Salmon and Potato Pie Recipe

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Most Helpful Positive Review

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.

—Ani

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Most Helpful Critical Review

Nov 02, 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!)

—TOASTANDTEA

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42 Ratings

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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.

—TARAS1

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Jun 15, 2012

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 14.5 oz. can of RED, (please use red!)salmon to mash the potatoes then mixed in the rest of the ingredients. Excellent flavor. Thanks Louise!

—claudygirl

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Mar 04, 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.

—rrruby

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Jul 15, 2003

I enjoy simple delicious food and this was very good in my opinion. I used a 14 ounce can of pink salmon instead of red, and made a homemade crust with Butter Flavor Crisco. My 9 year old son and 11 year old daughter loved this recipe and so did I, thank you Louise.

—ROKMELON

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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!

—THEBACCHUS

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Aug 07, 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!

—DesignerChefKim

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Nutrition

Calories
413 kcal
21%

Carbohydrates
52.6 g
17%

Cholesterol
19 mg
6%

Fat
18.2 g
28%

Fiber
3.2 g
13%

Protein
10 g
20%

Sodium
387 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salmon and Potato Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 413
Calories from Fat: 164

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 3.8g 19 %
Cholesterol 19mg 6 %
Sodium 387mg 15 %
Potassium 663mg 19 %
Total Carbohydrates 52.6g 17 %
Dietary Fiber 3.2g 13 %
Protein 10g 20 %
** Sugars 3g
Vitamin A 3 %
Vitamin C 19 %
Calcium 8 %
Iron 10 %
Thiamin 23 %
Niacin 39 %
Vitamin B6 31 %
Magnesium 17 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.