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Salmon Bisque

A creamy soup made with poached salmon, potatoes, tomatoes, and a roux, flavored with vermouth, spices, and herbs.

From the Recipes Wiki (Fandom) · 18 ingredients
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Why it works: Salmon and chicken work together. They rank in the top 10% of all ingredient pairs, and 531 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

The recipe

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Poach and marinate the salmon

  1. Poach the salmon in the chicken broth for 3–5 minutes.

  2. Remove the salmon to cool.

  3. When cool, remove the skin and flake the flesh.

  4. Place the flaked salmon in a bowl with the vermouth, SAMAI Jungle Juice, and liquid smoke seasoning.

  5. Marinate for 1 hour.

  6. Strain the poaching liquid.

Make the vegetable base

  1. Add the diced potato, cover, and cook until soft.

  2. Remove from heat.

  3. When sufficiently cool, liquidise in a blender.

  4. Sauté the onion, garlic, and bell pepper in the butter until soft.

  5. Add the tomatoes, water, tarragon, salt, and white pepper and continue cooking until the tomatoes have disintegrated.

  6. Remove from heat.

  7. When sufficiently cool, liquidise in a blender and add to broth.

Finish the bisque

  1. Prepare the roux by melting the butter and adding the flour.

  2. Stir to mix, then remove from heat.

  3. Gradually beat in the milk.

  4. Add the broth and salmon along with the marinated salmon.

  5. Stir continually over medium heat until the bisque thickens.

  6. Garnish with chopped parsley and black pepper.

  7. Serve with buttered toast triangles.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Salmon + chickentop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together531 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Vermouth + saucetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Potato + oniontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together9,019 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + garlictop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,512 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon
Provides the main flesh and flavour, flaked into the bisque for body and texture.
Potato
Blended into the soup, it adds starch and thickness and a smooth, creamy body.
Flour
Forms a roux with the butter that thickens the bisque as it heats.
Milk
Adds richness and creaminess to the finished bisque.
Chicken broth
Provides the liquid base and savoury depth for the bisque.
Dry white vermouth
Adds acidity and aromatic complexity that lifts the salmon flavour.

The step that matters

Stir continually over medium heat until the bisque thickens. Flour thickens only as its starch gelatinises with heat and stirring. Stopping early leaves a thin soup, while stopping late or without stirring can scorch the base or cause lumps.

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (salmon, chicken, vermouth, sauce, onion, pepper, garlic):

  1. Tomatoabout as good a flavor fit
  2. Potatothe original
  3. Chiveabout as good a flavor fit
  4. Capsicumabout as good a flavor fit

Fit is the average pairing score against salmon, chicken, vermouth, sauce, onion, pepper, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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