Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This is not your garden-variety salmon pie. A savory crust, creamy-rich filling topped with a velvety dill sauce is hearty enough to make a one-dish meal. This recipe would work equally well with tuna.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Melt 1/4 cup butter in saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
  3. Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
  4. Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
  5. To serve, cut pie into 6 wedges; serve sauce over wedges.

Reviews

(2)
Most Helpful

Delicious pie. This was very easy to make. I needed to add more than 3/4 c crushed stuffing for the crust, but that could have been my heavy hand. I added in some chopped green onions, garlic and horseradish to the filling because we like them, other than that, followed the recipe as written. Daughter # 3 loved this, thanks for sharing!

Chef Edlear June 23, 2010

WOW was this every delicious! Next time I'll prepare two of these, I could eat the whole thing myself lol! I made as directed, only I subbed yellow prepared mustard for the mustard powder (1 heaping teaspoon) What a wonderful recipe for salmon! thanks so much for sharing Varsha, we loved this!...Kittencal:)

Kittencal@recipezazz July 13, 2005

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