighs, drumsticks, ribs, pork chops, and salmon during the last few minutes of cooking. 
• Toss it with shredded meat: Stir it into shredded chicken or pulled pork for easy sandwiches, tacos, wraps, baked potatoes, or grain bowls. 
• Use it as a marinade: Coat meat with the sauce before cooking for even more barbecue flavor. Just keep an eye on the grill to prevent burning, since it does include sugar.
• Serve it as a dipping sauce: Pair it with chicken tenders, roasted potatoes, potato wedges, sweet potato fries, or chicken wings. 
• Spread it on sandwiches and burgers: Use it in place of condiments on hamburgers, turkey burgers, BBQ chicken sandwiches, wraps, or flatbreads. (I love my Easy Burger Sauce on patties, too!)
• Drizzle it over BBQ favorites: Try it as a finishing sauce on my Grilled BBQ Chicken Salad, Grilled BBQ Chicken Bowls, BBQ Chicken Pizza, or grilled vegetables right before serving.

I love a good sauce. Browse my favorite condiments and homemade sauces for easy ways to add big flavor to your next meal!

This BBQ sauce stores well for about a week. To store, I let the sauce cool completely before transferring it to an airtight container or Mason jar with a tight lid. A quick stir or shake before serving helps recombine the ingredients if they have separated.

It also freezes well for up to 3 months. I like freezing it in small portions so it’s easy to thaw only what I need. To thaw, transfer the sauce to the refrigerator overnight. If it seems a little thick after thawing, whisk in a splash of water until it reaches the desired consistency.

Is there anything better than a smoked salmon appetizer that’s perfectly flaky, smoky, and full of flavor? One of my favorite easy smoked salmon recipes makes tender, flaky salmon with a simple dry rub and a sweet maple glaze for the perfect balance of savory and sweet.

I love making salmon this way because it feels impressive but is surprisingly simple. The homemade smoked salmon rub adds tons of flavor, while the maple glaze spritz brushed on at the end gives the salmon a beautiful finish and a delicious caramelized flavor.

This recipe is written for a pellet smoker, but you can use any smoker you have. In about 2 hours, you’ll have a flavorful smoked salmon filet. It’s perfect served with crackers, on a bagel with cream cheese, over a salad, or turned into smoked salmon dip.

What Makes This Recipe Great

If you’re looking for an easy smoker recipe that’s packed with flavor, this one checks all the boxes:

• Tender and flaky: Smoking the salmon low and slow keeps it moist and perfectly cooked.
• Simple ingredients: A pantry-friendly dry rub and quick maple glaze deliver big flavor without much effort.
• Delicious hot or cold: Enjoy it fresh off the smoker or refrigerate it for bagels, salads, grain bowls, appetizers, and more.
• Works with any smoker: Although I developed this recipe using a pellet smoker, the method works with virtually any smoker.

Ingredients You’ll Need

You only need a handful of simple ingredients to make this smoked fish. The smoked salmon rub adds a savory, slightly sweet coating, but the salmon stays the star of the recipe!

• Salmon filet: Use high-quality salmon fillets for the best flavor and texture. I love Surrender Salmon because it’s wild-caught, Alaskan salmon that’s flash-frozen the day it’s caught! Coho salmon, king salmon, and sockeye salmon are all great options because they have rich flavor and firm texture. Atlantic salmon is a little milder and fattier.
• Capers: These are optional but add a bright, salty finish when sprinkled over the smoked salmon before serving.

• Coarse salt: This helps season the salmon and enhances its natural flavor. Sea salt or kosher salt both work well.
• Garlic powder: Fresh garlic isn’t recommended here because the powder coats the salmon more evenly.
• Smoked paprika: This brings extra smoky depth and a subtle sweetness to the seasoning. Regular paprika can be used if needed.
• Chili powder: Use more or less depending on your spice preference to balance the sweetness of the glaze.
• Mustard powder: A little mustard powder adds a slightly tangy flavor that pairs well with salmon. 
• Light brown sugar: Brown sugar helps create a sweet, caramelized crust as the salmon cooks. Dark brown sugar can be substituted for a deeper molasses flavor.

• Maple syrup: Maple syrup adds natural sweetness and helps create a glossy finish on the salmon. Pure maple syrup works best for the richest flavor.
• Soy sauce: Its salty, savory flavor balances the sweetness of the maple syrup. Use tamari or coconut aminos if you need a gluten-free alternative.
• Worcestershire sauce: A little goes a long way, adding subtle umami that rounds out the glaze.

Choosing Wood Pellets

The type of wood pellets you use can subtly change the flavor of your smoked salmon. For this recipe, I used Traeger’s signature blend pellet mix. The combo of hardwoods gives me a balanced smoky flavor that works well for fish and other proteins, like pork shoulder. 

