Copper River Salmon Chowder with Kelp and Smoked Onion
A rich, briny chowder featuring Copper River salmon, locally harvested kelp, and a smoky onion base, finished with a touch of cream for a taste of Alaskan coastal cuisine. This alaskan-inspired soups ready in about 60 minutes pairs Copper River salmon, kelp, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.
Ingredients
- 1 lb Copper River salmon
- 1/4 cup kelp
- 1 medium yellow onion
- 2 stalks celery
- 2 medium potatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp dried dill
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Cut salmon into 1/2-inch cubes and set aside, then finely chop yellow onion and celery and dice potatoes into 1/4-inch cubes.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat, add onions and celery, and sauté for 7 minutes until soft and translucent with no browning.
- Step 3: Stir in 1/4 cup chopped kelp and cook for 2 minutes until fragrant and slightly softened.
- Step 4: Add potatoes and 4 cups vegetable broth, bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
- Step 5: Stir in salmon cubes, 1 tsp dried dill, 1 tsp sea salt, and 1/2 tsp black pepper, then simmer for 5 minutes more until salmon is just opaque but still moist.
- Step 6: Remove pot from heat, stir in 1/2 cup heavy cream until fully incorporated, and let sit for 3 minutes to thicken slightly before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Copper River Salmon Chowder with Kelp and Smoked Onion take to make?
Total time is about 60 minutes (25 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 Copper River Salmon Chowder with Kelp and Smoked Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep copper river salmon from drying out.
Can I substitute ingredients in Copper River Salmon Chowder with Kelp and Smoked Onion?
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 Copper River Salmon Chowder with Kelp and Smoked Onion for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Copper River Salmon Chowder with Kelp and Smoked Onion?
Alaskan soups 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.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
