How to Make Salmon Bisque

Salmon Bisque with Dill

A simpler alternative to the time-intensive lobster bisque, salmon bisque is equally satisfying, rich and delicious!

Course Main Course, Side Dish, Soup
Cuisine American, French
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Craig Fear


  • 4 TBSPs unsalted butter
  • 1 medium-sized yellow onion
  • 1 stalk carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 bay leaf
  • 4 cups clam broth or lobster stock
  • ¼ cup sherry or more!
  • 1 14 ounce can diced tomatoes
  • 1 TBSP tomato paste
  • ¼ cup white rice
  • 1 pound salmon preferably wild
  • ½ cup loosely packed dill or more!
  • 1-2 cups heavy cream
  • Sea salt to taste

Optional seasonings, to taste

  • Salt and pepper
  • Fresh dill chopped
  • Fresh lemon wedges
  • Pinch or two ground nutmeg
  • Splash or two sherry


  1. Melt butter over medium heat in a medium-sized stock pot and add onion, carrot, celery and bay leaf and saute about 5 minutes until softened and fragrant. Add garlic cloves in the last minute.
  2. Add sherry, stock, tomatoes, tomato paste and white rice. Bring to a boil, cover and reduce heat to a steady boil. Simmer for 10-15 minutes until rice is cooked through. Remove the bay leaf.
  3. Add salmon and simmer gently for a few minutes until cooked. Remove the stockpot from the stove top and puree the bisque with a handheld immersion blender. Be very careful not to splatter hot soup!
  4. Add 1 cup of cream and dill and stir in. Add up to 1 more cup of cream and additional sherry and/or dill, if desired, to taste. Add salt, to taste.

  5. Ladle into individual bowls and add optional seasonings, to taste.