Smoked Salmon White Chili Recipe

white chili salmon in a white bowl with fresh veggies

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In just over 30 minutes, you can make our Smoked White Salmon Chili. Made with cannellini beans, sweet corn, celery, and onions, with a white chili base that is sure to please.

Course: Crockpot - Instant Pot Recipes

Cuisine: American

Servings:

Calories: 505kcal

Equipment

Pressure Cooker

Ingredients

Chorizo Lime Marinade Recipe

2 tbsps of EVOO
2 tbsp of chorizo seasoning mix
2 tbsps of fresh lime juice
1/2 tsp of smoked paprika
1/8 tsp smoked sea salt.

Salmon Ingredients:

1 1/2 pounds salmon

Smoked White Salmon Chili Ingredients:

1 tbsp olive oil
1 cup onions
1/3 cup celery sliced
2 large cloves of garlic chopped
2 tbsp unsalted butter
1 tbsp freshly squeezed lime juice
1/2 tsp smoky sea salt or sea salt Kosher salt works, too
1/4 tsp freshly cracked black peppercorns to taste
1/2 tsp smoked paprika
1/2 tsp garlic granules
1/2 tsp Aleppo pepper or red pepper flakes
1 tsp chorizo seasoning mix or mild chili powder
3 cups unsalted chicken stock
4 cans cannellini beans drained
2 cans of whole-kernel sweet corn drained
1 cup heavy cream
1/2 cup sour cream
1 1/2 pounds grilled or baked, cooked salmon broken apart
2 tbsp freshly squeezed lime juice

Instructions

Chorizo Lime Marinade Directions:

Into a small bowl, add 2 tbsp of chorizo seasoning mix, 2 tbsps of fresh lime juice, 1/2 tsp of smoked paprika, 1/8 tsp of smoked sea salt, and 2 tbsps of EVOO. Mix well.

How To Cook The Salmon

Preheat the oven to 350°F.
Pat the salmon dry on both sides and liberally brush both sides of the salmon with the Chorizo Lime Marinade mix.
Place it on a sheet pan lined with foil and cook for 30 minutes. You can also cook the prepared salmon on a charcoal grill until you get an internal temperature of 145°F.

How to make Smoked White Salmon Chili Directions:

First, remove the lid from the Instant Pot, select the Saute setting, and add the extra virgin olive oil. When the oil is hot, add the chopped onions and sauté for 3-4 minutes until the onions have started to soften.
Add butter, smoked sea salt, celery, and garlic and continue to sauté for a few more minutes.
Pour in the low-sodium chicken stock and a splash of the freshly squeezed lime juice, about an ounce, and stir.
Add in the freshly cracked black peppercorns, smoked paprika, garlic granules, chorizo seasoning mix, and dried Aleppo peppers (or dried red pepper flakes). Continue to stir.
Next, stir in the heavy cream and sour cream. Then add the cannellini beans and whole kernel sweet corn and continue to stir.
Adjust the Instant Pot to the Keep Warm setting. Remove the salmon from the oven, break it into smaller pieces, and add them to the smoked white chili.
Top with a squeeze of fresh lime juice and add chopped cilantro.
Serve with toppings like fresh green onion, slivers of red bell pepper, and grated cheese; we used Parmigiano-Reggiano.

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