Smoking Hot: Salmon and a Smoky Chowder Recipe

Smoked Salmon Chowder

This month’s Charcutepalooza challenge is smoking hot, all right. The instructions? To hot smoke pork or salmon. Last month I wined and brined a pork rib roast, so I decided to go fish this month. After all, who can resist a slab of succulent, smoky salmon? In our home it’s considered it’s own food group.

I made several filets, knowing that if I didn’t look out, the smoked salmon would be gobbled straight up before I could embellish or create a recipe with it. My strategy was to centrally place a finished piece in the refrigerator for sacrificial consumption – a decoy, if you will – while I stashed another couple of hunks in the crisper for later creative use.

First things first, the hot and smoking method is simpler than you may think. Methods abound using smokers, weber grills, woks, stovetop smokers. I have a weber kettle grill, which I’ve often used for smoking, so chose that method. The salmon should be brined first, which may be done in as little as an hour or over several days. The longer brine time results in salmon gravlax, which produces saltier, more flavorful results – perfect if you wish to enjoy the fish au natural. I didn’t want to wait, opting for a 2 hour brine, followed by air-drying and smoking the fish, all of which I accomplished within an entire day.

Fast forward a day, and, as expected, the decoy fish was quickly consumed. It’s been raining lately, and I have had a hankering for a creamy, smoky chowder. I make chowders all the time, and always include a smoky component – either in the form of smoked fish or bacon. In this rendition, the only fish I used for the chowder was the hot smoked salmon. The results were wickedly good.

Smoked Salmon Chowder
Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium fennel bulb, fronds removed, cut in 1/2 inch pieces
2 tablespoons all-purpose flour
1/2 pound russet or yukon potatoes, peeled, cut in 1/2 inch pieces
4 cups water
2 pounds hot smoked salmon, broken in chunks (or 1 pound smoked salmon + 1 pound uncooked salmon filet)
1 cup heavy cream
1 teaspoon freshly ground black pepper

Heat oil and butter in a deep skillet or soup pot. Add onion, fennel and 1 teaspoon salt. Saute until the onion becomes translucent and the fennel softens, 3 minutes. Add flour and cook, stirring, 1 minute. Add potatoes and water. Bring to a boil, then reduce heat and cover. Simmer until potatoes are tender but not too soft, 15 minutes. Stir in salmon, cream and black pepper. Simmer 10 minutes.
Taste for salt – depending on how salty the salmon is, you may need more. Serve hot, garnished with fresh parsley or chopped fennel sprigs.

17 responses to “Smoking Hot: Salmon and a Smoky Chowder Recipe

  1. Hej Lynda –nice smoky salmon chowder! I’m reminded of a similar soup a friend used to make me which actually has a bit of bacon in it, and I’m going to try adapting yours in this way.

    Hvor mange år boede du i Kbh?

  2. A decoy salmon! Brilliant! Every time I’ve thought of a recipe for the smoked salmon, it was gone…. I am going to try the short brine next time. I want to make this chowder before the salmon is gobbled up.

  3. This is SO worth saving up our sodium points for a bowl – fantastic idea to use smoked salmon.

  4. I love chowders! This looks and sounds wonderful.

  5. Love this! Trying to be patient until May 1st …start of salmon season.

  6. Only you could get me so excited about a dish that features SALMON. Beautifully done, Lynda. – S

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  8. LOL decoy fish! I do the same with any coveted leftovers. I sort of smoked ahi tuna last weekend, over a very smokey fire pit. Those leftovers did not last very long, in fact it tastes better cold.

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  10. Liz, FYI I made some smoked salmon recently using a brine that was just low-sodium soy sauce and a pinch of brown sugar. It turned out delicious and it’s not very salty. I find most commercially smoked salmon to be far too salty.

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