This post may include affiliate links. Thank you for your support.

Fancy-not-fussy, this flavor-packed Salmon Pizza is an elegant upgrade on the traditional pie. Featuring dill infused cream cheese, melty mozzarella, ribbons of smoked salmon, a scattering of everything bagel seasoning, and a symphony of fresh toppings—all piled on a golden-crisp crust, this pizza recipe is luxurious and indulgent, yet beautifully light, perfectly refreshing, and an absolute breeze to prepare. 

“Cheyanne, this is such a beautiful pizza! I LOVE any type of salmon. Made this for easter and it was so easy and delicious, yet gourmet and elegant. Thank you so much for this wonderful recipe!”

– TERRI
Overhead photo of smoked salmon on pizza with cream cheese, arugula, cucumbers, and lemon zest.

Update: This post was originally published in April 2016. I made updates to the article below to include more information about making pizza with smoked salmon at home. 

If you’re on the lookout for a super speedy midweek meal, say hello to your new favorite fancy-not-fussy meal: Salmon Pizza.

Table of Contents

About this salmon pizza 

Equal parts elegant, comforting, and a cinch to prepare, think of it as the marriage between bagel and lox and a crispy, golden gourmet wood-fired artisan pizza. The result? A creamy, smoky, crispy, perfectly flavorful pizza that’s perfect for brunch, lunch, or dinner—any every snack in between.

Picture this: a warm, toasty pizza crust slathered with rich dill-infused cream cheese, sprinkled with seedy, flavor-packed everything bagel spice, lovingly topped with luxurious slices of salmon, layered with crisp veggies, and finished with a generous scattering of fresh herbs. Is your mouth watering yet?? Just wait because this pizza actually tastes even better than it looks or sounds!

But don’t worry, despite the gourmet flair, this smoked salmon pizza recipe is incredibly easy to pull off in your own kitchen—no fancy kitchen equipment needed. Perfect for parties, chic brunch celebrations, or simply when you want a quick but special weeknight meal, putting salmon on pizza is sure-fire way to impress, while also keeping things effortless and fun.

If you’re looking for more smoked salmon appetizers, be sure to try these delicious reader favorites next: cream cheese and salmon dip and smoked salmon roll appetizer.

Why you’ll love this recipe!

Aside from being a sensational spring soirée for your taste buds, this pizza with smoked salmon is also:

  • Unique Ingredient Pairings. The creamy base perfectly complements the salty, smoky salmon, while the lemon lends brightness, capers add zing, and the crisp crust contrasts it all beautifully. When I created this smoked salmon pizza recipe back in 2016 there weren’t any recipes that looked remotely similar. There’s now countless “replicas”, but you can get the original right here!
  • Quick and Easy. Using store-bought flatbread, naan, or pizza crust ensures you can get dinner on the table in just 20 minutes. You’re very welcome. 
  • Made With Just 4 Basic Ingredients. Flatbread, smoked fish, cream cheese, and everything but the bagel seasoning is all you NEED. The rest is totally up to you (and whatever is lurking in your fridge)!
  • Super Versatile and Customizable. The toppings are limitless (think avocado, tomatoes, arugula, capers, or even caviar if you’re feeling fancy) and the flavor is amazing.
Close-up photo of smoked salmon on pizza.

Ingredients for pizza with salmon

As promised, you need just a handful of simple ingredients to make this smoked salmon flatbread pizza. Here’s everything you’ll need:

  • Salmon. You’ll need cold-smoked salmon (lox) or salmon gravlax for the best silky, rich texture.
    • Substitution: Feel free to swap in hot-smoked salmon if you prefer!
  • Naan Bread. You’re welcome to make your own or make life even easier and grab some premade naan at the store.
    • Substitutions: Feel free to use any kind of flatbread you like. You are also welcome to use a pre-baked large pizza crust.
  • Whipped Cream Cheese. This is the cream cheese that comes in a tub. I like to use it because it’s easier to spread. Feel free to use block-style cream cheese that you whip with a hand mixer instead.
    • Substitutions: You’re welcome to use the plant-based alternative of your choice.
  • Everything But The Bagel Seasoning. I always keep a shaker of this homemade spice blend in the cabinet. Feel free to use store-bought for added convenience. 
  • Shallot. I like a little bit of piquancy to help cut through the richness of everything.
    • Substitutions: Try using pickled red onions or pickled shallots, or thinly sliced red or yellow onions. If you use plain onions, you’re welcome to soak the slices in cool water for 10-15 minutes to remove some of the spicy “bite.
  • Cheese. If you can’t imagine a pizza without melty cheese, we’ll be using a combination of mozzarella cheese and grated parmesan cheese.
  • Fresh Herbs. Fresh dill, fresh chives, or flat-leaf parsley are the best flavors to pair with deliciously fatty salmon. 
  • Lemon Zest. For some citrusy brightness. Make sure to only use the vibrantly colored yellow part; the white pith can be bitter. 
  • Greens. Little micro green beauties will add lots of color. Or opt for peppery baby arugula for a particularly tasty pairing.

