A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Looking for more? Check out our 25+ BEST Salmon Recipes and our 50+ Easy Dinner Ideas! ✨
As spring rounds the corner, baby potatoes will soon be abundant. This recipe for Salmon Chowder bridges the gap between seasons, using the last of winter’s fennel bulbs paired with new, thin-skinned potatoes. The addition of fennel and dill is a nod to my Finnish heritage, so it is not a traditional New England Chowder but tasty all the same. I’ve left the flour out, so it’s a bit lighter, thinner, and brothier, which feels a little more “springy” to me.
What I love about this recipe, besides how homey and comforting it is, is how easily adaptable it is- it can be made keto, or kept dairy-free, using coconut milk, depending on your needs. Use whole milk, half & half or heavy cream- you decide. If you want even more decadence, you may enjoy this Lobster Bisque Recipe.
Salmon Chowder Ingredients
- Fresh salmon, skinless, cut into 1 -2 inch pieces ( the more uniform, the better)
- Thin-skinned potatoes – Yukon golds, baby red potatoes, white potatoes, or fingerlings
- Milk– use whole milk, half and half, coconut milk (for a dairy-free version) or heavy cream.
- Fennel bulb – or feel free to use more celery.
- Celery
- Garlic and onion
- Olive oil or butter
- Vermouth, sherry wine or white wine (or just leave it out, see notes)
- Fish or chicken stock– if using chicken broth see notes, on how to enhance
- Seasonings: salt and pepper, fennel seeds (optional) dry or fresh thyme, thyme , bay leaf
- Garnish: fresh dill, fennel fronds, lemon wedges
How to make Salmon Chowder (instructions)
This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon. You can also use leftover cooked salmon, or even hot smoked salmon.
New spring potatoes are sliced thinly- which will help the overall dish to cook more quickly.
Step 1: Saute the onion, garlic, and fennel; add the seasonings and broth to create a flavorful base for the potatoes to cook in. Add the sliced potatoes and simmer.
Step 2: Cut the salmon into pieces.
Step 3: Once the potatoes are tender, you’ll add milk, cream or coconut milk to the pot and bring to a simmer.
Step 4: Poach the salmon, right in the creamy broth. This will only take a couple of minutes before turning the heat off.
Step 5: Flake apart the fish with a fork and adjust seasonings to your liking.
Step 6: Add the fresh dill and serve immediately.
Storage and Serving Suggestions
Leftovers will keep up to 3 days in the refrigerator. Reheat gently over medium-low heat on the stovetop- I do not recommend microwaving.
Serve the Salmon Chowder with herby pea salad, or Spring Greens, and Sourdough bread, Leek bread, Savory Cheddar Scones, Rolls or Biscuits.
More Favorite Salmon and fish recipes!
- 25+ BEST Salmon Recipes!
- Miso Salmon Bowls
- Clam Chowder
- Blackened Salmon Sandwich
- Grilled Salmon Salad with Creamy Cilantro Lime Dressing
- Lobster Bisque
- 20 Healthy Fish and Seafood Recipes
- Portuguese Fish Stew (Caldeirada)
- Brazilian Fish Stew (Moqueca!)
- Thai Fish Curry
- Summer Corn Chowder with Basil and White Fish
- Peruvian Seafood Stew with Cilantro Broth
Have a great week.
xoxo
Salmon Chowder Video
Simple Salmon Chowder
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: fish, stew, soup
- Method: stove-top
- Cuisine: Northwest
Description
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!
Ingredients
- 2–3 tablespoons olive oil (or butter)
- 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
- 1 small fennel bulb, 1 1/2 cups diced
- 1 cup celery, sliced
- 2–4 garlic cloves, rough chopped
- 1 teaspoon fennel seeds (optional)
- 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
- 1/2 teaspoon smoked paprika
- 1/3 cup vermouth, cooking sherry or white wine (or leave it out, see notes)
- 3 cups fish or chicken stock- if using chicken broth see notes, on how to enhance
- 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
- 1 teaspoon salt
- 1 bay leaf
- 1 lb salmon, skinless. (or ok to sub other fish like cod or shrimp), cut into 1 -2 inch pieces ( the more uniform, the better)
- 2 cups whole milk (or half & half or a combo, or dairy-free milk like coconut milk, or 1/2- 1 cup heavy whipping cream
- Garnish: fresh dill, lemon wedges, fennel frods, or tarragon.
Instructions
- 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, 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’t worry, it’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 fresh dill and lemon wedges, or fennel frods, or fresh tarragon.
