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Introducing the tastiest Salmon Pie: salmon, peas and veg under a crispy mashed potato topping. With under 15 minutes of prep it’s ready in only 45 minutes, and it is incredibly easy to make as well as versatile. Serve it with my Mashed Peas for a proper British dinner.
Salmon Pie at a Glance
James's tipChop the celery and carrot finely (about 5mm) so they are soft after 30 minutes in the oven, then rough up the mash with a fork. The raised ridges turn crispy.
Key ingredients
- Salmon fillets
- Potatoes
- Peas
- Lemon
Why you'll love it
- About 432 kcal a portion
- 23g of protein a portion
- The salmon cooks in the pie, no pre-cooking
Quick summary
This salmon pie layers raw cubed salmon, celery, carrot, peas, spinach, lemon and cheese in one dish under a mashed potato topping, then bakes for 30 minutes. It takes 15 minutes of prep, serves 4 and is about 432 kcal a portion.
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Why this recipe works
This salmon pie uses a mashed potato topping instead of pastry, so it is naturally gluten free, and you can make it dairy free with a dairy free cheese and milk. That makes it a good one for households with allergies or for hosting dinner parties. And it is made using ingredients you’ll have lying around in the fridge and 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 my Air Fryer Broccoli.
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. I use 2 large fillets, about 300g in total, skinned. 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, about 5mm, so it softens in the oven.
- Peas: I like to use frozen peas to add extra greens. If you have some spare then try making my Mashed Peas, Pea Soup or Pea and Mint Soup.
- Cheese: adds creaminess to this fish pie. Any grated cheese works: cheddar, Parmesan or a dairy free one (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, with a splash of any milk (I use almond).
- 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. Readers have used kale and broccoli; any spare broccoli goes nicely into my Broccoli Soup.
- Cheese: Use any grated cheese you like. For a dairy free pie, use a dairy free cheese such as Violife and a dairy free milk in the mash.
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 Salmon Fishcakes for a spicy salmon recipe!
How to make Salmon Pie
Step 1: Preheat your oven to 200°C fan (220°C conventional, gas 7). 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, grated 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 until golden on top and piping hot in the middle. The salmon is done when it is opaque and flakes easily.
Hint: I like to use olive oil, a splash of milk (I use almond), salt and pepper to mash my potatoes. Boil a few extra potatoes and the spare mash makes my Potato Cakes the next day.
Leftovers
Allow to cool, then store in the fridge in a covered container for up to 2 days. Reheat until steaming hot all the way through. If you have spinach left in the bag, it makes a quick Spinach Soup.
You can also freeze it for up to 3 months. Defrost overnight in the fridge, then reheat in the oven or microwave until steaming hot all the way through. You can also double the recipe and freeze one pie before baking (use fresh salmon that has not been frozen before), then defrost it in the fridge and bake as normal.
Recipe FAQs
No. I keep the skin on my potatoes when boiling because it speeds up the recipe, reduces food waste, and contains nutrients.
No. The salmon goes into the dish raw, cut into cubes, and cooks in the pie during the 30 minutes in the oven. It is done when it is opaque and flakes easily.
Yes. Freeze it for up to 3 months in an airtight container. Defrost overnight in the fridge, then reheat in the oven or microwave until steaming hot all the way through.
Yes. Cod or another white fish works without changing anything else in the recipe. You could also use a fish pie mix. For a quicker salmon dinner, try my Salmon Noodles.
Yes, that is how I make it: a mashed potato topping rather than a pastry crust. It is naturally gluten free, and 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. Press the mash in at the sides too, so it holds the heat in.
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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Salmon Pie
Ingredients
- 1 kg Potatoes
- 2 garlic cloves, crushed (optional)
- 2 large salmon fillets, skinned, about 300g in total
- 2 stalks celery , finely chopped
- 1 carrot, finely chopped
- 1 cup peas, (150g)
- handful cheese, grated, any kind (I use dairy free)
- ½ juice lemon
- ½ zest lemon
- handful spinach , (optional)
- handful fresh parsley, chopped
- drizzle olive oil, plus a splash of any milk for the mash
- Pinch salt & pepper
Instructions
- Pre-heat your oven to 200°C fan (220°C conventional, gas 7). 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, finely chopped celery stalks and carrot, 1 cup peas, handful of grated 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 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 until golden on top and piping hot in the middle; the salmon should be opaque and flake easily.
Very tasty and easy to make. Added a lemon sauce to make it less dry and have half left over in the freezer for another day.
Thanks Nick 🙂
Hi is the salmon meant to be pre cooked before it’s put in the oven with the other ingredients?
Nope, it cooks all together in the oven. Enjoy 🙂
Super quick and easy recipe that our whole family will eat.
Thanks so much Amelia 🙂
This is a delicious pie, & especially so for folk with food sensitivities or allergies. Made it as per recipe with the garlic as suggested, except sprinkled sparingly with Parmesan cheese as dislike dairy-free ‘cheeses’.Family & friends relished their meal. Now in my meal repertoire.
Hi,
Can you make double this and freeze one before cooking?
Hey James, yeah I don’t see why that wouldn’t work! Enjoy 🙂
Hi just curious if substituting a different fish would be okay, and if you’d change anything else if using a white fish?
Hey Jennifer, that will work fine 🙂
A great simple, tasty, healthy meal. Recommend you use a wide, shallow baking dish, not round pyrex dish like I did, as it took much longer than the projected 20-30 minutes in the recipe.
Recipe is also very flexible, easy to tweak to suit your individual taste. Will probably add a tablespoon or so of hot harissa to boost the flavour profile a bit the next time I make it.
hello, 2 large salmon files – is roughly how many grams/kg? thanks!
Really the best and easiest fish pie ever, thank you
Aww thanks Gail, so happy you loved it!
Best Fish Pie I’ve ever tasted, it’s amazing and quick and easy to make. I especially love the lemon and garlic taste. Another amazing recipe from James.
Aww thanks Ange 🙂 appreciate that!
Hi, I’ve popped this on my meal plan for next week. Out of interest, which vegan cheese do you use? I’m one year dairy free but am still struggling to find a good one to cook with. Cheers – really excited to find this site and try some of your recipes!
Hey Rowena 🙂 hope you enjoyed it. I use multiple different ones. Violife, Koko, supermarket own branded “mozzarella” 🙂