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
I love it! I don’t own a mandolin so I grated the carrot and used frozen hasbrowns for the potatoes. Doesn’t look as pretty, but very tasty!
Thanks for sharing you’re adaptations, Marie! Very creative!
Delicious. Definitely a new favorite.
Used frozen sockeye salmon. Thawed the fish and removed the skin. It was perfect.
Thank you,
Simple and delicious! I do NOT know how to cook and most everything I make is a tragic Pinterest fail but this recipe was easy to make and turned out great! Thank you for posting this satisfying, healthy dish!
Great recipe! I added potatoes, celery, red bell pepper, and carrots. Same spices and salmon. For my husband who likes more of a creamy chowder, I added some creme cheese. All of us loved it! Thanks for the recipe.
Sounds yummy! Thanks for sharing, Carol!
Very flavoursome soup. Tasty but pricey dinner. Thx for the recipe
Glad you enjoyed it, Nicholas!
Shop salmon filets on sale. That should bring your cost down. After you buy the spices the fist time yhen you will have them for the future. Good luck I hope that helps.
Can I use canned salmon in this soup?
Hi, Amanda! I have never used canned salmon with this recipe, so it’s not something I can recommend. However, if you give it a try, could you please stop back and let us know how it turned out?
This was really good! ?❤️
Simple but yummy, makes quite a satisfying dish. Instead of potato which might make the soup unclear i added tomato, the fruity acid and sweetness added more flavor to the dish. Love it and will definitely cook it again!
Thanks for sharing, Michelle! So glad you enjoyed the soup!
This soup is so delicious! The broth really compliments the salmon, and it’s so easy and quick to make. ♡
This may be the best soup I’ve ever made. I followed the recipe as written, but used more veggies and added more broth to accommodate.
I recommend removing from heat quickly after adding salmon to prevent over cooking. The hot broth cooked it perfectly.
Thank you!!!
Thanks for sharing, Lyndsey!
This was delicious! Nice to have a new way to cook salmon. I plan to make it often.
Awesome! Thanks, Kisha!
This is the second time I’m making this soup. It was so good the first time I had to make it again. Both times I didn’t have coriander so I put in a little more cumin, which is google search suggested as a substitute if you don’t have the other. I also added a little pickle juice since I like a lot of dill and barely had enough for the recipe. And I doubled the recipe, which allowed me to add a little less salmon because you get a lot in this recipe. Anyways, just showing that you can alternate a few ingredients and it still was fabulous!
Thank you for sharing your suggestions, Lele!
Salmon in soup…never heard of it, but had to try it. Made mine with fish and mushroom broth….added your spice combo, plus the lemon…..fantastic! What flavor-so savory!! Didn’t use potatoes, had it with udon noodles…you should try it that way, also. Who says an old dog can’t learn a new trick!!
Well done, Bill! Sounds great!
I tried this out of curiosity but with very low expectations. Boy was I surprised, it tasted so good. It is a nice light meal that will be on our menu. Thanks so much!
Yay!! So glad you liked it!!
Thank you for this recipe! I made it today. It’s delicious. I diced the potatoes and carrots. I also added fresh parsley at the end. Other than that, I followed it exactly. Thank you!
Sounds delish! Thanks, Annie!
Packed full of amazing flavor! This is so good!
Thanks, Toni!
Finally a dinner my whole family agreed on! Making again next week!
That’s great to hear! Thanks so much!