Description
This salmon soup is a quick and easy 25-minute recipe made with tender salmon chunks, fresh dill, potatoes, and lemon. Inspired by Scandinavian salmon soup, it’s a healthy, light, and comforting meal perfect for family dinners or weeknight cooking.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 4 green onions, chopped
- 4 garlic cloves, minced
- ½ green bell pepper, chopped
- 1 oz fresh dill, chopped (divided)
- 5 cups chicken broth or fish stock
- 1 lb gold potatoes, thinly sliced into rounds
- 1 carrot, thinly sliced into rounds
- 1 tsp dried oregano
- ¾ tsp ground coriander
- ½ tsp ground cumin
- Kosher salt and black pepper, to taste
- 1 lb salmon fillet, skin removed, cut into large chunks
- Zest and juice of 1 lemon
- Remaining fresh dill
Instructions
- Heat olive oil in a large pot over medium heat. Add green onions, garlic, and bell pepper; sauté until fragrant, about 3 minutes. Stir in half the dill.
- Pour in the broth. Add potatoes, carrots, oregano, coriander, cumin, salt, and pepper. Bring to a boil, reduce heat, and simmer 5–6 minutes until vegetables are tender.
- Season salmon chunks lightly with salt. Add to the simmering pot and cook for 3–5 minutes until salmon is opaque and flakes with a fork.
- Remove from heat. Stir in lemon zest, lemon juice, and remaining dill. Adjust seasoning as needed.
- Serve hot with crusty bread or rye bread.
Notes
- Use fish stock instead of chicken broth for richer flavor.
- Do not overcook salmon – remove once it flakes easily.
- Add cream or coconut milk for creamy salmon soup.
- Make it low-carb by swapping potatoes for cauliflower.
- Add spinach, kale, or Swiss chard for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 280
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg