Creamy Salmon Fish Soup Recipe

A Nourishing Bowl That Feels Like a Warm Hug

If you’re craving something comforting yet light, this Salmon Fish Soup Recipe is just what your dinner table needs. It’s cozy, creamy, and bursting with fresh flavors from herbs, vegetables, and tender salmon. Whether you’re making a cozy weeknight meal or looking to impress guests with something different—this soup is the answer.

Plus, it comes together in under 45 minutes!

Why You’ll Love This Salmon Fish Soup Recipe

• Comfort in a bowl – Creamy, rich, and deeply satisfying
• Quick & easy – Ready in under 45 minutes, perfect for busy weeknights
• Healthy & hearty – Packed with protein-rich salmon and nourishing veggies
• Flexible ingredients – Swap in your favorite fish or greens
• Family-friendly – Even picky eaters will love its mild, cozy flavor

Whether you’re chasing away a chilly day or just want a light, comforting meal, this salmon fish soup recipe will warm you from the inside out.

Ingredients You’ll Need

Here’s everything to grab before you start:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 medium potatoes, peeled and diced
• 4 cups fish stock or low-sodium chicken broth
• 1 cup heavy cream
• ½ cup whole milk
• 1 teaspoon dill (fresh or dried)
• Salt and black pepper, to taste
• 1 lb salmon fillet, skin removed, cut into chunks
• 1 tablespoon lemon juice
• Optional garnish: fresh parsley or extra dill

Step-by-Step Instructions

1. Sauté the Base

In a large pot, heat olive oil and butter over medium heat. Add onions and garlic, and cook until softened (about 5 minutes).

2. Add Veggies

Stir in carrots and potatoes. Cook for 5 more minutes, stirring occasionally.

3. Simmer

Pour in the stock and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender (about 15–20 minutes).

4. Add Creaminess

Stir in heavy cream, milk, dill, salt, and pepper. Simmer for another 5 minutes.

5. Add Salmon

Gently place salmon chunks into the soup. Simmer for 5–7 minutes or until the salmon is just cooked through.

6. Finish

Add lemon juice and adjust seasoning. Serve warm, garnished with parsley or dill.

A Note from Michonne

I made this Salmon Fish Soup Recipe on a rainy afternoon when I was craving something warm and nourishing—but still light. The rich salmon pairs perfectly with the creamy broth, and the fresh herbs give it a lift that feels elegant but effortless. It’s now one of my go-to comfort meals, and I hope it becomes one of yours too!

What to Serve With Salmon Fish Soup Recipe

• Crusty sourdough bread or garlic toast
• A light green salad with lemon vinaigrette
• Optional: a sprinkle of Parmesan cheese for richness

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Try this fruity favorite alongside your soup:
👉 Fresh Strawberry Cake Recipe – soft, bright, and perfect for dessert after this cozy meal.

Tips & Variations For Salmon Fish Soup Recipe

• Add greens: Stir in spinach or kale at the end for an extra veggie boost.
• Use leeks instead of onions for a sweeter flavor.
• Swap salmon for cod or halibut if you prefer a different fish.
• Spice it up: Add a pinch of red pepper flakes for heat.

Nutrition Snapshot (approximate per serving)

• Calories: 380
• Protein: 28g
• Fat: 22g
• Carbs: 18g
• Fiber: 2g

(Values will vary based on your ingredients.)

FAQs About Salmon Fish Soup Recipe

1. Can I use frozen salmon?

Yes! Just thaw it completely and pat dry before adding to the soup.

2. What can I use instead of heavy cream?

Try half-and-half or full-fat coconut milk for a dairy-free version.

3. Can I make this ahead?

Absolutely. The flavors deepen overnight. Just reheat gently and don’t boil to keep the salmon tender.

4. How long does salmon soup keep?

It’ll keep in the fridge for 2–3 days. Store in an airtight container and reheat on low.

Love this Salmon Fish Soup Recipe? Don’t forget to pin it and share the love! Follow me on Pinterest for more comforting meals and easy recipe inspiration.

Michonne Zendaya

Salmon Fish Soup Recipe

This creamy Finnish salmon soup, known as Lohikeitto, is made with tender chunks of salmon, potatoes, and carrots in a rich, herby broth. A comforting, Nordic-style meal perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Finnish, Nordic

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large leek, white and light green parts only, sliced
• 1 carrot, peeled and sliced
• 4 Yukon gold potatoes, peeled and diced
• 5 cups fish stock or vegetable broth
• 1 lb salmon fillet, skin removed and cut into chunks
• ¾ cup heavy cream (or whole milk for lighter version)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 bay leaf
• ¼ cup chopped fresh dill (plus more for garnish)

Equipment

• large soup pot
• wooden spoon
• cutting board and knife
• ladle

Method

 

1. Heat olive oil in a large pot over medium heat. Add leeks and carrots. Sauté for 5 minutes until softened.
2. Add potatoes, bay leaf, salt, pepper, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
3. Gently stir in salmon chunks. Simmer for 5–7 minutes, until salmon is opaque and cooked through.
4. Stir in heavy cream and chopped dill. Warm through without boiling. Adjust seasoning to taste.
5. Remove bay leaf. Serve hot, garnished with extra dill and bread on the side.

Notes

Use skinless salmon fillets for easy prep. Don’t boil the cream to avoid curdling — stir it in at the end. Fresh dill is essential for authentic flavor. Serve with rye bread or crusty rolls.