Easy Salmon Soup
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.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil,
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Stir in lemon zest, lemon juice and remaining dill.
- 5
Transfer salmon soup to serving bowls. Serve with a side of your favorite crusty bread. Enjoy!
- 6