Low-Carb Salmon Pie

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This low-carb pie is the perfect all-in-one dish. Filling and full of surprises, here with smoked salmon and a lot of fresh dill. Ketogenic low carbKetogenic low carb84% Fat12% Protein2% Carbs6 g carbs / serving Medium 15 + 40 m15 minutes preparation40 minutes cooking time
Ketogenic low carbKetogenic low carb84% Fat12% Protein2% Carbs6 g carbs / serving Medium 15 + 40 m15 minutes preparation40 minutes cooking time

This low-carb pie is the perfect all-in-one dish. Filling and full of surprises, here with smoked salmon and a lot of fresh dill.


4 servingservings
Pie crust

  • ¾ cup 180 ml almond flour
  • 4 tablespoons 60 ml Sesame seeds
  • 4 tablespoons 60 ml coconut flour
  • 1 tablespoon 1 tablespoon ground psyllium husk powder
  • 1 teaspoon 1 teaspoon baking powder
  • 1 pinch 1 pinch salt
  • 3 tablespoons 3 tablespoons olive oil or coconut oil
  • 1 1 eggeggs
  • 4 tablespoons 60 ml water

  • ½ lb 225 g smoked salmon
  • 1 cup 240 ml mayonnaise
  • 3 3 eggeggs
  • 2 tablespoons 2 tablespoons fresh dill, finely chopped
  • ½ teaspoon ½ teaspoon onion powder
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 4¼ oz. 120 g cream cheese
  • 1¼ cups 300 ml shredded cheese

Print recipe
NutritionKetogenic low carb84% Fat12% Protein2% Carbs6 g carbs / serving


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Put all the ingredients for the pie dough into a food processor for a few minutes until the dough firms up to a ball. If you don’t have a food processor you can use a fork to mix the dough.
  2. Attach a piece of parchment paper to a spring form, no larger than 10 inches (23 cm) diameter, to make it easer to remove the pie when it’s done.
  3. Spread out the dough into the form. Use an oiled spatula or fingers. Pre-bake the crust for 10–15 minutes.
  4. Mix all the ingredients for the filling, except the salmon, and pour that in the pie crust. Add the salmon and bake for 35 minutes or until the pie has turned a nice color.
  5. Let cool for a few minutes and serve with a salad or other vegetables.


We’ve used smoked salmon here, but you can of course use cured, boiled or grilled salmon. Use what you like and have on hand, but remember to adjust salt and spices accordingly. The pie freezes well.



Meal plans

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  1. Teresa
    Looks great! Do you believe I could replace the mayo with something else like cream, sour cream, yogurt or even coconut milk? My husband does not like mayo.... : ( Thanks!
    Replies: #5, #7
  2. Edgar
    The mayonnaise is supposed to be home made just eggs and olive oil. I thought by substituting it with something else then you don't get the added benefit from having olive oil in the recipe?
    Reply: #8
  3. Barbara Simoes
    I just made this for dinner; I can't wait to try it. It's the day before Thanksgiving, so I wanted something completely different from poultry and something that I could have for breakfast and lunch, too. I'll get back to you with what I think of it.
  4. Barbara Simoes
    This is wonderful...and very filling. Both the sesame seeds and cream cheese add so much to the flavor. Again, as with most recipes on this site, I found the directions a bit unclear. Perhaps I should have mixed the filling in the food processor, but I didn't because the directions said "mix" so that is what I did. I ended up cubing the cream cheese into about 1/2" squares and mixing them in. I used canned salmon which conveniently comes in the amount called for in the recipe. I baked it for the time stated in the recipe, and when I pulled it out, the center was not yet set. I knew that after sitting a few minutes, it would, though. The flavor is lovely and mild. It is not too fishy. It also has a nice, substantial quality without being heavy. With a side salad and a cup of cream of tomato soup, this would be exquisite. I used my biggest pie plate rather than fooling around with a springform and it worked fine. I also went with the olive oil because it would be easier to measure and more savory. I didn't have psyllium powder, just whole husks, but it worked just fine. I also used dry dill, so only put in about one tablespoon. Instead of using onion powder, I used dehydrated onion for a little texture. Next time, maybe adding in some chopped fresh green peppers would be nice. I did have this for breakfast, and my cat, who usually doesn't pay any attention, jumped right up and wanted a taste! She liked it, too!
  5. Barbara Simoes
    Teresa, you don't taste the mayo at all, but I suppose other things would work. You want to keep the percentage of fat, though. That's what fills you up and makes you feel satisfied.
  6. Gentiann
    I am not a fan of cooking with mayonnaise, I replace it with heavy cream, butter and may be an additional egg yolk ....... I prefer my olive oil on a green salad, thank you!
    In this recipe, I'll replace the mayonnaise with 1 cup heavy cream, 1 egg yolk or the whole egg and 3 Tbsp of melted butter.
  7. Apicius
    My experience with baking with mayonnaise is that no one can tell you used it...because it completely disappears in the mix. Unlike using mayonnaise in a dip or spreading it on bread...the mayonnaise is still present and dominates the recipe. If you see a recipe where mayonnaise is completely blended into the mix and then baked in the oven, you are pretty much safe with the outcome. You won't detect it.
  8. Helena
    I read that the most benefit of olive oil comes when it is not cooked, so cooking with the wonderful homemade mayo may reduce some of the benefit of its live enzymes.
  9. Melissa
    Can this be made without almond flour? I have an allergy. What can be substituted?
  10. Barbara Simoes
    Melissa, I'm sure it could. If you replace it with coconut flour, I believe you'd have to use much less. I think coconut flour absorbs much more liquid, so it's not a 1:1 ratio. I bet you could even replace it with shredded mozzarella like is done in the pizza (crust) recipe being it is a savory dish.
  11. Rona
    I use a hand mixer on low speed when the LCHF recipe calls for something to be "mixed" (and I always soften cream cheese in microwave for 10-20 seconds) as I could never get a smooth finish by using a fork or spoon, esp for the Oopsie Bread. Loved this pie recipe although I used cold-smoked salmon which gave it a much saltier flavour than the canned version would (so I'll used canned next time). I think hot-smoked salmon would end up being too dry. I added some baby capers which of course increased the saltiness too but the end result was delish!
  12. Kathy
    Hello, can you please explain the metric conversion for dl? The recipe references dl measurements which I don't understand? Forget my query, I just clicked on the US vs Metric measurement at the top of the recipe which converted everything for me. I'll make sure to switch to US from now on. Thanks for all your delish recipes :)
  13. Sandra
    This was a lovely dish which both my husband and I really enjoyed. Just a wee request on the metric recipe - metric users don't measure dry ingredients by volume so converting to dl doesn't help. We measure our dry ingredients by weight, so grams would be very welcome here.
  14. Jane
    Do you think this recipe would work with ground flax to replace the coconut flour? I can't abide the texture/taste of coconut flour. (picture revolted face)
  15. Victoria
    What kind of shredded cheese works well in this recipe?
  16. Fabienne
    I made this yesterday for diner and my son loved it (so did I) ; the sesame seeds give a little crunch that is very nice
  17. miranda
    hi, i'm dutch as well and here dry ingredients are measured in grams. Every recipe here converts it in ml, that isn't the right amount. Could that be changed?
    None the less, I am gonna try this recipe tonight with hot-smoked salmon.

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