Pike Place Inspired Smoked Salmon Chowder

Last Updated on January 19, 2024 by Carne Diem

Protein: Salmon, Seafood

Origin: Pacific Northwest

Method: Stovetop

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This creamy smoked salmon chowder recipe is inspired by the famous chowder at Pike Place Chowder in Seattle. Loaded with hot smoked salmon, potatoes, capers, and cream cheese, this Pacific Northwest style salmon chowder is sure to be a hit.

Pike Place Chowder's Smoked Salmon Chowder

The late Anthony Bourdain once published a list of the 13 places to eat before you die.  It was a comprehensive list of some of his favorite haunts from around the globe, ranging from Michelin starred culinary destinations to gas station BBQ, and hotdogs.  I often think about what restaurants I would include on such a list.  I know, without a doubt, one of those places would be Pike Place Chowder in Seattle's famed Pike Place Market. 

Those not in the know may feel like it is just another tourist trap in a tourist filled market, but the line of locals around the block will indicate otherwise. Those that have braved the lines can attest that this is indeed the real deal.  If you don't want to take my word for it, simply take a gander at their long list of local, state, and national awards, including being named the best New England Clam Chowder in the nation 5 years in a row.  While their clam chowder is truly stuff of legends, it is their smoked salmon chowder that has me returning to Post Alley every time I am in the Emerald City.  A few years ago, Pike Place Chowder published their recipe online and this is our adaption of their famous Smoked Salmon Chowder recipe. 

This Northwest salmon chowder is a perfect marriage of smoky Alaskan salmon and salty capers, swimming in a perfectly creamy chowder that will have you coming back for more and more.

Making the Smoked Salmon Chowder

Selecting the best salmon for smoked salmon chowder

I highly recommend taking the time to hot smoke your own salmon for this recipe, as the flavor and texture of the salmon can't be beat.  If you want to take the easy way out, you can use commercially smoked salmon, but please avoid canned salmon or simply cured salmon such as lox or gravlax, that is not actually smoked.  It is the soft, flaky texture of hot smoked salmon that you are looking for here. 

If you are looking for more iconic Seattle foods, be sure to check out our recipe for the world-famous Caribbean Roast Pork Sandwich from Paseo in Seattle, or try our Ooni Wood Plank Salmon.

Prep the Ingredients for the Salmon Chowder

Dice the potatoes, celery, and onion. If you choose, you may peel the potato first or you can leave the peel on as we chose to. Soak the diced potatoes in lightly salted ice water for 1-4 hours, then drain. This helps remove some of the starch and may also help the potatoes keep their shape during cooking.

Soak the capers in water for a couple minutes to remove some of the brine, then drain and set aside.

Sauté the Veggies

Next, heat 2 tablespoons of the butter in a pot or small Dutch oven over medium heat. Sauté the onions, celery, and garlic for about 5 minutes. They should just be beginning to look translucent but not browned.

Add the remaining 4 tablespoons of butter and when it has melted reduce the heat to medium-low. Gradually sprinkle the flour over the mixture, stirring constantly. Cook the mixture for about 2 minutes.

Add the stock and finish the Smoked Salmon Chowder

Next, add in the seafood stock, water and the tomato paste to the pot stirring well to combine. Add in the diced potatoes and bring the pot to a boil over medium heat before reducing to a simmer for 10 minutes. Stir occasionally.

Finally, stir in the heavy cream, cream cheese, capers, and smoked salmon. Season with the fresh crushed black pepper. Slowly bring the mixture to a simmer and cook the Pike Place Chowder inspired Smoked Salmon Chowder for about 7 more minutes. Test the potatoes for doneness then remove from the heat. Taste and season with salt to taste.

Serving the Seattle Style Chowder

Our absolute favorite way to serve this hot smoked salmon chowder is in a hollowed out round of sourdough bread. There are truly fewer things better in life that tearing off those last pieces of chowder saturated bread. Regardless of how you serve it we think you will agree that this is one of the best salmon chowder recipes out there.

If you are watching carbs, or just do not want to go through the hassle of making a bread bowl, you can also just serve it straight up with some fresh ground pepper (and maybe still sneak a slice or 2 of bread in there).

Looking for some recipes to use up that extra heavy cream? Give our Asiago Cream Nachos with Blackened Chicken and Chorizo a try. They will not disappoint! If you can't get enough fish, go all in on a traditional fish and chip meal with our Guinness Beer Battered Cod and Always Crispy French Fries or check out some of our most popular fish recipes here:

• Florentine Style Salmon Lasagna
• Greenlandic Inspired Pollock Soup
• Ahi Wonton Tacos With Wasabi Sauce
• Mahi Mahi Tacos with Chipotle Crema and Mango Salsa
• Macadamia Nut Crusted Mahi Mahi With Coconut Sauce
• Grilled Feta and Orzo Stuffed Branzino
• Bacon Wrapped Halibut Cheeks
• Wicked Good Grilled Tuna Fish Sandwich: Spicy Tuna Melt

What to serve with Smoked Salmon Chowder

In addition to sourdough bread, we also typically serve our Northwest salmon chowder with oyster crackers and fresh cracked pepper. Fresh dill or bacon bits also make an interesting way to switch things up.

Frequently Asked Questions

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