Salmon Crunch Pie
A savory salmon pie with a crunchy crust, creamy filling, and cheesy topping, perfect for a hearty family dinner or casual gathering with rich flavors.
Ingredients
Instructions
- Drain and flake the salmon, reserving the liquid.
- Add the reserved liquid, sour cream, mayonnaise, grated onion, Tabasco sauce, and dill weed to the flaked salmon.
- Mix thoroughly to combine all ingredients.
- Line a pie plate with Whole Wheat Crust and turn the salmon mixture into it.
- Sprinkle with bread crumbs reserved from the crust.
- Bake at 400°F for 45 minutes or until the filling is set.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of sour cream and reducing the mayonnaise. If you're out of dill weed, fresh dill can be a great substitute. Make sure to bake the pie until the center is firm; this ensures the filling is properly set. Adding a touch of lemon zest can brighten the flavors, complementing the salmon beautifully.
Serving Suggestions
This Salmon Crunch Pie pairs beautifully with a light green salad or steamed vegetables for a refreshing contrast. You could also serve it with a side of roasted potatoes or a simple grain like quinoa. Consider a dollop of tartar sauce or a squeeze of lemon on top for an added zing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a 350°F oven for about 15-20 minutes, covered with foil to prevent the crust from browning too much. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Crunch Pie contains roughly 231 calories, with 10g protein, 26g carbohydrates, and 10g fat. It is a good source of protein (19% of the Daily Value) and calcium (11% of the Daily Value).
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! Just cook it first by poaching or baking, then flake it and use it in the recipe as directed. Fresh salmon will give a different texture and flavor, making it a delightful variation.
What can I use instead of whole wheat crust?
If you don't have whole wheat crust, a regular pie crust or a gluten-free crust can work just as well. You could also create a crustless version by simply greasing the pie dish and pouring the filling directly into it.
How do I know when the pie is done baking?
The pie is done when the filling is set and the edges are slightly puffed. You can insert a knife in the center; if it comes out clean, the pie is ready. The top should be lightly golden, but keep an eye on it to prevent overbaking.
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).