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
- Heat 2 tbsp 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.
- 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.
- 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.
- Stir in lemon zest, lemon juice and remaining dill.
- 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.
- Category: Fish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Salmon Soup, Fish Soup