Smoked Salmon with Marinated Onions Pizza on the Grill 

 Originally Written: May 22, 2009

By  Hanna Trafford

Last Updated on May 22, 2009 by Hanna Trafford


This is a great flat bread pizza – perfect for brunch or dinner. Or cut your grilled pizza into squares and serve as an appetizer.You can also use trout instead of salmon.

For detailed directions on making Homemade Grilled Pizza, check out:


Smoked Salmon with Marinated Onions Pizza on the Grill:

1/2 cup of sour cream

2 tablespoons of chopped fresh dill

1 teaspoon of lemon juice

Pinch of salt and pepper

1 lb. of pizza dough (white or whole wheat)

2 tablespoons of olive oil

1 packages (100 gms each) of thinly sliced smoked salmon

1/2 cup of drained Marinated Onion (recipe below)

You can also use capers instead of marinated onions – it adds yet another flavour!

In a small bowl. mix together sour cream, half the dill, lemon juice, salt and pepper and set aside.

On lightly floured surface, roll out pizza dough into 16 x 12 inch rectangle, transfer to inverted baking sheet or use aluminum foil method described in the Pizza on the Grill instructions (link above)

Brush with oil. Place, oiled side down directly on the grill at high heat – grilled for couple minutes only, watching carefully not to burn edges, turn heat down to medium. Grill uncovered until and watching carefully until bubbles form on top and grill marks underneath – about 3-6 minutes.

Flip pizza, close lid and grill for about another 3 minutes.Transfer to cutting board or tray.

Put sour cream mixture over top and spread with back of a spoon. Overlap salmon on cream and top with marinated onions – sprinkle with remaining dill.

Marinated Onions:

1 large onion, halved and thinly sliced

1/3 cup of white wine vinegar

1 tbsp. of granulated sugar

1/2 teaspoon of salt

Place onion in heatproof bowl. In a small saucepan, bring vinegar,1/2 cup of water, sugar and salt to boil over medium-high heat,stirring until dissolved. Pour over onion and let stand for at least 30 minutes,stirring occasionally.

Cover and refrigerate for 4 hours minimum. Drain before using.

Please share your experiences and let me know how this recipe worked out for you!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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