This creamy dill salmon soup is like a warm hug in a bowl! It features tender pieces of salmon, fresh dill, and rich cream, making it super cozy and tasty.
Honestly, I can’t get enough of the dill flavor. It brings a fresh touch that makes this soup stand out. Perfect for chilly days when you need a bit of warmth and comfort!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of this soup, bringing rich taste and texture. If salmon isn’t available, try using trout or even canned salmon. Both will work well, just ensure to add them toward the end to avoid overcooking.
Heavy Cream: This brings a lovely creaminess to the soup. For a lighter option, you can use half-and-half or even whole milk, but keep in mind the soup may be less rich. Plant-based creams can also be a good substitute for a dairy-free option.
Potatoes: I used regular white potatoes for their creamy texture when cooked. You can swap in Yukon Gold or red potatoes. If you’re looking for a healthier take, cauliflower can be diced instead; it won’t change the flavor much.
Dill: Fresh dill gives a bright flavor that’s a must for this recipe. If fresh isn’t available, use 1 to 2 teaspoons of dried dill. However, fresh is always best to truly elevate the flavor!
Lemon Juice: This adds a refreshing acidity to balance the richness. If you don’t have fresh lemons, bottled lemon juice will suffice but use a little less as it can be stronger.
How Do I Ensure My Salmon is Cooked Perfectly in the Soup?
Cooking salmon just right can be a bit tricky, but following a few simple tips can help. You want the salmon to be tender and flaky, not dried out. Here’s how to achieve that:
- Gently add the salmon to the soup after the cream has heated through. It should be at a low simmer to avoid boiling, which can toughen the fish.
- Cook for about 5-7 minutes. The salmon will continue to cook slightly after you remove it from the heat, so keep that in mind.
- Check for doneness by poking the salmon with a fork. It should flake easily and be opaque in the center.
By following these steps, you’ll have perfectly cooked salmon in your creamy soup every time!
How to Make Creamy Dill Salmon Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) salmon fillets, skin removed and cut into chunks
- 4 cups (1 liter) fish or vegetable broth
- 2 cups (480 ml) heavy cream or half-and-half
- 3 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lemon, juiced
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- Salt and black pepper to taste
- Red pepper flakes (optional, for a hint of heat)
How Much Time Will You Need?
This comforting and delicious Creamy Dill Salmon Soup will take you about 15 minutes to prepare and around 25-30 minutes to cook. So, in total, you’re looking at about 45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil and butter in a large pot over medium heat until it’s melted and bubbling. Then, add in the chopped onion and minced garlic, sautéing for about 5 minutes or until the onion is soft and translucent. This step is key, as it creates the base of flavor for your soup.
2. Cook the Vegetables:
Next, toss in the diced potatoes and sliced carrots. Stir everything together well to combine with the onion and garlic. This will help the vegetables absorb all that lovely flavor. Then, pour in the fish or vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes and carrots are tender.
3. Add Cream and Salmon:
Once your veggies are soft, stir in the heavy cream and let the soup warm gently on low heat—be careful not to let it boil here! After a couple of minutes, gently add the salmon chunks into the pot. Cook for 5-7 minutes, allowing the salmon to become just cooked through and opaque.
4. Final Touches:
Carefully stir in the fresh dill and lemon juice, then season the soup with salt, black pepper, and red pepper flakes if you like a little heat. Give the soup a taste—if it needs more seasoning, feel free to adjust!
5. Serve Up and Enjoy!
Now it’s time to serve! Ladle the warm soup into bowls and garnish with extra sprigs of dill on top for a fresh finish. This creamy dill salmon soup pairs beautifully with some crusty bread or warm multigrain rolls. Enjoy your delicious, heartwarming dish!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before adding it to the soup. The best way to do this is to place it in the refrigerator overnight or to seal it in a plastic bag and submerge it in cold water for quicker thawing.
How Can I Make This Soup Dairy-Free?
To make this soup dairy-free, substitute the heavy cream with a plant-based cream alternative, such as coconut cream or cashew cream. Just be aware that different alternatives will bring varying flavors to the dish, so choose one you enjoy!
What Are Some Good Serving Suggestions?
This soup is delicious on its own, but you can elevate the meal by serving it with crusty bread, garlic toast, or even a fresh salad on the side. For a heartier option, consider pairing with cooked quinoa or a grain mix.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pot over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this may toughen the salmon and curdle the cream.
