Delicious & Easy Salmon Soup Recipe

Welcome to your new favorite comforting meal! This salmon soup recipe is a true game-changer for busy weeknights or whenever you crave something both healthy and deeply satisfying. Get ready to enjoy a quick, flavorful dish that brings a touch of warmth and elegance to your table with minimal effort. Its simplicity truly belies its incredible taste.

Why You’ll Love This Salmon Soup

• Quick and Easy: From prep to plate, this recipe comes together in under 30 minutes, making it perfect for any busy schedule.
• Packed with Health Benefits: Salmon delivers a powerful punch of healthy omega-3 fatty acids, supporting heart and brain health. The Washington State Department of Health emphasizes that oily fish like salmon are a rich source of omega-3 fatty acids for health.
• Deeply Flavorful: Fresh dill, aromatic vegetables, and a hint of lemon create a vibrant, irresistible flavor profile.
• Comforting Meal: A warm bowl of this delightful fish soup is incredibly soothing, ideal for a chilly evening or a light lunch.
• Easily Customizable: Adjust spices, add more vegetables, or make it creamy to perfectly suit your personal preferences.

Ingredients

To create this quick and delicious salmon soup, you will need a few simple, fresh ingredients. Each component plays a vital role in building the incredible flavors and comforting texture of this heartwarming dish. Gather these items, and you are ready to start cooking.

For the Soup Base:

• 2 tbsp Extra virgin olive oil (I used Private Reserve Greek EVOO)
• 4 green onions, chopped
• ½ green bell pepper, chopped
• 4 garlic cloves, minced
• 1 oz fresh dill, divided, chopped
• 5 cups low-sodium chicken broth
• 1 lb gold potatoes, thinly sliced into rounds (best to use a mandolin slicer)
• 1 carrot, thinly sliced into rounds (best to use a mandolin slicer)
• 1 tsp dry oregano
• ¾ tsp ground coriander
• ½ tsp ground cumin
• Kosher salt and black pepper

For the Salmon:

• 1 lb salmon fillet, no skin, cut into large chunks
• Zest and juice of 1 lemon

Notes & Substitutions

You can easily adapt this nourishing salmon soup. For the broth, consider using fish broth to intensify the seafood flavor, or vegetable broth for a vegetarian base before adding the fish. Feel free to swap gold potatoes for parsnips or sweet potatoes for a different sweetness. Fresh herbs like parsley or chives also work wonderfully in place of some dill. Any type of skinless salmon fillet, like sockeye or coho, is suitable. If you are out of lemons, a splash of lime juice makes a great substitute.

Equipment

You won’t need many special tools to create this flavorful salmon soup. A large pot or Dutch oven is essential for simmering all the ingredients together. A sharp knife and cutting board will help you prepare the vegetables and salmon. For perfectly thin potato and carrot slices, a mandolin slicer is highly recommended but optional. Finally, measuring cups and spoons ensure precise seasoning.

Instructions

Creating this comforting salmon soup is straightforward and quick. Follow these simple steps for a truly delicious result. This easy recipe serves 4.

Prep Ingredients:

Start by preparing all your components. Chop the green onions, green bell pepper, and garlic. Finely chop your fresh dill, dividing it in half for later use. Use a mandolin slicer or a sharp knife to thinly slice the gold potatoes and carrot into even rounds. Cut the salmon fillet into large, bite-sized chunks. Finally, zest and juice one fresh lemon.

Sauté Aromatics:

Heat 2 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the chopped green onions, bell pepper, and minced garlic. Cook, stirring frequently, for about 3 minutes until they become fragrant and slightly softened. Stir in half of the fresh dill and cook for another 30 seconds to release its aroma.

Simmer Vegetables & Spices:

Pour in the 5 cups of low-sodium chicken broth. Add the thinly sliced potatoes and carrots to the pot. Stir in the dry oregano, ground coriander, and ground cumin. Season generously with kosher salt and black pepper to taste. Bring the mixture to a rolling boil, then reduce the heat to medium. Let it simmer gently for 5 to 6 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Cook the Salmon:

Season the salmon chunks lightly with kosher salt. Carefully add the prepared salmon pieces to the simmering soup. Gently submerge them in the liquid. Lower the heat slightly and cook for just a few brief minutes, typically 3 to 5 minutes, until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry.

Finish and Serve:

Remove the pot from the heat. Stir in the fresh lemon zest and the lemon juice. Add the remaining half of the fresh dill. Taste the salmon soup and adjust any seasonings as needed; you might want a little more salt or pepper. Ladle the hot soup into individual serving bowls. Serve immediately with a side of your favorite crusty bread. Enjoy your homemade, flavorful salmon soup!

Pro Tips & Troubleshooting

• Perfect Salmon: Avoid overcooking the salmon. It cooks quickly in the hot broth, so add it last and watch it closely to ensure it stays tender and flaky.
• Flavor Boost: Always use good quality broth, whether chicken, fish, or vegetable, as it forms the foundation of your delicious salmon soup.
• Even Cooking: Slice your potatoes and carrots uniformly thin. This ensures they cook at the same rate and become tender simultaneously.
• Herb Freshness: Add fresh dill in two stages. The first addition infuses flavor during sautéing, while the second at the end brightens the soup with fresh aroma.
• Adjust Spices: Feel free to tailor the spices. If you love a bit more warmth, add a pinch more cumin or oregano.
• Salt Levels: Always taste your soup before adding more salt, especially since broths can vary in sodium content.