Recipe variations

Here are some totally delicious and viable alternatives:

  • Top with a Soft-Boiled Egg. Elevate pizza night with a jammy egg right in the center. Brunch-worthy? Absolutely.
  • Creamy Cheese Swap. Swap out the cream cheese for tangy goat cheese, crème fraîche, sour cream, or mascarpone for a different silky finish. Please just note, you’ll want to add crème fraîche, sour cream, and mascarpone after baking the pizza crust, when you add the smoke salmon slices.
  • Spicy Version. Drizzle chili oil or hot honey over the pizza before serving. Or try topping the pizza pie with red pepper flakes or even a few pickled jalapeños.
  • Garlic-Lovers’ Dream. Rub the crust with a cut garlic clove before baking or add roasted garlic cloves to the cream cheese for an aromatic kick.
  • Avocado & Arugula Version: Add creamy slices of avocado and peppery arugula greens for a California twist.
  • Capers & Caviar Luxe.  Dollop salmon roe or caviar over the pizza just before serving for a show-stopping appetizer.
  • Gluten-Free. Swap in your favorite gluten-free flatbread or pizza shell.
  • Dairy-Free. Use plant-based cream cheese and opt for vegan naan to make this a no-lactose friendly meal.
Overhead photo of raw pizza crust, smoked salmon, cream cheese, mozzarella, parmesan, shallots, and dill neatly arranged on a kitchen counter.

Chef expert tips for Perfect results every time

  • Use high-quality salmon. Regardless of if you’re using smoked salmon, gravlax, or leftover flaked salmon, it’s the star ingredient—use a good one.
  • Slice thin. Be sure to slice the shallot or any other fresh veggies as thinly as possible so the texture balances and doesn’t overwhelm the delicate salmon.
  • Room Temp, Whipped Cream Cheese. For the creamiest spread, use whipped cheese and let come to room temperature before spreading on the crust.
  • Pre-Bake Crust. Always bake the cream cheese sauce pizza crust before adding the salmon and any fresh toppings to avoid sogginess.
    • Shopping tip: Stock up on crusts when they go on sale. Flatbreads freeze beautifully and can go directly from the freezer into the toaster oven. Ta-da!
    • If you are using unbaked pizza dough, shape it into a round, brush it lightly with olive oil and sprinkle on your favorite seasoning blend, then partially bake before adding the cream cheese and baking to completion. Then finish with the smoked salmon and other toppings before serving
  • Cool before topping. And, be sure to let the crust cool slightly before adding the delicate topping. 
  • Make it your own. I highly encourage you to add more or less of any ingredient you choose to make this salmon pizza recipe your own.
  • Finish with fresh herbs and lemon zest: A generous sprinkling of fresh herbs, zest, and parmesan cheese really brings the pizza to life. Don’t skip this! 
Overhead action photo of cream cheese being spread onto a raw pizza crust.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What is the difference between smoked salmon and cured salmon?

Without boring you TOO much, here is a SUPER SIMPLE breakdown:

Gravlax is a cured, UN-SMOKED salmon. There are 3 basic ingredients to the gravlax cure: salt, sugar, and dill, plus weight and time.

There are TWO types of smoked salmon, cold and hot:

  • Cold-smoked salmon is cured in only salt. Then, it is rinsed and cold-smoked, meaning the smoke flavors the fish, but it does NOT cook the fish.
  • Hot smoked salmon is cured in only salt as well. But, then it is essentially barbequed… meaning it gets cooked ALL the way through until it is flaky.

Make sense? Yay!

Can I use hot-smoked salmon instead of cold-smoked?

