This salmon soup is a simple recipe that combines tender salmon and fresh veggies in a flavorful, herb-infused broth. Made in just one pot, it’s a great family-friendly meal - quick, easy, and nutritious!
Soups are one of my favorite meals, especially during the colder months, and this easy fish soup has been a reliable option in my kitchen. With just a few simple steps and minimal ingredients, it’s incredibly easy to prepare, but don’t let that fool you, it's bursting with flavor!
Loosely inspired by the traditional Russian Ukha (or Uha) fish soup, this salmon soup offers a savory and aromatic taste in every bite. While I don't use the whole fish (head and bones) or follow my grandmother's exact recipe, this version is light yet hearty, loaded with vegetables, protein, and fiber to keep you full and satisfied.
It’s a great option for busy families who want a healthy, delicious meal without spending hours in the kitchen. Plus, even my kids love it, which feels like a huge win!
For more nutritious, flavorful soup recipes, try my vegetarian green borscht (spinach soup) and carrot ginger soup, too.
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Why This Recipe Works
Ingredients
- Onion or Leeks - Use sweet onion, regular onion, or leeks, finely chopped.
- Carrots - These add sweetness and color. For the best flavor, I use whole carrots and even include the carrot tops (when I have them) to infuse extra flavor into the broth. I don't typically bother peeling the carrots; just give them a good scrub and they're ready to chop!
- Celery
- Potatoes - I like to use golden potatoes, cut into small cubes. They are delicious, and there is no need to peel the skin. Cutting them small helps them cook faster, reducing overall cooking time.
- Salmon - Use skinless, boneless salmon fillet cut into equal-sized cubes (roughly 1.5 inches). The fattiness of the salmon adds a rich flavor that makes up for not using the head and bones to make the broth. It's best to choose a thicker piece from the middle of the fillet, as it doesn't taper off near the tail, ensuring more even cooking. I prefer Atlantic or Norwegian salmon, as Coho or Sockeye are great but have a stronger fish flavor, which can be too intense for my kids.
- Seasoning - Salt, pepper, Aleppo pepper, coriander or paprika
- Garlic - Use fresh garlic for the best flavor.
- Fennel (optional) - Adds a unique layer of flavor to the broth. I use all parts of the fennel, including the bulb, stalks, and fronds, for maximum flavor. The bulb provides a mild, refreshing anise flavor, while the stalks are great for adding depth to the broth, and the fronds are great for garnish. For more on how to make the most of each part, check out my simple fennel salad post that breaks it down in detail.
- Liquid - Feel free to use water, stock, fish broth, or veggie broth. I use water, which, when combined and cooked with the root veggies, creates a vegetable stock.
- Fresh Herbs (optional) - Herbs like parsley, thyme, lemon thyme, or carrot tops are great aromatics that enhance the flavor of the veggie broth. I like to add them while the soup is cooking to allow their flavors to fully infuse, then simply remove them before serving or adding the final ingredients.
- Lemon - The acidity adds brightness and helps marry the flavors at the end of cooking.
- Peas - I like to add a handful of frozen peas to a bowl and then add the hot soup. This way, it helps cool it down, especially for younger kids!
- Dill - Dill is heavily used in Eastern European dishes and makes for the perfect finishing touch or garnish.
- Extra Vegetable Options - Root vegetables like celeriac or parsnips add depth to the broth. If I have them on hand, I'll add these at the beginning while sauteing the other root veggies to create a rich, flavorful base. As far as quick-cooking vegetables like broccoli, red pepper, or corn, I add them to make the soup heartier and more veggie-packed. Since these cook quickly, add them toward the end to preserve their texture and vibrant color.
Optional Additions and Variations:
This salmon soup recipe is incredibly versatile and lends well to a variety of veggies. So, feel free to mix and match any ingredients based on your preferences or use it as an opportunity to clean out your fridge.
Some of my favorite additions and variations:
- Broccoli or spinach - A great way to add more greens and nutrients.
- Bell Peppers - Red, orange, or yellow bell peppers, if using, add them at the very end of cooking to maintain their vibrant color and texture.
- Corn - Similar to peas, use organic frozen corn kernels for extra sweetness and texture. My kid loves these, and it's easy to keep a bag in the freezer!
- Fresh Ginger - Adds a mild kick to the soup and provides digestive and anti-inflammatory benefits. Simply cut a piece, about the size of a quarter, in half and toss it into the soup to infuse its flavor as it cooks. For more info on the health benefits of ginger, check out this article from John Hopkins Medicine.
- Root Vegetables - Enhances the earthy flavor of the broth with root vegetables like parsnips, turnips, or celeriac. Chop them like carrots and sauté them or add at the beginning of prepping the soup.
- Fish - Feel free to substitute the salmon with any firm fish, such as cod or haddock. Or, use a combination of seafood like shrimp and bay scallops.
- Butter - To keep this fish soup recipe dairy-free, you can easily omit the butter. Use olive oil or avocado oil instead.
How to make fish soup
Step 1. Heat a tablespoon of olive oil and a sliver of butter in a Dutch oven or pot over medium heat.
Step 2. Add the onion and garlic to the pot, followed by the root vegetables as you chop them. Stir occasionally with a spatula, cooking until the vegetables start to soften. Season with 1 teaspoon of salt, and add fresh thyme.
