Salmon Bisque

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 18%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.4g
  • Carbohydrate: 20.8g
  • Fiber: 1.6g
  • Cholesterol: 26mg
  • Iron: 1.3mg
  • Sodium: 287mg
  • Calcium: 214mg


  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 4 cups chopped peeled baking potato
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 2 (14 1/4-ounce) cans no-salt-added chicken broth
  • 1/4 cup dry white wine
  • 2 (12-ounce) cans evaporated skim milk
  • 1 teaspoon lemon juice
  • 1 (1-pound) salmon fillet, skinned and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh parsley


  1. Heat oil in a Dutch oven over medium heat. Add onion and celery; sauté 10 minutes or until tender. Add potato and next 4 ingredients (potato through broth). Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Place potato mixture in a blender, and process until smooth. Return puréed mixture to pan; stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish flakes easily when tested with a fork, stirring frequently. Sprinkle with parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salmon Bisque Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy