salmon soup

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

Simple Salmon Chowder

olive oil (or butter)

onion, diced (or sub 2 leeks, sliced or 2 fat shallots)

fennel bulb, 1 1/2 cups diced

celery, sliced

2-4 garlic cloves, rough chopped

fennel seeds (optional)

thyme (dry,

smoked paprika

vermouth, cooking sherry

fish

lb baby potatoes, thinly sliced (1/4 inch thick)

salt

bay leaf

whole milk (or half & half or a combo, or dairy-free milk whipping cream

fennel fronds, lemon wedges, fresh dill or tarragon.

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.

Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don&#8217;t worry, it&#8217;s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.

Taste, adjust seasonings to your liking and serve immediately.

Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.

Excellent chowder. I used fresh wild salmon and chose 1/2 &amp; 1/2 , cooking sherry and added 1/2 cup clam juice to 2 1/2 cups chicken stock.   Gourmet delish!

I made it with smoked trout, added spinach.  Everyone at home liked it very much, even the kids.  Thanks for sharing this recipe.

I made the coconut milk version it is scrumptious wow so delicious loved it and will try with other kind of fish!

Absolutely amazing recipe! I used shallots instead of onion, added some carrots too and it’s the nicest thing I have made at home in a long time!

Made as-is (except for salmon - mine had skin so I roasted in the oven first and peeled it off) and it's such a lovely dish! I love the layers of flavors you get and was pleasantly surprised how quick and easy it was to throw together. The smoked paprika makes it taste like maybe there's bacon in it. I might add bacon and corn next time for fun, but it's really a beautiful dish without any changes.

I was somewhat skeptical of this, but it is AMAZING!!!  We did a lot of modifications to it (used oat milk, cauliflower, and frozen salmon) and also heated it in the pressure cooker (for the step before adding the milk and salmon) and it turned out absolutely delicious!  It takes a lot to create a recipe that is so good it remains delicious even when people change it up.  I had to leave a comment in hopes everyone who comes across this recipe will give it a try, we're already planning to make it again!

Excellent recipe. Excellent flavor. Thank you so much

Best Salmon Chowder Ever!  We made it per your receipt, but double receipt, and the whole family raves about it.   The leftovers were gone the next day.   Thanks for sharing!!

The rainy days are upon us on the west coast, this weather calls for a good chowder. Couldn't ask for a better recipe. So delicious and heart warming. Thanks!

Amazing recipe - so flavorful and felt nourishing to both body and soul. I used butter and then full fat TJs coconut milk - came out so rich, we did not miss the dairy and actually preferred the lightness of the coconut milk. Highly recommend the Stock Options Gourmet fish stock (frozen section) for this. My husband could not stop saying how good it was. 😂  We say "Thank you, Sylvia" a lot in our house!

Really loved this! Made it with oat milk to make it lighter and less calorie-heavy than coconut milk. Definitely going to try the coconut milk at some point though. I love how adaptable this is. Thanks yet again for a wonderful recipe!

I've made this several times and my family loves it. If it helps anyone, I add a mini--bottle (about 1 cup) of white wine and let most of it cook off. Toward the end, I actually add a little bit of Japanese mirin. It seems an unlikely bedfellow, perhaps, but somehow the slight alcohol of it plus the sweetness of it lends a nice balance. 

Thank you for a lovely recipe....

I completely overcooked the Moroccan Salmon last night, so I used the overcooked fish to make this for lunch today this saved myself from wasting some beautiful salmon. And it is super easy and delicious!

https://content.jwplatform.com/videos/hhrFUu93.mp4

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon.

Salmon Chowder 

This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots and fresh dill. A splash of lemon juice brings it together.

Easy Salmon Soup

Extra virgin olive oil

green onions, chopped

green bell pepper, chopped

garlic cloves,

oz fresh dill, divided, chopped

chicken broth

dry oregano

¾ tsp ground coriander

½ tsp ground cumin

Kosher salt and black pepper

salmon

lemon

Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.

Now add broth, potatoes and carrots. Add spices and season with kosher salt and black pepper. Bring to a rolling boil then lower heat to medium and cook for 5 to 6 minutes or until the potatoes and carrots are tender.

Season salmon with kosher salt and gently add it to the pot of simmering soup. Lower heat and cook for a few brief minutes until salmon is cooked through about 3 to 5 minutes or until salmon is cooked and flakes easily.

