Creamy Salmon Bisque

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!

Prep Time10

Cook Time40

Total Time50

Servings: servings

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

Video

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