Salmon pie, or salmon stuffed fried bake, is a quick and satisfying Caribbean snack, or on the go breakfast, made with seasoned canned salmon wrapped in soft dough and fried until golden brown. This easy version skips frying fish from scratch, making it perfect for busy days while still delivering the comforting flavors you expect.
Table of Contents
Similar to my first fish pie recipe, this version is all about ease.
Need a fry bake recipe without any stuffing>> see my viral fried bake recipe here.
There’s no frying fish beforehand, no extra steps slowing you down. You open the can, drain it well, squeeze out the excess liquid, season it properly, and it’s ready to use. It comes together quickly, making it perfect for days when you want something homemade without spending too much time in the kitchen.
That said, the traditional version made with freshly fried fish will always have a deeper, richer flavor. It takes more effort, but it’s worth it. This version simply gives you a faster, more convenient way to enjoy the same idea.
Either way, both are good. It just depends on how much time you want to invest in your meal.
This is the kind of food you make, share, and carry with you—something filling, simple, and satisfying that holds you through the day.
Why You’ll Love This Recipe
Golden and crisp on the outside with a soft, tender interior. The filling is savory and well-seasoned, with fresh herbal notes, a gentle heat, and balanced depth from the onion and garlic. It’s simple but deeply satisfying.
- Quick and convenient: No pre-cooking the filling required
- Simple ingredients: Made with pantry staples
- Soft and crispy: Tender dough with a golden exterior
- Versatile: Perfect for breakfast, snacks, or light meals
- Great for sharing: Ideal for picnics, road trips, and gatherings
Ingredients You Will Need
Salmon Filling
- Canned salmon — the base of the filling; rich, savory, and convenient
- Culantro or cilantro — adds fresh herbal flavor
- Scallions — mild onion flavor and aroma
- Onion (red or yellow) — adds depth and a slight sweetness
- Garlic — builds strong, savory flavor
- Hot pepper — adds heat and balance (adjust to taste)
- Salt and black pepper — enhances and ties all the flavors together
Dough
- All-purpose flour — forms the structure of the dough
- Salt — enhances overall flavor
- Butter — adds softness and slight richness
- Brown sugar — provides subtle balance
- Water — brings everything together into a soft dough
Tips for Success
- Squeeze the salmon well to remove excess moisture
- Keep the heat at medium to low so the dough cooks fully
- Fill all pies before frying since they cook quickly
- Use a small pot to control oil temperature
- Lightly dusting the dough prevents sticking and tearing
Serving Suggestions
Serve hot with hot sauce, mango chutney, or tamarind chutney.
You can also slice them open and fill them just like a bake and shark sandwich with shredded cabbage, cucumber, mango or pineapple chow, ketchup, hot sauce, or white sauce.
Perfect for breakfast, quick snacks, picnics, road trips, or sharing with friends and neighbors.
Dietary Notes
Contains gluten due to the flour-based dough.
Contains fish and is not vegetarian.
Dairy-light and can be made dairy-free by replacing butter with oil.
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 1 month if needed.
- Reheat in a 350°F oven until warmed through or in an air fryer at 350°F for 5–7 minutes to restore crispness. Avoid microwaving to maintain texture.
Frequently Asked Questions
Can I use fresh fish instead of canned salmon?
Yes. Freshly fried and flaked fish will give a deeper, more traditional flavor. It takes more time, but the result is richer and closer to the original version.
Can I use canned tuna instead?
Yes, canned tuna works very well. Be sure to drain and squeeze it thoroughly so the filling stays firm and not watery.
What can I use if I don’t eat fish?
You can use seasoned mashed potatoes, spiced channa (chickpeas), or sautéed vegetables like cabbage and carrots. Keep the filling fairly dry and well-seasoned so it holds together inside the dough.
Do I need to cook the filling before using it?
No. The filling is used raw after seasoning and cooks fully inside the dough while frying.
Why is my dough raw inside after frying?
The oil was too hot. Fry on medium to low heat so the outside doesn’t brown too quickly before the inside cooks through.
How do I prevent the filling from sticking to the dough?
Lightly sprinkle flour on the flattened dough before adding the filling. This helps prevent sticking and makes sealing easier.
Can I make these ahead of time?
Yes. These are perfect for making ahead, storing, and reheating when needed.
Can I make a smaller batch?
Yes. You can easily halve the recipe if you only need a few pies.
Recipe Card: Salmon Pie (Salmon Stuffed Fried Bake)
Equipment
- Mixing bowls
- Knife and cutting board
- Small pot for frying
- Slotted spoon or tongs
- Paper towels
Ingredients
Filling
- 15 oz canned salmon or 3 small cans, drained and pressed dry
- 4 leaves culantro or cilantro finely chopped
- 2 scallions chopped
- ¼ onion red or yellow, finely chopped
- 4 cloves garlic finely minced
- Hot pepper to taste
- Salt and black pepper to taste
Dough
For Frying
- 2 cups vegetable oil 2-3 cups —canola, or similar oil
Instructions
- Prepare the Filling: Drain the canned salmon and squeeze out as much liquid as possible, then add culantro (or cilantro), scallions, chopped onion, garlic, hot pepper, salt, and black pepper and mix well to combine.
- Make the Dough: In a bowl, combine flour, salt, butter, and sugar, then gradually add water and knead for about 3 minutes until a soft dough forms.
- Rest the Dough: Lightly brush the dough with oil, cover, and let it rest for 10–15 minutes so it relaxes and becomes easier to handle.
- Divide the Dough: Shape the dough into 6–7 evenly sized balls.
- Flatten and Dust: Flatten each dough ball into a small circle, then lightly sprinkle a little flour over the surface to prevent the filling from sticking and to help during frying.
- Fill and Seal: Add the salmon filling to the center, bring the edges up to meet at the top, pinch to seal, and gently rotate to secure.
- Heat the Oil: Heat oil over medium to low heat and test readiness by adding a pinch of flour—if it sizzles, the oil is ready.
- Fry the Pies: Place one filled dough into a small pot and fry for about 1–2 minutes total, turning once, until golden brown on both sides, ensuring the heat is not too high so the dough cooks through.
- Drain and Serve: Remove from the oil, drain on paper towels, and repeat with the remaining pies.
Did You Make This Recipe?
If you tried this recipe, please leave a ⭐⭐⭐⭐⭐ rating on the recipe card — I’d love to hear how it turned out for you.
You can also leave a review or any questions below. I love hearing from you and I’m always happy to help! Let me know if there’s anything you’d like me to make next.
And when you share your photos, don’t forget to tag me @cookingwithria on Instagram or @trinicookingwithria on Facebook so I can celebrate your beautiful creations!
👉 Subscribe & Get My Free Green Seasoning Booklet ❤️ Shop My Kitchen FavoritesOther Delicious Caribbean Snacks / Appetizers You Will Love
- Fish Pie – Using Fresh Fish
- Shrimp Pie
- Aloo pIe
- Aloo Puri
- Delicious Empanada
- Shrimp Wontons
- Shrimp Wontons Sticks with a Sweet & Spicy Dipping Sauce
- Pholourie and Mango Chutney
- Trinidad Doubles
- Cheese Paste Sandwich
- Chicken Puffs
Recent Posts
- Trinidad Salad – How I Make it at Home
- How to Build a Caribbean Pantry
- How to Make Salmon Pie using Canned Salmon | Salmon Stuffed Fried Bake
- Caribbean Sweet Potato Salad Recipe – Surprisingly Delicious
- How to Make Trinidad Dasheen Bush Bhagi
