Salmon Soup

Imagine the comforting aroma of salmon soup wafting through your kitchen, with its creamy texture and delicate hints of dill.

This Scandinavian favorite is wonderfully simple to make, offering a warm embrace on a chilly evening.

As the salmon gently cooks and mingles with tender potatoes and vibrant lemon juice, something magical unfolds in your pot.

Let’s bring this deliciously soothing dish to life and savor every spoonful together.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 ladle
• 1 measuring cup
• 1 stirring spoon

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups fish stock
• 1 pound salmon fillets, skinned and cubed
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 lemon, juiced

Cook & Prep Time

To efficiently manage your time while preparing and cooking salmon soup, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Quickly read through the recipe and gather all ingredients and equipment.
2. Prep Time (15 minutes)
   • Chop the onion and mince the garlic.
   • Peel and dice the potatoes.
   • Skin and cube the salmon fillets.
   • Chop the fresh dill.
   • Juice the lemon.
3. Cooking Time (25 minutes)
   • 0 – 2 minutes: Heat olive oil in a large pot over medium heat.
   • 2 – 7 minutes: Add the chopped onion and minced garlic, sauté until the onion is translucent.
   • 7 – 12 minutes: Add the diced potatoes and cook for 5 minutes, stirring occasionally.
   • 12 – 15 minutes: Pour in the fish stock and bring to a boil.
   • 15 – 25 minutes: Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
   • 25 – 30 minutes: Add the cubed salmon and heavy cream. Season with salt and black pepper, stirring gently. Cook for another 5 minutes, or until the salmon is cooked through.
4. Resting Time (5 minutes)
   • Remove the pot from heat and stir in the chopped dill and lemon juice.
   • Let the soup rest for 5 minutes before serving.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add the diced potatoes and cook for 5 minutes, stirring occasionally.

Pour in the fish stock and bring to a boil.

Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.

Add the cubed salmon and heavy cream to the pot.

Season with salt and black pepper, stirring gently.

Cook for another 5 minutes, or until the salmon is cooked through.

Remove from heat and stir in the chopped dill and lemon juice.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the creamy broth.
• Steamed Asparagus: Adds a fresh, green element that complements the rich flavors of the soup.
• Side Salad: A light, leafy green salad with a simple vinaigrette can balance the richness of the dish.
• Roasted Vegetables: Roasted carrots or Brussels sprouts can provide a sweet and savory contrast.
• Pickled Beets: Offers a tangy and slightly sweet flavor that pairs well with the creamy texture of the soup.

Storage

Store leftover salmon soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, stirring occasionally to maintain the soup’s creamy consistency.

Freezing

To freeze salmon soup, cool it completely.

Transfer it to airtight containers, leaving space for expansion.

Label with the date.

Freeze for up to 3 months.

Thaw in the refrigerator before reheating.

Reheating

To reheat salmon soup, gently warm it on the stove over low heat.

Stir occasionally to prevent sticking.

Avoid boiling to maintain the salmon’s texture and the soup’s creaminess.

Final Thoughts

Salmon soup is a comforting and flavorful dish that embodies the essence of Scandinavian cuisine.

With its creamy texture and rich taste, it makes for a satisfying meal, especially on chilly days.

The combination of hearty potatoes, fresh salmon, and aromatic dill creates a delightful blend of flavors.

This dish isn’t only delicious but also nutritious, offering a good source of omega-3 fatty acids and vitamins.

Serve it with crusty bread to soak up every last drop of the soup.

Enjoy the warmth and comfort of this homemade salmon soup with family and friends.

Frequently Asked Questions

Can I Use Vegetable Stock Instead of Fish Stock?

You can substitute vegetable stock for fish stock, but expect a milder flavor profile. To enhance depth, add a splash of soy sauce or miso paste. Adjust seasoning as needed. This swap maintains a lighter, vegetarian-friendly dish.

What Other Herbs Can Be Used Instead of Dill?

You can substitute dill with tarragon or parsley for a different flavor profile. Add them at the end to preserve their fresh taste. Use sparingly, as these herbs can overpower the dish if used excessively.

Is There a Dairy-Free Alternative to Heavy Cream?

You can replace heavy cream with coconut milk for a dairy-free option. It’ll maintain creaminess while adding a subtle sweetness. Make certain you choose full-fat coconut milk, whisking it thoroughly to achieve a smooth, consistent texture.

How Can I Make This Soup Spicier?

To spice it up, add a teaspoon of red pepper flakes or a diced jalapeño when sautéing the onion. For extra heat, include a pinch of cayenne pepper with the salt and black pepper. Adjust to taste.

Can I Add Other Seafood to This Soup?

You can enhance the dish by incorporating shrimp or scallops. Sauté them separately until just cooked, then fold into the soup during the last few minutes. This method preserves their texture and infuses additional seafood flavors.

Salmon Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine Scandinavian

Servings 4 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Knife
• 1 Ladle
• 1 measuring cup
• 1 Stirring spoon

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 3 medium potatoes peeled and diced
• 4 cups fish stock
• 1 pound salmon fillets skinned and cubed
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill chopped
• 1 lemon juiced

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and minced garlic, sautéing until the onion is translucent.
• Add the diced potatoes and cook for 5 minutes, stirring occasionally.
• Pour in the fish stock and bring to a boil.
• Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Add the cubed salmon and heavy cream to the pot.
• Season with salt and black pepper, stirring gently.
• Cook for another 5 minutes, or until the salmon is cooked through.
• Remove from heat and stir in the chopped dill and lemon juice.
• Let the soup rest for 5 minutes before serving.

Notes

When selecting salmon, opt for fresh over frozen if possible for the best texture and flavor. If you prefer a thicker soup, mash some of the potatoes against the pot side with your spoon. Adjust the seasoning at the end according to taste, and consider serving with crusty bread for a complete meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.