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Heat oil in a large saucepan over medium-high heat. Add the onions, celery, carrots, pepper, and garlic, cook until softened, about 5 minutes.
Whisk in the flour and chili powder and cook for 1 minute.
Slowly add in the clam juice (or chicken broth) and the wine, whisking until the liquid is smooth. Add the potatoes, bring to a boil then reduce to low and simmer, stirring occasionally, until the potatoes are tender, about 25-30 minutes.
Add the cream and season to taste with salt and pepper. Stir in the salmon, Parmesan and lemon. Serve hot garnished with additional flakes of salmon and dill.