Salmon Bisque
Creamy, velvety, and packed with the fresh, ocean-kissed flavor of tender salmon, this Salmon Bisque is the ultimate comfort food for seafood lovers. Made with a rich base of sautéed onions, carrots, and celery, this elegant soup is enhanced with dry white wine, a touch of tomato paste, and the subtle warmth of paprika. The bisque's luscious texture comes from heavy cream and a perfectly balanced roux, while flaky chunks of salmon elevate each spoonful to gourmet status. Pureed until smooth and topped with a sprinkle of fresh dill, this luxurious soup is perfect as a starter or a light main dish. Serve it with lemon wedges for a bright, citrusy pop, and enjoy a restaurant-quality dish right from your kitchen. Perfect for cozy dinners, special occasions, or anytime you crave indulgent seafood goodness!
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Recipe Information
Ingredients
- 500 grams Salmon fillets (skinless)
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium White onion (finely chopped)
- 1 medium Carrot (finely chopped)
- 1 medium Celery stalk (finely chopped)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons All-purpose flour
- 120 ml Dry white wine
- 750 ml Fish stock
- 250 ml Heavy cream
- 2 tablespoons Tomato paste
- 1 leaf Bay leaf
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh dill (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the finely chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened but not browned.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir continuously for 1-2 minutes to create a roux.
Deglaze the pot by pouring in the white wine, scraping up any bits stuck to the bottom of the pot.
Slowly whisk in the fish stock, followed by the heavy cream, ensuring there are no lumps.
Add the tomato paste, bay leaf, and paprika. Stir to combine, and bring the mixture to a gentle simmer.
Season with salt and freshly ground black pepper. Let the bisque simmer for 10 minutes.
While the bisque simmers, cut the salmon fillets into bite-sized chunks.
Add the salmon chunks to the pot and simmer for an additional 8-10 minutes, or until the salmon is cooked through and tender.
Remove the bay leaf from the bisque and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
Taste and adjust seasoning as needed. If the bisque is too thick, you can thin it out with a bit more fish stock or cream.
Ladle the bisque into bowls and garnish with fresh dill. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 16.6 mcg | 83% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
