I love how simple and quick this recipe is to prepare, yet it tastes impressive. The salmon adds a rich, savory flavor that works beautifully with the garlic-infused crust and melted cheese. I also appreciate that it comes together in just over 30 minutes, making it perfect for busy evenings. The combination of textures—from flaky salmon to bubbly cheese and crisp crust—makes every bite satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 13.8 ounces pizza crust ½ pound salmon filets 2 tablespoons minced garlic 2 teaspoons garlic salt 1 cup shredded mozzarella cheese ½ cup cherry tomatoes ¼ cup green onions
Directions
I begin by preheating the oven to 400°F.
In a medium skillet sprayed with non-stick cooking spray, I add the salmon, 1 tablespoon minced garlic, and 1 teaspoon garlic salt. I cook over medium heat for about 3 minutes, or until the salmon pieces are cooked through and flaky.
I spread the pizza crust out on a greased rimmed baking sheet. I keep in mind that the smaller the pan I use, the thicker the crust will be.
In a small bowl, I melt butter, then stir in the remaining 1 tablespoon minced garlic and 1 teaspoon garlic salt to create a flavorful garlic butter mixture.
I brush the butter mixture evenly over the crust.
Next, I evenly distribute the cooked salmon over the crust, followed by the shredded mozzarella cheese, cherry tomatoes, and green onions.
I bake the pizza for 22–24 minutes, or until the crust turns golden brown and the cheese is melted and bubbly.
I sometimes add a sprinkle of red pepper flakes for a little heat. When I want a creamier base, I spread a thin layer of cream cheese over the crust before adding the toppings. I have also substituted smoked salmon for a slightly different flavor profile. For extra freshness, I add a handful of arugula on top after baking.
Storage/Reheating
I store leftover salmon pizza in an airtight container in the refrigerator for up to 3 days. When reheating, I place slices in a 350°F oven for about 8–10 minutes to help crisp the crust again. I avoid microwaving for too long because it can make the crust soft instead of crispy.
FAQs
Can I use canned salmon instead of fresh?
Yes, I can use canned salmon as long as I drain it well before adding it to the pizza.
Can I use a different type of cheese?
Yes, I sometimes substitute provolone, Monterey Jack, or a mozzarella blend.
How do I know when the salmon is cooked?
I look for salmon that flakes easily with a fork and is opaque throughout.
Can I make this on a pizza stone?
Yes, I can bake it on a preheated pizza stone for a crispier crust.
Do I need to pre-cook the salmon?
Yes, I cook the salmon first to ensure it is fully done before baking on the pizza.
Can I add more vegetables?
Yes, I like adding spinach, thinly sliced red onion, or bell peppers.
What crust works best?
I use a 13.8-ounce pizza crust, but I can also use homemade dough if I prefer.
Can I freeze leftover slices?
Yes, I wrap slices tightly and freeze them for up to 2 months.
How do I prevent a soggy crust?
I avoid overloading the pizza with toppings and make sure the salmon is not too wet.
Is this recipe good as an appetizer?
Yes, I slice it into smaller squares or strips when serving as an appetizer.
Conclusion
I love how Salmon Pizza transforms simple ingredients into something unique and flavorful. The garlic butter crust, tender salmon, melted cheese, and fresh toppings create a balanced and satisfying dish. Whenever I want a quick meal that feels a little special, this recipe is one I gladly turn to.
A flavorful salmon pizza topped with tender flaky salmon, garlic butter, melted mozzarella, cherry tomatoes, and fresh green onions on a golden crust.
Ingredients
1 (13.8-ounce) prepared pizza crust
1/2 pound salmon fillets, skin removed
2 tablespoons minced garlic, divided
2 teaspoons garlic salt, divided
2 tablespoons butter, melted
1 cup shredded mozzarella cheese
1/2 cup cherry tomatoes, halved
1/4 cup green onions, sliced
Instructions
Preheat oven to 400°F (200°C).
In a skillet over medium heat, cook salmon with 1 tablespoon minced garlic and 1 teaspoon garlic salt for about 3–4 minutes, until opaque and flaky. Set aside.
Place pizza crust on a greased rimmed baking sheet.
In a small bowl, combine melted butter with remaining 1 tablespoon minced garlic and 1 teaspoon garlic salt.
Brush the garlic butter mixture evenly over the crust.
Evenly distribute cooked salmon over the crust.
Top with shredded mozzarella, cherry tomatoes, and green onions.
Bake for 22–24 minutes, until crust is golden and cheese is melted and bubbly.
Slice and serve warm.
Notes
Pre-cook the salmon to ensure it is fully done before baking.
Avoid excess moisture from toppings to prevent a soggy crust.
For extra creaminess, spread a thin layer of cream cheese on the crust before adding toppings.
