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    Home » Type » Soups

    The BEST Easy Salmon Bisque Recipe That Will Have You Wanting to Eat More Salmon

    Published: May 10, 2023 · Modified: Jun 18, 2023 by Faith · This post may contain affiliate links · 34 Comments

    Jump to Recipe

    This healthy and easy to make salmon bisque recipe has layers of flavor, tons of vegetables, and tender flaky salmon in a thick, hearty broth. It’s rich and creamy with just a little splash of cream!

    close up front view of the best salmon bisque in a white mug

    Sometimes, the way I remember a particular dish is by what was happening when I made it. In my mind, this will always be the soup of seven phone calls.

    It was a chilly day a couple weeks ago (we had a cold front blow in that brought temps in the 50’s and 60’s with it. It sounds strange for this time of year, but it really is par for the course with our crazy Upstate New York weather. And now we’ve had temps in the 80’s/90’s for the past few days!) when I made this soup, start to finish, without a single call.

    I set up my styling, plated my creamy salmon soup, and positioned my camera. I was about to take the first picture when the phone rang.

    It was someone calling for Marco’s Styling Salon, a hair salon down the street. Their phone number is one digit away from mine and I get wrong numbers from their clients all the time. Ok, that only took a second, back to work.

    Not two minutes later the phone rang again. It was a friend who needed life advice. I’m not one to turn away a friend in need, so we talked it out. Once we hung up, about five minutes went by and one of Marco’s clients called again. (Darn it, Marco…I’m about to start scheduling appointments and charging you for secretarial services, lol!)

    It went on like this the entire time I was trying to photograph this soup. I got four more calls in the time span of about an hour. And then, of course, once I finished photographing, the phone was silent until the next day.

    The salmon soup of seven calls it is, lol!

    bowl of salmon bisque topped with flaked salmon and chives

    In This Article

    • The Best Salmon Bisque Recipe
    • How to Cook Salmon So it's Flaky and Tender
    • Salmon Bisque Recipe FAQs
    • More Salmon Recipes to Try
    • Salmon Bisque Recipe

    The Best Salmon Bisque Recipe

    This velvety smooth salmon soup is a great option if you're looking for new ways to eat salmon.

    One of the things I love about this salmon bisque recipe is that it only uses three tablespoons of cream. Most of its rich, creamy texture comes from pureeing a mix of veggies.

    The flavor is brightened with fresh lemon, thyme, and chives. If you have picky eaters who don't like salmon, this soup is perfect because the soup gets topped with salmon flakes, so just leave it off for people who don't like it. It's more for those of us who like salmon, lol. ;)

    Salmon Bisque Ingredients

    The ingredients are explained in this section. For the full recipe (including ingredient amounts), please see the recipe card below.

    • Unsalted butter - for richness; this is used in combination with light olive oil to sauté the vegetables
    • Light olive oil - this helps prevent the butter from scorching as the vegetables sauté
    • Onion, carrot, celery - this French trinity is what is known as a "mirepoix"; it provides wonderful depth of flavor for this creamy soup with salmon
    • Garlic - for flavor and aroma
    • Fresh thyme leaves - or use dried thyme instead
    • Bay leaves - don't worry if you don't have these on hand
    • Dry white wine - Sauvignon Blanc is my favorite; if you don't have wine on hand, you can deglaze with a mixture of ½ teaspoon white wine vinegar mixed with ¼ cup water instead
    • Fish broth - you can substitute with vegetable broth, chicken broth, or water
    • Tomato paste - adds volume to the broth, a hint of flavor, and a touch of rosy color
    • Worcestershire sauce - all we need is a little splash of this fermented condiment because it packs a real punch of flavor; did you know Worcestershire contains things like anchovies, molasses, and tamarind?
    • Sweet paprika - or use smoked paprika or hot paprika if you prefer
    • Salt and black pepper - to season the bisque
    • Fresh lemon juice - we add a splash of fresh lemon juice at the end to brighten the flavor of this dish
    • Heavy cream - this adds richness and makes this soup even more velvety smooth; if you prefer, you can use canned unsweetened full-fat coconut milk instead of cream to keep this dairy-free (and use all light olive oil instead of the butter)
    • Wild salmon - or use any type of salmon you have access to
    • Minced fresh chives - we use this as a garnish to add a pop of green color and mild onion flavor

    How to Make Salmon Bisque

    Step 1: Make the Mirepoix and Add the Aromatics:

    Heat the butter and oil in a medium saucepan over medium heat. Add the onion, carrot, and celery, and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally.

    Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly.

    Step 2: Deglaze, add the Liquid and Seasonings, and Simmer:

    Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently.

    Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper.

    Bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally. Turn off heat and cool slightly. Remove the bay leaves.

    While the soup is simmering, I like to cook the salmon (see below for different cooking methods for salmon).

    Step 3: Blend:

    Use an immersion blender to puree the soup until smooth, or use a regular blender and work in batches. Then pour the soup back into the saucepan.

    If you use a regular blender, take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup.

    Step 4: Add the Finishing Touches:

    Stir in the lemon juice and heavy cream. Cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).

    Step 5: Serve:

    Transfer the soup to serving bowls. Top with the flaked salmon and chives, and serve immediately.

    bowl of creamy salmon soup

    How to Cook Salmon So it's Flaky and Tender

    For this dish, you can cook the salmon any way you like. Grilling, poaching, pan-searing, broiling, or baking all work fine. Typically, I pan-sear or poach the salmon for this recipe, so I'll give instructions for both.

    How to Pan Sear Salmon

    I like to pan-sear the fish because it’s quick and gives it bit of color on the outside.

    Here’s how to do it:

    1. Lightly coat the bottom of a nonstick skillet with olive oil and heat the skillet over medium-high heat.
    2. Season the salmon with salt and pepper and add the salmon to the skillet when the oil ripples.
    3. Cook the fish until golden on both sides, flipping once (about 2 to 4 minutes per side, depending how big your fillets are).
    4. Put a lid on the skillet, turn off the heat, and leave it for 3 minutes to steam the inside of the fish.
    5. Flake it with a fork, and serve.

    How to Poach Salmon

    Poaching the salmon for this seafood bisque also works great because it yields tender, flaky fish. Additionally, you can add flavor if you add seasonings and aromatics to the poaching liquid!

    To poach salmon:

    1. Add 2 inches of water to a large skillet. You can add aromatics and seasonings like sliced onion, garlic cloves, fresh herbs (such as dill, thyme, parsley, etc.), bay leaves, salt, and black pepper.
    2. Bring the water up to a boil.
    3. Add the salmon and turn the heat down to a simmer.
    4. Cover the skillet and cook until the salmon is opaque and flakes easily with a fork, about 5 minutes, being careful not to overcook.
    5. Transfer the salmon to a paper towel-lined plate to drain the water.
    6. Flake it with a fork, and serve.
    easy salmon bisque recipe

    Salmon Bisque Recipe FAQs

    What's the Difference Between Chowder and Bisque?

    Typically, bisque has a smooth, creamy texture and chowder has a chunky texture.

    Note that if you prefer, you can skip pureeing the vegetables in this recipe and make salmon chowder instead of bisque!

    What Can I Use to Deglaze the Pan Instead of White Wine?

    If you don’t have wine on hand or just want to use something else, you can use ½ teaspoon of white wine vinegar dissolved in ¼ cup of water instead.

    Is This Salmon Bisque Special Diet Friendly?

    Gluten Free: To make this soup gluten free, make sure you use gluten free Worcestershire sauce.

    Dairy Free: To make this bisque dairy free, omit the butter and use all olive oil. Also, use canned full-fat coconut milk instead of the heavy cream.

    Low Carb and Keto Friendly: Each serving of this salmon soup only has 7g net carbs, which makes it easy to fit into a low carb diet or keto meal plan.

    More Salmon Recipes to Try

    • Air Fryer Salmon Bites with Creamy Cajun Sauce
    • Easy Smoked Salmon Dip
    • 10-Minute Garlic Butter Salmon
    best salmon bisque with flaked salmon

    Let's Connect

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    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    smoked salmon bisque featured image

    Salmon Bisque Recipe

    By: Faith Gorsky
    This healthy and easy to make salmon bisque recipe has layers of flavor, tons of vegetables, and tender flaky salmon in a thick, hearty broth. It’s rich and creamy with just a little splash of cream!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 335 kcal

    Ingredients
     
     

    • 2 tablespoons unsalted butter
    • 1 tablespoon light olive oil or avocado oil
    • 1 medium-large onion chopped
    • 2 large carrots chopped
    • 2 large stalks celery chopped
    • 3 cloves garlic minced
    • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
    • 2 bay leaves
    • ¼ cup dry white wine my favorite is Sauvignon Blanc
    • 5 cups fish broth or vegetable broth, chicken broth, or water
    • 2 tablespoons tomato paste
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon sweet paprika
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 tablespoon fresh lemon juice
    • 3 tablespoons heavy cream
    • 1 pound wild salmon fillets cooked and flaked
    • 2 tablespoons minced fresh chives for garnish
    • Fresh lemon wedges for serving (optional)

    Instructions
     

    • Heat the butter and oil in a medium saucepan over medium heat. Add the onion, carrot, and celery, and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly.
    • Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently. Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper. Bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally. Turn off heat and cool slightly. Remove the bay leaves.
    • Use an immersion blender to puree the soup until smooth, or use a regular blender and work in batches. Then pour the soup back into the saucepan. (If you use a regular blender, take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup.)
    • Stir in the lemon juice and heavy cream. Cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).
    • Transfer the soup to serving bowls; top with the flaked salmon and chives, and serve immediately.

    Faith's Tips

    • Net Carbs: 7g per serving
    • White Wine Substitute for Deglazing: If you don’t have wine on hand or just want to use something else, you can use ½ teaspoon of white wine vinegar dissolved in ¼ cup of water instead.

    How to Pan Sear Salmon

    For this recipe, I like to pan-sear the fish since it’s quick and gives it bit of color on the outside. Here’s how to do it:
    1. Lightly coat the bottom of a nonstick skillet with olive oil and heat the skillet over medium-high heat.
    2. Season the salmon with salt and pepper and add the salmon to the skillet when the oil ripples.
    3. Cook the fish until golden on both sides, flipping once (about 2 to 4 minutes per side, depending how big your fillets are).
    4. Put a lid on the skillet, turn off the heat, and leave it for 3 minutes to steam the inside of the fish.
    5. Flake it with a fork, and serve.

    How to Poach Salmon

    Poaching the salmon for this recipe also works great because it yields tender, flaky fish. Additionally, you can add flavor if you add seasonings and aromatics to the poaching liquid! To poach salmon:
    1. Add 2 inches of water to a large skillet. You can add aromatics and seasonings like sliced onion, garlic cloves, fresh herbs (such as dill, thyme, parsley, etc.), bay leaves, salt, and black pepper.
    2. Bring the water up to a boil.
    3. Add the salmon and turn the heat down to a simmer.
    4. Cover the skillet and cook until the salmon is opaque and flakes easily with a fork, about 5 minutes, being careful not to overcook.
    5. Transfer the salmon to a paper towel-lined plate to drain the water.
    6. Flake it with a fork, and serve.

    Nutrition

    Nutrition Facts
    Salmon Bisque Recipe
    Amount Per Serving
    Calories 335 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g50%
    Trans Fat 0.2g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 7g
    Cholesterol 90mg30%
    Sodium 482mg21%
    Potassium 903mg26%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 5g6%
    Protein 24g48%
    Vitamin A 6093IU122%
    Vitamin C 12mg15%
    Calcium 77mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Creamy Salmon Soup, Salmon Bisque, Salmon Bisque Recipe, Salmon Soup
    Tried this recipe?Let me know how it was!
    salmon bisque recipe pin

    This post was first published on An Edible Mosaic on June 21, 2012. It was updated on May 10, 2023.

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    Reader Interactions

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      Recipe Rating




    1. Betsy says

      April 21, 2023 at 2:45 pm

      5 stars
      I love this salmon bisque! Serving the flaked salmon on top makes sure you can get some in every bit, and it doesn't just disintegrate into the soup - perfection! And boy can I relate to seven phone calls while I’m trying to get some thing done lol!

