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This creamy salmon soup is elegant enough for company but simple enough for a weeknight. The salmon gently poaches in the broth, staying tender and flaky. It comes together in about 30 minutes for a cozy, luxurious meal.

Recipe Overview

Why You’ll Love This Creamy Salmon Soup

Fast & forgiving: Ready in half an hour and hard to mess up.
Velvety texture: Tender fish in a rich, smooth broth.
Exciting salmon: Gentle poaching keeps it moist and flavorful.
Fancy but easy: Restaurant-quality look with minimal effort.

Ingredients & Tools

1 tbsp olive oil
1 large yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups fish or vegetable broth
1 lb skinless salmon fillet, cut into 1-inch chunks
1 cup heavy cream (or half-and-half for a lighter version)
2 tbsp fresh dill, chopped, plus more for garnish
1 tbsp fresh lemon juice
1 tsp lemon zest
To taste salt and black pepper

Tools: A large soup pot or Dutch oven, a sharp knife, and a wooden spoon.

Notes: Use good-quality broth for the best flavor. Don’t skip the fresh dill and lemon zest—they add a bright, fresh finish.

Nutrition (per serving)

Calories:	420 kcal
Protein:	25 g
Fat:	32 g
Carbs:	10 g
Fiber:	2 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

What kind of salmon is best? I prefer using skinless, boneless Atlantic or Sockeye salmon fillets. They’re widely available and have a great fat content that keeps them moist during cooking. Just make sure to check for and remove any tiny pin bones with tweezers.
Can I use frozen salmon? Absolutely! Thaw it completely in the refrigerator first, then pat it very dry with paper towels. This prevents excess water from diluting your lovely creamy soup.
Don’t have fresh dill? While fresh is ideal for its vibrant flavor, you can use 1 teaspoon of dried dill in a pinch. Add it when you sauté the vegetables so it has time to rehydrate and release its flavor.
Broth matters. A good fish broth is fantastic, but a high-quality vegetable broth works wonderfully too. If you’re using a standard store-bought broth, you might want to season a little more generously at the end.

How to Make Creamy Salmon Soup

Step 1: Start by heating the olive oil in your large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery—this is your soffritto, the flavor base. Sauté them for about 6-8 minutes, stirring occasionally, until the onions have turned translucent and the carrots have just started to soften. You’ll notice the kitchen starting to smell amazing and savory. Now, add the minced garlic and cook for just one more minute, until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 2: Pour in your broth, scraping the bottom of the pot with your wooden spoon to lift up any of those tasty browned bits. Bring the broth to a gentle simmer, then let it cook for about 5-7 minutes. This gives the vegetables a little more time to become tender and allows the flavors to start melding together. You want the carrots to be just fork-tender but still have a slight bite—they’ll continue to cook a bit later.

Step 3: Now for the star of the show! Gently add your chunks of salmon to the simmering broth. The trick is to lower the heat to medium-low so the soup is at a very gentle bubble, not a rolling boil. Let the salmon cook for about 4-5 minutes. You’ll know it’s done when the pieces are opaque and flake apart easily with a fork. Overcooking is the enemy here—it will make the salmon tough and rubbery.

Step 4: Once the salmon is perfectly cooked, it’s time to make it creamy. Reduce the heat to low—this is important to prevent the cream from curdling. Slowly pour in the heavy cream while stirring gently. Let it heat through for 2-3 minutes, but do not let it boil. The soup should look velvety and have a beautiful pale orange hue from the carrots and salmon.

Step 5: Turn off the heat. Now, stir in the fresh dill, lemon juice, and lemon zest. The fresh herbs and citrus are what make this soup truly sing—they add a burst of freshness that cuts through the richness. Finally, season generously with salt and black pepper to your taste. Give it a final stir, ladle into bowls, and garnish with an extra sprinkle of dill. Serve it immediately while it’s wonderfully hot.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; cream and salmon texture suffer.
Reviving: Reheat gently on the stovetop; add a splash of broth if thick.