Here are a few more options depending on the flavor profile you prefer:

• Alder pellets: Alder wood BBQ pellets are a classic choice for smoking salmon for a mild, slightly sweet mesquite flavor.
• Apple wood or cherry wood pellets: These add a gentle sweetness and a lighter, fruitier smoke flavor.
• Hickory pellets: This is a stronger option that adds a bold, smoky taste. Use sparingly with salmon since it can overpower the fish. 

Smoking salmon is easier than it sounds! The most important steps are giving the seasoning time to work into the fish, keeping your temperature consistent for the duration of the smoking time, and using the internal temperature as your guide for perfectly flaky salmon.

1. Pat the salmon dry and season. Removing excess moisture helps the dry rub stick and allows the salmon to develop a flavorful exterior. You can check for pin bones here, too. Mix together the salt, garlic powder, smoked paprika, chili powder, mustard powder, and brown sugar for a flavorful dry rub, then gently press it into the salmon.
2. Let the salmon rest. I refrigerate the seasoned salmon for at least 1 hour (or up to overnight). This extra time allows the salt and spices to season the fish throughout and helps create a delicious smoky crust.
3. Smoke the salmon low and slow. I let the salmon sit at room temperature for about 10 minutes while my pellet smoker preheats to 225°F. This helps the salmon cook more evenly. Place the salmon skin-side down directly on the smoker grates for about 1 hour, until the edges begin to look opaque. Cooking low and slow helps keep the salmon tender and prevents it from drying out. 
4. Brush with maple glaze. While the salmon smokes, whisk together the maple syrup, soy sauce, and Worcestershire sauce to make the glaze. After an hour on the smoker, brush the maple glaze over the salmon for a bonus sweet and savory flavor and a glossy, caramelized finish.
5. Finish cooking and check for doneness. Increase the smoker temperature to 375°F and cook the salmon for another 10 minutes, or until the salmon reaches an internal temperature of 145-150°F. This quick burst of heat helps set the glaze and gives the salmon a beautiful finish. I recommend using an instant-read thermometer to avoid overcooking the fish. The salmon should be moist, tender, and easy to flake with a fork.
6. Rest before serving. Let the salmon rest for 5-10 minutes before serving to keep every bite flavorful and flaky.

Want to try another version? Try my Maple Mustard Smoked Salmon next!

Serving Suggestions

One of my favorite things about smoked salmon is its versatility. It’s delicious straight from the smoker as hot smoked salmon, but I also love using leftovers throughout the week. Here are some of my favorite ways to serve it:

• With crackers: Serve smoked salmon with crackers, cream cheese, fresh herbs, and a squeeze of lemon for an easy appetizer or snack that feels a little fancy.
• On a bagel: Add smoked salmon to a toasted bagel with cream cheese, capers, red onion, or your favorite toppings for a classic breakfast or brunch option.
• In a smoked salmon dip: Turn leftover smoked salmon into a creamy, flavorful appetizer with my Smoked Salmon Dip recipe. It’s perfect for serving with crackers or veggies.
• In breakfast recipes: Add smoked salmon to eggs, frittatas, or breakfast burritos for a satiating morning meal. 
• Over a salad: Flake smoked salmon over a simple green salad or grain salad for an easy lunch. It pairs especially well with creamy dressings, avocado, cucumber, and fresh herbs.
• In a grain bowl: Add smoked salmon to a bowl with quinoa or rice, roasted vegetables, greens, and a flavorful sauce for a balanced meal.
• Mixed into pasta: Flaked smoked salmon adds a rich, smoky flavor to pasta dishes. Try pairing it with a creamy sauce, lemon, garlic, fresh herbs, or vegetables for an easy dinner. 

You can also use smoked salmon in place of grilled salmon, or in any of your favorite salmon recipes for an extra boost of smoky flavor!

Storage and Freezing

Smoked salmon makes a great make-ahead protein because it stores well and can be enjoyed in so many ways throughout the week. I like keeping leftovers in the refrigerator for quick breakfasts, lunches, or easy appetizers.

To store, place leftover smoked salmon in an airtight container and refrigerate for 3-5 days. For the best texture and flavor, let it come to room temperature for a few minutes before serving. Or enjoy cold smoked salmon on bagels, salads, crackers, or grain bowls.

Smoked salmon can also be frozen for longer storage. Wrap the chilled salmon tightly in aluminum foil, then place it in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy it, thaw frozen smoked salmon in the refrigerator for about 24 hours. 

You can also thaw it more quickly on the countertop for 3-5 hours if needed. Keep in mind that freezing can slightly soften the texture, so it may not be quite as firm and flaky as freshly smoked salmon, but it’ll still be delicious in dips, salads, and pasta.

