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5.0 from 18 votes

Creamy Lemon Salmon Soup

My creamy salmon soup has chunks of tender salmon and veggies in a light lemon cream broth.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 -8
Calories: 392 kcal
Course: Dinner
Cuisine: Scandinavian

Ingredients

fish broth
  • 1 lb salmon fillet, skin removed but saved
  • 2 bay leaves
  • 1-2 tsp dill seed or fennel seed
  • 6 allspice berries
soup
  • 4 Tbsp butter
  • 1 medium yellow onion, peeled and diced
  • 3/4 lb baby potatoes, left whole if tiny. Halve or quarter larger new potatoes. I don't peel them.
  • 1 bulb fennel, diced
  • 4 carrots, 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 and fresh cracked black pepper
  • fresh dill

Instructions

make fish stock
    Cup of Yum
  1. 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.
  2. Turn down the heat so it boils gently for 15 minutes, partially covered.
  3. Turn off the heat and let sit until ready to use.
  4. Strain the stock through a fine mesh strainer before using or refrigerating.
make the soup
  1. While the stock is simmering, melt butter in a large Dutch oven or stock pot.
  2. Sauté the onion for a minute or two, stirring almost constantly.
  3. Add the potatoes, fennel, and carrots to the pot.
  4. Strain the fish stock right into the pot, discarding the solids.
  5. 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.
  6. Cut the salmon into large-ish chunks.
  7. Stir in the cream, lemon juice, and salmon and bring back to a simmer. Add salt, if necessary, and black pepper to taste.
  8. 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.
  9. 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

Calories 392kcal (20%) Carbohydrates 20g (7%) Protein 19g (38%) Fat 27g (42%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 106mg (35%) Sodium 544mg (23%) Potassium 982mg (28%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 7698IU (154%) Vitamin C 23mg (26%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 392

% 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.