This salmon soup is brothy with herbs and red pepper flakes, simmered with golden potatoes. It's an updated version of an older recipe. It's so delicious, dairy-free, and gluten-free. I was introduced to/influenced by my Russian friend, Irina, who used to make this soup all the time, back when we were neighbors in Turkey.
This soup is perfect if you are trying to incorporate the benefits of salmon into your diet. We've all had salmon roasted on a sheet tray with green beans or broccoli, but have you had it in soup? It is superb!
Salmon Soup Ingredients
- Olive oil: To saute all the vegetables.
- Salmon: Use boneless, skinless salmon.
- Potatoes: Golden potatoes make this soup buttery, and there's no need to peel them.
- Leeks, celery, and carrots: Will be the base of the soup to add layers of flavor.
- Herbs and spices: To make this soup delicious, we'll add dried dill, red pepper flakes, garlic, salt, and pepper.
- Lemon: To brighten the soup.
- Egg: We'll temper the egg with lemon juice and hot broth to create a velvety texture.
- Broth: Use vegetables or chicken broth.
How to Make Salmon Soup
Making salmon soup at home is easy, and you can find the full recipe below. Start by heating a large pot with olive oil. Add the leek, carrot, celery, garlic, and seasonings. Stir-fry back and forth until the leeks soften.
Add the potatoes and broth to the pot and cook until the potatoes are fork-tender. Once the potatoes are tender, add the lemon juice to the egg. Whisk the mixture to combine. Remove 1 cup of the hot broth and slowly add it to the lemon-egg mixture to temper while continuously whisking to prevent curdling. Add the mixture to the soup. Add the salmon, and cook on low heat for 10 minutes.
How to Serve Salmon Soup
Serve the salmon soup with lemon wedges and red pepper flakes. Additionally, I like to provide a small bowl with flake salt, Aleppo pepper, and dried dill-letting them pinch spices right into their soup.
For a perfectly balanced meal, serve it with a fresh salad like my Roasted Butternut Squash Salad, Spinach Salad with Apple and Blue Cheese, or Marinated Cauliflower Salad.
More Crave-Worthy Soups and Stews
- Turkish Bulgur Soup
- Quick and Easy Clean-Eating Chili
- Rustic Roasted Vegetable Soup
- Mediterranean Bean Stew
Leftover Salmon Soup?
To store salmon soup, transfer it to an airtight container, let it cool completely, and refrigerate promptly within 2 hours. Label and date the container. Store in the refrigerator for up to 3-4 days. Reheat gently over low heat or in short intervals in the microwave.
Let me know how your salmon soup turns out in the comments!
Print
Salmon Soup with Golden Poatoes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
Description
Salmon soup recipe made with golden potatoes, leeks, and carrots in a lemony broth with aromatic herbs. It is dairy-free and gluten-free.
Ingredients
- 2 tablespoons olive oil
- 1 medium leek, dark top removed, sliced in half, cleaned, thinly sliced
- 1 medium carrot, peeled, small dice
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons dried dill
- ¼ teaspoon red pepper flakes
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 ½ pounds golden potatoes, cut into 1-inch pieces
- 4 cups vegetable broth (or chicken)
- 2 cups water
- 1 large egg
- 3 tablespoons lemon juice
- 1 pound boneless, skinless salmon, cut into 1-inch cubes
- lemon wedges, fresh or dried dill, and red pepper flakes, for serving
Instructions
- Heat oil in a large pot over medium heat. Add leek, carrot, celery, garlic, dill, pepper flakes, salt, and pepper. Sauté until the leeks soften, about 5 minutes.
- Add potatoes, broth, and water. Cook until the potatoes are fork-tender, about 25 minutes. Once the potatoes are soft, start tempering the egg.
- In a bowl, add the egg and lemon juice. Whisk to break up the egg. Remove 1 cup of hot broth from the soup. Slowly drizzle into the egg and lemon mixture while continuously mixing to temper. Once the egg mixture is tempered, slowly incorporate it into the pot.
- Add the salmon and cook until the salmon is cooked through and the flavors come together, about 10 minutes.
- Serve with dill, red pepper flakes, and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Cuisine: American, Finnish
Monica says
I added lime instead of lemon, still so good! My family asked for the recipe:)