Hickory-Smoked Salmon Bisque

Bisque traces its creamy roots to French coastal kitchens, yet this American bowl leans into hickory smoke. Seared salmon rubbed with smoked paprika melts into a velvety seafood stock finished with cream, white wine, and dill.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 14g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1 lb skin-on salmon fillets
• 1.5 tsp smoked paprika
• 3 tbsp unsalted butter
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 tbsp fresh dill
• 1 lemon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 bay leaf

Instructions

1. 1Pat the salmon dry and rub both sides with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. 2Place salmon skin-side down and cook 4 minutes until the skin crisps and releases easily. Flip and cook 3 more minutes until just opaque in the center. Transfer to a plate and flake into large chunks, discarding skin.
3. 3In a heavy Dutch oven melt butter over medium heat. Add diced onion and celery and cook 6 to 8 minutes, stirring often, until softened and translucent but not browned.
4. 4Stir in minced garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly. Sprinkle flour over the vegetables and cook 2 minutes, stirring constantly to form a pale roux.
5. 5Pour in white wine and scrape up any browned bits from the bottom. Let it simmer 2 minutes until the sharp alcohol smell fades.
6. 6Add seafood stock and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered 12 minutes so the flavors meld and the broth thickens lightly.
7. 7Remove bay leaf. Stir in heavy cream and return to a bare simmer—do not boil. Add the flaked salmon and most of the chopped dill.
8. 8Cook 3 to 4 minutes just until the salmon is heated through and the bisque is silky. Taste and adjust salt and pepper.
9. 9Ladle into warm bowls, finish with remaining dill and a squeeze of fresh lemon. Serve immediately with crusty bread for dipping.