Salmon chowder soup is the ultimate comfort food for chilly evenings or when you’re craving something hearty yet elegant. It’s creamy, rich, and packed with tender chunks of salmon, perfectly cooked potatoes, and just the right touch of aromatics. The beauty of this dish is how effortlessly it comes together while still tasting like something you’d order at a cozy coastal bistro. Whether you’re making it for a family dinner or just treating yourself, this recipe is one you’ll want to keep in your back pocket.

I still remember the first time I made salmon chowder—it was a last-minute decision on a rainy evening, and I had just enough ingredients in the fridge to pull it off. As the soup simmered, the kitchen filled with the aroma of garlic and butter, and I couldn’t help sneaking a few tastes straight from the ladle. That first spoonful was magic: creamy, savory, with delicate flakes of salmon and the slight tang of fresh dill. It was love at first bite, and now this chowder has become a regular in my home.

Let’s dive into the story behind this creamy classic and why you’ll want to add it to your recipe collection.

A little history behind salmon chowder

Chowder itself dates back centuries and is thought to have originated with European fishermen who combined fish, potatoes, and cream in a single pot for a nourishing meal at sea. When it made its way to North America, regional variations like clam chowder gained popularity, especially in New England. Salmon chowder, however, has a distinct charm—it takes full advantage of the Pacific Northwest’s abundance of wild salmon and fresh ingredients. Over time, the recipe has evolved into a creamy, comforting dish that’s simple to make but deeply satisfying.

This chowder strikes a perfect balance of richness and freshness, thanks to the salmon and dill. And while traditional chowders can feel heavy, this one is lighter on the palate without sacrificing flavor.

Let’s talk ingredients: the stars of the show

This salmon chowder soup comes together with just a few key ingredients. Here’s a closer look:

Salmon: The heart of the dish. Use skinless, wild salmon fillets for the best flavor. If you’re out of fresh salmon, frozen works just as well—just thaw it in the fridge overnight. For a twist, smoked salmon can be used, but keep in mind it will change the flavor profile.
Golden potatoes: Their buttery texture holds up beautifully in the soup. You can leave the skins on for a rustic vibe or peel them for a smoother texture. Red potatoes are a great substitute if needed.
Butter: Adds richness and depth to the soup. If you’re dairy-free, olive oil or vegan butter is a good alternative.
Heavy cream: Creates the luxurious, creamy base. For a lighter option, try half-and-half or even coconut cream for a dairy-free twist.
Dill: Optional but highly recommended. Its bright, herbal notes complement the richness of the salmon beautifully. If you’re not a dill fan, parsley or chives make great substitutes.
Garlic and onion: These aromatics are the flavor foundation, adding depth to the chowder. Be sure to sauté them until they’re golden for maximum flavor.

Kitchen gear: What you need (and what you can skip)

You don’t need fancy equipment to make this chowder, but a few tools will make the process smoother:

A large pot or Dutch oven: Perfect for evenly cooking the chowder and keeping everything contained.
A sharp knife and cutting board: For dicing onions, garlic, and potatoes, as well as breaking up the salmon once it’s cooked.
A wooden spoon or whisk: Essential for stirring the flour into the butter without lumps forming.
Measuring cups and spoons: For precision, especially when adding broth or cream.

If you don’t have a whisk, no worries—a fork will do in a pinch.

Step-by-step: My foolproof method

Ready to make the coziest salmon chowder? Let’s get started:

Sauté the aromatics. Melt the butter in your pot over medium heat, then toss in the diced onion. Sauté until it’s golden and fragrant, about 6-8 minutes. (Tip: Stir often to avoid burning—nothing’s worse than scorched onions!) Add the garlic and cook for another minute, just until you catch that garlicky aroma.
Create the roux. Sprinkle in the flour and stir constantly for about a minute. This step thickens the soup, so don’t skip it! If it starts to clump, keep stirring—it’ll smooth out once you add the liquid.
Add the broth and potatoes. Slowly pour in the chicken stock, whisking to prevent lumps. Toss in the cubed potatoes, season with salt and pepper, and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
Cook the salmon. Gently place the salmon fillets into the simmering soup and pour in the cream. Let it cook for 8-10 minutes, or until the salmon is opaque and easily flakes with a fork. Break the salmon into bite-sized chunks using a spoon—don’t worry if they’re not perfectly uniform.
Finish with dill. Stir in the fresh dill just before serving. It adds a burst of freshness that brightens the whole dish.

