Creamy Lemon Salmon Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 -8
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Calories
392 kcal
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Course
Dinner
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Cuisine
Scandinavian
Creamy Lemon Salmon Soup
Description
Creamy Lemon Salmon Soup begins by making a fish stock using salmon skin, bay leaves, dill seed, and allspice berries, simmered to extract delicate seafood flavors. This clear broth serves as the base for the soup, carrying subtle aromatic and herbal notes.
Root vegetables including diced potatoes, fennel, and sliced carrots cook in butter before the stock is added, providing a firm yet tender vegetable texture. Saffron adds a hint of golden color and aromatic complexity. Salmon is added toward the end in sizable chunks to maintain a soft, flaky texture without overcooking.
Finishing with cream and lemon juice enhances the soup's richness while introducing a crisp, citrus brightness that complements the salmon. Fresh cracked black pepper, salt, and fresh dill complete the flavor profile. This soup offers a comforting dinner option with layered flavors from fresh fish, vegetables, herbs, and citrus.
Ingredients
fish broth
- 1 lb salmon fillet, skin removed but saved
- 2 bay leaf
- 1-2 tsp dill seed or fennel seed
- 6 allspice berries
soup
- 4 Tbsp butter
- 1 medium onion yellow, peeled and diced
- 3/4 lb potato baby potatoes, left whole if tiny. Halve or quarter larger new potatoes. I don't peel them
- 1 bulb fennel diced
- 4 carrot peeled and sliced
- 1 pinch saffron threads
- 1/4 tsp ground allspice
- 1 cup cream
- 3-4 Tbsp lemon juice start with 2 tablespoons and add more to taste
- salt fresh cracked
- black pepper fresh cracked
- dill fresh
Instructions
make fish stock
- Bring 8 cups cold water, salmon skin, bay leaves, and optional spices like dill seed and allspice berries to a boil in a large saucepan or pot.
- Turn down the heat so it boils gently for 15 minutes, partially covered.
- Turn off the heat and let sit until ready to use.
- Strain the stock through a fine mesh strainer before using or refrigerating.
make the soup
- While the stock is simmering, melt butter in a large Dutch oven or stock pot.
- Sauté the onion for a minute or two, stirring almost constantly.
- Add the potatoes, fennel, and carrots to the pot.
- Strain the fish stock right into the pot, discarding the solids.
- Add saffron and allspice to the stock, crushing the saffron with your fingers as you add it. Bring back to a simmer and cook gently for 10-15 minutes until the veggies are just tender but still firm.
- Cut the salmon into large-ish chunks.
- Stir in the cream, lemon juice, and salmon and bring back to a simmer. Add salt, if necessary, and black pepper to taste.
- At this point I turn off the heat, cover the pot, and let sit until I'm ready to serve. The heat of the soup will cook the salmon in a few minutes. You can also let the soup cool and refrigerate at this point, to serve later.
- Bring back to a simmer right before serving, and taste again to see if anything needs adjusting. Serve the soup with a shower of fresh dill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 544mg | 23% |
| Potassium | 982mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 7698IU | 154% |
| Vitamin C | 23mg | 26% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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