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salmon pie with red dishtowel next to it
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5 from 1 vote

Salmon Pie (with cheesy topping)

A surprisingly delicious flaky pie with a creamy mixture of salmon, cheese, and dill.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Main Course, Main Dish
Cuisine: American
Servings: 8 people
Calories: 364kcal


  • 9½" pie plate


  • 1 single-crust pie shell


  • 3 6 oz cans boneless/skinless pink salmon (or 1 lb. fresh smoked salmon)
  • 4 oz. cream cheese (softened)
  • 1 cup sour cream
  • 1/4 cup liquid from salmon can (or milk)
  • 3 large eggs (beaten)
  • 3 cloves garlic (minced)
  • ½ tsp. black pepper
  • 1 cup shredded cheddar cheese
  • 1/4 cup scallions (chopped)
  • 3 T. fresh dill (or 2 tsp. dill weed)
  • 2 T. capers (optional)

Cheesy topping

  • 1 cup French-fried onions
  • 1 cup shredded cheddar cheese


Preheat oven to 400-degrees F.

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


  • 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.
  • 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.


  • 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.


Serving: 1slice | Calories: 364kcal | Carbohydrates: 8g | Protein: 23g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 1108mg | Fiber: 0g | Sugar: 3g