Are you a salmon lover constantly seeking exciting culinary adventures? If you’re like many home cooks, you’re probably familiar with grilling, pan-frying, or baking salmon. But have you ever considered transforming this versatile fish into a luxuriously creamy and comforting soup? This salmon bisque recipe offers a delightful departure from the usual salmon preparations, bringing warmth and elegance to your table.
Close-up of a steaming bowl of homemade salmon bisque, garnished with fresh chives and a lemon wedge, showcasing its creamy texture and inviting presentation.
While technically not a classic French bisque traditionally made with shellfish, this rendition captures the essence of bisque with its rich, smooth texture and deeply flavorful broth. Imagine a symphony of flavors – the delicate flakes of tender salmon swimming in a paprika-scented, creamy soup, brightened by a touch of fresh lemon. This recipe is surprisingly simple to prepare, making it perfect for a cozy weeknight dinner yet sophisticated enough to impress your dinner guests. It’s a guaranteed crowd-pleaser that will become a cherished addition to your recipe collection.
Salmon Bisque Recipe
Overhead shot of the prepared salmon bisque in a white bowl, highlighting the flaky salmon pieces and chopped chive garnish, ready to be served.
Recipe adapted from An Edible Mosaic
Yields: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients:
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 5 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/4 cup heavy cream
- 1 pound salmon (wild sockeye recommended), seasoned with salt and pepper, cooked and flaked
- 2 tablespoons fresh chives, finely chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions:
- Sauté the vegetables: In a large pot or Dutch oven, melt butter with canola oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables begin to soften.
- Add aromatics and spices: Stir in minced garlic, thyme, bay leaves, tomato paste, paprika, salt, and pepper. Cook for another minute, stirring constantly, until fragrant.
- Deglaze and simmer: Increase heat to high and pour in white wine, scraping up any browned bits from the bottom of the pot. Add chicken broth and Worcestershire sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until vegetables are very tender. Stir occasionally.
- Blend the soup: Remove from heat and discard bay leaves. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (remember to vent the lid when blending hot liquids).
- Finish and serve: Return the pot to low heat. Stir in fresh lemon juice and heavy cream. Gently heat through, being careful not to boil. Ladle the warm salmon bisque into bowls. Top each serving with flaked cooked salmon and freshly chopped chives. Serve immediately with lemon wedges on the side, if desired.
Enjoy this delightful and comforting salmon bisque, a perfect way to elevate your salmon repertoire!
