Salmon Bisque

A friend told us about this amazing salmon bisque that she had eaten when she was in Cambria.  Since salmon was on sale at the grocery store, I decided to try to recreate this dish.

Salmon Bisque 1  

I had some fresh dill that I had bought for another recipe, and wasn’t sure what to put it in.  Luckily dill and salmon are a great combination.Salmon Bisque 3

I must admit that this dish is rather rich.  But then again, it’s a bisque.  Bisques aren’t exactly light, or at least all of the ones that I’ve tasted have never been.Salmon Bisque 2

Make yourself a nice hearty bowl of salmon bisque tonight.  You’ll be wondering why you never thought of making this before.

Salmon Bisque
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons unsalted butter
  • ½ cup diced onions
  • 1½ teaspoons minced garlic
  • 1 cup diced tomatoes
  • 1⅓ cups clam juice
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons chopped fresh dill
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ pound of uncooked salmon, cut into ½ inch chunks
  • 1 tablespoon flour
  • 1 cup heavy cream
  1. Heat butter in a Dutch oven over medium high heat. Once the butter is melted, add onions and garlic and sauté until onions are translucent, about 3 minutes. Meanwhile, puree tomatoes in a blender.
  2. Add pureed tomatoes, clam juice, parsley and dill to the Dutch oven. Bring to a simmer. Add salt, pepper and salmon. Gently stir to combine. Simmer until the salmon is fully cooked, about 5 minutes.
  3. Meanwhile mix the flour and heavy cream in a small bowl. Whisk until the flour is well combined in the cream.
  4. Slowly add cream to the soup, once the salmon is cooked. Simmer until soup has thickened slightly, about 5 minutes.
  5. Serve hot.

Adapted from Los Angeles Times

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