Do you need to brine salmon before smoking it?

You don’t have to brine salmon (dry brine or a wet brine) before smoking it, especially for this recipe. I use a flavorful dry rub, then let the seasoned fish rest in the refrigerator before putting it in the smoker. This gives the salt and spices time to season the fish.

A traditional brine can help salmon retain moisture and add flavor, but I find that a simple seasoning for smoked salmon works really well. As long as you start with a quality salmon filet and avoid overcooking it, you’ll still get tender, flaky smoked salmon every time.

What are common mistakes to avoid when smoking salmon?

Smoking salmon is pretty hands-off, but these common mistakes can affect the final texture and flavor:

• Skipping the seasoning rest: Letting the dry rub sit on the salmon before smoking gives the flavors time to absorb. Don’t rush this step if you want the best flavor.
• Using too much smoke: Salmon has a delicate flavor, so a heavy smoke can overpower the fish. I prefer milder wood pellets like alder, apple, or a balanced blend.
• Starting with a smoker temperature that’s too high: Smoking salmon at a lower temperature initially helps the fish cook gently and absorb smoky flavor without drying out. I recommend following the recipe’s temperature changes rather than trying to rush the process with high heat from the beginning.
• Overcooking the salmon: The best way to avoid dry smoked salmon is to use a thermometer and remove it once it reaches the recommended internal temperature.
• Not letting the salmon rest: A short rest after smoking helps the juices redistribute and keeps the salmon moist and flaky.

What is a pellicle, and why is it important?

A pellicle is a thin layer that forms on the surface of salmon after it has been seasoned and allowed to rest before smoking. This layer helps the smoke stick to the fish, giving the salmon a deeper smoky flavor and a nicer-looking finish.

For this recipe, I create a similar effect by seasoning the salmon and letting it rest in the refrigerator before it goes into the smoker. The dry rub has time to work into the fish, and the surface develops the right texture to hold onto that delicious smoky flavor.

Do you need to soak wood chips before smoking?

If you’re using wood chips instead of wood pellets, you don’t need to soak them before smoking. Many modern smokers work best with dry wood chips because they produce smoke more consistently, rather than steaming your fish.

For this recipe, I use dry wood pellets in a pellet smoker. The pellets are designed to burn evenly and provide consistent smoke throughout the cooking process.

Got leftover steak? Make steak salad! That’s my motto, at least 😉. This steak salad recipe is truly restaurant-worthy — it’s made with perfectly grilled New York strip steak, tons of veggies, avocado, goat cheese, and a yummy herby vinaigrette dressing!

I’m a huge salad fan, especially when it’s jam-packed with toppings like veggies, cheese, and a homemade dressing. My grilled chicken salad, for example, is a reader favorite!

This steak salad recipe is something I throw on the menu whenever I’m searching for leftover steak recipes. When in doubt, I always grill too much steak and end up with leftovers to eat for a couple of days after!

❤️ Why You’ll Love This Steak Salad

• Restaurant-quality, weeknight-easy: grilled steak plus a quick food-processor dressing come together in under an hour, but it eats like something you’d order out.
• Great way to use up leftover steak: this is genuinely one of my favorite leftover steak recipes — if you grilled extra steak last night (or have takeout steak in the fridge), this salad is exactly what to do with it.
• High-protein and macro-friendly: one serving packs 41 grams of protein, so this is a salad that actually keeps you full — not just a side dish. It’s one of my go-to high-protein, macro-friendly dinners.
• Fully customizable: swap the steak cut (flank, skirt, ribeye, or leftover steak all work), swap the goat cheese for feta or blue cheese, or swap in your favorite salad greens.

Ingredients for This Steak Salad Recipe

• Grilled Steak: you already know the star of this steak salad is grilled steak. If you have leftover steak from a restaurant or from any other cook method (such as my cast iron steak or air fryer steak), feel free to use that too.
• Steak Salad Dressing: the herby dressing on this salad is super delicious and made with lemon, garlic, and tons of fresh herbs.
• Romaine Lettuce: the base of this salad is romaine lettuce. It’s crunchy and fresh. Feel free to use any other salad green you like.
• Veggies: I’ve mentioned a few times that this steak salad recipe is packed with veggies. Here’s what you need: corn, cherry tomatoes, red onion, cucumber, and avocado.
• Seeds: sunflower seeds add a nice crunch. You can also use pumpkin seeds or any slivered nut such as almonds.
• Goat Cheese: every salad deserves some cheese! I used goat cheese because it’s light, creamy, and so yummy. Try this salad with feta cheese instead.

