Salmon Pie

Salmon pie is an interesting option if you’re looking for an easy meal to scratch that comfort-food itch. Sometimes called salmon pot pie, it’s a traditionally frugal meal that New Englanders have enjoyed for generations. With just one can of salmon, a handful of pantry ingredients and very little effort, you can have a tasty meal for the whole family.

We have lots of canned salmon recipes on Taste of Home, but this one stands out. It may not be as quick as some, because of the baking time, but it’s well worth the wait.

Ingredients for Salmon Pie

• Mashed potatoes: Mashed potatoes are “pie friendly” because they hold their shape and slice neatly. They also absorb flavors from the other filling ingredients. Here, you’ll want to use mashed potatoes without added milk and butter.
• Onion: The chopped onion lends savory flavors and a subtle sweet note to the pie filling.
• Milk: The milk in this recipe helps moisten the mashed potatoes, and it adds richness and protein as well.
• Celery seed: Celery seed adds a sharp celery flavor, without the work of chopping fresh celery.
• Garlic powder, salt and white pepper: The garlic powder, salt and white pepper round out the flavors of the pie filling. White pepper is often used in white dishes, because it doesn’t spoil their appearance, as black pepper would.
• Salmon: The canned salmon adds protein and flavor to the pie, so use the best brand you can find.
• Parsley: Parsley lends a bold, green color to the salmon filling, and it also helps elevate the flavors of the other ingredients.
• Crust for double-crust pie: Like most savory pies, this one benefits from a flaky crust to provide a textural contrast and make the dish easier to handle.
• Egg: The egg is used here to make an egg wash, which is brushed onto the pie crust to give it a beautiful golden sheen.

Directions

Step 1: Make the pie filling

In a mixing bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and white pepper. Stir in the salmon and parsley.

Step 2: Fill the bottom crust

Line a 9-inch pie plate with half the pie dough, and trim it so it’s even with the edge of the pan. Spread the salmon mixture evenly into the crust.

Step 3: Place the top crust and bake

Preheat the oven to 350°F. Roll out the other half of the pastry to fit the top of the pie. Center it over the pan and the filling, trim it to match the bottom crust, then seal and flute the edges. Cut vent slits in the top crust, to let steam escape as the pie bakes. Beat the egg and water together, then brush the mixture over the pastry. Bake the pie for 40 to 45 minutes, or until the crust is golden.

Salmon Pie Variations

• Use smoked salmon: This recipe is an example of East Coast comfort food, popular for generations throughout much of New England and north into Atlantic Canada. That doesn’t mean there’s no scope for improvement, though. One easy way to elevate the pie is by using smoked salmon, rather than canned. The kind to buy is hot-smoked salmon, which looks fully cooked and is usually sold in thick pieces, rather than cold-smoked salmon, which looks raw and is sold in thin slices. You’ll need 10 to 12 ounces (not counting the skin) to replace a large can of salmon.
• Liven up the flavors: The short and simple list of flavorings in this pie is pretty old school, reflecting the limited availability of ingredients in bygone days. We don’t face those limitations today, so feel free to experiment. Dill is always a slam-dunk with salmon, so adding chopped fresh dill to the filling is a no-brainer. Rosemary (used sparingly) and thyme are excellent with salmon as well. Summer savory is a lesser-known herb, tasting somewhat like thyme but with hints of sage and pepper, and that’s also a great addition to the pie.
• Make a sauce to accompany the pie: Salmon pie is good as is, but like most savory pies, it benefits from an added sauce. A basic Southern-style “white gravy” is a good starting point, or for a richer version, try Dolly Parton’s milk gravy with some added cream. For a sauce that packs more flavor, consider this dill sauce for salmon.

How to Store Salmon Pie

Like any dish containing seafood, salmon pie is perishable, so refrigerate it as soon as possible after the meal. You can simply cover the pie plate to protect the remaining portion, or transfer it to a food-safe container with a tight-fitting lid.

Can I make this salmon pie recipe ahead of time?

Yes, you can. Prep the pie earlier in the day (or a day ahead), then bake it at dinnertime for a hot, fresh meal. Alternatively, you can refrigerate the fully baked pie and then reheat either the whole pie or individual portions as needed.

Can I freeze a salmon pie?

The pie freezes and reheats well, so that’s a definite option. Whole baked or unbaked pies can be wrapped and frozen, and then either baked or reheated when you want a quick meal. Choose a pie plate that can go straight from the freezer to the oven. Alternatively, you can freeze individual portions on a parchment-lined sheet pan and then wrap them for storage. Whole pies or portions will keep for one to three months, depending on how well they’re wrapped.

Salmon Pie Tips

Does it matter what kind of “pie salmon” I use?

A good rule is to buy the best brand your local supermarket has on offer. Higher-quality brands typically include less skin and bone, so more of the salmon you’ve paid for is usable. As for the type of salmon in the can, most brands use relatively inexpensive pink or chum (keta) salmon. Canned sockeye or coho is a definite step up, and you can even find canned king salmon from a few companies. Those all command a premium, especially king salmon, so you’ll have to decide whether you’ll taste the difference in a pie like this.

Can I use fresh salmon?

Sure, if that’s what you’ve got. It’s a good way to use up leftovers, in fact. Ideally you should poach or bake the salmon, or cook it en papillote, rather than grilling or broiling. Those high-heat methods produce a tough layer at the surface of the salmon, which makes lumps in your pie filling. You should also take care to remove any bones from the fresh salmon. Unlike those in canned salmon, they won’t simply crumble if somebody gets one in their serving.

What can I do with my leftover egg wash?

Usually, you won’t use up the whole egg to cover the top of a 9-inch pie. If you hate to waste the remainder, there are a few good ways to use it up. One is to brush it thinly around the edge of the lower crust before covering the pie with its top crust. The egg helps seal top and bottom together. If you’re baking other things on the same day (never a bad strategy), you can use it to brush the tops or simply add it to any egg called for in the recipe. If you have time to play and want to make your pie look extra-special, cut fish or other decorative shapes from your pie crust trimmings. Use the remaining egg to “glue” them in place, then brush them as well to make them pretty and golden.

What kind of crust should I use?

This basic double pie crust recipe is easy to make, and it will work just fine for the salmon pie. If you have a recipe of your own that you’re comfortable making, go ahead and use it. Just remember to double it, if it’s meant for a single-crust pie! If you struggle with pie dough, it’s perfectly fine to just use store-bought.