Step 3. Add water or your liquid of choice, and bring the mixture to a gentle boil. Season with 1 teaspoon of salt, then add fennel along with parsley, carrot tops, or any other aromatics you'd like.
Step 4. Reduce the heat to medium-low, partly close the lid, and cook until the potatoes are fork-tender, about 15-20 minutes.
Step 5. If your salmon has skin, you can remove it now with a knife before cutting the fillet into chunks.
Step 6: Season the salmon with the remaining teaspoon of salt, pepper, and Aleppo pepper or paprika.
Step 7. Once the potatoes are cooked, remove the aromatics like parsley. Add the seasoned salmon chunks to the pot; be careful not to burn your hands! Use a spoon or tongs to gently lower the salmon into the pot and avoid any splashing. You can also add any quick-cooking vegetable at this time. Cook until salmon is opaque, about 5 minutes. Keep in mind that the salmon will continue to cook even after you turn off the heat.
Step 8. Squeeze out half a lemon, stir to combine, and pour soup into bowls. Garnish with fresh dill, and enjoy warm!
Recipe Tips
- For easy preparation, use skinless salmon or ask a fishmonger to remove the skin for you.
- If using skin-on salmon, you can remove the skin from the fillet by placing the fish skin-side down on a cutting board. Loosen the skin at the tail end with a knife, making a small incision between the skin and flesh. Grip the loosened skin and slide the knife at an angle between the skin and flesh while pulling the skin taut.
- Cut the vegetables into equal-sized pieces to ensure even cooking.
- Reheat any leftover soup over a low flame, and avoid bringing it to a boil!
- If the soup is too hot, add frozen peas or corn to cool it down, especially for kids.
What to serve with salmon soup
I love to serve this easy salmon soup with a side of toast, sourdough bread, or these easy mushroom puff pastry bites. It’s the perfect way to soak up every last bit of broth! You could also add a fennel salad or a kale Caesar salad for even more nutrients.
Storing
Once the soup has cooled, store any leftovers in the fridge for up to 2 days. I recommend keeping the fish soup in the same pot for easier reheating, but if needed, you can transfer it to an airtight container. I don't recommend freezing the soup.
To reheat, warm the soup over medium-low heat on the stovetop.
FAQ
I prefer Atlantic or Norwegian salmon, but you can use any kind you like best. Wild varieties like Coho and Sockeye salmon also taste great but are a bit too bold in flavor for my kids. Use boneless, skinless fillets for easy preparation.
Yes, you can use frozen salmon for this recipe! Just make sure to thaw it completely before adding it to the soup. To thaw, leave the fish in the fridge overnight or use the cold water method for a quicker option. Be sure to use a clean paper towel to pat off any excess moisture.
Yes, you can! You can use the head and bones to create your own fish stock or broth. The resulting broth will be more flavorful and aromatic, adding a rich depth to the soup. Just substitute the homemade fish broth for the liquid in the recipe.
Yes! You can substitute salmon with any firm white fish like halibut, cod, or haddock. You can also use a mix of seafood, such as shrimp, bay scallops, or other shellfish.
Soup
Looking for more nourishing and comforting soup recipes? Try these:
Pairing
Here are some dishes that pair perfectly with the Easy Salmon Soup:
Easy Salmon Soup Recipe
Ingredients
- 1 tablespoon olive oil and / or butter
- 1 small onion or (2 leeks) , diced
- 2 carrots, chopped
- 2 to 3 golden potatoes, cubed
- 2 celery stalks, diced
- 4-5 garlic cloves, crushed and chopped
- 3 sprigs thyme or lemon thyme , (optional)
- 1 fennel bulb, thinly sliced , (optional)
- 1 bunch parsley, (optional)
- 8 cups water or broth
- 1.5 lbs salmon fillet , skinless, cut into 1.5 inch cubes
- 3 teaspoon sea salt , divided
- ½ lemon, juiced
- 1 cup peas, (optional)
- dill chopped for garnish, (optional)
Instructions
- Heat a Dutch oven (about 4.5 QT) or pot over medium heat, and add a tablespoon of oil and a sliver of butter. Add the onion or leeks and garlic, followed by the root vegetables - potatoes, carrots, celery - as you chop them. Stir occasionally with a spatula and saute for about 4 minutes, until the vegetables start to soften. Season with 1 teaspoon of salt, and add fresh lemon thyme or thyme.
- Pour in water or broth, and bring the mixture to a gentle boil. Season with 1 teaspoon of salt. Add fennel, parsley, and any other aromatics like carrot tops (optional). Reduce heat to medium-low, partially cover the pot with a lid, and simmer for about 15 to 20 minutes, until the potatoes are fork-tender.
- While the soup simmers, season the salmon chunks with 1 teaspoon salt and a pinch of pepper, Aleppo pepper or paprika.
- Once the potatoes are tender and can be pierced with a fork, remove and discard parsley or carrot tops (used to only flavor the broth). Gently add the seasoned salmon to the pot, using a spoon or tongs to lower the fish into the soup to prevent splashing.
- Add bell peppers, peas, or any other quick-cooking vegetables. Cook for about 5 minutes, or until salmon will turn opaque. (keep in mind, salmon will continue to cook even after you turn off the heat).
- Squeeze the juice of half a lemon into the soup and combine with a spoon or spatula. Ladle the soup into bowls and garnish with fresh dill. Enjoy!
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