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Close-up overhead view of a hearty bowl of homemade salmon soup with fresh dill and vegetables.

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.