Introducing a delicious Salmon Pie that takes less than 15 minutes to prepare and about 45 minutes from start to finish. This recipe is simple, adaptable, and makes a comforting family meal.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Salmon Pie
- Substitutions
- Variations
- How to make Salmon Pie
- Leftovers
- Recipe FAQs
- More Savoury Pie Recipes
- Salmon Pie Recipe
Why this recipe works
This salmon pie is naturally gluten- and dairy-free when made with dairy-free cheese and milk alternatives, making it suitable for households with dietary restrictions. It uses simple ingredients you may already have in the kitchen and comes together quickly.
The flavours are comforting and familiar: tender chunks of salmon mixed with vegetables and herbs, topped with creamy mashed potatoes. The mash crisps at the edges for a pleasing texture contrast.
The recipe is flexible — if you don’t have the exact vegetables listed, swap in whatever you have on hand. It’s a low-fuss weeknight dish that can easily become a family favourite.
Ingredients to make Salmon Pie
- Potatoes – White potatoes are used here; keep the skins on to save time and add nutrients.
- Garlic – Optional but recommended; crush before adding.
- Salmon fillets – The main protein; de-skin and cube before adding to the dish.
- Celery – Finely chopped for texture.
- Carrot – Finely chopped.
- Peas – Frozen peas work well to add colour and sweetness.
- Cheese – Use dairy-free cheese if needed, or regular grated cheese if not.
- Lemon – Juice and zest from half a lemon brightens the filling.
- Spinach – Optional, adds colour and nutrients.
- Fresh parsley – Chopped, for freshness.
- Olive oil – Used when mashing the potatoes.
- Salt & pepper – To season the mash and filling.
See the recipe card below for exact quantities and full details.
Substitutions
- Potatoes: Swap for sweet potatoes or parsnips if you prefer.
- Garlic: Use minced garlic from a jar if fresh is unavailable.
- Fish: Cod, haddock, or another firm white fish can replace salmon.
- Vegetables: Any mix of veg you have will work — swap peas, carrots, celery or add corn, leeks, or green beans.
- Cheese: Regular cheese can be used instead of vegan alternatives if dairy is acceptable.
Variations
- Spicy: Add harissa, chopped chili or a pinch of cumin for heat.
- Herb-topped: Scatter extra fresh herbs on top and serve with a light sauce.
- Kid-friendly: Use familiar vegetables and get kids involved with mixing and topping the pie.
How to make Salmon Pie
Step 1: Preheat the oven to 200°C. Roughly chop the potatoes and boil for about 12 minutes; peeling is optional.
Step 2: While the potatoes cook, de-skin and cube the salmon. Place the salmon in a baking dish and add crushed garlic, chopped celery, carrot, peas, grated cheese, lemon zest and juice, chopped parsley and the spinach.
Step 3: Mix the filling gently with your hands or a spoon until everything is evenly combined.
Step 4: Drain the potatoes and mash them. For a creamy dairy-free mash, use a drizzle of olive oil, a splash of almond milk, and season with salt and pepper.
Step 5: Spoon the mashed potatoes over the salmon and vegetable filling. Spread roughly with a fork, pressing the mash into the edges so it seals the filling. Bake at 200°C for 30 minutes until heated through and the potato edges are starting to crisp.
Hint: Olive oil, a splash of plant milk, and salt and pepper make a smooth, flavourful mash without dairy.
Leftovers
Cool the pie, then store it in a covered container in the fridge for 1–2 days. You can freeze the pie for up to three months; reheat from frozen in the oven for 20–30 minutes or defrost and microwave.
Recipe FAQs
No. Leaving the skins on saves time, reduces waste, and preserves nutrients. Simply rinse well before boiling.
Yes. Freeze in an airtight container for up to three months. Reheat from frozen in the oven until piping hot, or defrost and reheat in the microwave.
Yes. This recipe uses a mashed potato topping instead of pastry for a gluten-free, hearty alternative that crisps nicely in the oven.
Use a fork to create ridges and raised edges in the mash; these develop a pleasant crispness as the pie bakes.
More Savoury Pie Recipes
- Chicken and Leek Pie
- Lentil Cottage Pie
- Veggie Shepherd’s Pie
- Butterbean and Leek Pie
- Vegan Mushroom Pie
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Salmon Pie
Ingredients
- 1 kg Potatoes
- 2 garlic cloves, crushed (optional)
- 2 large salmon fillets
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1 cup peas (150g)
- handful vegan cheese, grated
- ½ juice lemon
- ½ zest lemon
- handful spinach (optional)
- handful fresh parsley, chopped
- drizzle olive oil
- Pinch salt & pepper
Instructions
-
Preheat oven to 200°C. Roughly chop the potatoes and boil for 12 minutes; no need to peel.
-
Deskin and cube the salmon. In a baking dish combine salmon, crushed garlic, chopped celery, carrot, peas, grated cheese, lemon zest and juice, parsley and spinach.
-
Mix the filling evenly.
-
Mash the drained potatoes with olive oil, a splash of almond milk, salt and pepper.
-
Top the filling with the mash, press the edges, make rough fork marks and bake at 200°C for 30 minutes.
Notes
Substitutions & Variations: See the substitutions and variations section above for ideas.
To Store: Cool, cover, and refrigerate for 1–2 days. Reheat in a pan or microwave.
To Freeze: Freeze for up to 3 months. Reheat from frozen in the oven for 20–30 minutes or defrost and microwave.
Tip 1: Keeping potato skins on saves time and preserves nutrients.
Tip 2: For creamy dairy-free mash use olive oil, dairy-free milk, vegan butter (optional), salt and pepper.
Tip 3: Press the potato edges to help retain heat and create a better seal.
Tip 4: Make fork marks in the mash for crisp, golden ridges.