Wild Salmon Chowder
Wild Salmon Chowder is a hearty and comforting soup that brings together tender chunks of fresh salmon with creamy potatoes, sweet corn, and a touch of onion and celery. The…
Tip: save now, cook later.Wild Salmon Chowder is a hearty and comforting soup that brings together tender chunks of fresh salmon with creamy potatoes, sweet corn, and a touch of onion and celery. The rich broth hugs each ingredient, making every spoonful warm and satisfying. It’s a perfect dish for chilly days when you want something filling but not too heavy.
I love making this chowder because it’s simple yet feels special, especially when I use wild-caught salmon for that fresh, clean flavor. One of my favorite little tricks is to add a sprinkle of fresh dill or a squeeze of lemon right before serving to brighten up all those rich flavors. It’s a dish that always makes me feel cozy and taken care of.
This chowder is great served with some crusty bread or a light green salad on the side. I often make a pot on the weekend so I have delicious leftovers to warm up during the week—it tastes even better the next day! It’s the kind of meal that brings people together around the table and leaves everyone feeling happy and full.
Key Ingredients & Substitutions
Wild Salmon: Fresh wild salmon gives the best flavor and texture with its firm, rich flesh. If you can’t find wild, farmed salmon works, but aim for fresh over frozen for the best chowder. For a lighter option, try coho or sockeye salmon.
Potatoes: Yukon Gold or Russet potatoes add creaminess and body. Yukon Gold stays nice and tender without falling apart, while Russets break down a little more, thickening the chowder. Avoid waxy potatoes like red potatoes that won’t soften as well.
Fish Stock or Broth: Fish stock adds a deeper seafood flavor, but chicken broth is a good easy substitute if unavailable. Vegetable stock also works for a milder taste. Just avoid anything too salty as this affects seasoning later.
Heavy Cream or Half-and-Half: Heavy cream gives a rich, silky texture. Half-and-half is lighter but still creamy. For a dairy-free option, try coconut milk or a plant-based cream, but note it will change the flavor slightly.
Fresh Herbs: Dill and parsley bring fresh, bright notes that balance the creamy chowder. If you don’t have fresh, dried herbs can work—use about one-third the amount—but add them earlier to soften their flavor.
How Do You Cook Salmon Perfectly in Chowder Without Overcooking?
Salmon cooks quickly and can become tough if overdone, so gentle heat and timing are key here:
- After adding the cream, lower the heat to keep the chowder warm but not boiling.
- Gently add salmon pieces into the pot and let them poach softly for about 5-7 minutes.
- The salmon is done when it flakes easily with a fork but is still moist and tender inside.
- Avoid stirring too much after adding salmon to prevent breaking the chunks apart.
Using this method keeps the salmon tender, so it melts nicely into the chowder without turning rubbery. The gentle poach also lets the salmon impart flavor without drying out.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even heat and simmering your chowder without burning.
- Wooden spoon – perfect for stirring gently without scratching your pot.
- Chef’s knife – sharp and handy for chopping veggies and salmon into even pieces.
- Cutting board – gives you a safe spot to prep all your ingredients.
- Measuring cups and spoons – keep your seasoning and creamy base just right every time.
- Ladle – makes serving the chowder neat and easy.
Flavor Variations & Add-Ins
- Swap salmon for cod or haddock to get a milder fish flavor that’s still firm in chowder.
- Add diced bacon or pancetta before the veggies for a smoky, salty kick.
- Stir in chopped kale or spinach near the end for extra green goodness and color.
- Use smoked paprika or Old Bay seasoning to give your chowder a gentle spicy warmth.
How to Make Wild Salmon Chowder?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb wild salmon fillets, skin removed and cut into chunks
- 4 cups fish stock or low-sodium chicken broth
- 2 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 cup fresh or frozen corn kernels
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy & Seasonings:
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh dill, chopped, plus extra for garnish
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightening)
- Olive oil, for sautéing
How Much Time Will You Need?
This Wild Salmon Chowder recipe takes about 35 minutes total: 10 minutes for preparing the ingredients and 25 minutes for cooking. It’s a quick and easy meal that warms you up deliciously.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat a large pot over medium heat, then add a splash of olive oil and the butter. When melted, toss in the chopped onion, carrot, celery, and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
2. Make the Base:
Sprinkle the flour evenly over the vegetables and mix well to coat everything. Cook for 2 more minutes to get rid of the raw flour taste.
3. Add Liquid and Potatoes:
Gradually whisk in the fish stock or broth, stirring well to prevent lumps. Bring it to a simmer, then add the diced potatoes and corn. Let it simmer gently for 10 to 15 minutes until the potatoes are tender when poked with a fork.
4. Cook the Salmon:
Turn the heat down to low. Stir in the heavy cream or half-and-half, then carefully add the salmon pieces. Cook for 5 to 7 minutes until the salmon is cooked through, tender, and flakes easily.
5. Final Touches:
Mix in the chopped dill, parsley, salt, and pepper. Taste your chowder and add the lemon juice if you like a bit of brightness. Give the soup a gentle stir, then remove from the heat.
6. Serve:
Ladle the chowder into bowls and garnish with extra dill or parsley for a fresh touch. It’s wonderful served with crusty bread to soak up all the creamy goodness.
Can I Use Frozen Salmon for This Chowder?
Yes, you can use frozen salmon—just be sure to thaw it completely in the refrigerator overnight before cooking. Pat the salmon dry to remove excess moisture, which helps maintain the chowder’s texture.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Prepare the chowder and refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Add a splash of cream if it seems too thick.
How Should I Store Leftovers?
Store leftover chowder in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.
Can I Substitute the Potatoes?
Yes! Yukon Gold or Russet potatoes work best for their creamy texture, but if you prefer, sweet potatoes or parsnips add a different flavor twist. Just make sure to dice them evenly so they cook through in the same time.
