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


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.


  • 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.

For all recipes, visit us here



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salmon soup in a bowl. A side of bread

Easy Salmon Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 70 reviews

  • Author: Suzy
  • Total Time: 22 minutes
  • Yield: Serves 4


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.


  • 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


  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!



  • 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

Share it with the world

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...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Perry says:

    Excellent taste. I'm going to make again and again.
    everyone in my family love this soup.
    Thank you

  2. Mindy T. says:

    This looks sooooooo good. But with wild salmon going for $25/lb (or more!), I haven’t been able to bring myself to put it in soup. Any suggestions for a more economical option?

  3. Linda Betz says:

    Excellent! Excellent instructions. Excellent taste. Thank you so much for sharing your recipe. We lovedvit!

    1. Suzy says:

      Wonderful! Thank you, Linda!

  4. Leila Cabrera says:

    Made this tonight ( doubled the recipe) followed the recipe to the letter. Only variance was added some cilantro to our plates. I knew I would like it and was kinda sure that my husband would. He loved it. He kept saying mmmmm mmmmm while eating. I made some crusty bread to do along. Got my very picky brother n law to try it and OH MY GOSH...he ate 2 nowls. Thanks for a wonderful recipe. Taking left overs to work for lunch and have enough to share with co workers.

    1. Suzy says:

      Wow! Awesome! Thanks, Leila!

  5. Annette says:

    Very good and tasty

    1. Suzy says:

      Thanks, Annette!

  6. Sandy Hodge says:

    Very greasy

    1. Bob Dole says:

      I cooked this once and absolutely loved it. But you complained about it being too greasy: salmon has a decent amount of fat. Instead of using chicken broth, I used vegetable broth. The soup was light and very flavorful. Chicken broth seems like an overkill of flavor for the salmon. Try vegetable broth instead. (Or maybe your salmon was just fat?)

  7. Maggie says:

    This soup is fantastic! Made it for the first time last night and it was perfect, no adjustments to the recipe needed. I'll definitely be making this again!

    1. Suzy says:

      Thanks, Maggie!

  8. Face says:

    So tasty, Salmon fishing is on here in PNW. Used fresh pink salmon and hatch chili instead of bell pepper. I had made salmon stock a day before and used it. This is going to be a staple through the winter.

    1. Suzy says:


  9. Dee says:

    I added some sliced okra and some old bay seasoning, celery and thyme. It went down well with some toasted garlic bread

    1. Suzy says:

      Thanks for sharing, Dee!

  10. Sonya says:

    Beautiful recipe. Simple, quick, tasty. I used whole wild caught salmon with bones and skin. Chopped it into pieces. I prefer it with bones and skin for the health benefits.

    1. Suzy says:

      Thanks for sharing, Sonya! So glad you enjoyed it!

  11. Ira Cucereavii says:

    Simply delicious and super quick to prepare! Definitely made it in my the favorites' list
    Thank you!

    1. Suzy says:

      Wonderful! Thanks, Ira!

  12. Rachel says:

    Absolutely delicious!!!

  13. Inbal says:

    Such a great recipe. I've reduced the liquid and added coconut milk to turn it into a chowder. It was divine. Thanks so much for sharing your recipes Suzy.

    1. Suzy says:

      Wow! Thanks for sharing your adaptation. So glad you enjoyed it!

  14. Tony says:

    Just tried the recipe as is and the soup taste fantastic.
    I was wondering why to boil the salmon for max 5 min then I noticed that it was well cooked and no need to keep for more time on fire .
    I only missed to add fresh dill.
    I will repeat it again and I highly recommend it .

    1. Suzy says:

      Hi, Tony! I'm glad you enjoyed the recipe!

  15. Genna says:

    Absolutely delicious!!! I am pescatarian so i replaced chicken broth with vegetable broth and just wow. The flavors tie in perfectly and i loved how light and refreshing it was overall. My boyfriend was super Impressed with it, he originally wanted something a bit heavier like a stew but was very happy with this. Thank you!

  16. Mark says:

    Made this with hesitation; wife approved and was blown away on how great it turned out. One alteration was that we left the cumin or stove she doesn't like it's taste. Love this soup!

    1. Suzy says:

      Yay! That's great to hear! Thanks, Mark!