Easy Salmon Soup Recipe
This easy salmon soup is a made with hearty root vegetables and tender salmon chunks. Easy to customize and perfect for a comforting weeknight meal.
Servings: 6
Equipment
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!
Notes
Fennel: Use all the parts, including bulb and stalks for flavor, and fronds for garnish.
Salmon: For best results, choose a thicker fillet from the middle section of the fish, as it will cook more evenly. If the salmon has skin, remove it before cutting it into cubes.
For Dairy Free: omit butter.
Reheating: Warm the soup over medium-low heat on the stovetop. Do not let it come to a full boil to prevent overcooking the salmon.
Kid-friendly Tip: If the soup is too hot, toss in some frozen peas or corn. This helps bring down the temperature and adds extra veggies to the meal!
Additions: If you want to add extra flavor and veggies, chop and add root vegetables like celeriac root and parsnips in the beginning with the other root veggies. Other vegetables like red bell pepper, corn, or broccoli can be added towards the end.