This salmon pie recipe turns a couple of pantry staples into a golden, flaky double crust pie that tastes like it came straight out of a New England farmhouse kitchen.
It layers buttery mashed potatoes with flaked salmon, sweet onion, and fresh dill, all tucked inside a crust that shatters when you cut into it.
I first made this on a Sunday when I had leftover mashed potatoes and a couple of cans of salmon in the pantry, and it turned into one of those meals my family asks for by name now.
If you’re already a fan of easy weeknight seafood dinners like my Air Fryer Salmon, this pie is about to become another regular in your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Salmon Pie Recipe
This isn’t a fussy, restaurant-style dish. It’s the kind of comfort food that comes together with things you probably already have on hand.
The filling is rich and savory, and the crust bakes up flaky and golden every single time.
- Uses pantry-friendly canned salmon, so there’s no special trip to the fish counter required
- Mashed potatoes stretch the filling into a hearty, satisfying dinner for the whole family
- Freezes beautifully, so you can make one now and one for later
- Comes together with basic seasonings, no complicated sauces or techniques
- A budget-friendly way to turn one or two cans of salmon into a full meal
If you already love easy weeknight seafood, this recipe sits right alongside my Old Fashioned Salmon Patties as another simple way to get more salmon on the table.
Ingredients
Most of what goes into this pie is probably already in your kitchen, aside from the salmon itself.
Here’s everything you’ll need to gather before you start.
- 2 (14.75 oz) cans wild-caught canned salmon, drained, with bones and skin removed (or 1 1/2 pounds cooked fresh salmon, flaked)
- 2 cups Yukon Gold potatoes, peeled, boiled, and mashed (about 3 medium potatoes)
- 1 small yellow onion, finely diced
- 2 tablespoons unsalted butter
- 1/3 cup whole milk
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon white pepper
- 1 double pie crust, homemade or store-bought
- 1 large egg, beaten, for the egg wash
Read Also: Crab Cakes Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make the process go smoothly.
- 9-inch ceramic pie dish
- Potato masher
- Large mixing bowl
- Rolling pin
- Pastry brush
- Fish spatula, for serving neat slices
- Instant-read thermometer
- Sharp paring knife, for venting the crust
This pairs beautifully with my homemade flaky pie crust if you want to make everything from scratch.
Speaking of crusts, don’t skip a good one, since it’s what turns simple mashed potatoes and salmon into something special enough for company.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this salmon pie, based on what’s actually made a difference in my own kitchen.
Another favorite for pairing with pie night is my Salmon Croquettes as an appetizer.
1. Wild-Caught Alaskan Canned Salmon
Good salmon is the backbone of this whole recipe, so I always reach for wild-caught Alaskan salmon over farmed varieties.
It has a cleaner, richer flavor and holds together nicely when you flake it into the filling.
2. Emile Henry Ceramic Pie Dish
A heavy ceramic pie dish heats evenly, which means the bottom crust actually crisps up instead of turning soggy under the filling.
It also goes straight from oven to table, which I love for a cozy family dinner.
3. OXO Good Grips Potato Masher
You want your potatoes smooth but not gluey, and a sturdy masher with a comfortable grip makes that so much easier than trying to force it with a fork.
It’s a small tool that saves a lot of arm strength.
4. Instant-Read Meat Thermometer
Since this pie is already cooked salmon layered with pre-cooked potatoes, you’re really just baking until the crust is golden and the filling is heated through.
A quick temperature check in the center takes the guesswork out of it.
5. Fish Spatula
A thin, flexible fish spatula slides cleanly under each slice without dragging the crust or filling apart.
It’s also just handy to have around for anything delicate, from pancakes to eggs.
Step-by-Step Instructions: How to Make Salmon Pie
1. Prepare the mashed potato base
- Peel and cube 3 medium Yukon Gold potatoes, then place them in a medium pot and cover with cold water by about an inch.
- Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15 to 18 minutes, until the potatoes are fork-tender.
- Drain the potatoes well and return them to the warm pot.
- Mash the potatoes with a potato masher until smooth, then set them aside to cool slightly while you prepare the filling.
2. Cook the onion and build the filling
- In a medium skillet, melt the 2 tablespoons of unsalted butter over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Remove the skillet from the heat and let the onion cool for a couple of minutes so it doesn’t scramble the other ingredients.
- In a large mixing bowl, combine the mashed potatoes, cooked onion, drained and flaked salmon, whole milk, chopped dill, and chopped parsley.
- Season with the celery seed, garlic powder, kosher salt, and white pepper, then stir everything together gently until evenly combined.
- Taste the filling and adjust the salt and pepper if needed, keeping in mind canned salmon already carries some saltiness.
3. Roll out and line the pie dish
- On a lightly floured surface, roll out one disc of pie dough into a circle about 12 inches wide.
- Gently transfer the dough to your 9-inch pie dish, pressing it into the bottom and up the sides without stretching it.
- Trim any excess dough hanging more than half an inch past the rim, then place the lined dish in the refrigerator for 10 minutes to firm up.
