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Salmon Pie Recipe

Salmon Pie

iamwinfred
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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 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
  • Medium pot
  • Medium skillet
  • Rimmed baking sheet To catch drips
  • Wire rack

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
Keyword canned salmon recipe, comfort food, salmon pie, seafood pie
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