Add some aromatics (parsley stems, thyme, crushed garlic, halved onion, etc.) to a pan of water deep enough to cover the salmon. Bring to a rolling boil, add the salmon, take off heat and let it poach for about 20 minutes. Remove salmon and break into chunks.
In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add stock, potatoes, carrots, Signature Seasoned Salt, pepper and Berbere; bring to a boil.
Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.