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Simple Salmon Pie

Servings: 4
Author: Yummy Addiction


  • 2 lb (900g) salmon fillet , de-boned, de-skinned
  • a handful fresh dill , chopped
  • a handful fresh basil , chopped
  • 4 tablespoons (60g) unsalted butter , softened to room temperature
  • 1 teaspoon lemon zest
  • 1 tablespoon grain mustard
  • salt and pepper , to taste

For the pie crust:

  • 2 1/2 cups (240g) all-purpose flour , sifted
  • 1 teaspoon salt
  • 2/3 cup (150g) unsalted butter , cold
  • 5 tablespoons ice water
  • 1 egg yolk


  • By hand or in a food processor, mix flour, butter, and salt until crumbly.
  • After that transfer flour mixture to a medium bowl. Add the ice water and mix with a fork until stiff dough forms.
  • Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat oven to 375°F. Line a baking tray with a piece of foil, and brush over a little oil.
  • Mix the softened butter with chopped fresh herbs and the lemon zest.
  • Cut the salmon fillet into 2 equal-sized pieces and season with salt and pepper.
  • Spread the butter mixture over one side of the fillet (on the boned side) and the mustard on the other fillet.
  • Sandwich the two pieces together (skin side out).
  • Take the pie crust dough out of the fridge. On a lightly floured work surface, roll out the pastry and enclose the salmon, carefully sealing the edges.
  • Glaze it with the beaten egg yolk and score a criss-cross pattern on top of the pie, using the back of a knife.
  • Bake in the oven for about 20 minutes, or until the crust is golden brown. Then remove and allow to cool slightly before serving. Enjoy!