Salmon Pie Recipe (Bacon and Dill)
- Preparation 45 min
- Cooking 1 h 15 min
- Servings 6
- Freezing Absolutely
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🐟 The grocery store salmon pie, taken to the next level!
The salmon pie I grew up knowing is the ready-made one from the grocery store. It was really good, and it’s my flavour benchmark. But I wanted to take it to the next level. I started from a base recipe I loved, with potatoes inside like a real traditional salmon pie, and I dressed it up with bacon, dill and lemon. The result? A creamy salmon pie with a golden crust and so much flavour you’ll never go back to the store-bought kind!
🥓 Fresh salmon, bacon and a cheddar béchamel
I used fresh salmon, because it’s really, really good. It cooks for a few minutes in cream with the leek, then breaks up into a garlicky mashed potato that keeps a bit of texture. The semi-crisp bacon, dill and lemon zest go in on top. And instead of a sauce on the side, a sharp cheddar and Dijon béchamel covers the filling right inside the pie.
🎄 For the holidays or a weeknight dinner
This salmon pie recipe works just as well on the holiday table as on a Tuesday night. You can bake it all the way, freeze it and reheat it in the oven: for meal prep, it’s perfect. Make a batch of two while you’re at it, you’ll thank yourself.
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🥓 Bacon, semi-crisp only
When it’s too crisp, I find it loses some flavour. I cook it just semi-crisp, and I pour off the fat as I go when there’s too much, otherwise the bacon cooks too fast. Don’t worry about the amount: 375 g of raw bacon leaves maybe 150 to 200 g once cooked. That’s perfect.
🐟 Fresh salmon, really
You can make it with canned salmon, but I suggest fresh. It’s really, really good. I use Atlantic salmon, skinless, cut into cubes.
🥔 Mashed potatoes with texture
I mash my potatoes with a fork and keep a bit of texture. I find it adds flavour. If you’d rather have a smooth mash, go smooth, that’s fine too.
🥧 No soggy bottom
Three things: let the filling cool for 10 to 15 minutes before assembling, keep your pastry very cold until the last minute, and bake in the center of the oven. The bottom of mine was fully baked.
🧀 No sauce needed on the side
I don’t serve any sauce with it. The cheddar béchamel bakes right inside the pie, and it’s nice and creamy. It’s perfect as is.
🧅 Rinse the leek well
Dirt hides between the layers. Cut it, then rinse it in a big bowl of water before chopping.
📅 Make-ahead prep
It’s perfect meal prep. Bake it all the way, let it cool, freeze it, and reheat it in a 350°F (175°C) oven. You can also freeze it unbaked: it then bakes for about 1 hour at 350°F, straight from the freezer. Make two at once, one for dinner and one for the freezer. In the fridge, it keeps 3 to 5 days.
✅ What to serve with my salmon pie
A green salad, pickled beets and ketchup. My green salad is my white balsamic arugula salad, with my homemade pickled beets and my homemade fruit ketchup. For the crust, start with my shortcrust pastry. And if you love savoury pies, try my homemade chicken pot pie.
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Filling
- 375 g bacon
- 2 cups (500 ml) peeled russet potatoes, diced
- 4 garlic cloves, peeled and halved
- ¼ cup (60 ml) butter, divided
- 1 cup (250 ml) chopped leek
- ½ cup (125 ml) heavy cream (35%)
- 1 ½ lb (650 g) skinless fresh salmon fillet, cubed
- 3 tbsp (45 ml) chopped fresh dill
- Zest of 1 lemon
- Salt and pepper
Béchamel
- 3 tbsp (45 ml) butter
- 3 tbsp (45 ml) all-purpose flour
- 1 ½ cups (375 ml) milk
- 1 cup (250 ml) grated sharp cheddar
- 1 tsp (5 ml) Dijon mustard
- 1 pinch ground nutmeg
Assembly
- 2 discs of shortcrust pastry, well chilled
- 1 egg yolk beaten with 1 tbsp (15 ml) milk
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Preparation
- In a skillet over medium heat, cook the bacon until semi-crisp, pouring off the fat as you go when there’s too much. Drain, crumble and set aside. Keep 1 tbsp (15 ml) of the fat.
- In a pot of salted water, cook the potatoes and garlic for about 15 minutes, until very tender. Drain, then mash with a fork with 2 tbsp (30 ml) of the butter, keeping a bit of texture. Season with salt and pepper.
- In a skillet, melt the rest of the butter with the bacon fat. Soften the leek for a few minutes.
- Add the cream and salmon. Cook for 5 to 7 minutes, stirring often, until the salmon is cooked and the cream has almost evaporated.
- Pour over the potatoes, then add the bacon, dill and lemon zest. Mix to break up the salmon. Adjust the seasoning: the bacon is salty, so taste before adding salt. Let cool for 10 to 15 minutes.
- Béchamel. In a small saucepan, melt the butter, add the flour and cook for 1 minute, stirring. Pour in the milk and bring to a boil while whisking, then simmer for 2 minutes. Off the heat, stir in the cheddar, mustard and nutmeg. Cover.
- Set the rack in the center of the oven. Preheat to 400°F (200°C).
- Roll out the 2 discs of pastry on a floured surface. Line a 9-inch (23 cm) pie plate with the first one. Cut a few slits in the second.
- Spread the filling in the crust, then cover with the béchamel.
- Brush the edge with egg wash, cover with the second crust, crimp and brush the top.
- Bake for about 45 minutes, until the pastry is nicely golden. Let rest for 15 minutes before serving.
Yes, it works. But I really suggest fresh salmon: it cooks for a few minutes in cream with the leek, and it’s really, really good.
With this one, none. The sharp cheddar and Dijon béchamel bakes right inside the pie, on top of the filling. It’s creamy and doesn’t need anything else.
About 1 hour in a 350°F (175°C) oven. If it’s already baked and frozen, reheat it in a 350°F oven until it’s hot in the center.
Let the filling cool for 10 to 15 minutes before assembling, keep your pastry very cold, and bake in the center of a 400°F oven. The bottom comes out fully baked.
My white balsamic arugula salad, homemade pickled beets and ketchup.
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