Salmon Dill Chowder is ideal for the seasonal bridge between winter and summer we call spring.
Creamy broth, luscious wild salmon, and hearty potatoes deliver a bowl of real comfort without the usual long-simmering aspect of soup.
Not intended to feed an army or freeze for later, this chowder recipe for a quick fix of comfort when spring temperatures dip back toward winter.
Spring weather in Colorado swings wildly from one day to the next, so a forecast of snow is no surprise to those on the Front Range through May.
Tender feet hidden away in bulky socks and slippers are eager to slip into sandals once more and soak in sunbeams.
Until then, we fill our menu with grilling favorites and comfort food like Salmon Dill Chowder for whatever way the wind blows.
Wild-Caught Salmon
Wild-caught salmon is rich in omega-3 fatty acids and makes an amazing Blackened Salmon dinner over a bed of wilted spinach.
Fish is one of those areas of life it is best to go wild. It is superior in taste and nutrition to farm-raised, which can be a host for unwanted contaminants.Â
While wild-caught salmon will cost more per pound, the health benefits far outweigh the price difference.
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 or call a local grocer to ask about seafood trimmings (the scraps from fish, trimmed for the display case).
Recipe Tips and Variations
- Parsnips, celeriac root, or sweet potato is an excellent substitute for the potatoes.
- To thin the soup add equal amounts of chicken stock and milk or cream.
- Soup can be thickened by pureeing 1-2 cups of the soup in a blender then adding back in if desired.Â
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Salmon Dill Chowder
Ingredients
- 1 pound wild salmon fillet
- 3 tablespoons melted butter
- 1 tablespoon Paul Prudhomme Blackened Redfish Magic , or other favorite Cajun seasoning
- 6 slices bacon , cut across the slices into 1/4″ strips
- 3/4 cup chopped onion , about 1/2 large onion
- 2 cloves minced garlic , or 2 teaspoon jarred garlic
- 3 ribs celery , diced, about 1 1/2 cup
- 4 medium red potatoes , washed, unpeeled, cut into 1/4″ cubes, about 4 cups
- 2 cups chicken stock
- 3/4 teaspoon sea salt
- 2 cups whole milk
- 2 tablespoons fresh dill fronds — chopped , or 1-2 teaspoons dried dill, added 1 teaspoon at a time, to taste
- 1/2 teaspoon white pepper — or ground black pepper
Instructions
- Heat a soup pot over medium heat. Brush skin-side of the salmon with melted butter and place skin-side down in the pot. Brush the salmon flesh with butter and sprinkle with blackened seasoning. (Reserve remaining butter.) Cook on each side for 3-4 minutes, then transfer to a platter and set aside. While the fish is cooking, prep bacon and vegetables.
- In the same pot, cook the bacon over medium heat, stirring frequently, until browned and crisp (about 5 minutes); transfer to paper towels to drain. Continue to prep remaining vegetables while bacon cooks.
- Pour off all but about 2 tablespoons fat from pan and add the onion. Cook onion over medium heat until just beginning to brown at the edges, 5-7 minutes. Add the garlic, celery, potatoes, and cook 5 minutes, stirring occasionally, until the vegetables soften. (Add a little bacon fat if pan seems too dry.)
- Stir-in stock (more can be added so the vegetables are covered in stock) and salt; bring to a boil. Reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes. Add milk, bring the soup back to a simmer, cover and cook until potatoes are tender, about 8 minutes.
- Break up salmon into bite-size pieces and add to the soup with any accumulated juices from the plate. Add half the bacon, dill, pepper, remaining melted butter, and simmer gently 3-4 minutes to meld flavors. Adjust dill, salt, and pepper, to taste.
- Ladle into warmed bowls, garnish with remaining bacon, and serve.
Penny says
It took me a little longer than I expected, but I’m not great at timing fish. Loved the soup!
Hmmm says
I can’t find a single comment that says this recipe TASTES good or bad. Just a bunch of “looks great” comments. Not useful in any way.
