Salmon Fish Pie Recipe – Garlic, Mushroom & Potato Bake

Last Updated on 4 months by Neha Deshmukh

Salmon Fish Pie Recipe – Garlic, Mushroom & Potato Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful dish that feels a little bit special. This Salmon Fish Pie is exactly that. It’s a hug in a dish, honestly! I first made this during a particularly chilly winter, and it’s been a family favorite ever since. It’s surprisingly easy to put together, and the combination of flaky salmon, creamy white sauce, and fluffy mashed potatoes is just… divine. Let’s get baking!

Why You’ll Love This Recipe

This Salmon Fish Pie isn’t your average bake. It’s packed with flavour thanks to a lovely garlic-lemon marinade for the salmon, earthy mushrooms, and a generous helping of Italian seasoning. It’s a complete meal in one dish, perfect for a weeknight dinner or a cozy weekend feast. Plus, it’s a fantastic way to get some healthy omega-3s into your diet! It’s a little bit different from traditional Indian fish dishes, but trust me, the flavours work beautifully.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 400 gms Fish Fillet (Salmon)
• 500-550 gms Potato
• 5-6 Mushrooms
• 1 small-medium Onion
• 1 tsp Chopped garlic
• 1.5 tbsp Chopped garlic
• 1 tbsp Lemon Juice
• 1 tbsp Olive oil
• 0.5 tsp Whole black pepper
• 0.5 tsp Salt
• 0.5 tsp Italian seasoning
• 2 tbsp Butter (unsalted)
• 0.25 cup Hot milk
• 30 gms Butter (unsalted)
• 2 tbsp Plain flour (maida)
• 1.5-1.75 cup Hot Milk (full fat)
• 2 tbsp Grated cheese
• 0.5-0.75 cup Grated cheese

Ingredient Notes

Let’s talk ingredients! Using good quality salmon really makes a difference here. I prefer a nice, firm fillet.

• Salmon: Don’t be afraid to use skin-on salmon – it adds extra flavour!
• Italian Seasoning: This is a game-changer. It adds a lovely herbaceous note to both the potatoes and the white sauce. You can find it easily in most supermarkets.
• Full-Fat Milk: Seriously, don’t skimp on the fat here! It makes the white sauce so much richer and creamier. It’s a treat, after all!

Now, fish pies aren’t super common across all of India, but you’ll find variations. In Goa, you might see a similar bake with a spicier masala paste. Kerala has some incredible fish stews that share a similar comforting vibe. This recipe is my take, blending those comforting flavours with a classic British fish pie.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F) – give it about 10 minutes to heat up properly.
2. First, let’s make the marinade. In a bowl, blend 1.5 tbsp garlic, 1 tbsp lemon juice, 1 tbsp olive oil, ½ tsp salt, and ½ tsp pepper until it’s a smooth paste.
3. Now, take your salmon fillets and make a few gashes (slits) in them. This helps the marinade penetrate. Coat the salmon generously with the marinade and let it sit for at least 30 minutes.
4. While the salmon marinates, let’s tackle the mashed potatoes. Boil the potatoes until they’re tender. Drain them well, then mash with ½ tsp Italian seasoning, 2 tbsp butter, ¼ cup hot milk, salt, and pepper. Set aside.
5. Time for the white sauce! Melt 30g butter in a pan over medium heat. Add the flour and cook for 5-7 minutes, stirring constantly, to make a roux. Gradually whisk in 1.5-1.75 cups of hot milk until the sauce thickens. Stir in 2 tbsp cheese, salt, pepper, and ½ tsp Italian seasoning.
6. Heat a pan over medium-high heat. Pan-sear the marinated salmon for 3-4 minutes per side, until it’s cooked through and flakes easily with a fork. Once cooked, gently shred the salmon.
7. In the same pan, sauté chopped onion and 1 tsp garlic in a little oil until golden brown. Add the mushrooms and shredded salmon. Mix in ¾ – 1 cup of the white sauce.
8. Grease a baking dish. Layer the fish mixture into the dish. Pour over the remaining white sauce, then top with the mashed potatoes, spreading it evenly. Sprinkle generously with the remaining grated cheese.
9. Bake for 20-25 minutes, or until the top is golden brown and bubbly. For an extra golden crust, broil for the last 5 minutes, keeping a close eye on it!
10. Let the pie rest for 20-25 minutes before serving. This helps it set and makes it easier to slice. Serve with a side of garlic bread for the ultimate comfort meal!

Expert Tips

• Don’t overcook the salmon! It should be flaky but still moist.
• Make sure your white sauce is smooth and lump-free. Whisking constantly is key.
• If the mashed potatoes seem too thick, add a splash more milk.

Variations

• Vegan Adaptation: Swap the salmon for hearts of palm or marinated tofu. Use plant-based butter, milk, and cheese alternatives.
• Gluten-Free Adaptation: Use gluten-free flour for the white sauce.
• Spice Level Adjustment: Add a pinch of chili flakes to the white sauce for a little kick. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations: This is perfect for a comforting winter meal during festivals like Lohri or Makar Sankranti.

Serving Suggestions

This Salmon Fish Pie is fantastic on its own, but a side of steamed green beans or a fresh salad adds a nice touch. And, as I mentioned before, garlic bread is essential!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

What type of salmon is best for this fish pie?

Any firm-fleshed salmon will work well – Atlantic salmon, Coho salmon, or Sockeye salmon are all great choices.

Can I make this fish pie ahead of time?

Yes! You can assemble the pie up to a day in advance and store it in the refrigerator. Add a few extra minutes to the baking time if it’s cold.

What can I substitute for Italian seasoning?

You can make your own by combining dried oregano, basil, rosemary, and thyme.

How do I prevent the mashed potatoes from drying out during baking?

Make sure the potatoes are well-mashed and have enough butter and milk. You can also dot the top with a little extra butter before baking.

Can I use leftover cooked salmon in this recipe?

Absolutely! Just make sure it’s flaked and mixed with the sauce. You might need to adjust the cooking time slightly.