Salmon and Mushroom Chowder with Tarragon and Dill

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

This chowder is perfect for a weeknight meal – hearty, nutrient-dense, and takes just under 45 minutes to complete. The mushrooms give a lovely flavor and the combination of tarragon and dill is slightly unexpected yet interesting. Give it a try and let me know what you think in the comments!

5.0 from 3 reviews
Salmon and Mushroom Chowder with Tarragon and Dill
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons solid cooking fat
  • 6 shallots, halved and thinly sliced
  • 3 ribs celery, thinly sliced
  • 3 cups bone broth
  • 1 cup water
  • 1 teaspoon sea salt
  • 3 large parsnips, cut into 1-inch chunks
  • 1 pound mushrooms, halved and thinly sliced
  • 1 14-ounce can coconut milk
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoon minced fresh dill
  • 24 ounces salmon, skin removed and cut into 2-inch chunks
  • ½ lemon, juiced
  1. Place the cooking fat in the bottom of a soup pot on medium. When the fat has melted and the pot is hot, add the shallots, and cook, stirring occasionally, for 3 minutes, until starting to brown. Add the celery and cook for another 2 minutes.
  2. Add the broth, water, salt, and parsnips to the pot, bring to a simmer. Cook, covered, for 8 minutes before adding the mushrooms and cooking for another 2 minutes. It might seem as though the pot doesn't have enough liquid, but they will eventually release from the vegetables as they cook.
  3. Add the coconut milk, tarragon, and dill, and bring back to a simmer. Turn off the heat, add the salmon and lemon juice and stir throughout. Cover for 1-2 minutes to cook the salmon. Serve immediately.
If you need to reheat this stew, do it gently on low, and be sure to avoid overheating as to not overcook the salmon.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • This dish looks delicious … can you provide the nutritional information?

    • Mickey Trescott says

      Hi Linda! We don’t provide nutritional info, but you can always plug the recipe into a tracker to find out!

  • Kat says

    Ooo… a fish soup recipe! I plan to cook this in a few days. Did you use fish bone broth or chicken bone broth?

  • Caroline says

    I made this the other night (and enjoying leftovers for lunch today!) and it is delicious!! I actually didn’t have mushrooms so I added in some cubed butternut squash that I had instead (otherwise I followed the recipe exactly). I think it made a nice presentation too with the pink from the salmon and orange from the butternut. Next time I make it, I’ll try the mushrooms!

  • Carey says

    I really enjoyed this! Thank you so much for the recipe! I can’t have parsnips (on the SCD as well as AIP), so I substituted some mixed stir fried veggies I had, and since I had tilapia & prawns instead of salmon, and lime instead of lemon, I substituted those in. I bet it would be absolutely delicious as written, too! Parsnips are such a lovely flavor that I’m sure would pair so well with the other flavors in this soup!

    • Mickey Trescott says

      Thanks for sharing your modifications, Carey!

  • Stephanie says

    I made this last weekend and it was absolutely delicious! Even my husband who is not usually into soups really enjoyed it. I ended up using beef bone broth because the store was out of nightshade-free chicken bone broth. As with many soups, it was better the second day after the flavors melded. Will definitely make again!

    • Mickey Trescott says

      Thanks for sharing it worked out with beef broth, Stephanie!

Leave a Comment

Rate this recipe: