Salmon Dill Chowder Recipe

Published October 4, 2023. Last updated October 4, 2023 by Judy Purcell 30 Comments

Salmon Dill Chowder is designed for quick assembly and immediate consumption; it begs to be eaten fresh and savored with a slice of good sourdough bread.

Creamy broth, wild salmon, smoky bacon, herbaceous fresh dill, and hearty potatoes deliver a nourishing bowl of real food comfort.

Salmon dill chowder in red pot with bread

Salmon Dill Chowder combines the richness of salmon with the heartiness of potatoes in a creamy broth, creating a symphony of flavors that tantalize the taste buds and warm the soul.

The beauty of salmon chowder lies in its simplicity. The bacon, potatoes, and salmon make it hearty enough to satisfy on a cold winter night, while the fresh dill carries a citrusy, grassy levity to every bite.

Ingredients for salmon chowder on counter with labels

Choosing the Best Salmon for Chowder

In a perfect world, everyone would have access to affordable, sustainable, wild-caught fish. The general assumption is that when buying any kind of fish, it is best to go wild. That assumption remains true.

Wild-caught salmon for the best taste and nutritional value

Superior in taste, a diversified diet, a free-roaming fish with no antibiotics, and rich in minerals and vitamins, wild-caught salmon is an exceptional quality protein. It is rich in essential omega-3 fatty acids, lower in calories, and higher in vitamins and minerals like potassium, zinc, and calcium.

Money-Saving TIP: Off-set the cost of wild salmon by reducing portion size (we can all eat a little less here in the U.S., right?), look for seasonal sales (summer is best), buy at bulk stores like Costco, or call a local grocer to ask about seafood trimmings (the scraps from fish, trimmed for the display case).

Buying Farm-Raised Salmon

Overfishing and habitat loss have led to a decrease in consistent wild salmon populations. This has inspired the fishing industry, alongside scientists and environmentalists, to develop fishing practices to support and supplement the wild-caught fishing supply.

We now have access to a consistent year-round supply of all kinds of fish, but not all farmed fish are equal. It is worth checking the source of farmed fish to know whether they treat the fish with antibiotics (overcrowding is common) and what they are fed (a natural diet vs. by-products).

My go-to source for farmed salmon is Whole Foods because of their extremely high seafood standards. Their fish are never fed antibiotics or by-products, are highly traceable, and sustainably sourced. In fact, all of their seafood products have a high rating for sustainability and natural practice, and they also offer wild-caught salmon consistently.

What about canned salmon?

Canned salmon is definitely an economical choice for making chowder; however, the texture and sodium content are different. Fresh salmon does not have added salt, but often canned salmon does, so adjust the seasoning accordingly.

Canned salmon is already cooked, so there is no need to pan-sear it; however, it will also have a different (stronger) flavor and finer texture than fresh salmon.

PRO TIP: Cooking the salmon separately with the seasoning allows that flavor to bond to the salmon and creates a more nuanced depth of flavor. The blackening seasoning has a savory, smoky, spicy Cajun influence and melds well with the other flavors in the chowder. Searing the salmon also helps maintain bigger bites of the salmon, bonding the proteins together instead of breaking down into the chowder.

step by step collage of how to make salmon chowder

Recipe Step by Step

Prep vegetables and bacon.
Brown bacon in a large soup pot. Drain off all but 1 tablespoon of the fat from the pan.
Season and sear salmon.
Saute vegetables to soften and add chicken stock; simmer 10 minutes.
Add milk and simmer 8 minutes to finish cooking vegetables.
Stir in salmon, half the bacon, and dill; simmer 2 minutes.
Spoon into bowls and garnish with the remaining bacon.

Can I use white fish for chowder?

Yes, but salmon specifically has a heartier flavor and texture; to use a different fish would be to make a different chowder. We have an awesome Seafood Chowder using white fish, shrimp, and clams.

Can I use other vegetables?

You can use parsnips, celeriac root, or sweet potatoes as a substitute for the potatoes. Mild-flavored vegetables like cauliflower, zucchini, or carrots work well too—just use the same amount as the potatoes in the recipe.

salmon dill chowder in a blue bowl on a table

Is fresh or dried dill weed better?

Fresh dill is the best for salmon chowder because the flavor is mild and fresh-tasting. Dried dill has a stronger flavor and it tastes more earthy. If you cannot find it fresh, use dry dill, but decrease the amount. Instead of 2 tablespoons of fresh dill, we recommend 1-2 tsp of dried dill, as it has a more concentrated flavor.

Recipe Tips and Variations

Parsnips, celeriac root, or sweet potato is an excellent potato substitute.
To thin the soup, add equal amounts of chicken stock and milk or cream.
For thicker chowder, take 1-2 cups of the soup and blend it up to a puree, then add it back to the soup. This will create a thicker consistency without adding flour or cornstarch as a thickener.
Freeze leftovers for up to 3 months—Defrost and reheat in a saucepan over medium-low heat for best results.

More Seafood Recipes You’ll Love:

salmon chowder in a pot scooped up into a spoon

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