Pacific Northwest Salmon Chowder

Jump to Recipe

This post may contain affiliate links. Please see our disclosure policy.

When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad or a warmer dish with the leftovers. Roasted salmon all by itself, straight from the refrigerator, makes a great protein snack after a tough workout.

Here I took one extra filet I had to make a half-batch of PNW Salmon Chowder. This is the style of seafood chowder made famous in San Francisco and easily found along Seattle’s waterfront. This recipe is one I dreamed up for a hearty lunch-for-one scenario.

One of the best parts of this Salmon Chowder is that I replaced all of the cream and dairy in more standard recipes with canned coconut milk. You still get the creamy, rich flavor – but it comes in the form of a Whole30-compiant version.

You easily can double this recipe, as you’ll note by the ingredients. Many of them are half of the full vegetable or half of a package of the pantry ingredient (ie the coconut milk). This is a satisfying meal on a chilly fall or winter day, and it would be a dream as a cup of soup alongside a fresh salad.

No ratings yet

Pacific Northwest Salmon Chowder

When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad or a warmer dish with the leftovers. Roasted salmon all by itself, straight from the refrigerator, makes a great protein snack after a tough workout.
Servings: 1
Save this recipe!
Get this sent to your inbox, plus exclusive content just for you!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • ½ yellow onion, diced
  • ½ green bell pepper, diced
  • 1 carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 1 yukon gold potato, diced (about 1½ cups)
  • 8- ounce roasted salmon filet, diced into 1-inch cubes
  • cups vegetable broth
  • ½ can coconut milk
  • teaspoons olive oil
  • Salt and pepper to taste

Instructions 

  • Prepare vegetables to roughly a 1/2-inch dice, with exception of 1-inch diced potatoes. Mince garlic, and dice leftover, cooked salmon filet into 1-inch cubes.
  • Heat olive oil in a medium pan over high heat. Once heated, add onion, bell pepper, carrot and celery, stirring to cook for about 5 minutes. Once onions are translucent, add in garlic and diced potatoes. Cook for an additional 1 minute.
  • Add vegetable broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for about 10 minutes, until potatoes are just cooked through.
  • Pour in coconut milk and stir to combine. Bring back to a simmer, and add in diced, cooked salmon. Cook for about 3 minutes, until salmon is warmed. Taste and add additional salt and pepper to taste.
  • A Seasoning Note: I don’t add salt and pepper in advance, because my roasted salmon is already well seasoned. This keeps me from having an overly salty chowder.
iconLike this? Leave a comment below!
Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating