Wild Salmon & Herb Bisque

Elle Cresswell

Rich, velvety and wonderfully comforting, this Wild Salmon & Herb Bisque is an elegant soup that delivers restaurant-quality flavour with surprisingly little effort. Tender flakes of salmon are folded into a luxuriously creamy broth infused with sweet vegetables, delicate herbs, warming spices and bursts of golden sweetcorn, creating a bowl that's both hearty and refined. Whether prepared with fresh or frozen salmon, it's an effortlessly impressive dish that's equally perfect for cosy weeknight suppers, leisurely weekend lunches or sophisticated dinner parties. Serve with warm crusty bread and enjoy the ultimate comfort food on even the chilliest of days.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Appetizer

Calories: 501

Ingredients Method Notes

Ingredients

For the Roasted Salmon

450 g salmon fillets fresh or frozen (thawed if frozen)
2 tbsp extra virgin olive oil
Sea salt to taste
Freshly ground black pepper to taste

For the Velvet Bisque

2 tbsp unsalted butter
½ onion finely diced
1 celery stalk finely diced
1 large carrot finely diced
2 tsp smoked paprika
1 tsp sea salt
½ tsp freshly ground black pepper
3 garlic cloves finely minced
120 ml dry white wine or additional fish or vegetable stock
1 tbsp tomato purée
720 ml fish or vegetable stock
1 tbsp cornflour mixed with 3 tbsp cold water to form a smooth slurry
300 g sweetcorn fresh, frozen or well-drained tinned
240 ml full-fat coconut milk or double cream
Fresh parsley chives or spring onions finely chopped, for garnish

To Serve (Optional)

Warm crusty sourdough or artisan bread
Freshly cracked black pepper
Lemon wedges for squeezing over just before serving

Method

Roast the Salmon

Preheat the oven to 200°C (180°C fan) / 400°F and line a baking tray with baking parchment.
If using frozen salmon, thaw completely and pat dry with kitchen paper. Arrange the salmon fillets skin-side down on the prepared tray, drizzle with the olive oil and season generously with sea salt and freshly ground black pepper.
Roast for 12–15 minutes if using fresh salmon, or 20–25 minutes if cooking from frozen, until the fish is opaque and flakes easily with a fork.

Prepare the Bisque Base

While the salmon cooks, melt the butter in a large saucepan or Dutch oven over a medium heat.
Add the onion, celery and carrot, followed by the smoked paprika, sea salt and black pepper. Cook gently for 5–6 minutes, stirring occasionally, until the vegetables have softened and begun to caramelise.
Stir in the garlic and cook for 1 minute until fragrant.

Build the Flavour

Pour in the white wine and stir well, scraping up any caramelised bits from the base of the pan. Add the tomato purée and cook for a further **2 minutes**, allowing it to deepen in colour and develop a rich savoury flavour.
Pour in the stock and bring the mixture to a gentle boil before reducing the heat to a steady simmer.

Thicken the Soup

Whisk the cornflour together with the cold water until completely smooth. Slowly stir the slurry into the simmering soup and cook for **5 minutes**, allowing the bisque to develop a light, silky body.

Blend Until Velvety

Remove the cooked salmon from the oven and discard the skin. Flake the flesh into generous pieces with a fork.
Add around one-quarter of the salmon to the saucepan, then blend the soup until completely smooth using a stick blender. Alternatively, carefully blend in batches using a countertop blender before returning the bisque to the pan.
The blended salmon enriches the soup, adding even more depth, richness and a naturally luxurious texture.

Finish the Bisque

Stir in the sweetcorn and the coconut milk or double cream. Simmer gently for 4–5 minutes, stirring occasionally, until the bisque is hot, creamy and beautifully velvety.
Taste and adjust the seasoning with additional salt and freshly ground black pepper if required.

Serve

Ladle the bisque into warmed bowls and top with the remaining flakes of roasted salmon. Finish with a scattering of freshly chopped parsley, chives or spring onions, a twist of black pepper and, if desired, a squeeze of fresh lemon.
Serve immediately with warm crusty sourdough or buttered artisan bread for an elegant meal that's rich, comforting and full of coastal flavour.

Notes

Fresh or frozen salmon both work beautifully. Fresh salmon offers the most delicate texture, while frozen fillets are a convenient alternative. Simply thaw and pat dry before roasting, or if cooking from frozen, allow an additional 5–10 minutes depending on the thickness of the fillets.
Make it your own. The vegetable base can easily be adapted to suit your taste. Leeks, mushrooms, fennel, roasted red peppers or butternut squash all blend beautifully into the bisque, adding their own subtle sweetness and depth.
Layer the flavour. Smoked paprika provides gentle warmth, but you can create your own signature version by adding Old Bay seasoning, fresh thyme, bay leaves, a pinch of cayenne pepper, chilli flakes or even a few strands of saffron for an extra touch of luxury.
Blend until perfectly smooth. A true bisque should have a silky, velvety consistency. Blend thoroughly for the smoothest possible finish before adding the final pieces of salmon.
Finish gently. Fold the reserved salmon into the hot bisque just before serving to keep the flakes tender, moist and beautifully intact.

Storage

Allow the bisque to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.

For the best texture, store the flaked salmon separately and add it only when reheating the soup. This prevents the fish from overcooking and helps preserve its delicate flavour.

The bisque can also be frozen without the salmon for up to 3 months. Defrost overnight in the refrigerator, warm gently over a low heat, then add freshly cooked salmon before serving for the finest flavour and texture.