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!

Salmon soup in a bowl. A side of bread

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:

  1. Quick and easy. This salmon soup takes just over 20 minutes start-to-finish.
  2. 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.
  3. 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.
  4. 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 for salmon soup. Salmon, potatoes, carrots, spices, fresh dill, green onions, lemon, garlic, bell peppers

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.

Green onions, garlic, bell peppers, and dill cooking in a pot

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.

Broth, potatoes, carrots and spices are added to the pot to make the salmon soup

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.

salmon soup finished in the pot

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 ⅓ 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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Salmon soup in a bowl. A side of bread

Easy Salmon Soup


  • Author: Suzy
  • 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

Scale
  • 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

  1. Heat 2 tablespoon 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.
  2. 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.
  3. 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.
  4. Stir in lemon zest, lemon juice and remaining dill.
  5. 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

Keywords: Salmon Soup, Fish Soup

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 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!

  2. 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!

  3. Finally a dinner my whole family agreed on! Making again next week!

  4. I made this Salmon Soup while self isolating during novel coronavirus pandemic. Very easy to make with ingredients already available in my kitchen. The list of things I can eat is restricted due to multiple food intolerances, including gluten, citrus and dairy. Diced shallots and chopped broccoli were sauteed in olive oil. Frozen peas and carrots, plus finely chopped potato are added veggies. Precooked brown rice (a leftover) was added. I used water instead of stock. Spices were cumin, tumeric, paprika, oregano and dill. Cooked until potato was mostly done, then added frozen skinless, boneless salmon cut into chunks. Cooked until salmon was just done. Simply wonderful! Thank you Suzie.

  5. I made this tonight and my wife and I loved it. Was very easy to put together. I doubled the dill, added just a little smoked paprika, added some Aleppo pepper for a little heat. Was delicious. Only thought Wished I had thought of creme fraiche cause a dollop would have been lovely.

  6. Another homerun! Suzy never fails to deliver on easy, delicious, satisfying recipes that are both bright and hearty without being heavy. This will become a staple soup in our home. Can't wait to try it with cod and basil as well!

  7. I've never made salmon soup and was so impressed!! This recipe is amazing and so flavorful. Can't wait to make it again!

  8. Again, NEVER disappointed with your recipes. Wonderful taste and aromas from this dish. My family loved it.
    REQUEST : Can you add fiber content to the nutritional facts of your recipes.
    Thank you
    Cora

  9. This was fabulous and since my whole family loves salmon it was a super big hit!

  10. I love the unique combination of Salmon in a soup. Have to try this recipe soon. I love soups for Dinner. My comfort meal.

  11. I will eat anything with salmon in and this is so timely with Easter just around the corner.

  12. This is such a healthy recipe that is still favorable. I definitely agree that the salmon skin is better without!

  13. I have so many salmon fillets from costco! And need a way to use them up. I love grilled salmon but longing for something different. This beautiful soup recipe will still allow the salmon to be the star of the show but with a great supporting cast haha. Thank you for all your Healthy and Delicious and Easy recipes. My family loves everything that I make from your website!