Traditional recipes

Grilled Smoked Salmon Pizza

Grilled Smoked Salmon Pizza

If you're looking to spice up your thin-crust pizza, you'll love this variation on the classic pizza recipe that uses garlicky Boursin cheese and smoked salmon.


  • One 16-ounce ball of dough, rolled out into a flat disc
  • 2 Tablespoons olive oil, divded
  • 5.2 Ounces garlic and chive Boursin cheese
  • 4 Ounces smoked salmon
  • 1/2 medium red onion, diced
  • 2 fresh dill sprigs
  • 2 chive sprigs, roughly chopped
  • Zest from one lemon, shaved with a microplane


Calories Per Serving560

Folate equivalent (total)360µg90%

20-Minute Grilled Pizza With Smoked Salmon and Mixed Greens

Grilling pizza gives the crust a wonderful char in just a few minutes, without heating up the kitchen. We took our inspiration for the no-cook toppings from our Sunday bagels: A touch of lemony cream cheese is a natural for the smoked salmon, while cucumbers and radishes add colour and crunch.

Smoked Salmon and Cream Cheese Pizza

This unique pizza is great for any meal. It’s a fun dish for breakfast or brunch, and it’s certainly welcome at lunch and dinner, too. To help keep portions (and calories, sodium, and sat fat) in check, think of pizza—and any other pizza, for that matter—as your entrée, not your meal. Plate it as you would any other main dish, with a heaping side of salad or vegetables.

Like many, many people, I have jumped on the “everything” bandwagon and won’t let go. I now keep a jar of everything seasoning in a place of pride—right by my salt crock and pepper mill—because I use it that often. You can buy everything seasoning (Trader Joe’s has a great version), or easily make your own. I love it with eggs cooked any way, sprinkled onto salads, loaded onto avocado toast, tossed in breading for fish or chicken, or showered over roasted vegetables.

One of my favorite ways to use it is to jazz up pizza crust. Simply brush a little oil onto the edge of the raw dough (to help it stick), sprinkle the seasoning on top, and gently pat it to make sure it adheres. It’s delicious with any pizza, but I am quite partial to this playful riff on the popular bagel combo.

Grilled Salmon Pizza with Fresh Herbs

One of my all-time favorite things to toss on the grill is pizza. It’s something I love to do for a large group or just for the wife and I. The two of us have spent many great nights on the back patio splitting a pizza and a bottle of wine. The great thing about grilled pizza is that anything goes! Throw on your favorite meats, cheeses, grilled veggies, fresh herbs and it’s a pizza party. Whatever your palate craves and you have the courage to throw on your pizza will most likely be a hit.

We recently spent Margarita Night (aka –every other Friday) with our neighbors Phil and Robin. I love to test recipes out on them. I am thinking they also love it, since they never turn down our invite. An added bonus is that Phil makes the best Margaritas ever !

That night I tried this grilled salmon pizza recipe. We love salmon and we love pizza, but I was a little unsure about the marriage of the two. As it turns out, it was a match made in heaven! This pizza has quickly become one of our favorites.

I make this using my Neapolitan Pizza Dough recipe. You can use a pre-made dough also, if you prefer.

Wine Pairing Suggestion:

This pizza pairs really nicely with a Sauvignon Blanc. That night, after a margarita of course, we paired the pizza with two local wines: A 2010 Clos du Lac Sauvignon Blanc and a 2009 C.G Di Aire Sauvignon Blanc. Both are from Amador County, California .

Grilled Smoked Salmon Pizza

I talked in the Grilled Filet Mignon Pizza post that the Grillin’ Fools have been all about grilled pizzas lately. These aren’t your typical pizzas. Sure, I can thoroughly enjoy grilling and eating a pepperoni and sausage pizza, but it’s been done millions of times a week by the major pizza makers. This grilled pizza is a bit more exotic. It might take a little more to track down the ingredients, but it is so worth it.

Grilled Smoked Salmon Pizza Ingredients:

1 fresh crust, approximately 16 ounces, from Joe Boccardi’s
2 tbsp olive oil divided
5.2 oz of garlic and chive Boursin cheese
4 oz smoked salmon
1/2 medium red onion, diced
2 oz fresh dill sprigs
2 oz chive sprigs, rough chopped
zest of one lemon shaved with a micro plane

The crust was bought at one of our favorite pizza places just outside St. Louis, Joe Boccardi’s in Columbia, Illinois. In the Grilled Filet Mignon Pizza, we used a fresh dough ball that we had to knead and roll out into a crust. If there’s a place that makes great pizzas near you, ask if they will sell you the bare crusts. More often than not, they will. If not then you have to wonder why they can’t accommodate a customer.

