I didn't expect this creamy salmon soup to turn out this good. It's rich, fresh, and ready in about 30 minutes, all in one pot.
The salmon stays perfectly tender, the potatoes make it hearty, and the fresh dill gives it that bright flavor that makes you go back for another bowl.
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Salmon Soup
Honestly, this is one of those recipes that feels fancy, but it's actually very simple to make.
Julia's Why-You'll-Love-It List
♥ This isn't just a basic creamy soup. The timing is what makes it work. The vegetables are simmered until just tender, then the salmon is added at the end so it stays soft and flaky instead of dry. The cream and fresh dill finish the soup gently, keeping it rich but still light and fresh.
♥ You get:
• Tender, flaky salmon that stays juicy
• A creamy broth that feels rich but not heavy
• Fresh dill flavor that keeps everything bright and balanced
Ingredients
- Salmon fillet - Use fresh salmon if possible for the best texture and flavor. Skinless fillets work best, but you can remove the skin yourself if needed. Cut the salmon into large bite-sized chunks so it stays tender and doesn't fall apart while cooking.
- Unsalted butter - Adds richness and helps build the base flavor.
- Leek - Use both the white and light green parts. It gives a mild, slightly sweet onion flavor that works perfectly in this soup.
- Carrots - Add natural sweetness and color.
- Potatoes - Make the soup hearty and filling. Use any type that holds its shape well.
- Vegetable or fish broth - Forms the base of the soup. Fish broth gives deeper flavor, but vegetable broth works great too. Add a little extra if the soup gets too thick.
- Fresh dill - This is key. It adds freshness and balances the creamy base. Use about 3 tablespoons, plus more for serving.
- Heavy cream - Adds creaminess and brings everything together. Make sure it is at room temperature so it blends smoothly.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Salmon Soup
- Start the base: Melt butter in a medium pot over medium heat. Add sliced leek and carrots. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Cook the vegetables: Add potatoes, salt, pepper, and broth. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, until the vegetables are tender.
- Add the salmon: Gently add the salmon pieces. Cook for 3-4 minutes, just until the salmon is cooked through. Do not overcook, or it may become dry.
- Finish the soup: Stir in the cream and chopped dill. Heat gently for about 1 minute. Do not bring the soup to a boil after adding the cream, as it may curdle.
- Serve: Serve immediately, topped with extra fresh dill for the best flavor and presentation.
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Do not overcook the salmon: it only needs 3-4 minutes and should be just opaque and flaky for the best texture.
Don't Make These Mistakes:
- Overcooking the salmon. It only needs a few minutes.
- Boiling the soup after adding cream. This can cause curdling.
- Using too much dill. It should enhance, not overpower.
- Skipping seasoning. Taste and adjust salt if needed.
Salmon Tips: You can use Atlantic salmon, Norwegian salmon, or wild-caught salmon - all work well in this recipe. Atlantic salmon is more fatty and forgiving, while wild salmon is leaner and cooks a bit faster.
Frozen salmon works too - just thaw it completely in the fridge overnight and pat it dry before using. This helps prevent excess water from thinning the soup.
Tips & Variations
- Sauté the leek slowly - Give it a full 5 minutes to soften and release sweetness. This builds a much deeper flavor base for the soup.
- Cut salmon into larger chunks - This helps it stay juicy and not fall apart while cooking.
- Use waxy potatoes if possible - They hold their shape better and won't turn mushy in the broth. Examples: Yukon Gold (BEST overall), Red potatoes, Baby potatoes.
- Add dill in two stages - Stir some into the soup and sprinkle extra on top when serving for a fresher flavor.
- Adjust thickness easily - Add a splash of extra broth if the soup gets too thick, especially after sitting.
- Warm the cream slightly before adding - This helps it blend smoothly into the soup without temperature shock.
- Let the soup rest for 5 minutes before serving - The flavors settle and taste even better.
- Add a small knob of butter at the end - Optional, but it gives the soup a silky finish and richer taste.
Don't Make These Mistakes
- Overcooking the beans until dull and limp. They should still have a slight bite.
- Cooking garlic too long. Burned garlic tastes bitter fast.
- Skipping seasoning in the boiling water.
- Using too small of a pan and steaming instead of sautéing.
Storing Leftovers
- To Store. Store in an airtight container in the fridge for up to 2 days.
- To Reheat. Reheat gently over low heat. Do not boil. Add a splash of broth or cream when reheating if needed.
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Recipe Card
Creamy Salmon Soup With Dill (Easy One-Pot Recipe)
Ingredients
Equipment
Method
- Start the base: Melt butter in a medium pot over medium heat. Add leek and carrots. Cook for about 5 minutes, stirring occasionally.
- Cook the vegetables: Add potatoes, salt, pepper, and broth. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, until tender.
- Add the salmon: Add salmon pieces and cook for 3-4 minutes, until just cooked through. Do not overcook.
- Finish the soup: Stir in cream and dill. Heat gently for about 1 minute. Do not boil after adding cream.
- Serve: Serve immediately, topped with extra fresh dill.
Nutrition
Notes
- Do not overcook the salmon - it only needs 3-4 minutes and should be just opaque and flaky.
- Do not boil after adding cream - keep the heat low to prevent curdling.
- Use fresh dill - it makes a big difference in flavor and freshness.
Tried this recipe?
Let us know how it was!Cooking more salmon this week? Try my Hot Honey Salmon.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes, just thaw it fully before adding to the soup.
It should be opaque and flake easily with a fork.
Not recommended because of the cream. It may separate after thawing.
It's best fresh, but you can make it a few hours ahead and reheat gently.
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