Salmon chowder is a regional adaptation of classic New England fish chowders, using abundant Pacific salmon instead of Atlantic fish. It reflects the West Coast’s reliance on fresh, locally caught salmon and the tradition of hearty, dairy‑rich coastal soups.

While both use a creamy base and a rendered pork element, salmon chowder substitutes clams with fresh and smoked salmon and often incorporates clam juice for briny depth, whereas clam chowder centers on clams and may include potatoes and onions but no fish chunks.

In Washington and Oregon, some versions add cedar plank‑smoked salmon, use local dungeness crab or mussels, and may replace half‑and‑half with cream cheese for extra richness. Others incorporate wild herbs like fennel or use a splash of local apple cider for sweetness.

Salmon chowder is popular at coastal festivals, family gatherings during salmon season (late summer to early fall), and as a comforting starter at holiday meals where fresh salmon is abundant.

Traditional ingredients include pancetta or salt pork, Yukon Gold potatoes, clam juice, half‑and‑half, fresh salmon, and fresh dill. Acceptable substitutes are bacon for pancetta, fish stock for clam juice, milk‑cream blend for half‑and‑half, and red potatoes for Yukon Golds.

Serve salmon chowder alongside crusty sourdough, a simple mixed green salad with vinaigrette, or a side of roasted asparagus. It also pairs nicely with a glass of crisp Pinot Gris or an Oregonian hop‑forward ale.

Common mistakes include over‑browning the pancetta (which adds bitterness), over‑cooking the salmon (making it dry), using starchy russet potatoes that break down and make the broth gritty, and adding too much flour which can create a glue‑like texture.

Kenji prefers a light roux to keep the chowder silky and to control thickness precisely. Traditional New England chowders used crackers or biscuits, but they can leave a grainy texture and make the broth cloudy.

Yes. Prepare the base up to step 9, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently, then add the salmon and finish with dill, lemon, and hot sauce just before serving.

The broth should be creamy and slightly thick, coating the back of a spoon. Potatoes should be tender but intact, and the salmon chunks should be opaque, flaky, and still moist. No visible lumps from flour should remain.

The YouTube channel J. Kenji López-Alt specializes in science‑based cooking tutorials, detailed technique breakdowns, and approachable recipes that blend classic comfort food with modern culinary insights.

Kenji emphasizes precise temperature control, ingredient function, and step‑by‑step reasoning, often testing variations on‑camera. His seafood recipes focus on texture, flavor balance, and practical home‑cook techniques rather than just presentation.