Photo of Creamy Salmon Stew with Riced Potatoes by WW

Creamy Salmon Stew with Riced Potatoes

Total Time
40 min
15 min
25 min
If you think you’ve exhausted all the ways to cook salmon, this clever recipe is for you. It starts with a creamy chowder-like broth that gets deep flavor from bottled clam juice and loads of richness from half-and-half; a little cornstarch helps stabilize the mixture so the dairy doesn’t curdle. Cubed salmon gently poaches in the broth, which is finished with a hit of fresh dill and a good dollop of salty fish roe. If you don’t have a potato ricer, you can simply mash the potatoes.


Uncooked Yukon gold potato

1½ pound(s), peeled and cubed

Clam juice

¾ cup(s)

Half and half cream

¾ cup(s)


2 tsp

Dijon mustard

2 tsp

Uncooked farmed Atlantic salmon skinless fillet

1 pound(s), or other variety, cut into bite-sized pieces


¼ cup(s), chopped

Uncooked fish roe

3 Tbsp, red variety

Kosher salt

1 tsp, divided


  1. Place the potatoes in a large saucepan and cover with cool water. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes.
  2. Meanwhile, in a medium saucepan, whisk together the clam juice, half-and-half, cornstarch, and mustard. Bring to a simmer over medium heat. Add the salmon; cover, reduce the heat to medium-low, and simmer until the salmon is cooked through, 3 to 5 minutes. Remove the pan from the heat; stir in the dill, fish roe, and ¼ tsp salt.
  3. When the potatoes are tender, drain them and sprinkle with the remaining ¾ tsp salt. Press the potatoes through a ricer; serve with the salmon stew.
  4. Serving size: about ¾ cup potatoes and ¾ cup stew