Jamie Oliver Salmon Filo Pie Recipe

If you’re on the hunt for a dish that bursts with vibrant flavors and impressive presentation without any fuss, the Jamie Oliver Salmon Filo Pie is an absolute winner. This pie combines tender salmon, juicy king prawns, and ripe mixed-color tomatoes all wrapped in crisp, buttery filo pastry. Bursting with fresh dill and zesty lemon notes, it’s comfort food elevated, perfect for sharing at a cozy dinner or impressing guests with something that looks and tastes spectacular. Trust me, this Jamie Oliver Salmon Filo Pie will soon become your go-to when you want a stunning meal that feels as good as it tastes.

Ingredients You’ll Need

The beauty of the Jamie Oliver Salmon Filo Pie lies in its simple yet essential ingredients that come together to create layers of fresh, vibrant flavor and delightful textures. Each product plays its part, from the crispness of the filo to the rich seafood freshness and zesty brightness of lemon and dill.

• Olive oil: Use good quality extra virgin olive oil for richness and to crisp the filo beautifully.
• Filo pastry (270g pack): The star for creating delicate, flaky layers that hold everything together with a satisfying crunch.
• Couscous (100g): Adds a lovely slight bite underneath the seafood, soaking up all those juicy tomato flavors.
• Ripe mixed-colour tomatoes (800g): Their juiciness and sweetness provide a wonderfully fresh base that keeps the pie moist.
• Fresh dill (20g): An herbaceous boost that pairs flawlessly with salmon and prawns, lifting the entire dish.
• Salmon fillets (2 x 130g): Choose fresh, firm fillets to give the pie a rich, meaty seafood heart.
• Raw peeled king prawns (165g): These add a succulent sweetness and texture contrast to the salmon.
• Lemons (2): Their zest and juice brighten and bring a fresh zing that balances the richness beautifully.

How to Make Jamie Oliver Salmon Filo Pie

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180°C. Grab a large ovenproof frying pan and give it a good coating of olive oil. This will help prevent sticking and add flavor right from the bottom layer of your pie.

Step 2: Build the Filo Layers

Lay down the first sheet of filo pastry in the oiled pan, brushing each sheet with olive oil as you layer and sprinkle with a little paprika for a mild smoky undertone. Keep layering until you have a small stack, leaving a generous overhang of filo edges to fold later. This crispy, seasoned base is going to give that irresistible crunch combined with subtle warmth from the paprika.

Step 3: Add the Couscous and Tomatoes

Scatter the couscous evenly over the layered filo. This will soak up the lovely tomato juices and keep the pie moist. Next, add half of your chopped ripe tomatoes, seasoning them with salt and pepper to bring out their natural sweetness. The tomatoes not only bring a burst of vibrant color but also a fresh juiciness that balances the dish wonderfully.

Step 4: Layer the Seafood and Herbs

Now comes the star part: carefully add your sliced salmon fillets and the peeled king prawns on top of the tomato and couscous bed. Zest one lemon and scatter it over the seafood along with the fresh dill leaves for that unmistakable fresh herby aroma. This mix brings together succulent, tender seafood with zingy, fragrant notes that make every bite sing.

Step 5: Finish with Remaining Tomatoes and Seasoning

Top your seafood with the rest of the tomatoes, drizzle a little more olive oil, and season with salt and pepper again. Then fold the filo pastry edges over the filling and gently scrunch them down to create a pleasing rustic finish. Brush the top layer of filo with a mixture of olive oil, lemon juice, and a sprinkling of paprika for a hint of citrus and smoky color.

Step 6: Cook on Stove and Bake

Place the frying pan on the stove to heat until it sizzles gently. This step helps set the base before baking. Then, transfer the pan to your preheated oven and bake for 30 minutes, or until the filo is a luscious golden brown. The pie should be bubbling around the edges and beautifully crisp on top – a sure sign it’s ready to serve.

How to Serve Jamie Oliver Salmon Filo Pie

Garnishes

To elevate the Jamie Oliver Salmon Filo Pie even further, serve it with a dollop of creamy natural yogurt or Greek yogurt. The tanginess cuts through the richness beautifully. Add a few sprigs of dill or a light scattering of fresh lemon zest on top to keep the flavors lively and fresh.

Side Dishes

This pie pairs perfectly with crisp, peppery green salads such as rocket or watercress to bring a refreshing contrast. Roasted new potatoes, dressed simply with butter and herbs, or steamed seasonal greens like asparagus or tenderstem broccoli also complement the pie’s intense seafood flavors without overpowering them.

Creative Ways to Present

For a special touch, present the Jamie Oliver Salmon Filo Pie straight from the pan at the table to showcase that golden, crispy filo crust. Cut into rustic wedges and serve on colorful plates to bring out the vibrant mix of tomatoes and salmon inside. If you’re feeling extra creative, sprinkle edible flowers or microgreens on top to dazzle your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Jamie Oliver Salmon Filo Pie, store it in an airtight container in the fridge for up to 2 days. The filo softens slightly but retains much of its crispness, and the flavors continue to meld deliciously overnight.

Freezing

You can freeze this pie for up to one month by wrapping it tightly in foil and then placing it inside a freezer bag. Thaw it overnight in the fridge before reheating. While filo tends to be crispest fresh, freezing is a handy option for meal prep or saving leftovers.

Reheating

To bring the pie back to life, reheat it in the oven at 160°C for about 15–20 minutes. This helps restore crispness on top without drying out the filling. Avoid the microwave if you want to keep the filo flaky and delicious.

FAQs

Can I use frozen prawns instead of raw peeled king prawns?

Absolutely! Just make sure to thaw them completely and pat dry before adding to the pie. This helps maintain the texture and prevents extra moisture from making the filling soggy.

Is it possible to make this pie gluten-free?

Yes, you can try substituting regular filo with a gluten-free version, though it might be a bit trickier to find. Ensure your couscous or any grains used are also gluten-free or swap couscous for quinoa or rice for a gluten-free option.

What can I do if I don’t have fresh dill?

If fresh dill isn’t available, dried dill will work in a pinch but use less as it’s more concentrated. Alternatively, fresh fennel fronds or parsley provide a slightly different, yet pleasant herbal note.

Can I prepare the pie filling a day ahead?

Yes, preparing the filling a day ahead can enhance the flavors as they meld together. Just assemble the pie right before baking to keep the filo crisp and flaky.

How long does the pie keep well in the fridge?

It’s best enjoyed within 2 days when stored properly in an airtight container. After that, the filo won’t be as crisp and the seafood may begin to lose freshness.

Final Thoughts

I can’t recommend trying the Jamie Oliver Salmon Filo Pie enough. It’s one of those dishes that feels like a luxurious treat without any complex fuss in the kitchen. The mouthwatering combination of flaky pastry, tender salmon, sweet prawns, and fresh herby bursts from lemon and dill will have everyone asking for seconds. Go on, give this recipe a whirl next time you want to wow your friends or simply enjoy a stunning homemade meal that feels truly special.

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