Wild Salmon Chowder Recipe

This iconic Alaskan dish is a celebration of bold flavors, where succulent wild salmon, hearty vegetables, and rich cream come together to create a comforting and satisfying soup. Originating from the pristine waters of Alaska, Wild Salmon Chowder encapsulates the essence of Alaskan culinary tradition and the use of locally sourced ingredients. Join us as we guide you through crafting this flavorful masterpiece, inviting you to savor the authentic taste of Alaska’s cherished culinary heritage.


  • 1 pound wild Alaskan salmon fillets, skin-on
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 cups Yukon Gold potatoes, diced
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • Salt and black pepper, to taste
  • Fresh dill, chopped, for garnish
  • Lemon wedges, for serving


  1. Begin by preparing the wild Alaskan salmon. Season the fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for about 4-5 minutes until the skin is crispy and the salmon is partially cooked. Flip the fillets and cook for an additional 2-3 minutes. Remove from heat and set aside. Once cooled, flake the salmon into bite-sized pieces.
  2. In a large soup pot, sauté the finely chopped onion, diced carrots, diced celery, and minced garlic in a bit of olive oil until the vegetables are tender.
  3. Add the diced Yukon Gold potatoes to the pot and stir.
  4. Pour in the chicken or vegetable broth, and add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
  5. Stir in the flaked salmon and heavy cream. Simmer for an additional 5-7 minutes, until the salmon is fully cooked and the soup is heated through.
  6. Taste and adjust the seasoning with more salt and black pepper if needed.
  7. Serve the Wild Salmon Chowder hot, garnished with chopped fresh dill and lemon wedges for that extra zing.

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