Irresistible Salmon Soup Recipe for Cozy Comfort

The aroma of a warm bowl of salmon soup wafts through the air, teasing your senses with hints of savory goodness and fresh herbs. If you’ve ever tasted this comforting dish, you know it’s like a warm hug on a cold day, enveloping you in its rich flavors and creamy texture.

Picture this: your family gathered around the table, eager for that first spoonful of deliciousness. Memories flood back as laughter fills the room, reminding you why this salmon soup recipe holds a special place in your heart. Perfect for cozy nights or holiday gatherings, it promises to deliver an unforgettable flavor experience that will have everyone coming back for seconds.

I once made this salmon soup for a dinner party, and let me tell you, my friends couldn’t stop raving about it. They even started a “Salmon Soup Fan Club” right then and there!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Salmon Fillets: Choose wild-caught salmon for better flavor and quality; it cooks beautifully in the soup.

• Vegetable Stock: Use low-sodium vegetable stock to control the salt level and enhance the soup’s natural flavors.

• Carrots: Fresh carrots add sweetness and vibrant color; chop them evenly for consistent cooking times.

• Celery: Celery brings a lovely crunch and aromatic base; opt for firm stalks for the best texture.

• Onion: A medium onion enhances flavor depth; sauté until translucent to release its sweet aroma.

• Dill: Fresh dill adds brightness; substitute with dried dill if fresh isn’t available but adjust quantity.

For the Creamy Base:

• Coconut Milk: Use full-fat coconut milk for richness; it adds creaminess without dairy.

• Lemon Juice: Freshly squeezed lemon juice brightens up the dish; add just before serving for optimal freshness.

• Salt & Pepper: Season to taste, adjusting as needed throughout cooking for balanced flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by chopping all vegetables—carrots, celery, and onion—into small pieces. This ensures even cooking and allows their flavors to meld perfectly in the soup.

Sauté Your Aromatics: In a large pot over medium heat, add a splash of oil followed by onions. Sauté until they become soft and translucent—about 5 minutes. The kitchen will smell divine at this point!

Add Vegetables: Toss in the carrots and celery next. Stir occasionally until they soften slightly—around 3-4 minutes should do the trick. Your soup is already starting to take shape!

Pour in Stock: Carefully pour in your vegetable stock along with any desired seasoning such as salt and pepper. Bring everything to a gentle boil before reducing heat to simmer.

Add Salmon: Gently lower your salmon fillets into the pot. Let them cook through for about 8-10 minutes until flaky. Keep an eye on them—the smell will be hard to resist!

Create Creaminess: Stir in coconut milk and fresh dill just before serving. Allow everything to warm through—this will make your salmon soup beautifully creamy while infusing delightful herbaceous notes.

Now that you have crafted this culinary masterpiece, ladle yourself a generous bowl of this sumptuous salmon soup! Serve with crusty bread or crackers for dipping—enjoy!

Perfecting the Cooking Process

To achieve the best salmon soup, start by sautéing onions to develop flavor, then add your broth and veggies. Bring everything to a simmer before adding the salmon fillets for perfectly tender fish.

Add Your Touch

Feel free to swap in your favorite vegetables like spinach or add a splash of lemon juice for brightness. Fresh herbs like dill or parsley can elevate your salmon soup to gourmet status.

Storing & Reheating

Store any leftover salmon soup in an airtight container for up to three days. Reheat gently on the stove over low heat to maintain the delicate texture of the fish.

One time, I served this salmon soup at a dinner party, and it disappeared faster than my cat when she hears the treat jar open. Friends still talk about it!

FAQ

What type of salmon is best for soup?

Fresh or frozen wild-caught salmon adds superior flavor and texture to your soup.

Can I use canned salmon in this recipe?

Yes, canned salmon is convenient; just add it towards the end of cooking.

How can I make my salmon soup creamy?

Stir in some heavy cream or coconut milk for a rich, creamy finish.

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Delicious Salmon Soup

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Warm and comforting, this salmon soup combines the rich flavors of wild-caught salmon with vibrant vegetables, creating a creamy dish that’s perfect for chilly evenings or festive gatherings. With hints of fresh dill and a touch of lemon, every spoonful is like a warm hug. Gather your loved ones around the table and enjoy an unforgettable dining experience!

• Author: Ethan Carter
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Cooking
• Cuisine: American

Ingredients

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• 1 lb fresh salmon fillets
• 4 cups low-sodium vegetable stock
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 2 tbsp fresh dill (or 1 tbsp dried)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp lemon juice
• Salt & pepper to taste

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Instructions

1. Chop the carrots, celery, and onion into small pieces for even cooking.
2. In a large pot over medium heat, add a splash of oil and sauté the onions until soft and translucent (about 5 minutes).
3. Add the diced carrots and celery; stir occasionally until they soften (about 3-4 minutes).
4. Pour in the vegetable stock and season with salt and pepper; bring to a gentle boil before reducing heat to simmer.
5. Gently add salmon fillets to the pot and cook for about 8-10 minutes until flaky.
6. Stir in coconut milk and fresh dill just before serving; warm through.
7. Serve hot with crusty bread or crackers.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 290
• Sugar: 3g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 70mg