Baked Salmon & Tomato Pie with salad

All-butter puff pastry is perfect for this recipe but you can use shortcrust if you prefer, whatever you have in the freezer!

This makes a lovely large fish pie that’s perfect for family mid-week meals.


  • 4 BigFish

    plain or Organic salmon portions

  • 500g

    frozen puff pastry, thawed (but keep cool)

  • 400g

    fresh tomatoes, ideally a colourful selection such as mixed cherry

  • 1 tsp


  • 30g

    fresh dill, finely chopped

  • 1 bag

    mixed salad leaves, e.g. rocket, baby leaf or spinach mix

  • 1 egg

    mixed with a little milk to make an egg wash

  • Seasoning

    freshly ground black pepper and sea salt

  • Olive oil

    just a little, for drizzling


  • 1.

    Pre-heat the oven to 200°C or Gas Mark 6.

  • 2.

    Roll out the pastry to make a large sheet, placing it in the middle of a non-stick baking tray.

  • 3.

    Heat a dry frying pan and then lightly fry the salmon portions, skin side down, just for around a minute so that the skin cooks and you can easily remove it. You don’t need to cook the fillets through at this stage.

  • 4.

    Now take the slightly-defrosted fillets and place them in the middle of the pastry. Top with half your tomatoes, half the dill and all the capers. Season.

  • 5.

    Fold one side of the pastry over the fish and tomatoes, lightly brush with egg wash and then fold over the remaining sides to make a parcel,

  • 6.

    Brush with the remaining egg wash and bake for 30 minutes, or until golden brown.

  • 7.

    Toss the remaining tomatoes and dill in a bowl with some green leaves to make a salad and add any juices left in the pan when the pie comes out of the oven. Drizzle with a little olive oil, season and toss again.

  • 8.

    Serve the pie hot with the salad on the side. A baked potato is good with this too if you’re particularly hungry!

  • “This is lovely quick way to make a salmon pie - and packed with a very healthy filling!”

    Louise Coulbeck, director

With thanks to Woolworths S.A. for the recipe inspiration.


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Preparation Time

15 minutes

Cooking Time

30 minutes