      Reply
    2. Andrea says

      April 14, 2017 at 1:45 pm

      I improvised a little, adding red pepper and an extra carrot to try and make it sweeter for my daughter, and after I started I realized I was out of salmon, so I used mahi. I pureed half the fish into the soup and half as chunks for the adults. My husband and I loved it, but my daughter wasn't sold. I am determined to get her to eat fish somehow! Thanks for the great recipe.

      Reply
    3. Andrea says

      April 13, 2017 at 5:04 am

      Hi Faith. I hope you get comments sent to your inbox because I know it's been a few years since you've created this recipe. I am thinking of making it in the next couple days -- hoping to get by 16 month old to love seafood like her parents do! She won't eat it on its own, but I think pureed with sweet veggies she would. Two quick questions - 1. Have you tried actually pureeing the salmon with the soup? She won't eat the chunks! 2. Could I use whole milk instead of cream? Not sure what I would do with the rest of the container if I'm only using 3 Tbsp.

      Thanks so much, this looks fantastic!

      Reply
      • Faith says

        April 13, 2017 at 6:48 am

        Andrea, I hope you and your little one enjoy this recipe! I haven't tried pureeing the salmon because I like the texture, but I think it should work fine. Yes, you can use whole milk instead of cream. Enjoy! :)

        Reply
    4. Angelika says

      August 14, 2016 at 11:15 am

      This is the best Salmon Bisque. Made just like the recipe said. Since living in Alaska, we have a freezer full of salmon, so I added a huge amount of cooked salmon add the end. Very excellent.

      Reply
    5. Worldsbestmom says

      December 28, 2013 at 8:15 pm

      I sort of made your bisque tonight. In the middle of it I found out I had no carrots or celery.
      I forgot to add the paprika and thyme. It's hard to cook while recovery from the flu and entertaining your brother and his best friend. Also, I misread and thought it said a cup and a forth white wine. Oops. It took a long long time to cook down. Ut it did give me a chance to lie down and close my eyes.
      All and all even though I messed up I thought it tasted good. Hubby has been asking for salamon bisque for over a year and I thought we had to eat out to have it. I never thought I could make it. Thanks for posting the recipe.

      Reply
    6. kara says

      February 01, 2013 at 11:08 pm

      You can always use an immersion blender instead of having to pour everything into the regular blender. I'm sure it would work like a charm!

      Reply
    7. Julie @ Table for Two says

      January 23, 2013 at 2:56 pm

      This looks GORGEOUS. I love any types of bisques! I might be making this this weekend!! :) question: where did you get those bowls?? Been looking for cute soup bowls. They look like crate & barrel ones..

      Reply
      • Faith says

        January 24, 2013 at 7:54 am

        Thanks so much, Julie! I'm sorry I won't be very helpful on the bowls - I got them at a local secondhand store and they aren't marked. But you're right, they do look similar to Crate & Barrel!

        Reply
    8. Laura says

      December 12, 2012 at 8:19 pm

      I just made this tonight. I modified it by adding salmon and shrimp before the blender, then adding lots of chopped salmon, shrimp, and crab lastly. My only suggestion is to hold on to the lid of the blender TIGHT! i didn't and the force of the ingredients shot out the side of my lid, resulting in some minor burns on my arm...and a lot of bisque all over my kitchen, lol! I asn't able to puree it as much as i wanted but the flavor was still really good.

      Reply
      • Faith says

        December 12, 2012 at 11:16 pm

        Laura, Oh no, I hope you're ok!! Yes, definitely be very careful when you're pureeing something hot - this is why I recommend pureeing in batches, I find it works much better. I'm happy you enjoyed the bisque though!

        Reply
    9. marla says

      July 17, 2012 at 10:24 pm

      I could live on salmon but I generally have it grilled or sautéed ~ love this idea to use it in a bisque!

