Salmon pie is a hearty, comforting dish that combines the rich, flaky texture of salmon with a creamy filling, all encased in a golden, buttery pie crust. This dish, often enjoyed as a family meal, showcases the natural flavor of the fish while blending it with ingredients like potatoes, onions, and herbs to create a satisfying and balanced meal. It’s a perfect choice for a cozy dinner, especially when you’re craving something both filling and flavorful.
The filling of a salmon pie typically includes cooked salmon, which can be either fresh or canned, mixed with mashed potatoes, sautéed onions, and a creamy sauce made from butter, flour, and milk or cream. Some versions of the recipe may also include vegetables like peas or carrots, adding both color and nutrition to the dish. The combination of tender salmon and smooth potatoes, along with the seasonings, creates a rich and savory flavor that’s both comforting and satisfying.
The pie crust plays an important role in salmon pie, providing a crisp and buttery contrast to the soft filling. The crust is often homemade for a flakier, more indulgent result, though store-bought crusts can also work well for a quicker version. The pie is baked until the crust is golden brown and the filling is heated through, ensuring that each bite has the perfect balance of texture and flavor.
Salmon pie is a versatile dish that pairs well with simple side dishes such as a light salad, steamed vegetables, or roasted potatoes. It can be served warm from the oven or at room temperature, making it suitable for both weeknight dinners and larger gatherings. It’s also a great dish for meal prep, as it stores well in the fridge and can be reheated for a quick, delicious meal later.
Whether you’re a salmon lover or simply looking for a new take on a classic pie, salmon pie is a dish that’s sure to satisfy with its comforting, savory flavors.
Ingredients
- 500 grams salmon fillet skinless and boneless
- 1 sheet puff pastry thawed
- 1 cup cream cheese softened
- 2 tablespoons dill chopped
- 1 tablespoon lemon juice freshly squeezed
- 1 piece egg beaten for egg wash
- to taste salt and pepper
Instructions
- Preheat your oven to 200°C (400°F).
- In a bowl, mix the cream cheese, dill, lemon juice, salt, and pepper.
- Roll out the puff pastry on a floured surface.
- Place the salmon in the center of the pastry and spread the cream cheese mixture on top.
- Wrap the pastry around the salmon, sealing the edges.
- Brush the pastry with beaten egg.
- Bake for 40 minutes or until the pastry is golden brown.
- Let it cool slightly before slicing and serving.
Nutrition
This is the best salmon pie I’ve ever made! So crispy and creamy. My family loved it!
I’m glad you and your family loved it! Salmon and dill make such a good combo.
Just made this but I think I overcooked it… it got really dry. Gonna try again tho!
I didn’t have dill, so I used basil instead. It still turned out okay but not like the picture.
Basil and salmon? That’s different, but I’m glad it turned out okay for you. Sometimes you just have to improvise!
This recipe is AMAZING! The salmon pie turned out so flaky and creamy. Definitely a 5-star dish!
I thought it would be too fishy, but it was surprisingly good! I’ll make it again.
This pie is very unhealthy, too much cream cheese. I prefer cooking healthier.
It’s all about balance! You can always modify the recipe to use less cream cheese if you’re worried. It’s still a treat! 😊
How many salmon can I use? I don’t even understand how pie works.
You can use the whole 500 grams of salmon. And don’t worry, pie is just pastry surrounding the filling! You’ve got this!
Just wow! I never thought making salmon could be this easy! This will impress anyone!
I tried making this for dinner last night and was kinda disappointed. The puff pastry was soggy 🙁
So good, but also got a bit of a fishy taste. Maybe less salmon next time?
I think 500g salmon might be a lot for one sheet of puff pastry? I had trouble wrapping it neatly, so I ended up doubling the fold. Tasted good, but messy.
Messy is real life 😅 I’d do thinner salmon pieces next time. Also, 200°C for 40 min might brown the pastry before the inside is set if it’s too thick—maybe cover with foil for the first 20? I dunno, just my guess.
Yeah, I agree—500g can feel like a lot for one sheet. I usually try to mound it a bit flatter so the pastry doesn’t fight you. Doubling the fold makes sense if it’s getting too stuffed, though—at least it tasted good!