Salmon Pie
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. This comforting, budget-friendly dish is perfect for using up leftovers and freezes beautifully for a make-ahead meal.
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
Ingredients
Salmon Pie Filling
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 385kcalCarbohydrates: 28gProtein: 19gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 540mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 6IUVitamin C: 8mgCalcium: 15mgIron: 10mg
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