Reviewed: Nov. 11, 2009

Everytime I make this I use fresh left over salmon, the result is always the same, AMAZING!

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Nutrition Goddess

Cooking Level: Expert

Home Town: Hooksett, New Hampshire, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Aug. 13, 2009

This recipe is so perfect. Exactly what I was looking for, simple, basic, healthy and fast. I can change it to suit whatever I have on hand. I love this recipe!

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gspolard

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Reviewed: Jul. 23, 2009

I made this for my family, the kids and grown-ups loved it. Didn't have a pie plate, so used a loaf pan with the crust layered on the bottom and on top. Only changes I made was that I added more garlic, used 3 potatoes instead of 6 (loaf pan is smaller), and I used the reserve liquid from the salmon and used less milk. Very good dish, will make it again.

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July

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Reviewed: Jul. 18, 2009

This meal was a winner for our family of 9. With 7 kids (and a husband) to please, let me just say it isn't easy finding something that everyone likes. I did tweak a few things though. I used Sainsbury's shortcrust pastry mix and added a sprinkling of dried rosemary for extra herbiness. I also added cayenne pepper, sage, dried parsley and about twice the amount of thyme to the filling (we like lots of flavour). On top of that, I quickly steamed some fresh carrots that I had cut quite chunky and added that to the filling aswell, just to give some texture. Next time I'll use 2 packets of pastry mix though, because I do like my pastry! This is a good sturdy pie with a lovely salmon flavour that isn't too fishy. Would go great with gravy, but I just served with a dollop of ketchup and it was good to go! All round, definitely a keeper.

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Umm Aboodie

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Reviewed: Apr. 22, 2009

This is comfort food, for sure. I've made it with both one can and two cans of salmon. Fine with one can, but two was even better. I found that using the juices from the can worked well - very little, if any, milk needed. Delicious!

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SnowShadow

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 29, 2009

This is the best salmon pie recipe I have ever made. I cooked the onion and garlic until it was slightly caramelized. Instead of thyme, I used some lemon thyme. I also used only 4 potatoes, used the liquid from the salmon and added milk to measure about 1/2 cup. That was plenty for the consistancy of the pie. Thanks for the great recipe.

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STROY21

Cooking Level: Expert

Living In: Lewiston, Maine, USA

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Reviewed: Sep. 30, 2008

Wow! I will be making this again and again. I actually made three pies and put two in the freezer. My husband devoured it. The only thing I did differently is omit the top layer of crust and put a layer of potatoes topped with the cheese instead. I didn't add the rice.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Everybody in my family liked it. But 6 potatoes were too much (in our opinion). I used 4 potatoes and 150 ml milk and I made no mistake.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

Everybody in the family loved it. My three year old loved it until he realized that it was not apple pie. No leftovers tonight.

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The MacIsaac's

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 7, 2007

I made this dish for my supper club and used a can of Alaskan smoked salmon and the recipe for Holly's Bechamel Sauce. It was divine!

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Aug. 3, 2007

I made this as mentioned above, except I had to add a second can of salmon (and thought it was just right with two, one didn´t seem be enough to give a decent flavour to a whole pie). Also, my mom always made this with fresh dill and uncooked red onions which to me, makes this dish perfect :)

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Jul. 21, 2007

Simple and amazingly tasty despite a lack of colour. I was a bit skeptical about a fish pie, but it turned out not too bad!

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Darryl

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Reviewed: Dec. 19, 2006

I made this with "Butternut Pie Crust". I didnt think much of the filling at all. I did change 3 of the potatoes for 3 sweet potatoes but i cant see this making it bland and boring really. Wouldn't make this again.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Mar. 22, 2006

I love salmon pie! BUt I didn't want the extra fat from the crust. So I added some bread crumbs and some chopped parsley and I baked it as a loaf. I left out the thyme and I used fresh salmon instead of the can. Served it with a bechamel sauce and steamed broccoli. It was FANTASTIC!! I didn't even miss the crust and I liked it even better since it wasn't so heavy.

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Ani

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 4, 2006

My mom and my memere used to make this! I don't use the spices since they didn't either, and it is important to use red canned salmon.

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rrruby

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Reviewed: Mar. 3, 2006

We love our salmon and this was a wonderful variation. Very tasty and easy to make. Thank you for sharing the recipe.

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PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

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Reviewed: Nov. 2, 2005

I broiled up some fresh salmon for this recipe. I thought my potatoes were small, but I only used 4 of them. I used fresh sage since I had it. It reminds me of a potato knish. p.s.(While baking this, I separately baked the potato skins in butter, added cheese and salmon and salt browned it and served with sour cream for an appetizer!)

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TOASTANDTEA

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Reviewed: Feb. 21, 2005

My huband and I thought this was wonderful, especially served with Holly's Bechamel Sauce from this site. I didn't have potatoes, but substituted 1 cup of precooked rice blended in the food processor and it still worked well, a sign of a great recipe!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 19, 2004

Being French Canadian, I am very familiar with Salmon Pie. My mother however often used 2 cans of Tuna instead of Salmon and aslo added the juice from the can with half the amount of milk. I loved this pie on its second day-- re heat and add butter under the crust... amazing.

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TARAS1

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Reviewed: Nov. 28, 2004

I've made other recipes for salmon pie and liked them but this is the way my french mom and her mom always made them. My potatoes were large so I used three and completely omitted the milk. I used the juice from the canned (RED, please use red!)salmon to mash the potatoes then mixed in the rest of the ingredients. Excellent flavor. Thanks Louise!

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claudygirl

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