Variations to make it your own

Dairy-free option: Swap the heavy cream for canned coconut milk or cashew cream. The soup will still be velvety, with a subtle sweetness that pairs well with the salmon.
Gluten-free: Use a gluten-free all-purpose flour blend to make the roux. Alternatively, thicken the soup with cornstarch dissolved in water instead of flour.
Add veggies: For extra nutrition, toss in some diced carrots, celery, or even sweet corn with the potatoes. They’ll add sweetness and a pop of color.
Spice it up: A pinch of red pepper flakes or a drizzle of hot sauce can give your chowder a gentle kick.
Seasonal swaps: In summer, swap the potatoes for zucchini or fresh green beans for a lighter version.

How to serve it in style

For a cozy presentation, serve the salmon chowder in rustic bowls and garnish with an extra sprinkle of dill. Pair it with a slice of crusty bread or a warm baguette for dipping. If you’re hosting a dinner party, consider serving the chowder in small bread bowls for a fun, edible twist. A side salad with lemon vinaigrette complements the richness of the soup perfectly.

What to sip alongside

Non-alcoholic pairings are a breeze with this chowder! A crisp sparkling water infused with lemon or cucumber keeps the meal refreshing. For something cozier, a warm mug of chamomile or mint tea is lovely. Feeling adventurous? Try a non-alcoholic ginger ale—the slight spice pairs beautifully with the creaminess of the chowder.

Storing and reheating tips

This chowder keeps well in the fridge for up to 3 days. Store it in an airtight container, and when reheating, warm it gently on the stove over low heat to prevent the cream from separating. If it’s too thick, add a splash of chicken stock or water to thin it out. Unfortunately, this soup doesn’t freeze well due to the cream, so enjoy it fresh!

Adjusting for different servings

This recipe serves about 4 hearty portions. If you’re cooking for two, halve the ingredients but keep the same cooking times. For a crowd, double the recipe, but make sure your pot is big enough! (Lesson learned the hard way after an overly ambitious soup night.)

Troubleshooting tips

Soup too thin? Let it simmer a little longer uncovered to thicken.
Potatoes undercooked? Cut them smaller next time, or cook them a few minutes longer before adding the salmon.
Soup too salty? Add a splash of water or an extra potato to absorb some of the saltiness.

Give this salmon chowder a try!

This salmon chowder soup is more than just a recipe—it’s a warm hug in a bowl. Whether you’re looking for a quick weeknight meal or a cozy dish to impress guests, this chowder is a winner. Don’t be afraid to put your own spin on it—after all, cooking is all about making something uniquely yours. I can’t wait to hear how it turns out for you!

Frequently Asked Questions

1. Can I use canned salmon for this recipe?
Yes! While fresh or frozen salmon gives the best texture, canned salmon is a budget-friendly and convenient option. Just drain it well before adding.

2. Can I freeze this chowder?
Unfortunately, creamy soups like this don’t freeze well as the cream tends to separate. It’s best enjoyed fresh or refrigerated for up to 3 days.

3. Can I make this ahead of time?
Absolutely! Prepare the chowder up to the point of adding the salmon. When ready to serve, reheat and add the salmon and cream to finish.

4. What other herbs can I use besides dill?
Parsley, chives, or even tarragon work well if dill isn’t your favorite.

5. Can I use a dairy-free cream alternative?
Yes! Coconut milk or cashew cream are excellent substitutes that still provide a rich texture.