A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

  • In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.

  • Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.

  • Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Nutrition Facts

413.1 calories; protein 10g 20% DV; carbohydrates 52.6g 17% DV; fat 18.2g 28% DV; cholesterol 19.3mg 6% DV; sodium 387.5mg 16% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2006
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. Read More
(62)

Most helpful critical review

Rating: 3 stars
11/02/2005
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!) Read More
(19)
60 Ratings
  • 5 star values: 30
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/22/2006
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. Read More
(62)
Rating: 5 stars
12/19/2004
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. Read More
(56)
Rating: 5 stars
06/15/2012
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! Read More
(54)
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Rating: 5 stars
03/04/2006
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. Read More
(22)
Rating: 5 stars
07/15/2003
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. Read More
(21)
Rating: 3 stars
11/02/2005
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!) Read More
(19)
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Rating: 5 stars
02/21/2005
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! Read More
(10)
Rating: 5 stars
08/07/2007
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! Read More
(8)
Rating: 5 stars
03/03/2006
We love our salmon and this was a wonderful variation. Very tasty and easy to make. Thank you for sharing the recipe. Read More
(7)