This Alaskan-inspired salmon pie is pure comfort food. It doesn't slice neatly, so scoop it like a shepherd's pie.

Barton Seaver
Source: EatingWell Magazine, March/April 2012






Instructions Checklist
  • To prepare filling: Combine rice, thyme and 1/2 teaspoon salt in a large saucepan; add water and bring to a boil. Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, until the rice is a thick porridge, 45 minutes to 1 hour.

  • To prepare crust: Meanwhile, combine whole-wheat flour, all-purpose flour, thyme, 1/4 teaspoon salt, cayenne and mace (or nutmeg) in a medium bowl. Add 1/3 cup oil and 5 tablespoons water; stir with a fork until evenly combined. Knead the dough in the bowl a few times and pat it into a disk. Cover (or wrap in plastic) and refrigerate for at least 10 minutes and up to 1 day.

  • To finish the filling, heat 1 tablespoon oil in a large skillet over high heat. Add onions and cook, stirring, until lightly browned, 7 to 9 minutes. Reduce heat to medium. Continue cooking until the onions are golden brown, 5 to 10 minutes more. Add a few tablespoons of water, if needed, to release any bits that are sticking to the pan. Remove from the heat.

  • When the rice is almost done, position rack in lower third of oven; preheat to 350 degrees F.

  • To assemble the pie: Coat a 9-inch deep-dish pie pan with cooking spray. Spread the rice porridge in the pan. Layer the caramelized onions and peas over the rice. Toss salmon and vinegar in a medium bowl. Layer the salmon on top of the peas.

  • Roll out the dough into a 12-inch circle and place on the pie. Trim the crust so it overhangs the pan by 1 inch; tuck the overhanging dough under and crimp the edges with a fork. Reroll the dough scraps and cut out a decorative salmon shape (or use a salmon-shaped cookie cutter; see Sources). Place it on top of the crust. Lightly brush the crust with egg white.

  • Bake the pie until the crust is golden, 40 to 50 minutes. Remove from the oven and cool for 10 minutes before serving.


Make Ahead Tip: Prepare rice (Step 1) and dough for crust (Step 2), cover and refrigerate separately for up to 1 day.

Equipment: 9-inch deep-dish pie pan

Sources: Salmon cookie cutter, 4-inch:

Nutrition Facts

459 calories; protein 22.9g 46% DV; carbohydrates 49.6g 16% DV; exchange other carbs 3.5; dietary fiber 5.3g 21% DV; sugars 3.3g; fat 18.5g 29% DV; saturated fat 3g 15% DV; cholesterol 35.3mg 12% DV; vitamin a iu 590.1IU 12% DV; vitamin c 8.8mg 15% DV; folate 79.5mcg 20% DV; calcium 70.6mg 7% DV; iron 4.4mg 25% DV; magnesium 74.6mg 27% DV; potassium 500.5mg 14% DV; sodium 372.6mg 15% DV; thiamin 0.3mg 33% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
Satisfying comfort food. I made the dish with canned wild salmon to which no oil or water is added at canning. I added it undrained which added extra flavor and omega three. I also substitued some sherry for some of the white vinegar. My rice was very watery after an hour of simmering so I had to drain it. The recipe did not mention this. Very good dinner with homemade coleslaw. My perok retained it's shape when sliced but was moist. Pros: great aroma nutrition subtle flavor wonderful crust which was easy to make. Cons: based on earlier reviews I added extra cayenne and some thin sliced carrots. Read More
Rating: 2 stars
This was good but seemed to be missing something This was good but it was a little bland. I would add some cayenne to the main portion next time. On a positive note my 4 year old loved it and wanted me to make the rice and onion part every day for dinner and breakfast! I may take the rice technique to make a sort of dairy free risotto for kids in the future. It also was a great way to use up leftover salmon we had from the night before. Pros: The rice and onion part was deliciou Cons: Seemed a little bland Read More
Rating: 2 stars
Just OK... Although the prep for this wasn't overly-extensive it still felt like too much work and disappointment when I tasted the final product. I love pot pies and shepherd's pies and expected this to be a salmon version of one of those. Instead it felt a bit like a few random ingredients layered on top of one another that never quite came together to form a complete dish. It seemed to be lacking a binding liquid/sauce component. I wasn't sure how the crust on top would turn out because when I first put it together I couldn't pat it into a disc as the recipe instructed. After a few hours in the fridge however it did roll out ok and baked up to a nice crispy topping. That was probably the only part of the dish I may adapt to use in other recipes. Overall compared to other dishes that Eating Well regularly produces this one falls short for me. Seemed to lack in overall flavor although I will still eat the leftovers (by myself my husband (who is generally not picky) will not like it I can tell!). Perhaps others will have a different take? Cons: Not a lot of flavor; some prep work involved Read More