This salmon chowder is a hearty tomato-based soup made with fresh salmon, potatoes, carrots, celery, dill, parsley, and capers. It is ready in about 30 minutes and has a lighter broth than a traditional creamy chowder, while still being filling enough for dinner.
What Makes This Salmon Chowder Different?
Unlike a traditional New England clam chowder, this salmon chowder has a light tomato-based broth instead of a creamy base. The broth lets the salmon's flavor come through without making the soup too heavy.
Potatoes, carrots, and celery make it hearty, while fresh dill, parsley, and capers add a fresh, briny flavor. It is an easy weeknight soup with a Pacific Northwest feel.
How to Buy Salmon
This morning I picked up wild-caught sockeye salmon from Key Largo Fisheries. It looked so fresh, I had to have it. Fresh salmon is hard to come by in South Florida.
Use fresh or thawed wild-caught salmon fillets with the skin removed. Sockeye, coho, or king salmon all work well. Look for fish that smells clean and mild, feels firm, and does not look dry around the edges.
What You Need
See the recipe card below for exact amounts.
- Salmon fillets: Use fresh or thawed, boneless and skinless.
- Unsalted butter: For sautéing the vegetables; olive oil works too.
- Yellow onion: Adds savory flavor to the broth.
- Garlic: Adds depth to the soup.
- Carrot: Brings mild sweetness and color.
- Celery: Adds classic soup flavor.
- Russet potatoes: Make the chowder hearty and slightly thicken the broth.
- Homemade fish stock or chicken stock: Forms the broth; filtered water also works.
- Thyme: Use dried thyme or a few fresh sprigs.
- Tomato paste: Gives the broth a rich tomato base.
- Parsley and fresh dill: Adds fresh herbal flavor.
- Capers: Add a briny finish.
- Salt and black pepper: Season to taste.
- Sour cream: An optional garnish for serving.
How to Make Salmon Chowder
- Prep the salmon: Cut the salmon into bite-size pieces and refrigerate while you make the soup base.
- Cook the vegetables: Melt the butter in a large soup pot over medium heat. Add the onion with a pinch of salt and pepper. Cook for about 5 minutes, until softened. Stir in the garlic and cook for 10 seconds.
- Build the broth: Add the carrot, celery, and potatoes. Cover the pot and let the vegetables steam for 5 minutes. Add the stock, thyme, and dill. Bring to a simmer, cover, and cook for about 10 minutes, until the potatoes are nearly tender.
- Cook the salmon: Stir in the tomato paste and salmon. Simmer uncovered for 4 to 5 minutes, just until the salmon flakes easily. Do not boil hard, or the salmon can become dry.
- Finish and serve: Turn off the heat. Stir in the parsley and capers. Taste and add more salt and pepper as needed. Serve with sour cream, fresh dill, parsley, red pepper flakes, or hot sauce.
Salmon Options
Sockeye, coho, and king salmon all work well in this chowder.
Use fresh or fully thawed fillets with the skin and pin bones removed.
Wild-caught or farm-raised salmon will both work, so use the best salmon available to you.
Serving Suggestions
Serve the salmon chowder hot with red pepper flakes or hot sauce at the table for extra heat.
Garnish each bowl with fresh dill or parsley, if you like.
Storage and Reheating
Store leftover salmon chowder in an airtight container in the refrigerator for up to 2 days.
Reheat it gently in a saucepan over medium-low heat for 8 to 10 minutes, stirring occasionally, until hot throughout. Avoid boiling the soup, which can dry out the salmon.
For one serving, microwave the chowder in a microwave-safe bowl in 30-second intervals, stirring between each interval.
You can freeze the chowder for up to 2 months. Thaw it overnight in the refrigerator before reheating.
The Inspiration Behind Our Salmon Chowder Soup
I adapted this recipe from A Taste for Comfort: A scenic tour of Pacific Northwest Inns with selected recipes. This book is a real gem for anyone who loves authentic seafood soup.
This classic Northwest salmon chowder is a tomato-based salmon soup made with wild-caught Pacific Northwest salmon, carrots, celery, potatoes, and capers. It is flavorful and makes a hearty, comforting meal.
Recipe Resource: Stewart, Anita. A Taste for Comfort: A scenic tour of Pacific Northwest Inns with selected recipes. C&D Publishing, 1993.
FAQ
Store salmon chowder in an airtight container in the refrigerator for up to 2 days.
Yes. Freeze cooled salmon chowder in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then reheat gently on the stove.
Yes. Thaw frozen salmon in the refrigerator first, pat it dry, and cut it into bite-size pieces before adding it to the soup.
Reheat leftover salmon chowder gently in a small or medium saucepan over medium-low heat for 8 to 10 minutes, stirring occasionally, until hot throughout. Avoid boiling the chowder, which can dry out the salmon and may cause the creamy broth to separate. For a single serving, you can also microwave it in a microwave-safe bowl in 30-second intervals, stirring between each interval.
Serve salmon chowder with crusty bread, oyster crackers, a simple green salad, or roasted vegetables. A spoonful of sour cream and fresh dill also work well on top.
More Chowder Recipes
If you love a warm bowl of chowder, try a few of my other favorites too:
Salmon Chowder
Ingredients
- 1 pound salmon fillet, deboned and skinned
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 1 garlic clove, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 russet potatoes, peeled and cut into 1-inch cubes
- 5 cups seafood stock, chicken stock, or filtered water
- ½ teaspoon dried thyme or a sprig of fresh thyme
- 2 tablespoons chopped fresh dill
- 2 tablespoons tomato paste
- ¼ cup chopped parsley
- 1 tablespoon capers, chopped
- ½ cup sour cream (optional garnish)
- kosher salt and black pepper to taste
Instructions
- Cube salmon and refrigerate until ready to use.
- In a 6-quart pot, melt butter. Add onions; season with salt and pepper. Cook for 5 minutes until onions are softened. Add garlic; stir for 10 seconds.
- Add carrot, celery, and potatoes.
- Cover and allow vegetables to steam for 5 minutes.
- Add stock or water, thyme, and dill. Cover and simmer (medium heat) for 10 minutes.
- Add salmon and tomato paste. Simmer uncovered for an additional five minutes or until the salmon begins to flake. Turn off the heat.
- Stir in parsley and capers. Salt and pepper to taste.
- Serve hot with a dollop of sour cream.
