Meanwhile, cut salmon into serving size pieces and sprinkle on both sides with paprika and a little salt and pepper. Add to soup and continue to simmer until salmon is just opaque, about 5 minutes longer. Break up salmon into large chunks, stir in parsley, adjust seasonings, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/smoky-manhattan-salmon-chowder/