Serving Suggestions

Complementary Dishes

Crusty sourdough bread — There’s nothing better for dipping and sopping up every last bit of that creamy broth. The chewy texture and slight tang are a perfect match.
A simple arugula salad — Tossed with a light lemon vinaigrette, the peppery arugula provides a fresh, crisp contrast to the rich, warm soup.
Garlic herb croutons — Homemade croutons add a wonderful crunch and a hit of garlicky flavor that elevates each spoonful.

Drinks

A crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the lemon and dill in the soup, creating a harmonious pairing that cleanses the palate.
A light lager or pilsner — The carbonation and mild bitterness of a cold beer cut through the soup’s creaminess beautifully, making each bite feel fresh again.
Sparkling water with lemon — A non-alcoholic option that still provides the effervescence and citrus zing to balance the meal perfectly.

Something Sweet

Lemon sorbet — A scoop of bright, tart sorbet is the perfect palate cleanser and a light, refreshing way to end the meal on a sweet note.
Shortbread cookies — Their buttery, simple flavor is a lovely, gentle finish that doesn’t compete with the memory of the savory soup.
Poached pears — Served warm with a drizzle of honey, they feel elegant and continue the theme of gentle, comforting flavors.

Top Mistakes to Avoid

Mistake: Boiling the soup after adding the cream. This is the quickest way to curdle your beautiful soup, giving it a grainy texture. Always keep the heat low once the dairy goes in.
Mistake: Overcooking the salmon. I’ve messed this up before too… it only takes a few minutes. Cook it just until it flakes. It will continue to cook a little from residual heat, so err on the side of slightly underdone.
Mistake: Skipping the acid at the end. The lemon juice and zest are not optional garnishes! They are crucial for balancing the fat from the cream and salmon, lifting the entire dish.

Creamy Salmon Soup

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Scandinavian, fusion

Servings 4

Total Time 35 minutes

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Make this easy Creamy Salmon Soup in just 30 minutes! Tender salmon in a rich, velvety broth with dill and lemon. Get the simple recipe and enjoy tonight!

Ingredients

For the Ingredients & Tools

1 tbsp olive oil
1 large yellow onion (finely diced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
3 cloves garlic (minced)
4 cups fish or vegetable broth
1 lb skinless salmon fillet (cut into 1-inch chunks)
1 cup heavy cream (or half-and-half for a lighter version)
2 tbsp fresh dill (chopped, plus more for garnish)
1 tbsp fresh lemon juice
1 tsp lemon zest
salt and black pepper (to taste)

Instructions

01
Start by heating the olive oil in your large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery—this is your soffritto, the flavor base. Sauté them for about 6-8 minutes, stirring occasionally, until the onions have turned translucent and the carrots have just started to soften. You’ll notice the kitchen starting to smell amazing and savory. Now, add the minced garlic and cook for just one more minute, until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.
02
Pour in your broth, scraping the bottom of the pot with your wooden spoon to lift up any of those tasty browned bits. Bring the broth to a gentle simmer, then let it cook for about 5-7 minutes. This gives the vegetables a little more time to become tender and allows the flavors to start melding together. You want the carrots to be just fork-tender but still have a slight bite—they’ll continue to cook a bit later.
03
Gently add your chunks of salmon to the simmering broth. The trick is to lower the heat to medium-low so the soup is at a very gentle bubble, not a rolling boil. Let the salmon cook for about 4-5 minutes. You’ll know it’s done when the pieces are opaque and flake apart easily with a fork. Overcooking is the enemy here—it will make the salmon tough and rubbery.
04
Once the salmon is perfectly cooked, it’s time to make it creamy. Reduce the heat to low—this is important to prevent the cream from curdling. Slowly pour in the heavy cream while stirring gently. Let it heat through for 2-3 minutes, but do not let it boil. The soup should look velvety and have a beautiful pale orange hue from the carrots and salmon.
05
Turn off the heat. Now, stir in the fresh dill, lemon juice, and lemon zest. The fresh herbs and citrus are what make this soup truly sing—they add a burst of freshness that cuts through the richness. Finally, season generously with salt and black pepper to your taste. Give it a final stir, ladle into bowls, and garnish with an extra sprinkle of dill. Serve it immediately while it’s wonderfully hot.