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Delicious, comforting, and flavorful creamy salmon bisque that’s so easy to make for special occasions or just weeknights. You can use fresh or frozen salmon filets, and the result is a wonderfully thick and hearty soup dish with veggies, corn, spices, and more. It’s perfect on a chilly day!
Why You’ll Love This Salmon Bisque Recipe
If you are fan of seafood bisque (like my creamy shrimp) or chowder, you’ll love this creamy bisque made with tender and flaky salmon filets. While it may seem like a fancy and time consuming dish, it’s actually quick and easy to make with simple and easy ingredients!
I love to serve this on a weeknight for my family and my kids love it too. With vegetables blended into the soup base, it’s a great way to add nutrients to our meal and just so delicious too.
Watch a Short Video of This Recipe
Ingredient Notes
- Wild Alaskan Company salmon filets: If you are looking for super high quality and fresh tasting seafood, I always recommend Wild Alaskan Company. You can order wild caught seafood that are frozen at the peak of freshness right to your door, and I especially love their salmon! You can get $30 off your first box with my code: JEANCHOI
- butter: You can use another cooking oil if you want, but the added flavor of the butter is just wonderful in the final dish. You can use salted or unsalted butter.
- vegetables: onion, celery, carrot, and garlic
- smoked paprika: You can use regular paprika, but I love the addition of the smoky flavor.
- white wine: If you don’t have white wine, you can add water instead.
- tomato paste: Just 1 tablespoon should add enough umami flavor.
- cornstarch: Used to thicken the soup, you can also use arrowroot starch.
- corn kernels: Can use fresh or frozen corn kernels. I used frozen.
- coconut milk: Full-fat coconut milk adds a wonderful creaminess to the soup. Heavy cream can be used as well.
- fresh herbs: This is optional for garnish, but I do like to add a bit of chopped greens at the end. Fresh parsley, cilantro, or green onion are all wonderful additions!
How to Make Creamy Salmon Bisque
Expert Tips
- You can use fresh or frozen salmon for this recipe. The only difference for frozen salmon is to rinse under cold water before baking to remove any icy glaze around it. You also just bake it about 5-10 minutes longer than fresh salmon, depending on its thickness.
- If you want, you can swap or add more veggies to sauté and blend into the soup like mushrooms, red bell pepper, and more.
- Feel free to play around with spices like Old Bay seasoning, cayenne, thyme, bay leaves, red pepper flakes, and more.
Storage Tips
Store leftovers in an airtight container in the fridge for 3-4 days. I personally like to store the flaked salmon separately, then adding it the heated bisque just before serving so it doesn’t overcook.
More Flavorful Salmon Recipes
The Best Spicy Salmon Sushi Bake (Easy!)
Easy Salmon Cakes (Gluten Free)
Quick and Easy Air Fryer Teriyaki Salmon
Creamy Salmon Bisque
Video
Ingredients
Baked salmon
- 1 lb Wild Alaskan Company salmon filets, Use code JEANCHOI for $30 off your 1st box!
- 2 tbsp extra virgin olive oil
- Salt and pepper, to taste
Creamy Bisque
- 2 tbsp butter
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 3 garlic cloves, minced
- 1/2 cup white wine, or water
- 1 tbsp tomato paste
- 3 cups water
- 1 tbsp cornstarch + 3 tbsp water, can use arrowroot starch
- 2 cups corn kernels, fresh or frozen
- 1 cup full fat coconut milk, or heavy cream
- Parsley, cilantro and/or chopped green onions, for garnish
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- If using frozen salmon, rinse the filets under cold water to melt any icy layer, then pat dry with a paper towel. Drizzle a tablespoon of olive oil on parchment paper, place salmon filets on top skin side down, then drizzle with the remaining 1 tbsp of oil on top. Season with salt and pepper. Bake for 12-15 minutes for fresh salmon, 20-25 minutes for frozen salmon filets.1 lb Wild Alaskan Company salmon filets, 2 tbsp extra virgin olive oil, Salt and pepper
- While the salmon is baking, heat butter in a large saucepan or Dutch oven over medium heat.2 tbsp butter
- Add onion, celery, carrot, smoked paprika, salt, and pepper. Cook stirring for 4-5 minutes until the veggies are lightly browned. Add garlic and stir for 1 minute.1/2 onion, 1 celery stalk, 1 large carrot, 2 tsp smoked paprika, 1 tsp sea salt, 1/2 tsp ground black pepper, 3 garlic cloves
- Add white wine and tomato paste and cook stirring, scraping the bottom for 1-2 minutes.1/2 cup white wine, 1 tbsp tomato paste
- Add water and bring to boil, then reduce heat to simmer.3 cups water
- Whisk together cornstarch and water, and add to the pot. Simmer for 5 minutes.1 tbsp cornstarch + 3 tbsp water
- Once the salmon is done, remove the skin and flake with a fork. Add about 1/4 of the flaked salmon to the soup.
- Use an immersion blender to blend the soup until smooth, or transfer to a countertop blender to blend then transfer back to pot.
- Stir in corn and coconut milk or heavy cream then simmer for a minute 4-5 minutes until thickened to your liking.1 cup full fat coconut milk, 2 cups corn kernels
- Divide the soup into bowls, top with flaked salmon and chopped herbs for your choice. Enjoy!Parsley, cilantro and/or chopped green onions
Notes
Expert Tips
- You can use fresh or frozen salmon for this recipe. The only difference for frozen salmon is to rinse under cold water before baking to remove any icy glaze around it. You also just bake it about 5-10 minutes longer than fresh salmon, depending on its thickness.
- If you want, you can swap or add more veggies to sauté and blend into the soup like mushrooms, red bell pepper, and more.
- Feel free to play around with spices like Old Bay seasoning, cayenne, thyme, bay leaves, red pepper flakes, and more.
Storage Tips
Store leftovers in an airtight container in the fridge for 3-4 days. I personally like to store the flaked salmon separately, then adding it the heated bisque just before serving so it doesn’t overcook.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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