Keto Salmon Pie with Almond & Sesame Crust bakes a nutty, sesame-studded base under a creamy smoked salmon and cheddar filling. The crust gets a 10-minute par-bake so it stays crisp beneath the rich custard. Eight generous slices, each one delivering 19.4g of protein.
There’s nothing quite like a warm, golden slice of Salmon Pie to turn a busy weeknight into a special occasion. I used to think savory pies meant hours of work, but this recipe changed everything! We’re swapping traditional dough for a nutty, crisp almond and sesame crust that’s not only delicious but also gluten-free and keto-friendly. The result is an incredibly creamy, savory pie that keeps you feeling light and energized. Ready in under an hour, this showstopper serves 8 and is perfect for a comforting dinner or an elegant brunch.
Ingredients
• The Almond & Sesame Crust
• 0.75 cup / 84g (2.96 oz) Almond flour
• 4 tbsp / 30g (1.06 oz) Coconut flour
• 4 tbsp / 36g (1.27 oz) Sesame seeds
• 1 tbsp / 9g (0.32 oz) Ground psyllium husk powder
• 1 tsp / 4g (0.14 oz) 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 (8.1 oz) Keto-friendly mayonnaise
• 3 large Eggs
• 2 tbsp / 7g (0.25 oz) Fresh dill, chopped finely
• 0.5 tsp / 1.2g (0.04 oz) Onion powder
• 0.25 tsp / 0.5g (0.02 oz) 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.
Nutritional Information
• Nutrition (Per Slice)
• Calories: 635
• Fat: 54.1g
• Total Carbs: 18.5g (0.65 oz)
• Fiber: 0.9g
• Protein: 19.4g
Pro Tips
• Room Temperature is Key: For a silky-smooth, lump-free filling, ensure your cream cheese and eggs are at room temperature before mixing. Cold can create a grainy texture.
• Don’t Skip the Par-Bake: Blind baking the crust for 10 minutes is crucial. This step prevents a soggy bottom by creating a firm, crisp base for the moist filling.
• Fresh Herbs Make a Difference: While dried dill works in a pinch, fresh dill adds a bright, aromatic pop that cuts through the richness and pairs perfectly with smoked salmon.
• Let It Set Before Slicing: It’s tempting to dig in right away, but letting the pie rest for at least 8-10 minutes is essential. This allows the custard to firm up, ensuring clean, beautiful slices.
FAQ
Q: Can I make this salmon pie ahead of time
A: Absolutely. You can bake the pie a day in advance, let it cool completely, and store it covered in the refrigerator. It’s delicious served cold, or you can gently reheat individual slices in the oven or microwave.
Q: Is it necessary to pre-bake the almond flour crust
A: Yes, pre-baking the crust for 10 minutes (also known as blind baking) is a crucial step. It ensures the crust becomes firm and crisp, preventing it from getting soggy from the wet filling.
Q: Can I use fresh salmon instead of smoked salmon
A: This recipe is specifically designed for the rich flavor of smoked salmon. If you use fresh salmon, you’ll need to cook it first (bake or poach), flake the meat, and then add it. The final taste will be milder than the original recipe.
Q: How do I store leftover salmon pie
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can be enjoyed cold directly from the fridge or reheated gently.
Pro Tips
- Make sure the cream cheese and eggs are at room temperature before mixing the filling. Cold ingredients leave the custard grainy instead of silky-smooth.
- Don't skip the 10-minute blind bake of the crust. That firm, pre-baked base is what stops the moist filling from turning the bottom soggy.
- Press the dough into the parchment-lined springform with an oiled spatula or your hands. The dough is sticky, so a little oil on the tool keeps it moving.
- Let the baked pie cool in the pan for at least 8-10 minutes before slicing. The custard firms up as it rests, giving you clean, beautiful wedges.
- Reach for fresh dill rather than dried if you can. Its bright, aromatic pop cuts through the richness of the smoked salmon and cream cheese filling.
Frequently Asked Questions
Can I make this salmon pie ahead of time?
Yes. Bake it fully, let it cool in the pan, and refrigerate it covered. It slices beautifully cold or after a gentle rewarm, which makes it a good do-ahead centerpiece.
Is the almond and sesame crust gluten-free?
It is. The crust is built from almond flour, coconut flour, sesame seeds, and psyllium husk powder, so there is no wheat in it at all.
Can I use fresh salmon instead of smoked?
Smoked salmon is what gives the filling its signature savory depth. Cooked fresh salmon will work texture-wise, but the pie will taste noticeably milder.
How do I store leftover slices?
Keep them covered in the fridge for 2-3 days. Individual slices also freeze well; wrap them tightly and thaw overnight in the refrigerator.
Recipe card below.
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Keto Salmon Pie with Almond & Sesame Crust
Ingredients
Method
- Preheat your oven to 350°F (180°C) and ensure your rack is in the center position.
- 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.
- Process the mixture on high until the dough comes together, feels sticky, and forms a unified ball.
- Line the bottom of a 10-inch (25-cm) springform pan with parchment paper to prevent sticking.
- 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.
- Bake the crust in the preheated oven for 10 minutes or until it is lightly browned and firm to the touch.
- 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.
- Remove the pan from the oven and spread the smoked salmon and shredded Cheddar cheese over the pre-baked crust.
- 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.
- 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.
- 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.
- Don't Skip the Par-Bake: Blind baking the crust for 10 minutes is crucial. This step prevents a soggy bottom by creating a firm, crisp base for the moist filling.
- Let It Set Before Slicing: It's tempting to dig in right away, but letting the pie rest for at least 8-10 minutes is essential. This allows the custard to firm up, ensuring clean, beautiful slices.