      Reply
    10. Magic of Spice says

      July 04, 2012 at 3:54 pm

      Gorgeous bisque! And that is too funny about the hair salon...you may need to start charging :)

      Reply
    11. [email protected] says

      June 24, 2012 at 11:03 pm

      I love bisque, but haven't made it at home yet. This looks easy and really delicious!

      Reply
    12. Katerina says

      June 24, 2012 at 2:11 pm

      I think you should ask Marco to hire you as his call center to arrange his appointments of course with payment, lol. Although I eat salmon very often I have never thought of making it a soup. I am keeping this to try in colder days because now the weather here has reached 38 degrees C.

      Reply
    13. kankana says

      June 22, 2012 at 2:16 pm

      That looks delicious and i love salmon!

      Reply
    14. Riley says

      June 22, 2012 at 1:27 pm

      I love a good rich soup! This looks delicious!

      Reply
    15. kellie@foodtoglow says

      June 22, 2012 at 1:07 pm

      You have no idea how much this bisque is speaking to me. It looks so delish. I can practically smell it through the screen - and I have a big stinkin' cold, so that's saying something! Immediate bookmarking and pinteresting

      Reply
    16. Asiya @ Chocolate and Chillies says

      June 22, 2012 at 10:32 am

      I've never heard of Salmon Bisque before...looks wonderful!

      Reply
    17. Joanne says

      June 22, 2012 at 8:37 am

      Seems like the salmon was no worse for the interruptions! The bisque looks so creamy delicious!

      Reply
    18. Vicki Bensinger says

      June 22, 2012 at 7:27 am

      I have salmon at least once a week and make it umpteen different ways. Yet, never once has it occurred to me to make a soup out of it. This sounds delicious and with just 3 tablespoons of cream isn't bad. Plus it looks very pretty.

      Thank you for sharing this recipe. I will definitely try this.

      Reply
    19. Michele | Cooking At Home says

      June 22, 2012 at 5:36 am

      I love the color of this soup. Perfect for a chilly summer day.

      Reply
    20. Angie@Angie's Recipes says

      June 22, 2012 at 3:08 am

      The soup must be very tasty!

      Reply
    21. j3nn says

      June 21, 2012 at 8:54 pm

      That looks amazing! I love salmon, and I love lobster bisque, so I'm not sure why I haven't thought about combing the two. Also sounds very simple to make. Yum!

      Reply
    22. Blond Duck says

      June 21, 2012 at 7:37 pm

      Delish! I love salmon!

      Reply
    23. Julia says

      June 21, 2012 at 5:08 pm

      Salmon Bisque, seriously brilliant!
      And funny, I totally remember a lot of dishes/recipes by what was going on around me...

      Reply
    24. Amy (Savory Moments) says

      June 21, 2012 at 4:26 pm

      I think the only bisque I've ever had is lobster. This salmon one looks quite unique and interesting!

      Reply
    25. ATasteOfMadness says

      June 21, 2012 at 4:17 pm

      This looks perfect! I have never had bisque before, but this makes me VERY hungry, I should give it a try!

      Reply
    26. Jenn and Seth (@HomeSkilletCook) says

      June 21, 2012 at 2:08 pm

      that is one beautiful bisque! looks incredible!

      Reply
    27. Sue/the view from great island says

      June 21, 2012 at 12:46 pm

      We must eat salmon at least once a week these days, and I've never tried it this way, the flavors in the bisque sound wonderful!

      Reply
    28. Juliana says

      June 21, 2012 at 12:40 pm

      Oh! I never had salmon bisque, this one that you are featuring looks delicious, so creamy and full of flavors. Love it!
      Hope you are enjoying your week Faith :)

      Reply
    29. Alyssa (Everyday Maven) says

      June 21, 2012 at 11:47 am

      That looks like a delicious Salmon Bisque. I really love the rich color!

      Reply
    30. Nicole, RD says

      June 21, 2012 at 9:19 am

      YUM! I love that there's just a hint of cream, but it looks so thick and rich! All those veggies in there...I bet you can trick the veggie haters with this :)

      Reply
    31. Rosa says

      June 21, 2012 at 6:48 am

      Wonderful! This bisque must taste just heavenly.

      Cheers,

      Rosa

      Reply

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