Jamie Oliver Salmon Filo Pie Recipe [Tips & Tricks]

I remember the first time I tried Jamie Oliver’s Salmon Filo Pie. It was a cozy evening at a friend’s place, and the aroma that filled the kitchen was unforgettable – warm, flaky pastry mingling with the delicate scent of fresh salmon and herbs. It wasn’t just dinner; it was a comforting hug on a plate. From that night, this recipe became a staple in my rotation when I wanted something special yet surprisingly simple.

This pie feels like a restaurant dish but is totally doable at home. It’s perfect for impressing friends or making a quiet night feel indulgent. The layers of crisp filo pastry and tender salmon create a beautiful balance that’s both satisfying and fresh.

Jamie Oliver’s Salmon Filo Pie Recipe

What makes Jamie Oliver’s Salmon Filo Pie so irresistible? Here’s the magic in a nutshell:

• Flaky, golden filo pastry: Crispy and light, it’s a perfect contrast to the rich filling.
• Fresh salmon: The star ingredient, moist and flavorful.
• Creamy filling: A mixture of soft cheese and herbs that enhances the salmon.
• Herbs and lemon zest: They brighten the dish with fresh notes.

It’s a perfect example of Jamie’s style – simple, fresh, and approachable, but with layers of flavor that feel gourmet.

Ingredients Needed

When I shop for this pie, I focus on quality and freshness. Here’s what you’ll need:

• Fresh salmon fillets (skin removed)
• Filo pastry sheets (usually 8-10 sheets)
• Soft cheese (like cream cheese or ricotta)
• Fresh dill or parsley
• Lemon zest and juice
• Eggs (to bind the filling and brush the filo)
• Butter (melted, for brushing the filo sheets)
• Salt and pepper (to taste)
• Optional: spring onions or shallots for a mild bite

Buying fresh salmon and good-quality filo is key. Don’t skimp on the herbs – they elevate the whole dish.

How To Make Jamie Oliver’s Salmon Filo Pie

Here’s how I walk through the process, step-by-step. It’s easier than it sounds:

• Prep the salmon: Cut into bite-sized chunks and season lightly.
• Mix the filling: Combine soft cheese, chopped herbs, lemon zest, and a little lemon juice. Add salt and pepper.
• Beat an egg: This binds the filling and gives richness.
• Layer the filo: Brush each sheet lightly with melted butter and layer into a pie dish.
• Add the filling: Spread half the filling on the bottom, scatter salmon chunks, then top with remaining filling.
• Top with filo: Finish with more filo sheets, brushing each with butter.
• Bake: At 180°C (350°F) for about 25-30 minutes or until golden and crisp.
• Rest briefly: Let it sit for a few minutes before slicing for the best texture.

It’s a comforting rhythm of layering and baking, and the smell while it cooks is unbeatable.

Ingredient Science Spotlight

Let’s get geeky for a moment. Why does this recipe work so well?

• Filo pastry: Made from super-thin layers of dough, it crisps up because the butter melts and steams between layers, creating delicate flakes.
• Salmon: Rich in omega-3 fatty acids, it adds moisture and a silky texture that balances the crisp pastry.
• Soft cheese: Adds creaminess and helps bind the filling without overpowering the salmon.
• Lemon zest: Contains oils that add brightness and cut through the richness.
• Egg: Acts as a binder and adds structure so the pie holds together when sliced.

Understanding these roles helps you appreciate each ingredient’s purpose and gives you the confidence to tweak the recipe if you want.

Expert Tips

After making this pie dozens of times, I’ve learned some tricks:

• Don’t rush the butter brushing: Every filo layer needs it for that signature crunch.
• Use fresh herbs: Dried herbs won’t deliver the same vibrant flavor.
• Rest the pie: It helps the filling settle, so the slices hold together better.
• Keep unused filo covered: Filo dries out quickly, so cover with a damp cloth while working.
• Add a squeeze of lemon juice before serving: It wakes up the flavors beautifully.

These small touches make a big difference.

Recipe Variations

Want to make it your own? Try these twists:

• Smoked salmon: For a deeper, smoky flavor.
• Add spinach or kale: Stir some wilted greens into the filling for extra nutrition and color.
• Use feta instead of cream cheese: It adds a salty tang.
• Spicy kick: Add a pinch of chili flakes to the filling.
• Individual pies: Make small parcels instead of a big pie for easy serving.

Jamie’s recipe is a great base to experiment with your favorite flavors.

Final Words

This Salmon Filo Pie is one of those recipes that feels like a celebration every time you make it. It’s simple but impressive, comforting but fresh, and always leaves you wanting more. Whether you’re cooking for a family dinner or hosting friends, it’s a guaranteed winner.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Salmon Filo Pie?

You’ll need salmon, filo pastry, spinach, crème fraîche, mustard, lemon, butter, and a few spices.

How Long Does It Take To Make Jamie Oliver’s Salmon Filo Pie?

It takes around 45 minutes to 1 hour, including prep and baking time.

Can I Use Frozen Salmon For This Recipe?

Yes, just make sure to defrost it fully before using.

Can I Replace Filo Pastry With Puff Pastry?

You can, but the texture will be a bit different. Filo gives a crisp, light finish.

How Many Servings Does Jamie Oliver’s Salmon Filo Pie Make?

It usually serves 4-6 people depending on portion size.

Can I Make This Pie Ahead Of Time?

Yes, you can assemble it beforehand and bake it when you’re ready to serve.

What Side Dishes Go Well With Salmon Filo Pie?

A fresh salad or some roasted vegetables work great as sides.

Can I Add Other Vegetables To The Pie?

Absolutely! You can add things like leeks, peas, or carrots.

Is Jamie Oliver’s Salmon Filo Pie Recipe Healthy?

It’s pretty healthy, but the filo pastry does add some calories. It’s a good balance of fish and greens.

Can I Freeze Leftover Salmon Filo Pie?

Yes, you can freeze it. Just make sure it’s fully cooled before you freeze it, and reheat thoroughly.