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Easy Salmon Soup

A comforting and flavorful salmon soup featuring fresh vegetables and herbs, perfect for family dinners or light lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp extra virgin olive oil Adds a rich flavor to the base of the soup.
  • 5 cups chicken broth or fish stock A savory base that enhances all the ingredients.
Vegetables
  • 4 medium green onions, chopped Sweet and slightly sharp, a wonderful aromatic addition.
  • 4 cloves garlic, minced Brings a beloved savory punch.
  • ½ medium green bell pepper, chopped Adds a fresh crunch and slight bitterness.
  • 1 lb gold potatoes, thinly sliced into rounds Creates a creamy base when cooked.
  • 1 medium carrot, thinly sliced into rounds Adds sweetness and color.
Herbs and Spices
  • 1 oz fresh dill, chopped (divided) The aromatic herb enhances the overall flavor profile.
  • 1 tsp dried oregano Adds earthiness and depth of flavor.
  • ¾ tsp ground coriander A subtle warmth to the dish.
  • ½ tsp ground cumin Infuses a rich, nutty profile.
  • to taste Kosher salt and black pepper Essential for seasoning.
Main Ingredient
  • 1 lb salmon fillet, skin removed, cut into large chunks The star of this dish, tender and flaky.
Citrus
  • 1 medium lemon, zest and juice A bright acidic note that elevates every ingredient.
Garnish
  • Remaining fresh dill A final garnish for freshness.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the chopped green onions, minced garlic, and chopped bell pepper. Sauté for about 3 minutes until softened. Stir in half of the fresh dill and let it infuse for about 30 seconds.
Cooking
  1. Pour in the broth, then add the sliced potatoes, carrots, oregano, coriander, cumin, salt, and pepper. Stir well and bring to a gentle boil.
  2. Reduce heat to medium and let the mixture simmer for 5 to 6 minutes, until the vegetables are just tender.
  3. Season the salmon chunks lightly with salt and add them to the pot. Cook for 3 to 5 minutes until the salmon is opaque and flakes easily with a fork.
  4. Remove the pot from heat and stir in the lemon zest and juice, along with the remaining fresh dill. Taste and adjust seasoning as needed.
  5. Serve hot, ideally paired with crusty bread or crunchy crackers.

Notes

For deeper flavor, consider roasting the vegetables beforehand. Feel free to add other vegetables like spinach or kale, or substitute with any firm white fish if salmon isn’t available.