Brush 1 tbsp of olive oil over the pizza crust while the Big Green Egg gets up to temp:

But don’t be tempted to oil all but the edges as we almost did here:

That works if you are grilling the pizza crust only on one side, like putting the sauce on and leaving the edges exposed. But that pizza crust is going to go right over a 400 degree grill and the edges of the pizza crust will burn fast. So make sure to oil it edge to edge, side to side:

Get the grill ready for the pizza by setting the internal temp at 400 degrees. In this case it’s on the Big Green Egg:

A closer look at the thermometer:

Be sure to clean the grill grates really well before putting the pizza crust on the grill, oiled side down:

This only takes a few minutes to brown the bottom side of the grilled pizza crust, depending on the heat of the grill. Oil the other side:

In under 2 minutes, the grilled pizza crust starts to bubble on the Big Green Egg:

Keep checking the underside of the crust, rotating if it is cooking faster on one side an not the other. In this case, after four minutes it was cooked through for the most part and I pulled it from the Big Green Egg, but it could’ve been rotated for another 60-90 seconds as the bottom left of the grilled pizza crust in the below picture is not as done as the upper right:

Spoon the Boursin cheese on the crust:

Soon after spreading the cheese, the heat of the crust will soften the cheese into a lovely soft paste:

Now time for that smoked salmon:

Notice the little brow sections in the picture above. That is a little tough. It’s edible, but it takes away from the grilled smoked salmon pizza in both appearance and mouth feel. So avoid those spots as you pull layers of the salmon away and cover the Boursin:

Then spread the dill sprigs, chives, diced red onion and grated lemon zest over the top:

Then put the pizza back on the Big Green Egg:

After four minutes, the cheese is bubbling around the edge and all the ingredients are melted together nicely:

What to have with this pizza? My new fave cheap chard, 14 Hands. It may be inexpensive, but it is outstanding:

Time to slice the grilled pizza:

And this is me being enamored with the pizza cutter after we devoured the pizza. For some reason I thought this looked fantastic. So forgive my photographer moment as this adds nothing to the recipe, but I thought it was a cool picture:

The fresh chives and dill, along with the chives in the cheese, perfectly complement the smokey, sultry salmon, with a little tart from the lemon zest that goes so well with with smoked salmon. Prep is 10 minutes and cook time is 8. This is an outstanding pizza that you can wow your dinner guests with in under 20 minutes.

If you have any questions about the grilled smoked salmon pizza recipe above or have your own grilled pizza recipes, feel free to leave a comment below or shoot me an email.

If you would like other grilled pizza recipes, click here.

Also, you can follow the Grillin’ Fools on their Facebook page where you can post your grilling pictures, share a grilling recipe or two, or join the general grilling conversation. You can follow them on Twitter @GrillinFool

Recipe Summary

  • ½ cup warm water (100° to 110°)
  • ½ teaspoon dry yeast
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • 6 ounces bread flour (about 1 1/4 cups)
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • ⅓ cup (3 ounces) 1/3-less-fat cream cheese, softened
  • 1 tablespoon capers, drained
  • 4 (1/8-inch-thick) slices red onion, separated into rings
  • 3 ounces cold-smoked salmon, thinly sliced
  • 1 tablespoon chopped fresh dill

Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached let stand 5 minutes or until bubbly. Add oil and salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups level with a knife. Sprinkle flour over yeast mixture mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat pizza stone 30 minutes before baking the dough.

Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a very thin 14-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork.

Slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Remove from oven spread cheese evenly over dough. Arrange capers and onion over cheese. Bake an additional 5 minutes or until crust is golden brown. Top evenly with salmon sprinkle with dill. Cut pizza into 8 wedges.

Smoked Salmon Pizza

Pre-heat oven to 190ºC. Remove both the hot and smoked salmon from the pack and separate the slices and arrange on a large plate. Set aside.

Place the prepared pizza bases onto pizza or baking trays. Spread each base with a thin layer of the passata or pizza sauce, taking the sauce right to edges.

Arrange the smoked salmon, hot smoked salmon and prepared red onion, capsicum, crème fraiche and capers decoratively over the prepared pizza bases.

Bake the pizza in the oven for 15 mins, remove and sprinkle over the chopped herbs, serve and enjoy!


