No ImageSmoked Salmon Bisque

Did you make it? Rate it!

  1. Nicole

    I’ve been trying to find ways to get more fish into our diet, and this sounded promising, especially since we had some leftover hot smoked salmon. Although I made some changes based on ingredient availability, it turned really good, especially for those of us who are not fish/seafood lovers.

    I halved the recipe, but accidentally kept the aromatics and spices at the original quantities — which totally worked for us. Also, I used dashi because I didn’t have clam juice and couldn’t find it in my local grocery store in anything other than a tiny, two-ounce jar at a ridiculous price.

    Finally, I realized while prepping that it also called for fresh salmon and I didn’t have any, so I added a can of tuna.

    I know, not really the original recipe, but it was good, and for anyone else wanting or needing to make substitutions, it seems pretty flexible!


  2. Leslie

    Delicious and savory. I added a dash of Worcestershire and it was a great addition to the flavor. Going to add a dollop of sour cream when serving. Yummy!



    When you talk about smoked salmon in the recipe , are you using hot smoked or cold smoked salmon, as they are both quite different?

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  4. Colin Nash

    In my experiences (professionally cooking in seafood restaurants on both coast) bisques are creamy smooth soups that are thickened with rice and/or ground shellfish shells. Chowder is a creamy stew that is thickened with a roux or corn starch slurry.
    And on the price of clams and clam juice, shop at a restaurant supply store. You can get a ten can of both clams and their juice for around 10 bucks. You won’t need all of them, but mix the remainder and freeze for your next use.

  5. Tracy

    Better than Boullion makes a clam base that is pretty good. It makes soups like this more cost effective and easy to keep the ingredients on hand.

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