Salmon Pie II

Michele O'Sullivan 119

"A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted."


1 h 30 m servings 787 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 787 kcal
  • 39%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 76.4g
  • 25%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 2231 mg
  • 89%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
  3. In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
  4. Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
  5. Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
  6. To serve, cut pie into 6 wedges and spoon sauce over each piece.
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  1. 7 Ratings


This is really good. Make sure you have 2 boxes of stuffing mix as this is the amount you will need. I used 2 cups of grated mild hot pepper cheese and also increased the onion to 1/3 cup. I ...

Really disappointed. This came out more like a salmon bread crumb dressing. Need LESS bread and MORE salmon in the filling.

I was very dissapointed, this is the first recipe from this website that was horrible. It had entirely too much bread in it, just didn't taste good at all. Sorry.