This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots and fresh dill. A splash of lemon juice brings it together.
Read through for important tips + how to make salmon soup perfectly every time. This is a new one in our Mediterranean diet recipes collection!
Chicken isn’t the only protein that makes a comforting soup. Fish is just as worthy, am I right?!
I’ve played with my fair share of fish and shellfish in warm soupy things–my Sicilian fish stew, shrimp soup, and these brothy steamed clams are favorites around here.
When it comes to fish soup, we often choose something in the white fish family–like halibut or cod.
But give this easy salmon soup a try, and you’ll be hooked! There is nothing quiet like salmon’s delicate, almost creamy texture obtained by simmering very briefly in a flavor-packed broth with potatoes, carrots and fresh dill.
The key to any fish soup is in how you flavor the broth. This salmon soup uses a few simple flavor makers that will surprise your taste buds in the best way possible.
What I love about this salmon soup:
- Quick and easy. This salmon soup takes just over 20 minutes start-to-finish.
- Light and healthy. This is not a chowder or a heavy cream-based soup, this is a light, brothy soup that’s finished with a bright splash of lemon juice.
- Uses simple ingredients. In addition to salmon, this recipe uses available produce like potatoes and carrots. The two vegetables are thinly sliced to cook very quickly. They provide heft to the soup without overwhelming it or taking away from the salmon.
- Packed with flavor. The perfect combination of aromatics like onions, garlic and bell peppers + herbs (fresh dill and dry oregano) + warm spices (coriander and cumin). And the big finish is a generous splash of lemon juice. Word to the wise, do not skip the citrus, it marries everything together and brings the brightness this salmon soup needs.
Ingredients
Here’s what you’ll need to make this salmon soup
- Green onions, garlic, bell peppers, and fresh dill- sauteed in extra virgin olive oil, this foursome creates our sofrito and starts the flavoring process for our fish soup.
- Broth or Stock– I use chicken broth here, but fish broth or stock would be wonderful.
- Vegetables- very thinly sliced potatoes and carrots add heft to this soup.
- Spices and Herbs- Fresh dill and dry oregano with a little bit of coriander and a hint of cumin are all flavors that compliment fish and seafood well, enhancing this soup while keeping it clean and fresh-tasting.
- Salmon- I used pink salmon fillets without skin. Skin-on salmon is great for searing or baking, but I find that when you boil salmon or cook it in soup like in this recipe, the skin can become a bit soggy and rubbery so I prefer to leave it off. But if you want a richer-tasting soup, you could use skin-on salmon fillet.
- Lemon juice- A bright splash of citrus finishes this fish soup.
How to Make Salmon Soup
Step 1: Saute aromatics (onions, garlic, bell peppers, and dill) Heat a bit of extra virgin olive oil in a large pot. Add the onions, garlic, chopped bell peppers and cook tossing regularly for a few minutes. Look for everything to soften and release a beautiful fragrance. Add a bit of the chopped dill and toss around for about 30 seconds or so.
Step 2: Add broth, vegetables, and spices
To the pot, add your broth, thinly sliced potatoes and carrots. Add oregano, coriander, and cumin and a good pinch of kosher salt and black pepper. Stir to combine. Bring this party to a boil, then reduce to medium and cook for about 5 to 6 minutes or until the potatoes and carrots are nice and tender.
Step 3: Add the Salmon
Season your salmon with some kosher salt and gently add it to the simmering pot of soup. Reduce heat and cook for 3 to 5 minutes or until salmon is cooked (it should turn opaque in color and should flake easily). Remove from heat.
Step 4: Finish with citrus and more fresh dill
Stir in lemon juice and the rest of the fresh dill.
How do I know if salmon is done?
No matter the cooking method you choose for your salmon, the one thing to remember is: do not over cook salmon. Salmon can easily go from raw to over-cooked quickly. Which means you have to keep an eye on it as it cooks.
Salmon is ready when it’s flesh turns opaque and flakes easily–meaning, if you take a fork to it, it will easily separate between the white lines.
The USDA recommends recommends a minimum internal temperature of 145 degrees F for salmon, but at this temperature, this will be a very firm, well-done piece of fish.
Remember that salmon will continue to cook off heat, so my personal preference is to pull salmon off the heat at 135 degrees F, which would be more of a medium done-ness.
It’s not always easy to measure the internal temperature of salmon, particularly in a salmon soup (you’ll have to take out a piece to measure it’s temp using an instant read thermometer). So I look for the flesh to turn color and I use my fork to test for flakiness.
Variations
- If salmon is not available to you, you can try another fish such as cod.
- You can replace fresh dill with 1/3 of the amount listed in dry dill. Or you can use a different fresh herb like parsley, cilantro, or basil.
Storage Instructions
As with most fish and seafood recipes, leftovers can be stored in a tight-lid glass container in the fridge for up to 2 days. Warm through on stovetop.
Looking for more fish recipes? Check out our collection here. Soup and stew recipes here.
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Easy Salmon Soup
- Total Time: 22 minutes
- Yield: Serves 4
Description
This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots and fresh dill. A splash of lemon juice brings it together.
Ingredients
- 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
- 1 lb salmon fillet, no skin, cut into large chunks
- Zest and juice of 1 lemon
Instructions
- Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.
- Now add broth, potatoes and carrots. Add spices and season with kosher salt and black pepper. Bring to a rolling boil then lower heat to medium and cook for 5 to 6 minutes or until the potatoes and carrots are tender.
- Season salmon with kosher salt and gently add it to the pot of simmering soup. Lower heat and cook for a few brief minutes until salmon is cooked through about 3 to 5 minutes or until salmon is cooked and flakes easily.
- Stir in lemon zest, lemon juice and remaining dill.
- Transfer salmon soup to serving bowls. Serve with a side of your favorite crusty bread. Enjoy!
Notes
- Cook’s Tip: do not overcook salmon. Salmon is ready when the flesh turns opaque in color and flakes easily–meaning, if you take a fork to it, salmon should separate easily between the white lines. At that point, take it off the heat immediately. Do not wait too long to serve this salmon soup as salmon will continue to cook in the hot broth.
- Leftovers storage: As with most fish and seafood recipes, leftovers can be stored in a tight-lid glass container in the fridge for up to 2 days. Warm through on stovetop.
- Visit our Online Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices used in this recipe.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Fish
- Method: Stovetop
- Cuisine: Mediterranean
This was the best soup my family loved it.
My 9 yr old grandson ate 2 bowls. I will make it again I will add mushrooms next time
Fantastic soup! I made it many times. This time I added 3 crlery stalks, shrimp, and fresh parsley. Celery, not crlery. 😊 The time for making the soup is definitely not 20 minutes, though.
This was excellent. Just as good next day. I made it as written.
Next time less potato more carrot. Made be a purple one for added color.
Thanks, Pamm!
June 19th 2024
Fantastic soup!!!! I cut up my salmon 1st and put it in a zip lock bag with sea salt and dried dill and let it marinate while I prepared the rest of the soup. I used “unsalted” chicken broth. The sea salt on the marinated salmon added plenty of salt to each bite. Tri color potatoes and bell peppers added beautiful color. Marinated salmon was super tender.
Thanks for sharing your process here, Carin! Sounds delish!