Anyone ever eat it? Or is that just crazy talk
Judy Purcell says
Hi there! I sometimes wonder the same thing when looking for recipes, but often just have to trust the blog if I’m already familiar with it. Of course, then there’s the risk of trying any new recipe. If there is something in particular you’re looking for in a Salmon chowder, like creaminess, light texture, clean flavor, just ask and I’ll be honest.
Hope that helps. And I do hope you try it and will take the time to comment and let me know what you think.
Nusrat Azim says
Your Chowder looks so creamy-dreamy-delicious! Gotta try it tonight 🙂
Pure Complex says
I was headed to your Hearth and Soul post and somehow I clicked on this by mistake. But I’m so happy I did. This chowder is AMAZING. I want to make this today.
Judy Purcell says
Ah a serendipitous detour I would say. 🙂
Hotly Spiced says
What a great looking soup and it would have so much flavour to it with all the seafood and bacon and potatoes – a complete meal in itself! xx
April @ The 21st Century Housewife says
Your Salmon and Dill chowder looks fantastic – a deliciously comforting meal in a bowl! I like the addition of the bacon and all the lovely flavours you have used. Our weather has been really variable this year, with wild temperature swings and a lot more snow than we are used to. I’ve been grateful to have been travelling so much 🙂
Judy Purcell says
Thanks April, it is a comforting soup. Sounds like the weather there has been like ours here in CO — high of 60° today, snow tomorrow — it’s crazy hard to always know what to plan to fix for dinner.
Tandy says
As we slip into winter, I can imagine making this dish and enjoying it! I think with a local fish as salmon is not easily available here 🙂
Judy Purcell says
Dill is a lovely companion to just about any type of fish, so I don’t think you can go wrong there. Tandy, thanks for stopping by and commenting, really appreciate that. 🙂
Joanne @ Fifteen Spatulas says
WOWOWOW. Seriously, this salmon dill chowder looks absolutely incredible. I love chowders and salmon and dill are amazing together!
Judy Purcell says
Thanks Joanne! And thanks for taking the time to comment, I do hope you try the chowder.
Jen says
This sounds and looks delcious, I love salmon and dill but would never have thought to use them in a soup. yum!
Amy (Savory Moments) says
What a delicious looking soup this is! I’ve never had salmon in a soup before, but I think this chowder would be wonderful. Yum!
Judy Purcell says
Hi Amy, thanks for stopping by, it was nice to visit your blog too. It is a delicious soup and helps ‘stretch’ the salmon to feed more people. I hope you try it. 🙂
Debbie @ Easy Natural Food says
Your chowder looks sooooo good! I love a good chowder, and I happen to have bought some salmon yesterday! Yippee, I’m going to make this! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
mjskit says
The tulip photo is SO very Spring and SO beautiful! I’m loving this warmer than normal weather and it can get even warmer for me. Your chowder looks delicious with tons of flavor! Hope you have a wonderful Easter weekend!
sportsglutton says
Sounds like the perfect treat to enjoy during the spring months. 🙂
Greg says
This looks wonderful. I wish it was soup weather here. We skipped spring and catapaulted into summer.
Caroline says
Wow, the color of that chowder is gorgeous, Judy! Did someone say….bacon?? haha yes please!
Raymund says
I think I can do this tonight, I have most of the ingredients and some salmon left
Barb Bamber says
Salmon, bacon and tomatoes.. perfect soup combination!!
Geni says
Oh, this salmon chowder looks so full of the good things in life and so very delicious. Glad you got to enjoy your fleeting moments of Spring. They will be back soon…
Mary says
I love the ingredients you’ve used to make your soup. It really sounds wonderful. It sounds like you enjoyed the time away last week. It is good to have you back. Have a great day. Blessings…Mary
Judy Purcell says
Thank you, Mary, it was nice to have a break and good to be back.
Jane says
I love salmon and dill – this looks good! Are you loving the snow this morning? 🙂 Glad you had some time to relax!
Judy Purcell says
Actually, we are loving the snow since we’ve not seen much this winter and conditions are quite dry. So grateful it waited until after spring break though!