skip to Main Content
Lisa George, R.H.N. |
Take the first step! Our first meeting is free. 613-256-0506 | Send a message
Salmon And Leek Pie

Salmon and Leek Pie

I have been making Salmon and Leek Pie for over 15 years for family and friends and it is still a favorite in our household. It is attractive when it comes out of the oven, making it perfect for special occasions, and it is delicious, making it a win-win recipe! As for the health benefits, it is full of Omega 3 fatty acids from the salmon, an excellent source of vitamin K from the leeks, as well as antioxidants from the dill and lime zest. Because of the puff pastry, we save this dish for special occasions.

I first discovered the recipe on Epicurious and have not ventured far from the original in all these years, although I have made a few minor changes to fit my budget and what I have on hand. Why deviate from perfection? Here is the wonderful Salmon and Leek Pie. I hope you enjoy it!

Salmon and Leek Pie


3 large leeks

2 tablespoons unsalted butter

2 pounds skinless boneless salmon fillet

1/4 cup chopped fresh dill leaves

1 teaspoon freshly grated lime zest

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground black pepper

1 large egg

1 tablespoon water

1 package frozen puff pastry, thawed


Cut white and pale-green parts of leeks crosswise into thin strips, wash well in a colander, drain, and pat dry. In a large skillet cook leeks in butter stirring until tender, about 12 minutes, and then cool.

Cut salmon into roughly 3/4-inch pieces and in a large bowl toss with cooked leeks, dill, lime zest, and salt until combined well. In a small bowl, whisk together egg and water to make an egg wash.

On a lightly floured surface with a lightly floured rolling pin, roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer the10-inch pastry square to a large baking sheet and mound salmon filling in center. Brush edges of pastry evenly with some egg wash and then carefully drape remaining 12 inch pastry square over salmon, gently pressing the  edges together to seal. Crimp the edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.

Bake in preheated 400°F oven for about 35 minutes until pastry is golden brown.

Back To Top