Stir in lemon zest, lemon juice and remaining dill.

Transfer salmon soup to serving bowls. Serve with a side of your favorite crusty bread. Enjoy!

This soup is fantastic! Made it for the first time last night and it was perfect, no adjustments to the recipe needed. I'll definitely be making this again!

Made this tonight ( doubled the recipe) followed the recipe to the letter. Only variance was added some cilantro to our plates. I knew I would like it and was kinda sure that my husband would. He loved it. He kept saying mmmmm mmmmm while eating. I made some crusty bread to do along. Got my very picky brother n law to try it and OH MY GOSH...he ate 2 nowls. Thanks for a wonderful recipe. Taking left overs to work for lunch and have enough to share with co workers.

Excellent!  Excellent instructions.  Excellent taste.  Thank you so much for sharing your recipe.  We lovedvit!

Excellent taste. I'm going to make again and again.
everyone in my family love this soup.
Thank you

This was fantastic soup. I had bought whole salmon at 50%off and roasted it. Leftovers used in this soup! Loved it.

Love this salmon soup; I have made it several times. With the New Year, I decided to change it up a bit for even more protein and less carbs. I followed the recipe exactly but switched out the potatoes for half cannellini beans and half pinto beans (I'm sure you could use other beans as well), and I threw in a few large handfuls of baby spinach. The taste is similar to the original recipe, but the beans and spinach add a nice alternative to one of my favorite recipes and less carbs.

I was forced to make a few substitutions, salmon has been hard to find lately, but I swapped in calamari, shrimp and clam meat. And I used jalapeños instead of bell peppers. Otherwise I followed it to the letter. This soup is so good. Its an instant favorite.

I’ve made this a few times now and it is loved by all that have tried it. My question is I have a friend coming over that is allergic to all bell peppers. Could I maybe sub some zucchini or yellow squash? 
I haven’t been cooking that long so thought I’d get your opinion.
Thanks!

Made this soup Thursday night and the flavors are so great.  Had a lovely piece of Copper River Salmon that was a bit too small for a dinner for 2 people but in the soup we had plenty for dinner and my husband ate the leftover's the next day for lunch. Outstanding recipe/

It was so YUMMY!!!!!!!!!!!!!!!!!!!!!!!! we just loved it. Made exactly like the recipe.

Warming, filling and utterly delicious — these are the adjectives I&#x27;d use to describe this Finnish salmon soup (lohikeitto). This creamy salmon soup is perfect for a cold winter&#x27;s night, and it&#x27;s so good you won&#x27;t be able to stop at just one bowl.

Finnish Salmon Soup (Lohikeitto)

g (ounce) unsalted butter

leek, finely chopped (white part only)

carrot,

potatoes,

1.25 (5 cups) litres fish stock

450 g (15.8 oz) salmon fillets,

150 ml (1.7 fl oz) double cream (heavy cream)

dill, roughly chopped (about 75 grams) (2.6 oz)

Salt and pepper

Melt the butter in a large, heavy-bottomed pot...

Melt the butter in a large, heavy-bottomed pot and saute the leek for 7-8 minutes over medium heat until it softens.

Add the carrot and potatoes to the pot,...

Add the carrot and potatoes to the pot, then cover them with the fish stock. Continue to cook for 10 minutes until the potatoes are almost fork-tender.

Add the salmon chunks and double cream to...

Add the salmon chunks and double cream to the pot and simmer for 3-4 minutes, until the salmon is cooked through.

Stir in the dill and simmer for another...

Stir in the dill and simmer for another minute. Season to taste and serve with extra dill on top and a splash of lemon juice if you like.

https://mediavine-res.cloudinary.com/video/upload/cpa6rk03wy8l40zngrwa.mp4

Warming, filling and utterly delicious — these are the adjectives I'd use to describe this Finnish salmon soup (lohikeitto). This creamy salmon soup is perfect for a cold winter's night, and it's so good you won't be able to stop at just one bowl.

Canned Salmon Chowder is the easiest canned salmon soup recipe.  It&#39;s so simple with just canned salmon, butter, milk, salt and pepper. Grab a can of salmon at the store for this cheap dinner option.

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Top 4 salmon soup recipes from across the web

The most viewed salmon soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Salmon Chowder

Easy Salmon Soup

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The most viewed salmon soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine