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Individual salmon, dill and lemon pies

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When the weather turns cold, bake our individual salmon, dill and lemon pies recipe. They're as welcome as a warm and comforting hug.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
Individual salmon, dill and lemon pies


  • 800g potatoes, coarsely chopped
  • ¼ cup (60ml) milk, warmed
  • 100g butter, chopped
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tbs plain flour
  • 2 cups (500ml) milk, extra
  • 1 lemon, zested, juiced
  • 2 tsp Dijon mustard
  • ½ cup (60g) frozen peas
  • 1 tbs finely chopped dill
  • 500g skinless salmon fillets, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease 4 x 1½-cup (375ml) capacity pie dishes or ramekins.
  2. Step 2

    Cook the potato in a large saucepan of salted boiling water for 12-15 mins or until tender. Drain well. Use a potato masher or fork to mash until smooth. Add the milk and 40g of the butter and stir to combine.
  3. Step 3

    Meanwhile, heat the oil and 40g of the remaining butter in a large frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring, for 5 mins or until tender. Add the flour and cook, stirring, for 2 mins or until the mixture is slightly grainy. Remove from heat. Gradually stir in the extra milk. Simmer, stirring constantly, for 2-3 mins or until the sauce thickens slightly. Stir in the lemon zest, lemon juice, mustard, peas, dill and salmon.
  4. Step 4

    Spoon the salmon mixture among the dishes. Top with the mash and dot with the remaining butter. Place the pies on a baking tray. Bake for 20 mins or until golden and the filling is cooked through.