You sure can, but please just note the texture is different. Hot-smoked salmon is firmer and flakier—delicious, but different. Cold-smoked is silkier and more traditional for this style. But, absolutely use what you love—gravlax, cold smoked, hot smoked, poached, grilled, whatever your heart desires.

Do I need to cook the smoked salmon?

Nope! The fish has already been cured and smoked, making it ready to eat. So, be sure to arrange the smoked salmon slices on the pizza after baking.

Is it okay to bake the pizza with smoked salmon on top?

I mean, the world isn’t going to end, but you will end up with an unpleasant pizza. Baking smoked salmon or cured salmon will make the fish very tough and dry. So always add the smoked salmon after baking the pizza.

Can I use flavored cream cheese?

Sure thing! Herb flavored cream cheese or roasted garlic cream cheese will definitely add a tasty twist

What’s the best dough to use?

Any pizza dough you like will work well—although you may need to make some adjustments to the recipe. I like to use flatbreads and pre-made crusts for ease and convenience. But you can use store-bought and homemade pizza dough, or even a pita pockets work for single-serve versions.

What toppings can I use on this pizza?

If you’re anything like me, part of the fun of pizza night is going hog-wild with all the toppings. I recommend mixing and matching to your heart’s content. Below are some of my favorites to pair with this salmon cream cheese pizza recipe:

  • Avocado. The luscious consistency of avocado is a perfect complement to rich, buttery smoked fish and creamy whipped cheese.
  • Cherry Tomatoes. These pretty red nightshades are always on my favorite breakfast sandwich, so it seems right that they’d be on this smoked salmon breakfast pizza, too!
  • English Cucumber. For a bit of cool, crunchy goodness.
  • Radishes. Slightly peppery and deliciously crisp, radishes are a lovely addition to nearly any dish.
    • Pro Tip: Soak them in ice water for about 10 minutes to amp up their crunchiness factor even further. 
  • Capers. For a briny bite. I suggest giving them a quick rinse to prevent them from tasting too salty.
  • Artichoke Hearts. Slightly sweet in flavor and creamy in texture, artichokes make them a great addition to pizzas.

Can I make this ahead of time?

Kind of. You can flavor the cream cheese and prep any toppings in advance. But I recommend baking and assemble this smoked salmon pizza recipe just before serving for best results. 

Overhead photo of an oven baked pizza topped with salmon, arugula, and cucumbers.

Serving smoked salmon pizza

This quick and dirty version of Wolfgang Puck’s famous smoked salmon pizza is fancy enough to serve with a sparkling glass of champagne but simple enough to pair with a pilsner. But, below are some more serving ideas to inspire:

Common serving suggestions

  • Alongside Salad. If you want to make a more rounded meal of it, I recommend serving it alongside a lightly dressed arugula salad with lemon vinaigrette and plenty of parm. But a hearty chopped italian submarine salad works too.
  • Girl Dinner. Think pizza and French fries are fire? Just wait until you try this smoked salmon pizza recipe alongside a platter of crispy zucchini fries.
  • Top with Egg for Brunch. Serve as an elevated brunch main and add a soft-boiled or poached egg or two right to the top of the pizza before serving. Just don’t forget the carafe of mimosas!

Unique serving ideas

  • Deli-Inspired Feast. Serve with a side of herbed potato salad or lemon couscous for picnic-worthy meal.
  • In Lieu of Charcuterie. This pizza with salmon makes for an excellent appetizer in lieu of a charcuterie or cheese board alongside sliced prosciutto, oven candy bacon, and chilled white wine.
  • Alongside More Salmon. Make it a delicious celebration of salmon and serve it with more salmon dishes, like creamy pasta with smoked salmon.

Storing leftovers

  • Refrigerator Storage. Any leftovers of this salmon pizza recipe will keep in the fridge for up to 4 days. To serve, reheat it briefly in a toaster oven to take some of the chill off.
    • Feel free to make the dill cream cheese up to a week ahead of time and store it in the fridge. Any leftovers are also excellent spread on bagels, sandwiches, or any other place you could use some savory, creamy deliciousness.
Close-up photo of a slice of pizza with salmon, cream cheese, mozzarella, arugula, and a bevy of fresh veggies.

This pizza with smoked salmon is where elegance meets ease and flavor. With buttery smoked salmon, a creamy tangy base, and just the right amount of fresh toppings, this is the kind of pizza recipe that will absolutely make an impression—without stressing you out in the kitchen!

