Salmon Pie
This easy Salmon Pie is similar to a crustless quiche, making it perfect for breakfast, brunch, lunch or dinner!
Nutrition Facts
Ingredients
Instructions
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Notes
Before baking your salmon, season this fish for more flavor in your final dish. I like to use my all-purpose seasoning, but salt and pepper is fine, too.
Gluten-Free Version: Use Gluten-Free Bisquick (or another gluten-free baking mix) and make sure that your cheese and other ingredients are also certified gluten-free.
Use fresh, canned or smoked salmon in this recipe. If using canned salmon, you’ll need 2 (6-ounce) cans drained. If using other cooked salmon, you will need a total of about 1 ½ cups of flaked, cooked fish.
For vegetables that are more tender, sauté the bell peppers in a skillet before adding them to the pie.
Add other veggies that you might enjoy, such as spinach. I recommend a 10-ounce box of frozen chopped spinach that has been thawed and squeezed very dry.
Add different herbs to the pie. Parsley, thyme, chives and basil would all be delicious.
Use any cheese that you prefer (or omit the cheese entirely). Good alternatives to the Swiss include Havarti, Monterey Jack, Parmesan and feta.
If you don’t have Bisquick, you can try to make your own baking mix at home using a recipe like this.
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