Best Salmon Pot Pie Recipes

SALMON POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.
• Bring the clam juice to a simmer in a small pot. Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. Remove salmon to a plate; reserve poaching liquid.
• Heat olive oil and butter in a skillet over medium heat. Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
• Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. Stir dill and lemon juice into mixture; season with salt and pepper.
• Break salmon fillet into bite-size pieces; divide into prepared baking dishes. Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. Top with remaining 1/3 the sauce.
• Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. Place dishes on a baking sheet.
• Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.

SALMON POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. Remove vegetables and discard.
• On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
• Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
• Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
• In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
• Add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
• Add herbs (if using) and salmon pieces, stir to combine and reserve.
• Mix cornstarch and milk together until cornstarch is dissolved.
• Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
• Continue cooking, stirring constantly, an additional two minutes to cook starch.
• Season with salt and pepper to taste. Stir one and a half cups gravy into salmon mixture. Add frozen peas.
• Butter four individual two-cup ramekins.
• Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
• Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
• Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

SOUPER SALMON POT PIE

Steps:

• Heat oven to 375* degrees.
• Have a shallow 2-to-2 1/2 qt.
• baking dish ready.
• Filling: Mix salmon, veggies, soup, milk, and spices in baking dish.
• Add salt and pepper to taste.
• Cover tightly; bake 30 minutes or until bubbly.
• Topping: Drop 6 mounds of mashed potatoes near edges of dish.
• Bake until mashed potatoes are heated through,, about 15 minutes.
• Enjoy!

SALMON POT PIE

Steps:

• 1. Melt 2 tablespoons butter in a sauté pan over medium heat and add minced mushrooms and garlic. Cook, stirring until mushrooms are tender and dry - about 10 minutes. Remove to 2 ramekins that have been sprayed with cooking spray. Spread evenly on the bottom and set aside. Add remaining 2 tablespoons of butter to the pan and add onion. Cook until onion is golden brown and tender.
• 2. Stir in flour and cook for 1 minute, then slowly whisk in wine, vegetable stock and whipping cream. Season with salt and pepper and cook until sauce is thickened - about 3 or 4 minutes. Stir in chopped parsley and dill. Pour sauce on top of mushrooms in ramekins. Top with asparagus and salmon chunks.
• 3. Preheat oven to 400-degrees. Place ramekins on a sheet pan and top with puff pastry. Decorate as you wish, then cut slits in top of pastry to allow steam to escape. Bake for 20 to 25 minutes until top is golden brown and pies bubble. Serves 2. (Note, may use uncooked salmon - just cut into one inch cubes, and make sure all bones and skin has been removed. Cook for 30 minutes).

ROAST SALMON POT PIE

Steps:

• Preheat to 400F.
• Place salmon on baking sheet sprayed with cooking spray.
• Roast salmon 10 minutes.
• Remove from oven.
• Salmon does not have to be cooked through.
• Discard skin.
• Cut salmon into bite-size pieces.
• Set aside.
• In medium-size pot sprayed with cooking spray, sauté bell pepper 2 to 3 minutes.
• Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth.
• Simmer until peas are warmed, 5 minutes.
• In a cup, stir together remaining 1/4 cup broth and flour.
• Stir into pea mixture and cook until slightly thickened, 2 minutes.
• Stir in salmon, scallions, salt, pepper and hot pepper sauce.
• Pour into 2 1/2-quart casserole dish.
• Arrange crescent rolls around inside edge of dish, leaving center clear.
• Bake in oven until biscuits are browned, 10 minutes.