This easy Salmon Pie is similar to a crustless quiche, making it perfect for breakfast, brunch, lunch or dinner!
Servings 6 slices
- 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)
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.
- 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.
Serving: 1slice | Calories: 329kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 395mg | Potassium: 428mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1132IU | Vitamin C: 25mg | Calcium: 257mg | Iron: 2mg