Salmon & Potato Pie

When I was a kid my mom would sometimes make salmon pie. We didn’t have it often but I always enjoyed it. Growing up in the Pacific Northwest we ate a lot of salmon and I still enjoy it grilled, poached, baked, fried, and smoked but I have not had it in a pie for years.The other week I was at Trader Joe’s and I noticed they had canned Alaskan Red Salmon on sale (also known as Sockeye Salmon). I bought a few cans and made a quick call to my mom to ask her to email me the recipe. Today I baked this for the first time myself. It tasted just as I remembered, especially when accompanied with HP Sauce.


Here is the recipe:

Salmon and Potato Pie


  • 6 medium potato, peeled (Adjust depending on size)
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon dried thyme (can substitute dill or marjoram depending on taste)
  • Salt and pepper to taste
  • 3-4 small cans of good quality salmon, preferably red, drained
  • 1 cup milk (adjust as necessary) can also add some sour cream if desired. Do not use all sour cream.
  • 2 (9 inch) pie pastry rounds


  1. Preheat oven to 400 degrees.
  2. Place whole potatoes in a large pot of salted, boiling water.
  3. Cook about 15 minutes. Potatoes should be firm but tender.
  4. Drain, cool, and dice potatoes.
  5. Saute onions, garlic, and butter over medium heat until onions are transparent but not brown.
  6. Combine onion mixture, salmon, thyme to cooked potatoes.
  7. Mash together with milk (sour cream) so mixture looks like mash potatoes.
  8. Fill pie shell, mounding in the center.
  9. Cover with second pie pastry round.
  10. Cut slits in upper crust, pinch edges of crust together.
  11. Bake for 45 minutes on lower rack of oven.

Serve hot with and a side salad or favorite vegetable

Recipe is easily found online

To save time you can use ready made crust, but I prefer to make my own. I modified a fruit pie crust that I like for apple pies (removing the lemon zest).


  • 3 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 6 tablespoons (about) ice water
  • 1 tablespoon apple cider vinegar

For crust:

Combine first 3 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.