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This easy Salmon Pie is similar to a crustless quiche, making it perfect for breakfast, brunch, lunch or dinner! The filling includes fresh vegetables like bell peppers and onions, as well as Swiss cheese and roasted or canned salmon. Best of all, the simple dish comes together in just minutes for a quick new way to add more seafood to your diet.

Fork with a bite taken out of a piece of easy salmon pie

Crustless Salmon Pie

I wasn’t familiar with Salmon Pie until a kind reader named Sonia sent me her favorite recipe. It turns out there are many different versions of the classic dish, including cultural twists from Canada, Russia, and Ireland. While most other recipes call for a flaky crust, Sonia’s version (which is slightly adapted from this recipe), is more like a crustless quiche. The filling includes eggs and Bisquick mix to help give the dish structure, but there’s no need to fool with pie pastry or puff pastry. It actually reminds me a lot of my Zucchini Pie recipe, which so many of you love! The addition of salmon just adds so much flavor and staying power, making it a great entrée for any time of day.

How to Make Salmon Pie

Sonia likes to use canned salmon for this recipe, which will work great as a shortcut if that’s what you have in your pantry. My family prefers baked or grilled salmon, so that’s what I used here. In fact, I just cooked some extra salmon at a previous meal, stashed it in the freezer, and then thawed the cooked salmon to use in this recipe.

Ingredients

  • Salmon: canned or fresh will work
  • Butter: for cooking the salmon if you’re starting with fresh fish
  • Eggs: help the filling set
  • Bisquick: adds flavor, texture and structure to the filling, making it heartier and more dense than a similar egg-only quiche filling
  • Sour cream: keeps the filling moist and adds a nice subtle tang
  • Milk or cream: adds moisture and richness to the filling
  • Green onions and bell peppers: add color, flavor and texture to the dish, but you can mix it up and use other vegetables that you have on hand
  • Dill: a natural companion for the salmon, this herb gives the pie a nice, bright, fresh flavor; mix it up and use other fresh herbs that you like as well
  • Swiss cheese: you can sub with Havarti cheese, Monterey Jack, feta, Parmesan or just about any other cheese that you like
  • Salt and pepper: on its own, the dish will taste somewhat bland, so make sure to season with salt and pepper before baking

The Salmon

As I mentioned above, you can use baked salmon, grilled salmon, or leftover salmon from a previous meal. If you prefer, substitute with 2 (6 ounce) cans of salmon (without bones) that have been well drained. Smoked salmon would also be a nice twist; however, it has a strong, salty flavor, so I would recommend using less of the smoked salmon. Just a little goes a long way!

Step 1: Bake Salmon

If you’re using canned salmon, you can obviously skip this step. Really, though, baking fresh salmon only adds about 15 minutes of prep, so it’s not a difficult or time-consuming process. While the canned salmon is great for convenience, the fresh salmon has so much flavor!

Salmon fillets on a baking sheet before going in the oven

Simply place the salmon fillet on a rimmed baking sheet or in a dish. Season with all-purpose seasoning (or with just salt and pepper), add thin pats of butter on top, and bake at 400 degrees F for 8-11 minutes. The fish is done when it flakes easily with a fork.

Front shot of baked salmon fillet on a spatula on a cutting board

Step 2: Mix Batter

Once the fish is cooked through and cooled, it’s time to prepare the batter for your pie filling. In a large bowl, use an electric mixer to beat together the eggs, Bisquick, milk and sour cream.

Wet ingredients for salmon pie in a mixing bowl

Gently fold in the cheese, green onions, bell peppers and dill. Add the cooked, flaked salmon and fold just to combine. Season with salt and pepper.

Process shot of stirring together filling for salmon pie

Step 3: Transfer to Pie Plate

Pour the mixture into a greased deep-dish pie plate.

Salmon pie in a dish before baking

Step 4: Bake

Bake the pie in a 375 degree F oven for about 40 minutes, or until a knife inserted in the center comes out clean. Allow the pie to rest for about 10 minutes before slicing and serving.

Fork digging into a slice of crustless salmon quiche

What to Serve with Salmon Pie

The eggs in this dish give it a taste and texture that’s similar to a crustless quiche or frittata that you might enjoy for brunch, while the addition of the fish makes it a hearty Salmon Pie that’s filling enough to serve as a light dinner entrée. No matter what time of day you choose to enjoy it, here are some easy sides that go well with Salmon Pie:

Sauce for Salmon Pie

A dollop of this yogurt dill sauce is the perfect addition to your Salmon Pie. Feeling fancy? Try hollandaise sauce with a slice for brunch.

Make Ahead

For a quicker prep time, you can bake the salmon in advance and keep it in the refrigerator for 1-2 days or in the freezer for up to 3 months. You can also dice the peppers and onions and grate the cheese ahead of time, so that you really only need to stir everything together at the last minute.

Bake the pie in advance and let it rest on the counter at room temperature for a few hours until ready to serve. If you plan to bake it more than a few hours in advance, allow the dish to cool completely, and then cover and refrigerate until ready to serve.

Storage

The pie will last in the refrigerator for 1-2 days.

Can you freeze Salmon Pie?

Yes. Allow the dish to cool completely, wrap tightly, and store in the freezer for up to 3 months.

