Salmon Bisque for Two


"A quick cream soup with salmon."


45 m servings 406 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.
  2. Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.
  3. In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.
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  1. 11 Ratings


This recipe just needs more half-&-half, about a cup more, and then it tastes terrific. I'd add a little bit more right before blending, and then the rest when it goes back on the stove.

Very good! I used homemade chicken broth in place of the bouillon and the white wine, and added garlic to the roux. Instead of puree-ing, I left everything intact and served as is. Will definite...

not good.

I recently returned from upstate NY with 25 wild, chinhook salmon, so my fish was white and not pink and had a lot less fat than the farm-raised chum salmon that's usually available. Accordingly...

This was delicious! Like a previous reviewer I used chicken broth instead of whiten wine and chicken bouillon. I also did not puree the mixture, although I think this would have been delicious...

I used canned salmon for this recipe and it turned out great! I can only imagine how good it would be by the original recipe.

I was SO disappointment with this bisque - not the flavor so much as the texture! It was almost grainy in texture. I followed the recipe and pureed it thoroughly but, my husband and I both disli...

This is a great recipe. I did a few substitutions, as I used 2% milk instead of cream - which brought down the calories. Instead of paprika, is gave the soup a good helping of chili powder - abo...