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Wild Salmon and Potato Chowder Recipe (Olympic National Park)

By: Author Bram Reusen

Posted on Last updated:

Wild salmon and potato chowder recipe inspired by: Olympic National Park, Washington (alternatively: Glacier Bay National Park, Katmai National Park, Lake Clark National Park, North Cascades National Park or Redwood National Park).

This hearty salmon and potato chowder recipe is brought to you by the abundant waters of Olympic National Park.

An exceptionally diverse and UNESCO World Heritage-listed park in northwestern Washington State, Olympic is home to all five species of Northwest salmon, which migrate from the ocean to the park’s many rivers and streams each year. Those five species are chinook, chum, coho, pink and sockeye salmon.

I used coho salmon in my recipe, but feel free to choose one of the other types. However, when shopping for salmon, I encourage you to opt for salmon that’s wild-caught in a sustainable way.

Additionally, remember that salmon is supposed to be a seasonal food source. Truly fresh salmon is only available from mid-summer through fall. You can find more information about sustainable salmon here.

Note: While fishing is allowed in Olympic National Park, there are strict regulations in place. Wild salmon and steelhead are vulnerable species and may not be kept. In some areas in the park, however, you are permitted to retain a couple of hatchery coho salmon per person. Visit the park’s website for more information in case you’d like to catch your own salmon.

Salmon potato chowder recipe

Olympic Wild Salmon and Potato Chowder

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Servings: 4
  • Calories per serving: 572

When you’re craving a bowl of creamy chowder, try this wonderful wild salmon chowder recipe!

Filled with chunks of potato, succulent salmon pieces, veggies and lots of dill, it’s a hearty soup packed with flavor, textures and depth.

This Olympic National Park-inspired recipe for salmon and potato chowder contains affiliate links. You can read more about our Terms of Use / Disclosure here.

Necessary Kitchen Tools

Wild salmon chowder and potatoes recipe
Yield: 4 servings

Olympic Wild Salmon and Potato Chowder Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Brought to you by the abundant waters of Olympic National Park, this hearty wild salmon and potato chowder recipe will warm you up on chilly evenings, whether it's at home or around the campfire.

Ingredients

  • 2 6-oz wild-caught Pacific salmon fillets
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 4 medium russet potatoes, cut into bite-size chunks
  • 3 cups baby spinach
  • 1 chipotle in adobo, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 cups seafood broth
  • 4 oz mascarpone
  • 1/3 cup corn
  • 1 tablespoon all-purpose flour
  • Extra-virgin olive oil
  • Salt and pepper

Instructions

  1. Preheat your oven to 375°F.
  2. Place salmon fillets on a parchment paper-lined baking sheet.
  3. Bake salmon until cooked through, about 12-15 minutes. Salmon is done when it flakes easily with a fork.
  4. While the salmon is in the oven, heat a tablespoon of olive oil in a cast-iron pot over medium-high heat.
  5. Add the onion, garlic and thyme and sauté until softened, about 5 minutes. Stir regularly.
  6. Add the all-purpose flour and stir to mix properly, 1 minute.
  7. Put in the potatoes, chipotle and seafood broth. Season with salt and pepper and bring everything to a boil.
  8. Cover the pot, slightly turn down the heat and simmer until potatoes are fork-tender, about 10 minutes.
  9. While the potatoes boil, break the salmon up into bite-size pieces.
  10. Add mascarpone to the pot, stirring until completely melted.
  11. Add baby spinach and corn, cooking until the spinach is wilted.
  12. Next, add the salmon pieces to your chowder. Gently stir to mix well, taking care not to break up the salmon any further.
  13. Sprinkle dill into the salmon chowder and cook until salmon is heated through, 1-2 minutes.
  14. Taste and season with extra salt and pepper if necessary.
  15. Ladle the wild salmon chowder into bowls.
  16. Enjoy!

Notes

Note 1: If you don't have any seafood broth on hand, you can also use a vegetable broth or even chicken broth instead.

Note 2: You can substitute russet potatoes for Yukon gold potatoes. Although the naturally high starch content of russet potatoes makes them ideal for super-creamy chowders, other potato types, such as Yukon gold, would work as well.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 572Total Fat 25.3gSaturated Fat 9.9gCholesterol 90mgSodium 552mgCarbohydrates 59.9gFiber 7.5gSugar 5.3gProtein 28.3g

A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.

© Bram
Cuisine: Soups and Stews / Category: Recipes
Wild salmon chowder recipe with potatoes, spinach and dill
If You Decide to Make This Body-and-Soul-Warming Olympic National Park-Inspired Wild Salmon Chowder Recipe at Home, Feel Free to Tell Everyone About It Below! Happy Cooking!

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