Alaskan Salmon Chowder with Wild Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, hearty chowder featuring fresh Alaskan salmon and foraged wild mushrooms, finished with a hint of dill for a coastal twist. This alaskan-inspired seafood ready in about 55 minutes pairs Alaskan salmon fillet, Yukon gold potatoes, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (15 ratings) Prep: 20 min Cook: 35 min Serves 4 Alaskan cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice potatoes into 1/2-inch cubes and sauté in 2 tbsp butter over medium heat for 5 minutes until tender. Add 1 medium onion, 3 minced garlic cloves, and cook for 3-4 minutes until fragrant.
  2. Step 2: Stir in 1 cup wild mushrooms and cook for 5 minutes until softened. Add 1.5 lbs salmon fillet, breaking into 1-inch pieces, and cook for 2 minutes until lightly browned.
  3. Step 3: Pour in 14 oz coconut milk and 1/2 cup heavy cream. Bring to a simmer, then cook for 15 minutes until potatoes are tender. Season with salt, pepper, and 1 tbsp chopped dill.
  4. Step 4: Puree the soup in batches until smooth, then stir in remaining 1 tbsp butter for a rich finish.

Frequently asked questions

How long does Alaskan Salmon Chowder with Wild Mushrooms take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Alaskan Salmon Chowder with Wild Mushrooms?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Alaskan Salmon Chowder with Wild Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Alaskan Salmon Chowder with Wild Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Alaskan Salmon Chowder with Wild Mushrooms?

Alaskan seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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