For a cozy meal, grill cedar planked salmon for this Cedar Planked Salmon Pot Pie recipe with homemade sauce, beans, and puff pastry topping.

Cedar Planked Salmon Pot Pie
Friends, this week, before we headed out on a snowy walk, back home we had a cedar plank soaking in water, preparing to bake a delicious Cedar Planked Salmon Pot Pie for dinner!

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I love grilling Cedar Planked Salmon on the grill during the summer, and this recipe today allows me to get the same flavor during the winter months! And did you know that you can soak and freeze the cedar plank in advance? A snappy little trick!

Right here in our backyard, in central Oregon, is an abundance of wildlife.

Elk at Sunriver, OREGON

The last few weeks, a herd of elk have been hanging around the golf courses.

It’s a rare opportunity to view these magnificent animals at relatively close, but safe, range.

What we’ve learned is that where we live becomes an elk haven, as they typically come down from the mountains when there is snow.

Cedar Planked Salmon Pot Pie

Cedar Planked Salmon Pot Pie

After taking friends to see the elk, we returned back to our cozy home to make a Cedar Planked Salmon Pot Pie for dinner!

Cedar Planked Salmon Pot Pie

Soak a cedar plank for about 45 minutes. Prepare the salmon with olive oil and Old Bay Seasoning (or your favorite seasoning), and bake.

Cedar Planked Salmon Pot Pie

While the salmon is baking, prepare a homemade cream sauce, adding the veggies, a can of Bush’s Grillin’ Beans (bourbon and brown sugar), and heat through.

Next, roll out one sheet of puff pastry for the topping. (I love to freeze puff pastry, it’s so nice to have on hand for easy appetizers, pot pies, or desserts.)

Cedar Planked Salmon Pot Pie

In no time, we added the sweet cedar planked salmon with the cozy flavors of winter, into this mouth-watering pan of goodness.

What’s your favorite year-round comfort dish that you enjoy making?

Cedar Planked Salmon Pot Pie

More recipes that would be delicious with Bush’s beans and leftover grilled salmon:

Corn Salmon Chowder

Salmon Spring Rolls

Salmon Chowder


Cedar Planked Salmon Pot Pie
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Cedar Planked Salmon Pot Pie

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6
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  • 1 cedar plank
  • 1 lb salmon filet, you can leave the skin on
  • 3-4 Tbsp. olive oil, divided
  • 2 Tbsp. salmon rub, I use Old Bay Seasoning
  • 1 small onion, diced
  • 1 15 oz Bush’s Bourbon and Brown Sugar Grillin’ Beans, drained
  • Salt and pepper
  • 1 16 oz frozen peas and carrots, defrosted and drained
  • 4 Tbsp. butter
  • ¼ cup flour
  • 2 cups milk, or cream
  • 1 sheet puff pastry
  • 1 egg white


  • Preheat oven to 375 degrees.
  • Soak the plank in water for at least 45 minutes (or soak ahead of time and freeze).
  • Rub the plank with olive oil, placing it in the oven while you preheat the oven.
  • Place salmon skin-side down on plank. Massage 2 Tbsp. olive oil into the salmon; sprinkle with the seasoning. Bake until firm, and flakes easily, about 15 minutes.
  • While salmon is baking, saute the onion in 1 Tbsp. olive oil. Add the flour and butter; stir.
  • Pour in the milk (or cream), salt and pepper to taste. Stir until thickened.
  • Add the salmon chunks (about 2 cups), beans, and defrosted peas and carrots to the sauce; gently stir.
  • Pour mixture into a prepared (sprayed) 9×13 pan.
  • Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to 11×14 size, to seal any cracks. Place on top of the salmon mixture.
  • Score the topping with a knife; pinch the edges and corner to seal the pie. Brush the top with egg white.
  • Bake for 25-30 minutes, until brown and puffy on top. Remove from the oven and allow to cool for 5 minutes before serving.
Cuisine: American
Course: Main Course
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

This post is sponsored by Bush’s Beans, but as always, we love their product and use it regularly in our home. All opinions are my own!

cedar planked salmon pot pie