150g Tassal Smoked Tassie Salmon
150g Tassal Hot Smoked Tassie Salmon
2x 24cm pre-made thin crust pizza bases
250ml Tomato Passata or pizza sauce
1 red onion, sliced into thin wedges
1 sml red capsicum, finely sliced
½ cup Crème Fraiche
4 Tblsp sml Capers
¼ cup parsley & dill leaves, finely chopped
1 lemon, cut into small wedges
To taste, cracked black pepper

  • 2 pounds/900 g. salmon fillets
  • 3 tablespoons/45 mL butter (melted)
  • 3 tablespoons 45 mL rum
  • 2 tablespoons 30 mL olive oil
  • 2 heads of garlic, cloves (peeled and minced)
  • 1 tablespoon/15 mL black pepper
  • 2 teaspoons/10 mL salt

Combine all ingredients except the salmon.

Lay salmon fillets out on a tray or baking sheet. Top with the butter-rum mixture, spreading it evenly over salmon. Let sit for about 15 to 30 minutes.

Preheat grill and prepare for indirect grilling. This recipe works particularly well with a charcoal grill.

When grill is ready, gently place salmon fillets over the unheated part (indirect) of the grill. Keep the grill on low heat. You can add soaked mesquite chips for an extra smoky flavor. Close ​the lid and let salmon grill for 30 to 45 minutes depending on thickness.

Check for doneness by flaking apart the fish at the thickest part. Cooked salmon flakes easily and evenly. The color should be light pink without any shine.

Related Video

I'm a breadophile and a huge fan of eating pizza crust, but this recipe's ratio of crust : toppings was WAY too high. Hence, extremely dry. I agree with A Cook From Atlanta that the salmon and dill sauce would be much better on Wheat Thins.

This one is a keeper! Lots of flavor and easy to do! Everybody loved it!

Easy and delicious! Used dried dill, light sour cream, and added some capers to the dill cream to give it some zing. Paired with a salad for an almost effortless weekday supper.

The dill cream was fresh and delicious. I think I would actually make this again and skip the pizza dough. Just serve the smoked salmon with the dill cream on crackers or toast points as an hors d'ouvre.

I loved the dill cream. This is also a nice appetizer when cut in small squares and served cold.

The pizza is decent, but not all that exciting. I think adding parmesan to the crust makes it a little more interesting.

Really fabulous as written

Disclaimer: I was never a big fan of smoked salmon prior to making this. Actually, the only time I would eat salmon was when I ate sushi - I just didn't like the taste of cooked salmon. This recipe has totally changed my thinking on smoked salmon, it was that good. But to be fair, Iɽ probably have to chalk up a big part of its appeal to the quality of the salmon, but the dill cream was a perfect accompaniment. Highly recommended for lunch.

Yummy, quick and super easy. I used wheat pizza dough which came out pretty nice as well as crumbled goat cheese instead of dill cream. I will definitely make this again.

Delicious. I used light sour cream and dried dill (1 1/2 t) for the Dill Cream and it was very good. I prefer to put slices of salmon over the pizza instead of covering it.

This is so easy and absolutely delicious. I have made it several times and everyone loves it. I add capers, chopped cucumbers and tomatoes to make it a fun breakfast pizza.

The crowd went wild. this one was easy & excellent, light and every last bit disappeared. Would be a unique appetizer.


Defrost salmon (this works with salmon burger or a regular fillet, pin bones and skin removed). Let pizza dough rise.

Preheat oven to the highest possible temperature. Heat up a skillet to medium-high. Coat lemon slices in ½-cup sugar and place them in the skillet with oil to caramelize. Once some color develops, remove lemon slices and let rest, before finely chopping them. Combine red wine vinegar, ½ cup sugar, and salt in a bowl. Add red onion and let mixture rest.

Chop the up your herbs, a mix of dill, parsley, basil, cilantro, and thyme then finely chop the hot pepper.

When the oven is very hot, drizzle the salmon with olive oil and salt (slightly too much is better than too little). Place the salmon in a casserole dish and bake in oven until medium-rare. Remove from oven and tent with aluminum foil.

Shape dough into round crust, top with mozzarella, and dot with crème fraîche. Bake until it looks right to you this will depend on the thickness of the crust, and your oven. Start by checking it after 8 to 10 minutes.

Once it's done, slice your pizza, and break up the salmon onto the pizza, topping it with the caramelized lemon, pepper, and herbs. Squeeze some of the red onion to remove excess vinegar and to soften it then add it to your pizza and drizzle with some olive oil.

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.