Making Alaskan salmon pie with my grandma is one of my favorite memories of time spent with her in Alaska. I would escape to her apartment to do my homework, while I was still in High School. After I was done with my homework we would make salmon pie. She would make the dough in her trusty bread maker and I would help with the lifting and carrying since her hands were too shaky. While the pie baked we would flip through old photo albums and I would marvel at all of the stories that went along with the aged black and white photos. This version of salmon pie uses a quick dough that includes both yeast and baking powder for leavening but requires no rising time at all! Serve alongside a fresh salad and a tzatziki sauce, (recipe follows) for a refreshing lunch or quick dinner.
- ¼ Cup warm water
- 2 teaspoons honey
- ½ teaspoon active dry yeast
- ¾ cup milk
- 1 Cup Plain Greek Yogurt
- 4 Cups Flour (I used 2 Cups bread flour and 2 cups Soft white wheat)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2- 6 ounce cans Wild Alaskan Salmon
- 1 ½ Cups Cooked Rice (I used Jasmine white)
- ½ Cup Corn (Fresh or frozen)
- 1 ½ Cups Spinach, wilted and juice squeezed out*
- ¼ Cup green onion, chopped
- ½ Cup shredded Parmesan cheese
- 1 Stick butter
- 1 teaspoon Dijon Mustard
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ½ teaspoon Onion powder
- 1 teaspoon Apple Cider Vinegar
- 1 Tablespoon Parsley, Chopped
- Combine the flour, baking powder, baking soda and salt.
- In a cup mix the water and yeast. Let sit for 5 minutes.
- Add the yeast mixture, milk, honey and Greek yogurt to the flour. Mix until combined.
- Cover and let sit at room temperature while the filling is prepared.
- Drain the salmon and lightly shred with a fork. Keep the ingredients separate as you will layer them into your pie.
- Prepare the flavored butter. Melt the butter in a saucepan or in a microwave. Add the rest of the ingredients.
- Roll out the dough to about ¼” thickness and brush it with some of the flavored butter. Layer on the filling: Rice, flavored butter, corn, spinach, green onion, salmon and cheese.
- Sprinkle more flavored butter on top. Roll out a circle for the top and seal the edges. Cut a few slits on top to release steam.
- Brush with the leftover butter and bake in a preheated 350 F oven for about 15-20 minutes depending on what size your pie is.
- Serve warm with tzatziki sauce, recipe follows.
Photo Step-By-Step
Combine the flour, baking powder, baking soda and salt.
In a cup mix the water and yeast. Let sit for 5 minutes.
Add the yeast mixture, milk, honey and Greek yogurt to the flour. Mix until combined.
Cover and let sit at room temperature while the filling is prepared.
Drain the salmon and lightly shred with a fork. Keep the ingredients separate as you will layer them into your pie.
Prepare the flavored butter. Melt the butter in a saucepan or in a microwave. Add the rest of the ingredients.
Roll out the dough to about ¼” thickness and brush it with some of the flavored butter. Layer on the filling: Rice, flavored butter, corn, spinach, green onion, salmon and cheese.
Sprinkle more flavored butter on top. Roll out a circle for the top and seal the edges. Cut a few slits on top to release steam.
Brush with the leftover butter and bake in a preheated 350 F oven for about 15-20 minutes depending on what size your pie is.
Serve warm with tzatziki sauce
- 1 cup plain Greek yogurt
- ¼ cup buttermilk
- Salt, pepper to taste
- 2-3 Tablespoons lemon juice
- ½ jalapeno, minced
- 2 Tablespoons fresh cucumber, finely diced
- 2 Tablespoons white onion, minced
- 1 teaspoon parsley, minced
- Mix all together and thin out with more buttermilk if too thick.
Things we used from Amazon.com
Le Creuset Stoneware Pie Pans, 9-Inch, Marseille
Le Creuset of America Craft Series Basting Brush – Marseille
Le Creuset Stoneware Rectangular Dish, 7 by 5-Inch, Cerise (Cherry Red)
Dansk Kobenstyle Chilli Red Butter Warmer
Lodge H5MS Heat Treated Miniature Skillet, Cast Iron 5″ Black
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