Notes
If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.
If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced flavor, add a couple of drops of AC vinegar at the end along with a pinch of sugar. Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off) which will give it a beautiful anise flavor.
If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually) just not quite as “pretty”.
Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.
Dairy-Free option: add 1 cup of coconut milk, more to taste.
Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (don’t use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)
Salmon Chowder will keep 3 days in the fridge.
Nutrition
- Serving Size: 1 ½ cup - using whole milk & olive oil
- Calories: 285
- Sugar: 8.1 g
- Sodium: 700 mg
- Fat: 12.1 g
- Saturated Fat: 3.1 g
- Carbohydrates: 20.7 g
- Fiber: 3.5 g
- Protein: 24.1 g
- Cholesterol: 47.9 mg
I loved this recipe, because I love dill and coconut milk! I am learning to love salmon because I know it’s healthier for me. Thank you for helping me with such great recipes!
Awwww… thanks Tonya!
Wonderful flavors and a great way to use pieces of salmon like the tail. The dill is a must
Thanks Deb! Glad you enjoyed it!
I love this recipe, I’ve made it several times now. Latest round I used shallots instead of onions and doubled the smoked paprika. Served with a ton of fresh dill on top. It was delish. Thank you!
Perfect sounds lovely Claudia
OMG why have I not discovered this food blog earlier. I love love love the dishes, presentation and videos. I’m a physician and finding a healthy food blog/recipes has not been easy, that is until I found feasting at home.
So happy you are here Olga! Welcome to the blog!
This is very delicious and easy. I added 1/2 can of corn and 1 diced carrot and used Barista style oatmilk, which is a touch thicker than regular oatmilk. I also subbed 3 C veggie broth and 3 tsp fish sauce cause I couldn’t find fish stock at my local store. Everyone liked it and I’ll make it again
Great to hear Jenni!
I used a salmon carcass $1.00/kg and some smoked salmon I had in the freezer
I put a bit of salty homemade sauerkraut in the bowl once I finished cooking it and this added a nice flavour to it
Made this during the Australian floods 2022!
Perfect Claudia!
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!
Oh Shoot! I’m so glad you were able to salvage it Amanda!
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….
Such a great idea Colleen- thanks!
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!
Glad you enjoyed this! Love the lighter oat milk option!
Delicious! This is the third soup recipe of yours that I’ve tried, three for three thumbs up! I think I’m becoming your groupie!
I really appreciate that you offer so many substitution ideas, and the reasoning and/or expectation of what those changes would mean. I’m thinking specifically of the Pernod – I used dry vermouth this time but perhaps I’ll be more adventurous on the next go round!
Thanks, Jessica! Glad the recipes are working for you!
Can this be made the day before and kept in fridge for following day?
What I would suggest Lynn, is to make the soup ahead, but wait to add the salmon. Heat up the chowder then add salmon right before serving, so it doens’t overcook.;)
I cant wait to try this with salmon, but I wonder if it would work with lobster? Then would sherry be preferred over vermouth? Also, does coconut milk curdle, if not careful?
Thanks, M G
Hi Maudi- I bet lobster with a little splash of sherry would work nicely here- there also is a recipe for lobster bisque if you type it in the search bar.
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!
🥰 Awwww, love it. Thanks Morgan- great tip on the fish stock! I will look for it!
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!
Thanks Sophie! Glad you enjoyed this one!
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!!
thanks Hans! Glad you enjoyed it!
Excellent recipe. Excellent flavor. Thank you so much
thanks Luc- glad you enjoyed this!
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!
Awww thanks- glad it worked for you Elyse!
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.
This makes a delicious and visually appealing chowder – thank you!
Forgot to do the stars – would give 10!
Delicious!
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!
I made the coconut milk version it is scrumptious wow so delicious loved it and will try with other kind of fish!
I made it with smoked trout, added spinach. Everyone at home liked it very much, even the kids. Thanks for sharing this recipe.
I am confused on how much coconut milk to put in? Is it 1 cup? Or do I add 1 cup to the 2 cups? Sorry I am tired today 🙂
Start with one cup, add more to taste if you like.
Wonderful, thanks for the quick reply!
Excellent chowder. I used fresh wild salmon and chose 1/2 & 1/2 , cooking sherry and added 1/2 cup clam juice to 2 1/2 cups chicken stock. Gourmet delish!
Hi, I can’t get a fennel bulb. Can I use chopped celeriac instead and if so do I still add the chopped celery?
Thanks, Jim
Sure that would work. I’d add both. 🙂