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Introducing the tastiest Salmon Pie, with under 15 minutes prep it’s ready in only 45 minutes! This Salmon Pie is incredibly easy to make as well as versatile.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Because this salmon pie is gluten and dairy free, it is perfect for households with multiple allergies or for hosting dinner parties. And it is made using ingredients you’ll have lying around in the fridge/cupboards.
It’s so easy and tasty, this fish pie with salmon will definitely become a family favourite recipe you will make weekly.
This salmon and potato pie recipe is totally versatile, so if you don’t have all the veg I show, then be creative and swap for what you do have!
Most noteworthy, this salmon fish pie recipe has minimal fuss and you will have it in the oven within 15 minutes, ready for baking.
This was inspired by my Dairy Free Fish Pie, and pairs well with this amazing Air Fryer Broccoli recipe.
If you fancy a fish based pasta bake instead then try my Tuna Pasta Bake or Salmon and Broccoli Pasta.
I also added this recipe into my collection of 21 Gluten Free Easter Recipes.
Ingredients to make Salmon Pie
- Potatoes – I use white potatoes for this recipe.
- Garlic Cloves – are optional, but recommended. They should be crushed for this recipe.
- Salmon Fillets – are the main ingredient in this potato pie recipe. If you have any spare do try my Salmon Risotto or Salmon Tray Bake.
- Celery – should be chopped finely.
- Carrot – should also be chopped finely.
- Peas – I like to use frozen peas to add extra greens. If you have some spare then try making my Mashed Peas or Pea and Mint Soup.
- Cheese – to add a creaminess to this fish pie. I opted for dairy-free. If you have spare then try making my Cheese and Potato Pie.
- Lemon – You’ll need both the juice and the zest from half a lemon.
- Spinach – is optional in this recipe.
- Fresh Parsley – should be chopped and adds a great flavour.
- Olive Oil – is used in mashing potatoes.
- Salt & Pepper – is also used in the mashed potatoes.
See recipe card for full information on ingredients and quantities.
Substitutions
- White Potatoes – You can use other potatoes, sweet potatoes, or parsnips.
- Garlic Cloves – can be replaced with minced garlic.
- Salmon Fillets – are my fish of choice, but you can use a different fish such as cod without needing to change anything else in the recipe.
- Vegetables – Feel free to swap out the vegetables with whatever you have on hand.
- Cheese – If you don’t need this to be dairy-free, feel free to use regular grated cheese.
Variations
- Spicy – Try adding hot harissa, chopped chilli pepper, or cumin to make a spicy salmon pie.
- Deluxe – Sprinkle some fresh chopped herbs on top and serve with a yummy sauce.
- Kid friendly – Make this along with your kids! They may love to dig their hands into the mix. Use their favourite vegetables to make it more kid-friendly.
See these Sweet Chilli Salmon Fishcakes for a spicy salmon recipe!
How to make Salmon Pie
Step 1: Preheat your oven to 200C.Roughly chop your potatoes and boil for 12 minutes – no need to peel them.
Step 2: While your potatoes boil, de-skin your salmon, cube it, and place into your baking dish. Add crushed garlic, chopped celery stalks, carrot, peas, vegan cheese, lemon zest and juice, fresh parsley, and spinach into the baking dish.
Step 3: Quickly mix with your hands.
Step 4: Drain and mash the boiled potatoes.
Step 5: Top the pie ingredients with the mash and roughly spread around the top with a fork, making sure to press in the sides. Bake for 30 minutes at 200C.
Hint: I like to use olive oil, a splash of almond milk, salt, and pepper to mash my potatoes.
Leftovers
Allow to cool and store in the fridge in a covered container for 1-2 days.
You can also freeze this for another day. Cook from frozen for 20-30 minutes (make sure it’s hot throughout) or defrost and microwave if you prefer.
Recipe FAQs
I keep the skin on my potatoes when boiling because it speeds up the recipe, reduces food waste, and contains nutrients.
Yes! Store for up to 3 months in an airtight container. To reheat, cook from frozen for 20-30 minutes (make sure it’s hot throughout) or defrost and microwave if you prefer.
I make my salmon pie with a mashed potato topping rather than a puff pastry crust. It is delicious, healthy, and gluten-free! It colours and crisps up wonderfully in the oven.
I like to make fork marks in the mash with raised edges that catch in the oven and turn crunchy. It looks and tastes delicious!
More Savoury Pie Recipes
- Chicken and Leek Pie
- Lentil Cottage Pie
- Veggie Shepherds Pie
- Butterbean and Leek Pie
- Vegan Mushroom Pie
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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 parsely, chopped
- drizzle olive oil
- Pinch salt & pepper
Instructions
- Pre-heat your oven to 200C. Roughly chop your potatoes and boil for 12 minutes (no need to peel them)
- Meanwhile de-skin your salmon and chop into cubes. Now to the baking dish add your chopped salmon, crushed garlic cloves, celery stalks, carrot, 1 cup peas, handful vegan cheese, zest and juice of ½ a lemon, handful fresh parsley and spinach
- Quickly mix with your hands
- Now mash your potatoes (I like to use olive oil and a splash of almond milk, salt & pepper)
- Simply top the pie ingredients with the mash and roughly spread around the top with a fork (make sure to press in the sides). Bake for 30 minutes at 200C
It’s absolutely delicious. BUT. I doubled the quantities and it took me 1 hr 15 mins to prepare. I chopped the vegetables really tiny to ensure they cooked, snd sprinkled a bit of vegan cheese on top of the potato. Definitely making this again, despite the time and amount of washing up.
This was amazing! Made it with leftover salmon from Christmas Eve, and added some leftover shrimp. Didn’t have spinach so used kale instead and didn’t have peas so used broccoli. It was a hit – will definitely make it again!
Thanks so much 🙂