Salmon Pie

Francine Lizotte


This quite flavorful pie is an awesome way to eat salmon especially for those who don't like having it on its own...


☆☆☆☆☆ 0 votes

1 pie
15 Min
45 Min


  • 3 large
    russet potatoes, peeled and washed
  • 1 large
    white onion, quartered and then halved
  • 1 large
    carrot, peeled and ends cut off
  • 1 large
    celery rib, washed and ends cut off
  • ·
    sea salt,as needed
  • 2 can(s)
    (14 oz. each) pink salmon, drained
  • 3 Tbsp
  • 2 Tbsp
    fresh dill, chopped
  • 1/2 tsp
    old bay seasoning
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    green onions, chopped
  • 2 Tbsp
    milk, or more if needed
  • 2 large
    (9-inch) pie crusts
  • 1
    egg wash (1 egg yolk mixed with 1 tbsp. milk)

How to Make Salmon Pie


  1. Preheat oven to 400ºF. Roughly cut potatoes, carrot, onion and celery. Place in a large pot filled with salty water and bring to a broil; cook for 15 minutes or until tender.
  2. Drain in a colander and transfer back to the pot. Add butter, dill, old bay black pepper and green onions; mash until somehow mixed. Add milk and mash again. Add salmon and stir until very well combined.
  3. Spoon mixture in a deep 9-inch pie plate lined with a pie crust and level & compact with a spatula. Place pie dough on top and seal the edges. Make incisions and brush egg wash on top. Transfer to preheated oven and bake for 30 minutes or until golden. Serve with béchamel sauce
  4. To view this recipe on YouTube, click on this link >>>>

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