Creamy salmon soup with lemon is a light bright Scandinavian fish soup that makes the best healthy winter dinner ~ just add a hunk of your favorite bread!
I’m a teeny bit obsessed with salmon soup. You might have tried my Finnish Salmon Soup (Lohikeitto) or maybe my Salmon and Corn Chowder or Smoked Salmon Chowder. If you love salmon and you love soup, I highly recommend any of them. My latest creamy salmon soup is a Scandinavian inspired recipe, this time with a lemony saffron base that takes it up a notch. And it just gives me another excuse to have salmon soup for dinner ~ which makes me happy 🙂
everything you need to know about creamy salmon soup
a brief overview of Nordic fish soups
Fish soups like this creamy salmon soup are a highlight of Nordic cuisine. Compared to American or Mediterranean soups they tend to be a bit lighter, both in texture and flavor. There’s an emphasis on fresh flavors with minimal spicing, and thinner, brothy style bases.
- Norway: most widely recognized for its classic “Fiskeuppe” (fish soup) a creamy broth brimming with chunks of cod, salmon, or haddock.
- Finland: “Lohikeitto” is a creamy but light dill-infused salmon soup with a smooth texture and emphasis on fresh, seasonal ingredients like leeks and carrots.
- Sweden: “Laxsoppa” takes a lighter approach, featuring salmon simmered in a clear broth with root vegetables like carrots and potatoes.
- Iceland: “Plokkfiskur” features cod as the star ingredient in a creamy potato and veggie broth.
ingredient list for creamy salmon soup
- salmon fillet, with skin
- if possible ask your fishmonger to remove the skin, but package it up with the fish for you. You’ll need it to make a quick light fish broth for your soup.
- yellow or white onion
- baby potatoes
- I love The Little Potato Company ~ check your store for them, they come pre-washed and the potatoes are super tiny and perfect for soup. No need to wash or peel these babies. If you can’t find baby potatoes, use new potatoes, cut in chunks.
- carrots
- fennel
- fennel or dill seeds
- either or both will work in this recipe.
- butter
- cream
- lemon juice
- fresh dill
- bay leaf
- saffron
- allspice
- a wonderfully versatile spice that is a must in Nordic fish soups. I use allspice berries in the homemade fish broth, and ground allspice in the soup itself.
- salt and fresh cracked black pepper
- use white pepper in place of black for a super authentic flavor.
how to make a quick fish stock
You’re going to love this technique for a quick and easy light fish broth. This technique will pay dividends many time over down the road, I promise.
- When you buy your salmon fillet, ask the fishmonger to remove the skin, but package it with the fish.*
- Bring cold water, salmon skin, bay leaves, and optional spices like dill seed and allspice berries to a boil in a stock pot.
- Turn down the heat so it boils gently for 10-15 minutes.
- Turn off the heat and let sit until ready to use or let cool before refrigerating for later.
- Strain the stock through a fine mesh strainer before using in this creamy salmon soup.
*Bonus points if the guy or gal behind the fish counter can give you some fish heads or bones to add to your stock. This will deepen the flavor, but the skin alone is what I use.
creamy salmon soup method
This soup is straightforward and takes about 30 minutes.
- 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, allspice and lemon juice to the stock. Bring back to a simmer and cook gently for 10-15 minutes until the veggies are just tender but still firm.
- Stir in the cream and salmon and bring back to a simmer. Taste to adjust the seasonings.
- Serve with a shower of fresh dill.
what to expect from creamy salmon soup
This salmon soup recipe is very much representative of Nordic/Scandinavian cuisine style soups, and there are significant differences between it and so many of the soups you encounter here in the US. which trace back to Mediterranean influences (hello Panera.)
The broth: it’s fresh and subtle. Mild seafood flavor boosted with lemon. The word clean comes to mind.
The texture: let me put it this way, your spoon won’t stand up in this soup ~ in spite of the cream the soup has a ‘brothy’ texture that I love.
The flavor: the saffron and allspice is a subtle but lovely combination in this soup, and I love the fresh punch of dill that tops it all off.
Creamy Lemon Salmon Soup
Equipment
- Large Dutch oven or stock pot
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
- 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.