Serving, Storage & Variations

Serving Suggestions

This wonderful salmon soup is incredibly satisfying on its own. For a complete meal, pair it with slices of warm, crusty bread or soft dinner rolls, perfect for soaking up the flavorful broth. A simple side salad with a light vinaigrette also provides a refreshing contrast. For an extra touch, garnish each bowl with a sprinkle of fresh dill.

Storage Instructions

Allow any leftover salmon soup to cool completely to room temperature before storing. The USDA provides clear guidance on safe storage guidelines for cooked fish. Transfer it to an airtight container and refrigerate for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the salmon from drying out or breaking apart.

Variations

• Creamy Salmon Soup: For a richer consistency, stir in a splash of heavy cream or a swirl of full-fat coconut milk at the very end.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce with the other spices for a touch of heat.
• Tomato Base: Introduce diced canned tomatoes (drained) along with the broth for a different flavor profile.
• Different Veggies: Feel free to experiment with other quick-cooking vegetables like spinach, leeks, or frozen peas added in the last few minutes.
• Dairy-Free Option: This soup is naturally dairy-free if you stick to broth. If making it creamy, use coconut milk.

Nutrition Information

This healthy salmon soup offers a fantastic blend of lean protein, essential vitamins, and beneficial fats. Salmon is a powerhouse of omega-3 fatty acids, vital for heart health and reducing inflammation. Combined with nutrient-rich vegetables like potatoes, carrots, and bell peppers, this soup provides a balanced meal packed with fiber and antioxidants. It’s a wholesome choice that nourishes your body from the inside out.

FAQ

Can I freeze salmon soup?

Freezing cooked fish can sometimes alter its texture, making it a bit dry or crumbly when reheated. While possible, it’s best enjoyed fresh or refrigerated for up to 3 days.

What kind of salmon is best?

Any skinless salmon fillet will work well. Atlantic, Sockeye, or Coho salmon are excellent choices for their flavor and firm texture in this comforting salmon soup.

How to make it creamy?

Stir in about half a cup of heavy cream, half-and-half, or full-fat coconut milk at the very end of the cooking process, just before serving.

Can I use frozen vegetables?

Yes, you can use frozen chopped carrots and peas. Add them directly to the broth with the potatoes and cook until tender.

Is this soup dairy-free?

Yes, this specific recipe is naturally dairy-free. If you opt for a creamy variation, use full-fat coconut milk to keep it dairy-free.

Conclusion

You’ve now mastered a simple yet incredibly flavorful salmon soup that’s perfect for any occasion. This recipe proves that healthy, delicious meals don’t need to be complicated or time-consuming. With its vibrant flavors and comforting warmth, it’s bound to become a staple in your kitchen. So go ahead, gather your ingredients, and enjoy a warm, nourishing bowl of homemade goodness very soon!

This hearty, healthy salmon soup comes together in under 30 minutes and is packed with fresh dill, lemon, and tender vegetables. A nourishing, flavorful meal perfect for chilly nights or light lunches.

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Course: Dinner, Lunch, Soup

Cuisine: American, Mediterranean

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp extra virgin olive oil
• 4 green onions (chopped)
• 1/2 green bell pepper (chopped)
• 4 cloves garlic (minced)
• 1 oz fresh dill (divided, chopped)
• 5 cups low-sodium chicken broth
• 1 lb gold potatoes (thinly sliced into rounds)
• 1 carrot (thinly sliced into rounds)
• 1 tsp dry oregano
• 3/4 tsp ground coriander
• 1/2 tsp ground cumin
• kosher salt and black pepper (to taste)
• 1 lb salmon fillet (skin removed, cut into chunks)
• 1 lemon (zest and juice)

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting Board
• Measuring Cups and Spoons
• mandolin slicer (optional) for even slices

Method

 

1. Prep all ingredients. Chop onions, bell pepper, garlic, and dill. Thinly slice potatoes and carrots. Cut salmon into chunks and zest and juice the lemon.
2. Heat olive oil in a large pot over medium heat. Add green onions, bell pepper, and garlic. Cook 3 minutes, then add half the dill and sauté 30 seconds.
3. Pour in broth. Add sliced potatoes and carrots. Stir in oregano, coriander, cumin, salt, and pepper. Bring to boil, then simmer 5–6 minutes until tender.
4. Season salmon with salt. Add to pot and cook 3–5 minutes until just cooked through and flaky.
5. Remove pot from heat. Stir in lemon zest, lemon juice, and remaining dill. Adjust seasoning if needed. Serve hot.

Notes

Use fish broth for deeper seafood flavor, or coconut milk for a creamy twist. Fresh dill is key, but parsley or chives also work. Be careful not to overcook the salmon — it only needs a few minutes in hot broth to cook through.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com