Deep Dish Salmon Pie
A hearty deep dish salmon pie featuring tender salmon, potatoes, onions, and seasoned creamy soup, topped with biscuits for a comforting, savory meal suitable for family dinners.
Ingredients
Instructions
- In a small saucepan combine pea or asparagus soup, liquid from the can of salmon, and milk or cream.
- Stir in the salmon, drained potatoes, drained onions, white pepper, oregano, and sweet basil.
- Heat until the sauce begins to simmer, stirring occasionally.
- Empty the mixture into a 2-quart casserole dish.
- Top with biscuits.
- Bake in a preheated 400°F oven for 15 to 20 minutes or until biscuits are browned.
- Garnish with watercress before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer a lighter option, low-fat milk works well. You can also substitute the salmon with tuna for a different flavor or use fresh vegetables like sautéed spinach instead of canned onions. Pair this dish with a fresh salad or steamed veggies to balance the richness.
Serving Suggestions
This deep dish salmon pie is best served warm, garnished with fresh watercress for a pop of color and flavor. It pairs beautifully with a side of roasted vegetables or a light cucumber salad. For a complete meal, consider serving it alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions, covered, on medium power until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dish Salmon Pie contains roughly 945 calories, with 29g protein, 194g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (289% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. It also contributes 81g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon. Simply cook it until flaky, then flake it into the soup mixture. Adjust the cooking time as necessary, ensuring the salmon is fully cooked before adding it to the dish.
What can I substitute for the canned potatoes?
If you don't have canned potatoes, you can use fresh small potatoes. Boil or steam them until tender, then cut into small pieces before adding them to the mixture. This gives the dish a fresher taste and texture.
Is there a vegetarian option for this recipe?
For a vegetarian version, substitute the salmon with a mix of sautéed mushrooms and spinach or a plant-based protein. Use vegetable broth instead of the liquid from the salmon and ensure your soup is also vegetarian-friendly to maintain the dish's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).