4. Fill the pie
- Preheat your oven to 375 degrees Fahrenheit while the crust chills.
- Remove the chilled pie dish from the refrigerator and spoon the salmon and potato filling into the crust.
- Use a spatula to spread the filling into an even layer, gently pressing it into the corners of the dish.
5. Add the top crust and seal the edges
- Roll out the second disc of pie dough into a 12-inch circle.
- Lay it over the filling, then trim the overhang to about half an inch beyond the edge of the dish.
- Fold the top and bottom crust edges under together, then crimp them with your fingers or a fork to seal the pie completely.
6. Brush with egg wash and vent the top
- In a small bowl, beat the egg with a teaspoon of water to make an egg wash.
- Brush the egg wash evenly over the entire top crust using a pastry brush.
- Use a sharp paring knife to cut 4 to 5 small slits in the center of the pie, which lets steam escape as it bakes.
7. Bake the pie
- Place the pie on a rimmed baking sheet to catch any drips, then transfer it to the preheated oven.
- Bake for 40 to 45 minutes, until the crust is deeply golden brown and the filling is heated through in the center.
- If the edges start browning too quickly, loosely cover them with strips of foil for the last 10 to 15 minutes.
8. Rest and slice
- Remove the pie from the oven and let it rest on a wire rack for 10 to 15 minutes before slicing.
- Use a fish spatula to lift out clean slices, since resting helps the filling set so it doesn’t fall apart.
- Serve warm, sliced into 8 wedges.
You might also enjoy pairing this with a scoop of my Skillet Chicken Pot Pie if you’re feeding a crowd that wants options.
Tips for The Best Salmon Pie
A few small details make a big difference between an average salmon pie and a great one.
- Drain the canned salmon really well, since extra liquid can make the filling watery and prevent the bottom crust from crisping
- Keep your pie dough cold going into the oven, which helps it hold its shape and bake up flaky instead of dense
- Don’t skip the resting time after baking, since it lets the filling firm up enough to slice cleanly
- Taste the filling before assembling the pie, since canned salmon varies in saltiness between brands
- If your potatoes are on the wet side, mash them without adding extra milk to keep the filling from becoming too loose
This same crust-chilling trick is one I lean on constantly, and it’s part of what makes my Lemon Herb Baked Salmon such a reliable dinner too, even though that one skips the crust entirely.
Serving Suggestions
Salmon pie is rich and satisfying on its own, but a few sides round it out into a complete meal.
Lighter, brighter dishes work especially well alongside its buttery, savory flavors.
- A simple green salad with a lemon vinaigrette to cut through the richness
- Steamed green beans or roasted asparagus for a pop of color and crunch
- A tangy side like Creamy Cucumber Dill Salad, since the dill echoes what’s already in the pie
- A wedge of lemon on the side for squeezing over each slice
- A dollop of sour cream or a light dill sauce for extra creaminess
Variations of Salmon Pie
Once you’ve made the classic version, it’s easy to switch things up based on what you have on hand or what you’re craving.
- Smoked salmon version: swap half the canned salmon for flaked smoked salmon for a deeper, smokier flavor
- Cheesy salmon pie: stir 1/2 cup shredded sharp cheddar or Swiss cheese into the filling before assembling
- Single-crust version: skip the top crust and top the filling with extra mashed potatoes for a shepherd’s pie style finish
- Vegetable-packed: fold in 1/2 cup of finely chopped cooked carrots or peas for extra color and nutrition
- Puff pastry topped: swap the top pie crust for a sheet of puff pastry for a lighter, flakier finish
Read Also: Quiche Lorraine Recipe
Storage and Reheating
This pie holds up well in the fridge and even freezes nicely, which makes it a great make-ahead option.
- Store leftover slices in an airtight container in the refrigerator for up to 4 days
- To freeze, wrap the whole cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months
- Thaw a frozen pie overnight in the refrigerator before reheating
- Reheat individual slices in a 350 degree Fahrenheit oven for about 15 minutes, until warmed through
- Avoid microwaving if possible, since it can make the crust soggy
Another favorite: Leftover Turkey Pot Pie, which follows a similar make-ahead approach.
Nutritional Facts
Nutrition will vary slightly depending on the exact salmon and crust you use, but here’s an approximate breakdown per slice, based on 8 servings.
- Calories: 385
- Protein: 19g
- Carbohydrates: 28g
- Fat: 21g
- Saturated Fat: 8g
- Fiber: 2g
- Sodium: 540mg
- Cholesterol: 65mg
If you’re watching your seafood intake this week, this pairs nicely as a lighter follow-up to my Citrus Glazed Salmon for another night.
Health Benefits of Key Ingredients
Beyond being delicious, this pie actually brings some solid nutrition to the table.
Salmon in particular is one of the more nutrient-dense proteins you can cook with.
