Salmon Pie

There is nothing quite like a warm, golden slice of Salmon Pie to make a busy weeknight feel like a special occasion. I honestly used to think that making a savory pie required hours of rolling dough and complicated techniques, but this recipe completely changed my mind. By swapping out heavy wheat flour for a nutty, crisp almond and sesame blend, we get a Salmon Pie that isn’t just incredibly delicious and creamy, but also keeps you feeling light and energized. Whether you are hosting a brunch or just need a comforting dinner, this dish is a total showstopper.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 8 slices

Ingredients

The Almond & Sesame Crust

• 0.75 cup (84g) Almond flour
• 4 tbsp. (30g) Coconut flour
• 4 tbsp. (36g) Sesame seeds
• 1 tbsp. (9g) Ground psyllium husk powder
• 1 tsp. (4g) Baking powder
• 1 pinch Salt
• 3 tbsp. (45ml) Olive oil
• 4 tbsp. (60ml) Water
• 1 large Egg, beaten

The Creamy Smoked Salmon Filling

• 8 oz (227g) Smoked salmon, roughly chopped
• 5 oz (142g) Cream cheese, softened
• 5 oz (142g) Cheddar cheese, shredded
• 1 cup (230g) Keto-friendly mayonnaise
• 3 large Eggs
• 2 tbsp. (7g) Fresh dill, chopped finely
• 0.5 tsp. (1.2g) Onion powder
• 0.25 tsp. (0.5g) Ground black pepper

Instructions

1. Preheat your oven to 350°F (180°C) and ensure your rack is in the center position.
2. Combine the almond flour, coconut flour, sesame seeds, psyllium husk powder, baking powder, salt, olive oil, water, and the beaten egg in a food processor.
3. Process the mixture on high until the dough comes together, feels sticky, and forms a unified ball.
4. Line the bottom of a 10-inch (25-cm) springform pan with parchment paper to prevent sticking.
5. Transfer the dough to the pan and, using an oiled spatula or your hands, press the mixture evenly across the bottom to form a flat crust.
6. Bake the crust in the preheated oven for 10 minutes or until it is lightly browned and firm to the touch.
7. While the crust bakes, whisk together the mayonnaise, 3 eggs, softened cream cheese, onion powder, black pepper, and fresh dill in a large mixing bowl until smooth and well combined.
8. Remove the pan from the oven and spread the smoked salmon and shredded Cheddar cheese over the pre-baked crust.
9. Pour the egg and cream mixture over the salmon and cheese, using a spatula to smooth the top and ensure the filling is distributed evenly.
10. Return the pan to the oven and bake for another 30 minutes, or until the filling is set in the center and the top is golden brown.
11. Remove the Salmon Pie from the oven and let it cool in the pan for at least 8 minutes before slicing to allow the filling to firm up for the perfect slice.

Nutrition (Per Slice)

• Calories: 635
• Fat: 54.1g
• Total Carbs: 18.5g
• Fiber: 0.9g
• Protein: 19.4g

Pro Tips for the Perfect Salmon Pie

• Bring Ingredients to Room Temperature: To ensure your filling is silky smooth and lump-free, make sure your cream cheese and eggs are at room temperature before mixing. Cold cream cheese can result in a grainy texture that distracts from the delicate salmon.
• Don’t Skip the Par-Bake: Par-baking (blind baking) the almond flour crust for that first 10 minutes is crucial. Since the filling is moisture-heavy, this step ensures the bottom remains crisp and sturdy rather than turning soggy.
• Fresh vs. Dried Herbs: While dried dill works in a pinch, fresh dill is a game-changer for this recipe. It cuts through the richness of the mayo and cheese, adding a bright, aromatic pop that pairs classically with smoked salmon.
• Let It Set: It is tempting to slice right away, but letting the pie cool for at least 8–10 minutes allows the egg-based custard to firm up. This ensures you get clean, beautiful slices that hold their shape on the plate.

Frequently Asked Questions (FAQ)

Can I freeze this Salmon Pie for later? Yes, you can! This pie freezes surprisingly well. Allow it to cool completely, then wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 2 months. To reheat, simply thaw in the fridge overnight and warm it up in the oven to crisp the crust back up.

Can I use canned salmon instead of smoked salmon? Absolutely. If you are looking for a more budget-friendly option or a milder flavor, drained canned salmon works well. However, smoked salmon provides a distinct, savory depth that really elevates the dish to a “gourmet” level.

What should I serve with this Salmon Pie? Since this dish is rich and filling, pair it with something light and acidic. A crisp green salad with a lemon vinaigrette, steamed asparagus, or roasted radishes makes for a balanced low carb dinner idea.

Is this recipe suitable for a Keto diet? Yes, this is a quintessential keto recipe. By using an almond and coconut flour crust and high-fat ingredients like mayonnaise and cream cheese, it fits perfectly into high-fat, low-carb macros while remaining gluten-free.

Conclusion

I hope you love this Salmon Pie as much as I do! It truly is one of those easy salmon recipes that tastes like you spent hours in the kitchen, even though the oven does most of the work. Whether you are looking for low carb dinner ideas or just want some healthy comfort food that feels indulgent, this savory pie checks every box. Don’t forget to tag me if you make it—I’d love to see your keto fish pie creations!