How do you top a Creamy, Salmon Pie that's loaded with flaked salmon, fresh dill, scallions, cheese, and baked inside a flaky and tender crust? How about finishing it off with crunchy French-fried onion and cheddar cheese topping? This recipe allows you to either take canned salmon to the next level or to use up leftover smoked salmon.
Why This Recipe Works
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.
From what I understand, "Tourtière," also known as "meat pie," is a traditional French-Canadian dish that is popular in Canada and New England. Russians also make a salmon pie called "Kulebyaka." Although it looks more like a calzone than a pie. According to milkandbun.com:
The word became from old Russian verb – ‘kulebyachit’, that means to make with hands, to shape, to bend, and to knead.
Kathy was sweet enough to share her recipe, which was passed down from a friend who was known for her salmon pie.
Later, as I looked over the recipe, all sorts of ingredients starting dancing around in my head (as they often do).
So what changes did I make? I replaced the canned salmon with smoked salmon and replaced the mayo with cream cheese. Also, I replaced the onions with scallions and snuck in some 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 do like Pickled Nasturtium Seeds which are sometimes called "poor man's capers."
In the end, I decided to make capers an optional ingredient. 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.
What Goes into This Recipe
Recipe Ingredient Notes
- Salmon — 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.
- Pie Crust — You can use store-bought or homemade pie crust in this recipe, just make sure it's not sweet. I find Pillsbury pie crusts are both convenient and delicious.
- Capers — Capers are optional.
How to Make Salmon Pie
Preheat oven to 400-degrees F.
Place pie pastry in 9½" pie plate, and flute the edges.
Filling
Drain and flake the salmon, reserving ¼ cup liquid from the cans. Set aside. (If using fresh smoked salmon, you'll use a ¼ 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.
Add eggs, garlic, and black pepper and mix thoroughly.
Stir in the cheddar cheese, scallions, dill, and capers.
Finally, fold in the flaked salmon.
Turn salmon mixture into the prepared pie shell.
Cover pie plate with foil and bake for 45-50 minutes or until the pie is set.
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.
Bake, the salmon pie uncovered, for an additional 10 minutes.
Allow the pie to rest for 10 minutes before slicing it.
Recipe FAQ's and Expert Tips
Yes, you can either use canned salmon or precooked salmon to make this recipe. Smoked salmon is especially tasty and compliments the other ingredients in this recipe.
Since salmon pie recipes are all different it's hard to give exact calories per slice. However, as an example, this recipe has 364 calories in each serving.
Salmon pie can be pretty filling so whatever you serve on the side should be light. Oil and Vinegar Coleslaw or a Broccoli Salad are both great options.
- If you use canned salmon, you might want to add ¼ 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.
- Adding a layer of mashed potatoes on the bottom of the other ingredients would also be a delicious option!
- Baking times may vary based on the oven used. After 45 minutes of cooking check the pie. Check 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.
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Salmon Pie (with cheesy topping)
Equipment
- 9½" pie plate
Ingredients
- 1 single-crust pie shell
Filling
- 3 6 oz cans boneless/skinless pink salmon (or 1 lb. fresh smoked salmon)
- 4 oz. cream cheese (softened)
- 1 cup sour cream
- ¼ cup liquid from salmon can (or milk)
- 3 large eggs (beaten)
- 3 cloves garlic (minced)
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ¼ cup scallions (chopped)
- 3 tablespoon fresh dill (or 2 tsp. dill weed)
- 2 tablespoon capers (optional)
Cheesy topping
- 1 cup French-fried onions
- 1 cup shredded 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 ¼ cup liquid from the cans. Set aside. (If using fresh smoked salmon, you'll use a ¼ 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.
- Add eggs, garlic, and black pepper and mix thoroughly.
- Stir in the cheddar cheese, scallions, dill, and capers.
- Fold in the flaked salmon.
- Turn salmon mixture into the prepared pie shell.
- Cover with foil and bake for 50 minutes or until set.
Cheesy 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.
- Bake, uncovered, for an additional 10 minutes.
- Allow the pie to rest for 10 minutes before slicing into individual pieces.
Notes
- If you use canned salmon, you might want to add ¼ 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.
- Adding a layer of mashed potatoes on the bottom of the other ingredients would also be a delicious option!
- Baking times may vary based on the oven used. After 45 minutes of cooking check the pie. Check 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.
Terry Smith says
You sound like me! Changing recipes! This is a great recipe. I’ve tasted the original one, but I think yours will be even better. Terry
HildaSterner says
Haha, yes, I guess I do. 🙂 What can I say, great cooks do that.