- Salmon: a rich source of omega-3 fatty acids, which support heart and brain health
- Potatoes: provide potassium and fiber, especially when the skins are included in cooking
- Onion: contains antioxidants and compounds that may support immune function
- Fresh dill and parsley: add vitamin C and vitamin K along with fresh flavor
- Eggs: the egg wash contributes a small amount of protein and healthy fats
You might also enjoy: Seafood Stew Recipe
FAQs About Salmon Pie
1. Can I use fresh salmon instead of canned?
Yes, fresh salmon works well in this recipe. Simply bake or poach about 1 1/2 pounds of salmon fillet until cooked through, then cool and flake it before mixing it into the filling.
2. Why is my pie crust soggy on the bottom?
A soggy bottom usually happens when the filling has too much moisture or the crust wasn’t chilled before baking.
Make sure to drain the salmon thoroughly and chill your lined pie dish for at least 10 minutes before adding the filling.
3. Can I make this salmon pie ahead of time?
You can assemble the entire pie up to a day ahead and refrigerate it unbaked, covered tightly in plastic wrap.
Bake it straight from the fridge, adding a few extra minutes to the bake time.
4. What’s the best type of canned salmon to use?
Wild-caught pink or sockeye salmon both work beautifully here.
Sockeye has a deeper color and richer flavor, while pink salmon is milder and more budget-friendly.
5. Can I make this recipe gluten free?
Yes, simply swap the regular pie crust for your favorite gluten free pie crust.
The filling itself is naturally gluten free as written.
Read Also: Maple Sesame Salmon Recipe
Salmon Pie
Ingredients
- 2 cans (14.75 oz each) wild-caught canned salmon drained, with bones and skin removed (or 1 1/2 pounds cooked fresh salmon, flaked)
- 2 cups Yukon Gold potatoes peeled, boiled, and mashed (about 3 medium potatoes)
- 1 small yellow onion finely diced
- 2 tablespoons unsalted butter
- 1/3 cup whole milk
- 2 tablespoons fresh dill chopped (or 2 teaspoons dried dill)
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon white pepper
- 1 double pie crust homemade or store-bought
- 1 large egg beaten, for the egg wash
Equipment
- 9 inch ceramic pie dish
- Potato masher
- Large mixing bowl
- Rolling Pin
- Pastry brush
- Fish spatula For serving neat slices
- Sharp paring knife For venting the crust
- Medium pot
- Medium skillet
- Rimmed baking sheet To catch drips
Method
- Peel and cube potatoes, boil until fork-tender, drain, and mash until smooth.
- In a skillet, melt butter and cook onion until softened and translucent. Let it cool slightly.
- In a large bowl, combine mashed potatoes, cooked onion, flaked salmon, milk, dill, and parsley. Season with celery seed, garlic powder, salt, and pepper. Mix gently and adjust seasoning.
- Roll out one disc of dough to a 12-inch circle and line your 9-inch pie dish. Trim the overhang and chill for 10 minutes.
- Preheat the oven to 375°F. Spoon the salmon filling into the chilled crust and spread it into an even layer.
- Roll out the second dough disc and place it over the filling. Trim, fold, and crimp the edges to seal.
- Brush the top crust with beaten egg wash and cut 4-5 small slits in the center for steam to escape.
- Place the pie on a baking sheet and bake for 40-45 minutes until the crust is golden brown and the filling is heated through.
- Let the pie rest on a wire rack for 10-15 minutes before slicing. Serve warm with a fish spatula.
Nutrition
Notes
- Drain salmon well: Extra liquid can make the filling watery and prevent the bottom crust from getting crispy. Drain the canned salmon thoroughly and remove the bones and skin.
- Keep dough cold: Chilling the lined pie dish before adding the filling helps the crust hold its shape and bake up flaky instead of dense.
- Don’t skip resting: Let the pie rest for 10-15 minutes after baking. This allows the filling to firm up for cleaner slices.
- Taste and adjust: Canned salmon varies in saltiness between brands. Always taste the filling before assembling the pie and adjust the seasoning as needed.
- Moisture control: If your mashed potatoes are on the wet side, mash them without adding extra milk to keep the filling from becoming too loose.
- Make ahead: Assemble the entire pie a day in advance and refrigerate unbaked. Bake straight from the fridge, adding a few extra minutes to the bake time.
- Freezing instructions: Wrap the fully baked and cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual slices in a 350°F oven for about 15 minutes. Avoid microwaving, as it can make the crust soggy.
- Fresh salmon option: Substitute 1 1/2 pounds of cooked, flaked fresh salmon for the canned salmon. Bake or poach the salmon fillet until cooked through before flaking.
- Gluten-free adaptation: Use your favorite gluten-free pie crust in place of the regular crust. The filling is naturally gluten-free.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This salmon pie recipe is proof that a few humble ingredients can turn into something genuinely comforting.
It’s the kind of dish that feels like a hug on a busy weeknight, and it’s forgiving enough for beginners to nail on the first try.
I hope this one earns a spot in your regular dinner rotation the way it has in mine.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo with me.
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- Honey Garlic Salmon Recipe
- Greek Cucumber Salad Recipe
- Salmon Pasta Salad Recipe
- Tuna Noodle Casserole
- Air Fryer Mashed Potato Cakes
