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Salmon Pie
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5 from 3 votes

Salmon Pie

This flavorful pie is an awesome way to eat salmon especially for those who don't like having it on its own...
Prep Time15 minutes
Cook Time45 minutes
Passive time0 minutes
Total Time1 hour
Servings: 1 9-inch pie
Author: Francine Lizotte
Course: Main Course
Cuisine: International, Québécois
Keyword Comfort Food, Easy Recipe, Elegant Cuisine, Fish & Seafood, Low Sodium, Pies (savory)

Ingredients

  • 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 tips & tricks
  • coarse sea salt,as needed
  • 2 cans (14 oz. each) pink salmon, drained
  • 3 tbsp. butter tips & tricks
  • 2 tbsp. fresh dill, chopped tips & tricks
  • 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 see Recipe
  • 1 egg wash (1 egg yolk mixed with 1 tbsp. milk)

Directions

  • Preheat oven to 400ºF.
  • Roughly cut potatoes, carrots, onions and celery. Place in a large pot filled with salty water and bring to a boil; cook for 15 minutes or until tender.
  • Drain vegetables in a colander and transfer back to the pot. Add butter, dill, old bay, black pepper and green onions; mash until somewhat mixed.
  • Add milk and mash again. Add salmon and stir until very well combined.
  • Spoon mixture into a deep 9-inch pie plate lined with a pie crust; compact and level the mixture out with a spatula.
  • Place a pie dough on top and seal the edges. Make incisions and brush an egg wash on top.
  • Transfer to the preheated oven and bake for 30 minutes or until golden. Serve with Béchamel sauce