Best Steak for Salad

I’ve been swooning over my Grilled New York Strip Steak, and that’s what I used in this steak salad. It has the perfect amount of lean meat and fat and cooks so beautifully on the grill.

My grilled steak method is a simple 3-step process:

1. Marinate: marinate your New York strip steak in the most delicious steak marinade for 30 minutes.
2. Grill: sear your steak on high heat for a couple of minutes on each side to get good grill marks, then lower the heat and continue grilling until it reaches your desired internal temperature (a good instant-read thermometer is the easiest way to nail this — see the recipe card below for exact temps and timing).
3. Rest: let your steak rest for at least 5 minutes before slicing. Resting gives the juices time to redistribute through the meat, so you don’t lose them all onto the cutting board the second you slice in.

When you’re ready to slice, always cut against the grain — this means slicing perpendicular to the direction of the muscle fibers. Doing this shortens those fibers instead of leaving them long and stringy, which is what makes every bite so much more tender.

Other Steak Options

When it comes to steak temperature, it’s all preference. If you’re using steak hot off the grill, I suggest serving it warm. If you’re using leftover steak, cold steak is also delicious.

My personal preference for salad with steak? HOT!

Easy Steak Salad Dressing

This steak salad dressing is a herby vinaigrette similar to a chimichurri sauce, just simplified and with more oil. It’s made in the food processor and pairs so nicely with the steak. Here’s what you need:

• fresh parsley
• fresh cilantro
• green onions
• lemon juice
• minced garlic
• lemon zest
• apple cider vinegar
• olive oil
• salt

I’ve made this dressing with and without a food processor. The food processor does a nice job of really blending it all together, but it isn’t 100% necessary.

Instead, you can make sure to finely dice everything. You’ll end up with a much chunkier dressing, but it’s still delicious.

I recommend holding off on dressing your salad and storing everything separately until you’re ready to serve — this keeps the greens from getting soggy and the steak from drying out. All ingredients will last up to 3 days in the fridge.

• To reheat: warm the steak gently in a skillet over low heat or in the microwave in short bursts. I don’t recommend reheating the assembled salad — just reheat the steak and add it to cold, crisp greens.
• To freeze: only the cooked steak freezes well, for up to 3 months. The produce (lettuce, tomatoes, cucumber, avocado) does not freeze well, so plan to chop those fresh.
• To make ahead: grill the steak, make the dressing, and chop the veggies (except avocado) up to a day ahead and store separately. Assemble just before serving so everything stays fresh and crisp.

How to Serve Steak Salad

Steak salad not enough on its own? Here are some other delicious sides to go with your salad.

• Baked Potato in Foil: one of my favorite dinner sides is a baked potato in foil. Whether you’re hoping to make a grilled baked potato in foil or oven-baked potatoes in foil, I’ll teach you how to make a perfect baked potato every time!
• Grilled Potatoes in Foil: since I’m already firing up the grill for the steak, these grilled potatoes in foil are an easy grill-forward side to cook right alongside it.
• Oven Roasted Asparagus: oven roasted asparagus is the best way to eat asparagus! It’s a healthy side dish recipe that’s cooked to perfection.
• Grilled Corn in Foil: grilled corn on the cob is a summer staple! Get perfectly cooked corn every time with this easy Grilled Corn in Foil recipe. Enjoy!
• Smashed Red Potatoes: need a delicious side for dinner tonight? These smashed red potatoes are flavorful, crispy, and perfect for every potato lover!

Frequently Asked Questions

New York strip is my go-to because it has a great balance of lean meat and marbled fat that stays juicy on the grill. Flank steak, skirt steak, ribeye, sirloin, or leftover steak from any cooking method all work well too — just slice thinly against the grain.

Yes! A serving of this steak salad delivers 41 grams of protein along with fiber-rich veggies, healthy fats from avocado and olive oil, and just 42 grams of carbs — it’s a well-rounded, macro-friendly meal, not just a side salad.

It’s totally a matter of preference. I love serving the steak warm right off the grill against the cool, crisp greens for a nice contrast in temperature, but if you’re using leftover steak, cold works great too.

My herby lemon-garlic vinaigrette (similar to a simplified chimichurri) is my favorite because its acidity cuts through the richness of the steak and goat cheese. A balsamic vinaigrette or avocado-cilantro dressing would also work beautifully.

Keep the components separate — steak, salad, and dressing each in their own airtight container — for up to 3 days in the fridge. This keeps the greens from getting soggy and the steak from drying out. Only the cooked steak freezes well, for up to 3 months.

Yes. Grill the steak, make the dressing, and chop the veggies (except avocado) up to a day ahead and store separately. Assemble just before serving so the greens stay crisp and the avocado stays fresh.