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!
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- Blackened Salmon Sandwich
- Grilled Salmon Salad with Creamy Cilantro Lime Dressing
- Lobster Bisque
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- 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
Can I use canned pink salmon for this recipe ? Can’t wait to try it !
Hi Lucille, I really hesitate with canned salmon here. The soup is incredibly good with fresh salmon.
I just made it with the canned Salmon and we loved it !! I will try it next time with fresh salmon to see the difference. Thanks for posting it. 🙂
Ok! thanks for letting us know and glad to hear it tasted ok!
Made this with shrimp, turned out great!
mmmm…sounds great!
Oh my goodness. This is outstanding! I went with tarragon as the garnish. So good. Thank you very much.
thanks so much and glad you liked it!
Delicious, flavourful soup. I usually find soup recipes bland and increase spices or add spices but this recipe is great as is. The base is so tasty that I hesitated to add the salmon. It helps,I think, to add the celery leaves if they are still attached.
Glad you enjoyed this Becky!
Simple and luscious. A great use for the salmon we bring home from our annual Alaskan fishing trip and new spring potatoes. May add English peas, sweet carrots or other veggies next time just to mix it up. Wonderful recipe, Sylvia!
Thanks so much Robin!
This was excellent – the combination of flavors melded well and gave it great depth (don’t skip the fennel!). I used whole milk (a momentary nod towards restraint) and didn’t feel in the least deprived. Quick, easy and delicious.
Glad you enjoyed it Susan!
I made it two days ago and it turned out really great! I ended up simmering it for 30 minutes though but maybe because the potatos were sliced uneven thickness and ai also like everything mushier. The fennel and fresh dill gives incredible freshness to the hearty soup. I followed the recipe as written, definitely will be making many more times.
Great to hear Liv!
Made this tonight and it turned out great! Nice flavour and a very filling and hearty dish. I am wondering if this could be frozen?
Glad you enjoyed it! Yes, I think it should freeze fine!
I just finished eating a bowl of this exquisite chowder.
I think my fennel seeds might be a little old. If yours a fresh then go with the teaspoon. When I make this again, and I will, I’ll add another half teaspoon.
Although I’m surrounded here in Chianti with Bay hedges, I forgot to pick a leaf earlier today. Next time. Also, I forgot to buy celery, but I’m not a big celery fan, so I didn’t miss it.
The only thing that confused me was directions mistakenly instructs you twice to add in the thyme. I don’t think it matters when you add it, and if you want add it twice it certainly wouldn’t ruin anything.
When I described it as exquisite, I meant it. It’s elegant, light, but not too light. It’s just perfectly somewhere in between. light.
I’m so happy you were pleased with this- I also enjoy its lightness. I caught the “double thyme” and fixed that- thanks Elena!
I absolutely love this recipe! Last time I made it, I ended up adding juice from one lemon directly to the pot and it really enhanced the flavor! Thanks for all of your wonderful, fresh, and healthy recipes!
Perfect Allison! Love it!
Delicious! I used cashew cream, parsnips instead of fennel as I didn’t have any (but I still used fennel seed), and the ACV. This is my new go-to salmon chowder!
Nice Nicola, love the adaptations!
Just made this today for the first time! It’s soooo tasty!!! Thank you!!
so happy you liked this Ivan!
Excellent use of salmon stock. AC vinegar used and leeks used. No problem with celery. Made 2x quantity.
Great to hear!
Excellent use of salmon stock. AC vinegar used
Awesome Alistair. Thanks so much.
This was 5 out of 10. Too much liquid. Celery undercooked. Not great
Oh dear. Sorry David, I’ll have to remake this one. 🙂
I’ve made this soup close to 10 times over the past year (as well as many other delicious recipes from this blog!). If that isn’t a testament to how good it is, I don’t know what is! I usually make it as written with salmon, chicken broth and coconut milk, but sometimes add chopped fresh spinach, corn, red peppers, and other veggies also with great results. I also love that it uses fresh fennel as I never know what else to do with fennel. Thanks, Sylvia, and keep the awesome recipes coming!!
Thanks so much Julia! So glad you like this one.
You can use fennel in place of celery. I use it in alot of my soups specially Italian soups.
Great recipe! Totally love it and will be making again. Thanks so much.
Awesome Dee!
Can I add a white fish as well? How will that taste?
Should be just fine!
Like this recipie
Great to hear Vernon!
We recently moved to Alaska and I’ve been searching the internet for salmon recipes. As always, this blog has the most consistently delicious recipes! This salmon chowder is great. I love that it is not heavy but also completely satisfying! The fennel adds a wonderful depth of flavor.
Thanks so much Halli- glad you enjoyed it!
THIS IS THE BEST CHOWDER IVE EVER EATEN . Never would I have thought to add fennel seeds to a seafood chowder , it really lifts the flavours and adds an extra zing of warmth . Thanks from Tasmania for yet another brilliant recipe on rotation in our kitchen .
WOW. Huge compliment- thanks so much Elke!
This looks very tasty. I enjoy chowders, even in the heat of summer, so I will likely give this one a try soon. Thank you!
Let us know what you think Lisa!
I really want to try this one out – it sounds yummy!
Love any recipe that starts with the word simple! Can’t wait to try this one. Thanks!
haha! thanks so much!
Wow! This chowder is amazing. Very easy, healthy and delicious! So much flavor. Loved the shallots, fennel and dill.
Thank you for sharing with us. Love your blog.
Glad you enjoyed this!