Salmon Bisque Recipe: Tips for Making Salmon Bisque
Written by MasterClass
Last updated: Dec 10, 2022 • 2 min read
Bisque is a classic French puréed soup that’s easily customizable. Simmer the vegetables in fish stock and white wine for this recipe, and use the flaked salmon as a garnish.
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What Is Salmon Bisque?
Salmon bisque is a rich soup made from puréed vegetables, cream, and flaked salmon. Unlike salmon chowder, which includes chunky potatoes and veggies, this salmon soup has a smooth base. You can serve salmon bisque as an appetizer or enjoy it as a main course with bread.
Like lobster bisque, this recipe celebrates the luscious texture of fresh seafood by serving the cooked salmon as a topping.
3 Tips for Making Salmon Bisque
Here are some tips to consider when making a rich and flavorful salmon bisque at home:
- 1. Start with fresh salmon. Fresh salmon is full of essential fatty acids and flakes beautifully once cooked. Hot smoked salmon is also a good choice if you want to add a smoky flavor to the bisque.
- 2. Use fish stock. For deep layers of flavor, use fish stock as the liquid in this soup. If fish stock is hard to find, a blend of chicken stock and clam juice works well as a substitute.
- 3. Finish with cream. Heavy cream is an essential part of any bisque. The ingredient works as a thickener and adds that creamy, rich quality typical of a classic French bisque.
Simple Salmon Bisque Recipe
makes
prep time
10 mintotal time
30 mincook time
20 minIngredients
- 1
In a large, high-sided skillet, heat the canola oil over medium-high heat.
- 2
Season the salmon with salt and pepper.
- 3
Sear the salmon until cooked through, about 2–3 minutes per side. Transfer the salmon to a plate and set it aside.
- 4
In the same skillet, melt the butter over medium heat.
- 5
Add the leeks, onion, celery, carrots, red pepper, thyme, and smoked paprika to the skillet and sauté until the vegetables are soft and translucent, about 6–7 minutes.
- 6
Add the white wine and bring the mixture to a simmer.
- 7
Simmer the mixture until the wine reduces by half, about 3–4 minutes.
- 8
Add the tomatoes and fish stock and bring the mixture to a simmer again.
- 9
Simmer the mixture for 2–3 minutes, then add the cream.
- 10
Turn off the heat and use an immersion blender to purée the soup.
- 11
Stir in the fresh herbs, reserving a few tablespoons of herbs for garnish.
- 12
Flake the cooked salmon fillet with a fork.
- 13
Ladle the soup into bowls. Top each bowl with flaked salmon and garnish with fresh herbs and lemon slices.
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