How to Make Delicious Salmon Soup From Scratch

As the weather gets cooler, there’s nothing more comforting than a bowl of hearty, delicious soup. And salmon soup is one of my all-time favorites. The delicately cooked salmon paired with aromatic vegetables and herbs makes for a mouthwatering meal that warms you from the inside out.

I will tell you everything you need to know to make delicious salmon soup at home below. We’ll talk about how to pick the right salmon, do the prep work, build the broth, and add the finishing touches that will make your soup stand out. You will learn how to make this soup taste like it came straight from a high-end restaurant kitchen, no matter how much experience you have as a cook. Let’s get started!.

Pick Your Salmon

Obviously, salmon is the star ingredient for this recipe When selecting your salmon, you have a few options to consider

• Fillet vs steak Fillet is portioned into thinner, uniform rectangular cuts that are easy to work with. Steak is a thicker cross-section slice off the body. Either works well just adjust cooking times accordingly.

• Whether you leave the skin on or not, it helps keep the fillet together, adds flavor, and gets deliciously crispy when pan-seared. But it can make the soup feel greasy. I prefer skinless for soup.

• Wild vs farmed Wild salmon like Copper River or King Salmon offer superior flavor and texture But they’re pricier Farmed Atlantic salmon is more affordable while still tasty,

• Frozen vs fresh: Frozen pre-portioned fillets are economical and easy. Ensure no freezer burn. Fresh salmon has unmatched texture and flavor subtleties.

I like using fresh, skinless wild salmon fillets or chunks when possible. But budget-friendly farmed frozen fillets work great too. Figure roughly 1 pound of salmon for 4 servings.

Gather Your Vegetables

Salmon soup sings when you use fresh, in-season produce. Here are some vegetables to include:

• Onions: A must for building rich flavor. Saute chopped yellow, white or red onions first.

• Celery: Provides aromatic backbone. Dice several stalks.

• Carrots: For sweetness to balance the salmon. Slice thin rounds.

• Potatoes: Starchy Russets or waxy potatoes add thickness. Cut small dice.

• Greens: Spinach, kale, chard add color and nutrients. Rough chop.

• Herbs: Fresh dill and parsley are perfect salmon complements.

Round out your soup with any combination of these veggies and herbs based on your taste.

Gather Your Seasonings

Aromatic seasonings enhance the flavor complexity of salmon soup without overpowering the star ingredient. Consider:

• Garlic: A must. Saute minced cloves before vegetables.

• Ginger: Ground ginger adds warmth. Fresh grated ginger brightens it up.

• Pepper: Fresh cracked black pepper adds bite.

• Bay leaves: These impart woodsy flavor when simmered in broth.

• Lemons: Bright acidity from juice and zest balances the salmon.

• Parsley and dill: Chopped fresh herbs stir in vibrant finish.

• Sea salt: A sprinkle of flaky sea salt on each bowl makes flavors pop.

Prep Your Ingredients

With fresh ingredients assembled, now we prep:

• Chop aromatics: Mince the onions, garlic, ginger, herbs.

• Cut vegetables: Uniform small dice on celery, carrots, potatoes. Thin slice green onions.

• Zest lemon: Use a microplane to grate off just the thin, colorful outer layer of lemon peel.

• Cut salmon: Cut into 1-inch chunks if using fillet. Remove skin/bones if using a steak.

• Make stock: See below for easy stock options.

Having everything prepared and within arm’s reach makes the cooking process smooth. Mise en place as chefs say!

Simmer the Broth

Here’s how to transform your ingredients into rich, flavorful salmon soup:

• Saute aromatics: Heat olive oil in a soup pot over medium heat. Cook onions until translucent. Add garlic, ginger, herbs and cook 1 minute more until fragrant.

• Add stock: Pour in homemade or store-bought fish or chicken stock and scrape bottom to deglaze.

• Simmer vegetables: Add celery, carrots, potatoes, bay leaf. Bring to a boil then reduce to a simmer. Cook until tender.

• Finish with greens: In the last 5 minutes, stir in chopped spinach or other greens to wilt.

• Check seasoning: Taste and add sea salt, cracked pepper as needed.

Letting the vegetables simmer in the stock builds incredibly rich flavor.

Add the Salmon

Here’s how to gently cook the salmon to perfection:

• Bring to a bare simmer: Lower the heat so the broth is just barely bubbling.

• Add salmon chunks: Gently place into the simmering broth.

• Cook 3-5 minutes: Set a timer and don’t overcook! Salmon gets dry and flaky if cooked too long.

• Remove from heat: As soon as salmon flakes easily with a fork, turn off heat.

Letting the salmon lightly poach without boiling gives you tender, silky salmon in the finished soup.

Finish with Flair

A few final touches elevate basic salmon soup into a restaurant-worthy bowl:

• Stir in lemon juice: Add freshly squeezed lemon juice a tablespoon at a time to brighten up all the flavors.

• Garnish with zest: Sprinkle a pinch of grated lemon zest over each bowl for a pop of color and citrus aroma.

• Drizzle olive oil: A swirl of extra virgin olive oil adds fruitiness.

• Chopped herbs: Fresh dill, parsley or chives add texture and color contrast.

• Toasted bread: Rub slices of crusty bread with garlic and drizzle with olive oil. Toast until crisp then float on top of each bowl.

With bright flavors, contrasts of texture, and elegant yet simple presentation, you’ll feel like you’re dining at a fine bistro.

Stock Options

Homemade stock is ideal, but when time is short, use these:

• Fish stock: Substitute clam juice or bottled fish stock. Dilute with water for lighter flavor.

• Chicken stock: Choose low-sodium if using store-bought chicken broth.

• Vegetable stock: For lighter flavor, vegetable broth works well.

• Water: In a pinch, simmer vegetables in salted water with bay leaf.

Storing and Freezing

To store leftover salmon soup:

• Fridge: Let cool completely then transfer to airtight containers. Keeps up to 2 days.

• Freeze: Portion into freezer bags or containers up to 3 months.

• Reheat: Slowly reheat on the stovetop while stirring. Add broth as needed if too thick.

With proper storage, you can enjoy this salmon soup all week long.

More Recipe Tips

• Add cubed potatoes with the veggies for heartier chowder-style soup.

• Swap spinach for kale or chard. Or add multiple greens.

• Top bowls with yogurt or creme fraiche for richness and tang.

• Stir in cooked rice or pasta for second-day leftover soup.

• Replace lemon with lime juice and zest for a Caribbean twist.

• Add crushed red pepper flakes or hot sauce for extra heat and spice.

Frequently Asked Questions

What type of salmon is best?

Wild salmon like King or Copper River salmon has the most flavor, but farmed Atlantic salmon works very well too.

Can I use canned salmon?

For best texture and flavor, use fresh salmon. But you can substitute drained canned salmon in a pinch.

Is it okay to freeze the soup?

Yes! Allow to cool fully then transfer to freezer bags or containers up to 3 months.

Can I use all vegetable stock instead of fish or chicken?

Absolutely. The vegetables will impart plenty of flavor. Just season well with salt.

What sides go well with salmon soup?

I love serving crusty bread, green salad, or rice pilaf on the side. A crisp white wine or wheat beer make great pairings too.

Time to Make Salmon Soup!