Salmon Pie
A quick and easy seafood recipe the whole family will love, today’s Salmon Pie is a simplified weeknight version of the French-Canadian classic, pâté au saumon.
Salmon Pie Recipe
Salmon pie originated in Ireland and was prepared similar to shepherd’s pie or cottage pie, topping a creamy salmon-and-veggie pie filling with a mashed potato layer.
French Canadian versions incorporated the use of pie crust or puff pastry, and I’ll rarely pass up an opportunity to add some buttery, flakey pie crust to a dish, so naturally, that’s the version I go for.
This salmon pie is rich, hearty and delicious comfort food – featuring a well-seasoned (cheater) bechamel sauce, plenty of tender-crisp sautéed veggies, succulent, perfectly cooked salmon and fluffy, cheesy mashed potatoes topped with a golden, buttery crust.
The addition of dijon mustard, dill and garlic give plenty of depth of flavor and elevate this pie, however you can adjust or omit them based on your family’s preferences.
You can serve this pie on it’s own or pair it with a fresh, green salad, sautéed veggies or a side of your favorite vegetable-based soup.
Salmon Pie Variations:
- add 1/2 cup of frozen green peas to the cream mixture after simmering, just before adding to the casserole pan
- skip the puff pastry topping and place the salmon and veggies on the bottom, topping with the cheesy mashed potatoes, for a salmon pie closer to the original Irish inspiration
- swap out the homemade cream sauce for a canned cream soup (like cream of mushroom)
- feel free to use canned salmon if fresh salmon isn’t available to you or is too expensive where you life
- spice up this recipe by seasoning the salmon with cajun seasoning (or any other favorite)
- add veggies like spinach or mushrooms, if desired
Can I prepare salmon pie in advance? While the individual components can be prepared in advance, if you assemble and then store the unbaked pie, the mashed potatoes will become gloopy and the pie crust soggy.
If desired, prepare the individual layers and store separately in the fridge, and then assemble and bake just before you need to serve.
Can salmon pie be frozen? Yes, you can freeze leftover pie in an airtight container for up to three months. Thaw in the refrigerator before reheating. (Keep in mind that the pie crust may not be as flaky and crisp after freezing.)
More Irish Recipes
- Irish Colcannon Mashed Potatoes
- Lamb Shepard’s Pie
- One-Pot Corned Beef and Cabbage Stew
- Irish Whiskey Bread Pudding
- Irish Soda Bread from In the Kids’ Kitchen (this is my second website that specializes in recipes for kids and by kids)
- Irish Stew from BBC Good Food
Salmon Pie Ingredients
- Salmon
- Salt and Pepper, to taste
- Russet Potatoes, diced
- Olive Oil
- Onion, diced
- Celery, diced
- Carrot, peeled and diced
- Minced Garlic
- All-Purpose Flour
- Dried Dill
- Cream
- Water
- Dijon Mustard
- Milk
- Butter
- Shredded White Cheddar Cheese
- Pre-made Pie Crust or Butterpuff Pastry
Scroll down to the printable recipe card for full measurements.
Tip: taste and adjust the cream sauce and potatoes prior to assembling the pie to ensure that the seasonings suite your personal preferences.
Kitchen Tools You May Find Helpful
- 8″ x 8″ casserole dish (can alternatively use a deep dish pie plate)
- Large Stockpot
- Frying Pan or Cast Iron Skillet
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Cutting Board
- Spatula
- Colander
- Baking Tray
How to Make Salmon Pie
Preheat oven to 425F.
Grease an 8″x8″ casserole pan and set aside.
Line a baking sheet with tin foil or a silicone baking mat.
Set the salmon on the mat and season with salt and pepper.
Bake the salmon for 10 minutes, until top is golden but before too many white protein shows up on the sides of the filets.
Meanwhile, bring a pot of salted water to a boil.
Once boiling, add the potatoes and boil until fork-tender, about 10 minutes.
While the potatoes are boiling, heat oil in a skillet over medium heat.
Once the oil is hot, add the carrots, onion and celery and cook until soft and the onion is somewhat translucent, about 4 minutes.
Add the garlic and continue cooking for 2 more minutes, stirring occasionally.
Sprinkle the flour over the veggies and stir to coat well.
Add cream and 1 cup of water to the veggie mixture and stir well to incorporate with the flour.
Season with salt, pepper, dried dill and dijon mustard.
Simmer for 5 minutes, or until sauce has thickened. Remove from heat.
Once the potatoes are done, drain and return to the pan along with milk, butter and cheese, as needed. Mash or whip the potatoes until smooth.
Season to taste with salt and pepper.
Place the potatoes in the prepared casserole dish and optionally top with shredded cheese.
Break the salmon into small pieces and sprinkle over the cheese, followed by the vegetable-cream mixture.
Gently place the pie crust over top and seal the edges well with excess pie crust.
Bake for 8-10 minutes, until pie crust is golden.
Grab your free printable recipe card for our easy salmon pie recipe:
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Salmon Pie
Ingredients
- 1/2lb Salmon, about 2 small filets
- Salt and Pepper, to taste
- 2 large Russet Potatoes, diced
- 2 Tablespoons Olive Oil
- 1 Small Onion, diced
- 1 Stalk Celery, diced
- 1 Small Carrot, peeled and diced
- 2 teaspoons Minced Garlic
- 1 Tablespoon All-Purpose Flour
- 1 teaspoon Dried Dill
- 1/4 cup Cream
- 1 cup water
- 1 Tablespoon Dijon Mustard
- 1/4 cup Milk
- 2 Tablespoons Butter
- 1/2 cup shredded White Cheddar Cheese, or more to taste
- 1 Sheet Pre-made Pie Crust or Butterpuff Pastry
Instructions
- Preheat oven to 425F.
- Grease an 8"x8" casserole pan and set aside.
- Line a baking sheet with tin foil or a silicone baking mat.
- Set the salmon on the mat and season with salt and pepper.
- Bake the salmon for 10 minutes, until top is golden but before too many white protein shows up on the sides of the filets.
- Meanwhile, bring a pot of salted water to a boil.
- Once boiling, add the potatoes and boil until fork-tender, about 10 minutes.
- While the potatoes are boiling, heat oil in a skillet over medium heat.
- Once the oil is hot, add the carrots, onion and celery and cook until soft and the onion is somewhat translucent, about 4 minutes.
- Add the garlic and continue cooking for 2 more minutes, stirring occasionally.
- Sprinkle the flour over the veggies and stir to coat well.
- Add cream and 1 cup of water to the veggie mixture and stir well to incorporate with the flour.
- Season with salt, pepper, dried dill and dijon mustard.
- Simmer for 5 minutes, or until sauce has thickened. Remove from heat.
- Once the potatoes are done, drain and return to the pan along with milk, butter and cheese, as needed. Mash or whip the potatoes until smooth.
- Season to taste with salt and pepper.
- Place the potatoes in the prepared casserole dish and optionally top with shredded cheese.
- Break the salmon into small pieces and sprinkle over the cheese, followed by the vegetable-cream mixture.
- Gently place the pie crust over top and seal the edges well with excess pie crust.
- Bake for 8-10 minutes, until pie crust is golden.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 600Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 91mgSodium: 454mgCarbohydrates: 46gFiber: 4gSugar: 6gProtein: 25g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy salmon pie recipe as much as mine does!
For more scrumptious seafood ideas, check out our full seafood recipe collection here:
