Creamy Salmon Pie with Dill and Puff Pastry

Introducing a delicious Salmon Pie that takes under 15 minutes to prepare and about 45 minutes in total. This recipe is straightforward, flexible, and perfect for weeknight dinners or a relaxed weekend meal.

Recipe Difficulty – Easy

Why this recipe works

This salmon pie is a great option for households looking for gluten-free and dairy-free mains without sacrificing flavour. It uses simple, pantry-friendly ingredients and comes together quickly, so you can have a comforting, balanced meal with minimal fuss.

The recipe balances the richness of salmon with bright lemon and fresh parsley, while the mashed potato topping keeps the dish hearty. Using mashed potato instead of pastry makes it naturally gluten-free if you choose dairy-free cheese and milk alternatives.

Another strength of this dish is adaptability: swap vegetables, change the cheese, or use a different fish depending on what you have. The method is forgiving and ideal for cooks of any skill level.

Ingredients to make Salmon Pie

1. Potatoes – I use white potatoes; they mash nicely and form a golden topping.
2. Garlic cloves – Optional but recommended; crush or mince them for more aroma.
3. Salmon fillets – The main protein. Cut into cubes or flake into the base.
4. Celery – Finely chopped for texture and freshness.
5. Carrot – Finely chopped to add sweetness and colour.
6. Peas – Frozen peas work well and add a pop of green.
7. Cheese – For creaminess; choose dairy-free if you need it to be free from dairy.
8. Lemon – Use both zest and juice from half a lemon to brighten the dish.
9. Spinach – Optional, but a handful wilted into the filling adds nutrients.
10. Fresh parsley – Chopped, for a fresh herb note.
11. Olive oil – For mashing the potatoes and finishing.
12. Salt & pepper – To taste.

See the recipe card below for exact quantities and timing.

Substitutions

• Potatoes – Swap for sweet potatoes or parsnips to change flavour and texture.
• Garlic – Use garlic powder or pre-minced garlic in a pinch.
• Fish – Cod, haddock or another firm white fish can replace salmon without changing the method.
• Vegetables – Any chopped veg you have on hand will work: courgette, bell pepper or broccoli are fine.
• Cheese – Regular cheese can be used if dairy is not a concern; plant-based alternatives work well too.

Variations

• Spicy – Add a spoonful of harissa, chilli flakes or a pinch of cayenne for heat.
• Herby & deluxe – Fold in extra fresh herbs such as dill or chives and top with a drizzle of olive oil before serving.
• Kid friendly – Use milder vegetables and allow kids to help assemble the pie for a fun, hands-on meal.

For another way to use salmon, try making salmon fishcakes or a salmon tray bake—both offer different textures and flavours with similar ingredients.

How to make Salmon Pie

Step 1: Preheat the oven to 200°C. Roughly chop the potatoes and boil them for about 12 minutes until tender; no need to peel.

Step 2: While the potatoes cook, remove any skin from the salmon and cut into cubes. Place the salmon in an ovenproof dish and add crushed garlic, chopped celery, carrot, peas, grated cheese, lemon zest and juice, chopped parsley and spinach.

Step 3: Mix the filling gently with your hands or a spoon until evenly combined.

Step 4: Drain and mash the potatoes. For a creamy dairy-free mash, use a drizzle of olive oil, a splash of plant milk, and season with salt and pepper.

Step 5: Spread the mashed potato over the salmon mixture, pressing the edges to seal. Use a fork to create texture on top so the edges crisp during baking. Bake for about 30 minutes at 200°C until golden and heated through.

Hint: Olive oil and a little plant milk make the mash smooth without dairy. Season well to taste.

Leftovers

Allow leftovers to cool before storing in a covered container in the fridge for 1–2 days. Reheat gently in a pan or the microwave until piping hot. This pie also freezes well for up to 3 months—either reheat from frozen for 20–30 minutes in the oven or defrost and warm through.

Recipe FAQs

More Savoury Pie Recipes

• Chicken and Leek Pie
• Lentil Cottage Pie
• Veggie Shepherd’s Pie
• Butterbean and Leek Pie
• Vegan Mushroom Pie

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Salmon Pie

A super easy gluten-free and dairy-free salmon pie that’s comforting and quick to prepare.

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Servings:
4 people

Equipment

• Ovenproof baking dish
• Sharp knife
• Chopping board
• Garlic crusher (optional)

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 (about 150 g)
• Handful grated vegan cheese (or regular cheese)
• Juice of ½ lemon
• Zest of ½ lemon
• Handful spinach (optional)
• Handful fresh parsley, chopped
• Drizzle olive oil
• Pinch salt & pepper

Instructions

• Preheat the oven to 200°C. Roughly chop the potatoes and boil for 12 minutes (no need to peel).
• While the potatoes cook, de-skin and cube the salmon. Add the salmon to a baking dish along with crushed garlic, celery, carrot, peas, grated cheese, lemon zest and juice, parsley and spinach.
• Mix the filling quickly with your hands or a spoon until well combined.
• Drain and mash the potatoes with olive oil, a splash of plant milk if using, and salt & pepper.
• Top the salmon mixture with the mashed potato, press the sides to seal, and rough up the top with a fork. Bake at 200°C for 30 minutes until golden and heated through.

Notes

Step-by-step photos: The images in this post show each stage to help you follow along.

Substitutions & variations: See the Substitutions and Variations sections above for ideas.

To store: Cool and refrigerate in a covered container for 1–2 days. Reheat thoroughly before serving.

To freeze: Freeze for up to 3 months. Reheat from frozen in the oven for 20–30 minutes or defrost first.

Tip: Leaving potato skins on saves time and adds nutrients. For crispy edges, make fork marks with raised ridges in the mash so they brown in the oven.

Nutrition

Calories: 513 kcal |
Carbohydrates: 62 g |
Protein: 24 g |
Fat: 18 g |
Saturated Fat: 12 g |
Fiber: 7 g |
Sugar: 5 g