Name: Salmon Pie
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 450 g Salmon fillet (skinless and boneless); 350 g Potato (peeled); 45 g Unsalted butter (divided); 1 piece yellow onion (finely chopped); 30 g All-purpose flour (for the sauce); 300 ml whole milk (warmed); 120 g frozen peas (thawed); 10 g fresh dill (chopped); 1/2 piece lemon (zested and juiced); 1 pack pie crust (refrigerated, two-crust size; use the bottom crust and top crust); 1 piece Egg (beaten with 1 teaspoon water for brushing); 1 tsp sea salt (divided); 1/2 tsp Black pepper (freshly ground)

How to prepare

Heat the oven to 200°C. Cut the potato into 2 cm cubes, place in a saucepan of salted water, and boil for 8–10 minutes until just tender. Drain well and set aside.

Melt 25 g of the butter in a large skillet over medium heat. Add the onion and saute for 5–6 minutes, stirring, until translucent and lightly golden. Stir in the flour and cook for 1 minute.

Gradually whisk in the warm milk. Simmer for 3–4 minutes, whisking often, until the sauce is smooth and thick enough to coat a spoon. Season with half the salt and the pepper.

Thick cream sauce with onions in a skillet

AI-generated image

Remove the skillet from the heat. Flake the salmon into 3 cm pieces and fold it into the sauce with the potatoes, peas, dill, lemon zest, and 1 tablespoon of lemon juice. Taste and adjust the salt if needed; keep the salmon in distinct pieces rather than mashing it.

Lightly grease a 23 cm pie dish, fit the bottom crust into it, and leave a small overhang. Spoon in the salmon filling, distributing the potatoes and salmon evenly, then level the surface gently without packing it down.

Cover with the top crust, trim the edge, and crimp to seal. Cut 3 small vents in the center. Brush the pastry with the beaten egg and dot the surface with the remaining 20 g butter.

Bake at 200°C for 15 minutes, then reduce the oven to 180°C and bake for 25–30 minutes more, until the crust is deeply golden and the filling is bubbling through the vents. The center should reach 74°C.

Golden salmon pie with a flaky crimped crust

AI-generated image

Rest the pie for 10–15 minutes before slicing so the sauce settles. Serve warm with a green salad or pickled vegetables.

Why this recipe works

Potatoes give the filling body, peas add sweetness and color, and a modest amount of cream sauce binds the salmon without masking its flavor. Baking the pie hot keeps the pastry crisp while the filling warms through.

Storage and reheating

How to store it

Cool leftovers within 2 hours, cover, and refrigerate for up to 3 days.

How to reheat it

Reheat individual portions in a 180°C oven for 15–20 minutes until the center is steaming hot. Cover loosely with foil if the crust browns too quickly.