Ready to give it a try? Don’t forget to come back and drop your thoughts in the comments below, I love to hear about your culinary adventures!

Until next time, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More recipes for pizza!

Overhead photo of smoked salmon pizza with cream cheese, mozzarella, arugula, and everything bagel seasoning.

Smoked Salmon Pizza Recipe

5 from 8 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 slices
Print Recipe Pin Recipe
Fancy-not-fussy, this flavor-packed Salmon Pizza is an elegant upgrade on the traditional pie. Featuring dill infused cream cheese, ribbons of smoked salmon, a scattering of everything bagel seasoning, and a symphony of fresh toppings—all piled on a golden-crisp crust, this pizza recipe is luxurious and indulgent, yet beautifully light and perfectly refreshing. 

Equipment

  • 1 baking sheet – for baking pizza
  • 1 Small Bowl – for flavoring the cream cheese

Ingredients 

  • 7 TBS Whipped Cream Cheese – at room temperature
  • 1 heaping TBS Fresh Dill – plus more for garnish
  • 1 whole Prepared Pizza Crust (SEE NOTES)
  • 2-3 teaspoons EVOO – as needed
  • 2-3 tsp Everything Bagel Seasoning
  • 1 medium Shallot – peeled and thinly sliced
  • 2/3 heaping Cup Shredded Mozzarella Cheese
  • 4 ounces Smoked Salmon – or cured salmon
  • 1 whole Lemon – zested
  • Couple handfuls Baby Arugula (SEE NOTES)
  • To taste Freshly Grated Parmesan Cheese
  • To taste Kosher Salt and Freshly Cracked Black Pepper

Instructions

  • Preheat Oven and Prep Pan: Arrange the oven rack to the center position and then preheat the oven to 425-degrees Fahrenheit.
    Line a baking sheet with parchment paper or aluminum foil sprayed with nonstick cooking spray for easy cleanup. Then set the pan aside.
  • Flavor Cream Cheese: To a small bowl, add the cream cheese, dill, and a generous pinch of salt and pepper.
    Grab a fork and mix the ingredients together until well combined.
  • Top Pizza with Cream Cheese, Shallot, and Mozzarella: Place the prepared pizza crust onto the prepared pan.
    Use a pastry brush to brush the entire crust, edge to edge with olive oil.
    Then sprinkle the everything bagel seasoning over the edges of the pizza, leaving the center bare.
    Next, spread the flavored cream cheese over the pizza crust center, spreading it from the edge of the seasoning to the edge of the seasoning. F
    inally, scatter the shallots evenly over the cream cheese, followed by the shredded mozzarella cheese.
  • Bake White Pizza: Transfer the pizza to the oven and bake for 8-12 minutes, or until the mozzarella is melted and the edges are golden.
  • Cool Slightly, Top Pizza with Smoked Salmon and Optional Toppings: Remove the pizza from the oven and place onto a wire rack. Let cool for a few minutes.
    Then scatter the arugula over the mozzarella pizza and arrange the smoked salmon pieces and any fresh veggies evenly over the top.
    Finally, sprinkle the lemon zest, parmesan cheese, freshly cracked-black pepper, and fresh dill over the whole thing.
  • Slice and Serve Smoked Salmon Pizza: Slice the pizza into wedges and serve immediately. Enjoy!

Notes

  • Pizza Crust. You can use one 12-inch crust or two individual pizza crusts. I typically grab the Boboli brand, but use whatever you love or have access to.
  • Arugula. While totally optional, I like to toss the baby arugula with a little EVOO, lemon juice, and parmesan cheese before using it on the pizza. 
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 73kcal    Carbohydrates: 2g    Protein: 5g    Fat: 5g    Saturated Fat: 2g    Polyunsaturated Fat: 0.4g    Monounsaturated Fat: 2g    Cholesterol: 14mg    Sodium: 300mg    Potassium: 92mg    Fiber: 0.2g    Sugar: 1g    Vitamin A: 127IU    Vitamin C: 1mg    Calcium: 31mg    Iron: 0.3mg
Course: Appetizer, dinner
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are copyright under protection. Please do not use any images without prior permission. Kindly, do not publish this recipe. If you would like to reference this dish, please do so by linking directly back to this post.

Overhead photo of an oven baked pizza with smoked salmon, arugula, cucumbers, and cream cheese.