Salmon Foldover Pie

"This is a super quick version of a Norwegian salmon pie that is made with canned salmon. Red salmon gives a better color, but it is a bit pricier than pink. Posted for ZWT 6."
photo by WiGal photo by WiGal
photo by WiGal
photo by WiGal photo by WiGal
photo by Debbie R. photo by Debbie R.
photo by Debbie R. photo by Debbie R.
photo by Boomette photo by Boomette
Ready In:


  • 2 tablespoons butter
  • 1 cup chopped onion
  • 13 cup chopped celery
  • 1 teaspoon dried dill
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (15 1/2 ounce) can pink salmon or (15 1/2 ounce) can red salmon, drained and flaked
  • 2 eggs (divided)
  • 1 14 cups dry breadcrumbs
  • 2 unbaked refrigerated 9-inch pie shells


  • Preheat the oven to 375 degrees. In a large skillet, heat the butter over medium-high heat. Saute the onion and celery for 5-8 minutes, or until soft. Remove from the heat and add the dill, soup, salmon, 1 egg, and bread crumbs; mix until well combined.
  • Place each pie crust on a cookie sheet that has been sprayed with nonstick cooking spray. Place half of the salmon mixture on one side of each pie crust, about 1 inch from the edge. Beat the remaining egg, then brush the edges of the pie crust with it. Fold the crust over the salmon and pinch the edges together to seal. Brush the dough with the egg and bake for 30-35 minutes, or until golden brown and the center is hot.

Questions & Replies

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  1. Debbie R.
    I loved this; even DH, who hates fish, ate a second helping. It doesn't taste "fishy" at all. The filling came out like a warm pate; very nice!! I think I'd like to serve a sour cream and dill sauce on the side with this; not to pour over the pie, but just to lightly dip in the fork while having a bite of the pie. ETA: This stuff is so good, that it makes a wonderful breakfast even. That's a real testament to the mild, but savory, flavor of the dish.
  2. Boomette
    I love salmon pie. I'm used to salmon pie made with potatoes in it. This recipe doesn't have potatoes but tastes as good and even better. The taste is very good. It's cute and was easy to do. My son had it for dinner yesterday and wanted to have this for his lunch today. Thanks Jackie for a wonderful recipe :) Made for PRMR tag game
  3. KissKiss
    This recipe is delicious. I made a little Dijonaise dipping sauce to serve with it along with some peas, and it was wonderful. Thanks for posting!
  4. GibbyLou
    This was good, but not great for us. It was lacking the savory taste I was looking for. I like Debbie's idea of a sour cream and dill dip as a complement. Thanks for sharing. Made for Best of 2013 tag.
  5. WiGal
    Very good! If you like salmon loaf or patties I urge you to try this. Huge recipe glad I halved it. With a side and salad it serves more. One turnover filled a meat platter. Did add a few dashes black pepper. Subbed in 2 leftover grilled wild caught salmon fillets for canned. What a wonderful way to extend meat. Used cottage cheese based pastry from my quiche recipe which complimented flavors well. Tomorrow will reheat leftovers in 250 degree oven about 20 minutes hoping crispy pastry will remain. Erred with choice of cooking spray, I used baking spray and detected some strange smell (coconut or palm oil?) from spray. I am super sensitive to smells. Will use a different spray. Thought filling seemed too moist, then looked again at recipe and I forgot the bread crumbs, wet noodle my forehead. So my pics show a redder filling. Thank you for post.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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