How to Reheat

Preheat the oven to 350 degrees F. Allow the dish to come to room temperature on the counter (if refrigerated). Bake in the oven until warmed through (about 15-20 minutes). If reheating the pie directly from the freezer, you will need to allow at least 30-40 minutes to heat through (and maybe even longer). If the top of the pie starts to get too dark before it’s completely warm on the inside, just tent loosely with aluminum foil.

Variations

  • Before baking your salmon, season the fish for more flavor. I like to use my all-purpose seasoning, but salt and pepper is fine, too.
  • Gluten-Free Version: Use Gluten-Free Bisquick (or another gluten-free baking mix) and make sure that your cheese and other ingredients are also certified gluten-free.
  • Use fresh, canned or smoked salmon in this recipe. If using canned salmon, you’ll need 2 (6-ounce) cans drained. If using other cooked salmon, you will need a total of about 1 ½ cups of flaked, cooked fish.
  • For vegetables that are more tender, sauté the bell peppers in a skillet before adding them to the pie.
  • Add other veggies that you might enjoy, such as spinach. I recommend a 10-ounce box of frozen chopped spinach that has been thawed and squeezed very dry.
  • Add different herbs to the pie. Parsley, thyme, chives and basil would all be delicious.
  • Use any cheese that you prefer (or omit the cheese entirely). Good alternatives to the Swiss include Havarti, Monterey Jack, Parmesan and feta.
  • If you don’t have Bisquick, you can make your own baking mix at home using a recipe like this.
Bite taken out of a slice of crustless salmon quiche on a blue and white plate

More salmon recipes that you might enjoy:

Fork with a bite taken out of a piece of easy salmon pie

Salmon Pie

Prep: 20 minutes
Cook: 40 minutes
Resting Time 10 minutes
Total: 1 hour 10 minutes
Servings 6 slices
Calories 329 kcal
This easy Salmon Pie is similar to a crustless quiche, making it perfect for breakfast, brunch, lunch or dinner!

Ingredients
  

  • 10 ounce fresh salmon fillet (or see variations below to use canned salmon)
  • Salt and pepper, to taste
  • 1-2 tablespoons butter
  • 4 eggs
  • 1 cup Bisquick (or other similar all-purpose baking mix)
  • 1 cup whole milk, cream, or half-and-half
  • ¼ cup sour cream
  • 1 cup grated Swiss or Gruyere cheese
  • 3 green onions, sliced
  • ½ red bell pepper, seeded and finely diced
  • ½ green bell pepper, seeded and finely diced
  • 1 tablespoon finely minced fresh dill (or sub with 1 teaspoon dried dill)

Instructions

BAKE THE SALMON

  • Preheat oven to 400 degrees F. Spray a baking dish (or a rimmed baking sheet lined with foil) with cooking spray.
  • Place the salmon (skin-side down) in the prepared dish. Pat dry with paper towels; season with salt and pepper, to taste.
  • Place thin pats of butter all over the salmon. Bake for 8-11 minutes, or until fish flakes easily with a fork.
  • Once the salmon is cool enough to handle, flake into pieces and set aside.

PREPARE THE PIE

  • Adjust the oven temperature to 375 degrees F. Grease a 9-inch deep-dish pie plate and set aside.
  • In a large bowl, use an electric mixer to beat together the eggs, Bisquick, milk and sour cream. Gently fold in the cheese, green onions, bell peppers and dill. Add the cooked, flaked salmon and fold just to combine. Season with salt and pepper.
  • Transfer the mixture to the prepared pie plate. Bake at 375 degrees F for 40 minutes, or until a knife inserted in the center comes out clean.
  • Allow the pie to rest for about 10 minutes before slicing and serving.

Notes

  • Before baking your salmon, season this fish for more flavor in your final dish. I like to use my all-purpose seasoning, but salt and pepper is fine, too.
  • Gluten-Free Version: Use Gluten-Free Bisquick (or another gluten-free baking mix) and make sure that your cheese and other ingredients are also certified gluten-free.
  • Use fresh, canned or smoked salmon in this recipe. If using canned salmon, you’ll need 2 (6-ounce) cans drained. If using other cooked salmon, you will need a total of about 1 ½ cups of flaked, cooked fish.
  • For vegetables that are more tender, sauté the bell peppers in a skillet before adding them to the pie.
  • Add other veggies that you might enjoy, such as spinach. I recommend a 10-ounce box of frozen chopped spinach that has been thawed and squeezed very dry.
  • Add different herbs to the pie. Parsley, thyme, chives and basil would all be delicious.
  • Use any cheese that you prefer (or omit the cheese entirely). Good alternatives to the Swiss include Havarti, Monterey Jack, Parmesan and feta.
  • If you don’t have Bisquick, you can try to make your own baking mix at home using a recipe like this.

Nutrition

Serving: 1sliceCalories: 329kcalCarbohydrates: 17gProtein: 21gFat: 19gSaturated Fat: 8gCholesterol: 166mgSodium: 395mgPotassium: 428mgFiber: 1gSugar: 6gVitamin A: 1132IUVitamin C: 25mgCalcium: 257mgIron: 2mg
Keyword: salmon pie
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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