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New England Salmon Pie

 New England Salmon Pie
My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire
6-8 ServingsPrep: 15 min. Bake: 40 min.


  • 3-1/2 cups warm mashed potatoes (without added milk and butter)
  • 1 medium onion, finely chopped
  • 1/3 cup milk
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 tablespoons minced fresh parsley
  • Pastry for double-crust pie (9 inches)
  • 1 egg
  • 1 tablespoon water


  • In a bowl, combine the potatoes, onion, milk, celery seed, garlic
  • powder, salt and pepper. Stir in salmon and parsley. Line a 9-in.
  • pie plate with bottom pastry; trim even with edges. Spread salmon
  • mixture into crust.
  • Roll out remaining pastry to fit top of pie; place over filling.
  • Trim, seal and flute edges. Cut slits in top. Beat egg and water;
  • brush over pastry. Bake at 350° for 40-45 minutes or until crust
  • is golden. Refrigerate leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 409 calories,

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New England Salmon Pie (continued)

Nutritional Facts: 19 g fat (7 g saturated fat), 61 mg cholesterol, 662 mg sodium, 42 g carbohydrate, 3 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.