Leftover Salmon Tortilla Pizza (Printer-friendly)

Transform leftover salmon into a crispy tortilla pizza topped with fresh herbs, capers, and melted mozzarella. Ready in 22 minutes.

# What You Need:

→ Base

01 - 2 large flour tortillas

→ Sauce

02 - 3 tbsp crème fraîche or sour cream
03 - 1 tsp lemon juice
04 - 1 tsp fresh dill, chopped
05 - Salt and black pepper to taste

→ Toppings

06 - 1 cup leftover cooked salmon, flaked
07 - 1/3 cup red onion, thinly sliced
08 - 1/2 cup cherry tomatoes, halved
09 - 1/2 cup shredded mozzarella cheese
10 - 2 tbsp capers, drained

→ Garnish

11 - 1 tbsp fresh chives or dill, chopped
12 - Lemon wedges (optional)

# How to Make It:

01 - Preheat oven to 425°F. Place tortillas on a lined baking sheet.
02 - In a small bowl, mix crème fraîche, lemon juice, dill, salt, and pepper. Spread evenly over the tortillas, leaving a small border.
03 - Scatter flaked salmon over the sauced tortillas. Top with red onion slices, cherry tomatoes, and mozzarella cheese. Sprinkle with capers.
04 - Bake in the preheated oven for 10–12 minutes, or until the tortillas are crisp and cheese is melted and golden.
05 - Remove from oven, sprinkle with fresh chives or dill, and serve with lemon wedges if desired. Slice and enjoy immediately.

# Expert Tips:

01 -
  • It transforms leftover fish into a crispy, gourmet meal in under twenty minutes.
  • The tangy cream sauce cuts through the rich salmon perfectly.
02 -
  • Tortillas can go from perfect to burnt quickly, so keep an eye on them near the end of the bake time.
  • Make sure to pat your salmon dry slightly with a paper towel before flaking to prevent a soggy crust.
03 -
  • If you have a pizza stone, use it for an extra crispy crust.
  • Do not overload the sauce or the tortilla will get soggy in the center.

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