Salmon Pie (with cheesy topping)

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Creamy, Salmon Pie, loaded with flaked salmon, fresh dill, scallions, and of course, plenty of cheese! And to top it off, a crunchy French-fried onion and cheddar cheese topping, yum!

About this salmon pie recipe

Recently, our dear Montana friends, Kathy and Greg, had us over for Salmon Pie. I'd never tried salmon pie before, although I did make a Salmon Cheesecake years ago that was really good.

Kathy shared that the recipe was passed down from a friend, who was known for her salmon pie.

The pie was delicious and the company sweet. Kathy was nice enough to share the recipe with me. But as I looked the recipe over, all sorts of ideas starting dancing around in my head (as they often do).

For example, what if I replaced the canned salmon with smoked salmon? Or replaced the mayo with cream cheese and the onion with scallions? I also liked the idea of adding garlic and fresh dill.

And don't get me started on the crunchy-cheesy topping!

Of course, Scott had some suggestions too. He insisted that I add capers. Although I'm not crazy about them, I decided I could always eat around them, right?

In the end, I decided to make them optional. Don't let anyone tell you I'm not flexible!

The end result was a completely different salmon pie recipe than the one Kathy had served. Yet they are both delicious in their own way.

Ingredients

For this recipe, you can either use fresh smoked salmon or 3 (6 oz) cans of pink salmon.

In my opinion, the first option will taste better, especially if you love smoked salmon, like I do. However, canned salmon is more convenient and still delicious.

You might want to try making this recipe with the canned salmon first and when you have more time to try it with the smoked salmon.

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Salmon Pie Filling

• 1 single-crust pie shell
• 3 (6oz) canned boneless/skinless pink salmon (or 1 lb. fresh smoked salmon)
• 4 oz. cream cheese
• 1 cup sour cream
• 1/4 cup milk (if using smoked salmon)
• 3 eggs, beaten
• 3 cloves garlic
• 1/2 tsp. black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped scallions
• 3 T. fresh dill (or 1 T. dill weed)
• 2 T. capers (optional)

Cheesy Topping

• 1 cup french fried onions
• 1 cup cheddar cheese

Instructions

Preheat oven to 400-degrees F.

Place pie pastry in 9½" pie plate, and flute the edges.

Filling

Drain and flake the salmon, reserving 1/4 cup liquid from the cans. Set aside. (If using fresh smoked salmon, you'll use a 1/4 cup milk in place of the liquid from the salmon can).

Add cream cheese, sour cream, and liquid from the can (or milk) in a stand mixer. Mix until combined.

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Add eggs, garlic, and black pepper and mix thoroughly.

Stir in the cheddar cheese, scallions, dill, and capers.

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Finally, fold in the flaked salmon.

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Turn salmon mixture into the prepared pie shell.

Cover with foil and bake for 45-50 minutes or until set.

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Topping

Meanwhile, mix French-fried onions with the shredded cheese.

When the salmon pie is set, remove the pie from the oven and top with the crunchy topping mixture.

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Bake, uncovered, for an additional 10 minutes.

Allow the pie to rest for 10 minutes before slicing.

Cook's Tips

• If you use canned salmon, you might want to add 1/4 tsp. of salt.
• Smoked fish tends to be salty. Make sure to wash the brine solution off before drying and smoking the salmon. You will not need to add additional salt.
• Keep in mind capers are pretty salty too, so if you do add capers, you might want to leave the salt out completely.
• Baking times may vary based on the oven used. After 45 minutes, check the pie, and again every 10 minutes, until the center is no longer jiggly or wet. Then add the topping and cook just enough to melt the cheese and allow the onions to brown and become crunchy.

If you like seafood, you might like the following recipes:

• Smoked Salmon Pinwheels
• Masgouf (Iraqi Grilled Fish)
• Smoked Baby Octopus
• Smoked Salmon Dip

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