Salmon Chowder with Saffron & Vegetables

photo-5Salmon is a fish which even people who don’t like fish, often can enjoy. It’s firm enough to grill, can be cooked in many different ways and doesn’t dry out as easily as many other fish. It comes fresh, frozen, smoked and canned. Salmon has a very high nutrient profile, including the healthy omega-3 fatty acids.

Below is my favourite salmon soup recipe, easy to prepare in 20 minutes and enough to serve 4 people. If you only cook for yourself it is easy to freeze what you don’t eat into portions for later.


  • 4 salmon fillets, preferably organic
  • 500 ml full-fat cream, preferably organic
  • 300 ml water
  • 1 teaspoon saffron
  • Lemon pepper
  • 1 medium bunch of broccoli, cut into florets and preferably organic
  • 10 green asparagus stalks, cut into 2 inch pieces and preferably organic


photo-6Pour the cream, water and saffron in a saucepan and let simmer for 5-10 minutes so that the cream thickens slightly. Slice salmon fillets into bite-sized cubes. Add the salmon cubes into the saucepan and let simmer for 5 minutes or until the salmon is cooked. Add broccoli and green asparagus or your favorite vegetables and let it all simmer a few minutes until vegetables are softened slightly. Add lemon pepper to taste and possibly a tiny little bit of salt.

If you want to make the soup a little extra luxury – add a few peeled king prawns with the vegetables.


  1. A. Farto · · Reply

    Really nice salmon soup! 5* meal!

  2. Epic! This has my thumbs-up for best 2014 post

    1. Luke, I’m pleased to hear you liked it. Do you also live the LCHF lifestyle?

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