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.
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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 very easy to make and very good. Even my toddler ate it. Thank you for sharing!
Delicious! Followed this recipe exactly with one minor exception- I used tarragon instead of dill due to availability. A light, very flavorful soup. Will make again!
When my husband asked me yesterday what we were having for dinner and I replied ‘Salmon Soup’ – he turned his nose up.
After he had eaten it, he said that it was the best soup he’d ever had and he’s just had the leftovers for lunch today. I have to say that I agree with him, the soup was amazing, as are all your recipes Suzy and I have made many.
Next soup to try is the curried lentil and sweet potato😋.
I loved this soup! Nice to have a clear broth instead of milk or cream. Used smoked salmon that was leftover. Delich! Thanks!
Thank you – it must be delicious and definitely nutritious
It is! Hope you give it a try!
Suzy, wow! You never let me down!
This salmon recipe is, once more, a success 😋❤️! Thank you!
Flo
Awesome! Thanks, Florence!
I’m always looking for new ways to cook salmon – living in Alaska, with a fishing obsessed husband, our freezer is usually well stocked (a gift we don’t take for granted). I have not generally liked soup recipes with salmon, but I decided to try this and it’s a fan favorite! All of us love the flavors. I added the zest but not the juice of a lemon, as my husband doesn’t like strong lemon flavor, but then squeezed a wedge of lemon into my bowl. Thank you for sharing this healthy, light and refreshing soup! Looking forward to leftovers for lunch tomorrow.
The recipe sounds great. How much dill is 1 oz? It seems like a lot !
Hi, Steve. 1 oz. of dill is approximately 8 Tablespoons. You can replace fresh dill with ⅓ of the amount listed in dry dill. Or you can use a different fresh herb like parsley, cilantro, or basil.
I like mine really lemony, so I add more zest and juice than the recipe calls for. So delicious – better and healthier than any chowder. Serving it with crusty bread is a must!
Thanks, Adrien!
This is so good. It took me a little longer, but I’m guessing next time I’ll be on it. I didn’t have green pepper, but I did have a zucchini so I quartered it. Thank you for sharing this. Only have 2 eating it, but we have some left overs ( maybe 🙂 )
It was so YUMMY!!!!!!!!!!!!!!!!!!!!!!!! we just loved it. Made exactly like the recipe.
Made this soup Thursday night and the flavors are so great. Had a lovely piece of Copper River Salmon that was a bit too small for a dinner for 2 people but in the soup we had plenty for dinner and my husband ate the leftover’s the next day for lunch. Outstanding recipe/
I’ve made this a few times now and it is loved by all that have tried it. My question is I have a friend coming over that is allergic to all bell peppers. Could I maybe sub some zucchini or yellow squash?
I haven’t been cooking that long so thought I’d get your opinion.
Thanks!
Sure, Fernando! I think either would be fine here.
I was forced to make a few substitutions, salmon has been hard to find lately, but I swapped in calamari, shrimp and clam meat. And I used jalapeños instead of bell peppers. Otherwise I followed it to the letter. This soup is so good. Its an instant favorite.
Thanks for sharing your variation, Amber! YUM!
Love this salmon soup; I have made it several times. With the New Year, I decided to change it up a bit for even more protein and less carbs. I followed the recipe exactly but switched out the potatoes for half cannellini beans and half pinto beans (I’m sure you could use other beans as well), and I threw in a few large handfuls of baby spinach. The taste is similar to the original recipe, but the beans and spinach add a nice alternative to one of my favorite recipes and less carbs.
Thanks so much for sharing! Sounds wonderful!
Hi, I’m going to try and make this with a salmon head. It’s so much cheaper.
Will let you know how it goes.
This was fantastic soup. I had bought whole salmon at 50%off and roasted it. Leftovers used in this soup! Loved it.
Awesome! Thanks, Lee!