Ingredients

1 pound salmon fillet, skinless and cut into bite-sized chunks

2 medium leeks, white and light green parts only, thinly sliced

4 medium Yukon Gold or red potatoes, peeled and diced

2 medium carrots, peeled and diced

2 cloves garlic, minced

1 small shallot or yellow onion, finely chopped

2 tablespoons butter

1 tablespoon all-purpose flour

4 cups fish or seafood stock (or chicken stock as substitute)

1 ½ cups heavy cream

½ cup fresh dill, chopped

1 bay leaf

Salt, to taste

Black pepper, to taste

1 tablespoon freshly squeezed lemon juice

¼ cup dry white wine (for deglazing)

1 celery stalk, diced

A pinch of chili flakes

Instructions

Step 1: Prep all your ingredients. Slice the leeks, dice the carrots, potatoes, and celery, chop the dill, and cut the salmon into 1-inch chunks. Use fresh or thawed boneless salmon fillets for best results.

Step 2: In a pot over medium heat, melt the butter. Add the shallots (or onion), garlic, and leeks. Sauté gently for 4–5 minutes until softened and fragrant, avoiding browning. Pour in the white wine to deglaze, scraping the bottom of the pot to lift any bits.

Step 3: Stir in the carrots, celery, potatoes, and bay leaf. Sprinkle the flour over the vegetables and stir for about a minute to lightly coat—it helps thicken the broth.

Step 4: Pour in the fish stock and bring the mixture to a gentle boil. Reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Add the salmon chunks carefully to the simmering broth. Cook for another 5–7 minutes until the fish is opaque and flakes easily. Stir gently to keep the fish intact.

Step 6: Lower the heat to low. Stir in the heavy cream and most of the chopped dill, reserving some for garnish. Warm the soup through without boiling. Season with salt, black pepper, a pinch of chili flakes, and lemon juice to taste.

Step 7: Serve the soup hot, garnished with the remaining fresh dill. Pair with crusty rye bread or warm sourdough for a satisfying meal.

Tips & Variations

For a lighter version, substitute half of the heavy cream with whole milk or use half-and-half.

If you don’t have fish stock, chicken stock works well as a substitute, though it alters the flavor slightly.

Add a handful of fresh spinach or kale during the last few minutes of simmering for extra greens.

Use frozen salmon chunks if fresh is unavailable, making sure to thaw completely before cooking.

Adjust the chili flakes amount to your preferred level of gentle heat.

FAQs

Can I use smoked salmon in this soup?

Smoked salmon has a stronger flavor and firmer texture, so it’s best added at the end of cooking or as a garnish rather than being simmered. This preserves its delicate taste and prevents it from becoming rubbery.

How do I know when the salmon is cooked through?

The salmon is done when it turns opaque and flakes easily with a fork. This usually takes 5–7 minutes of simmering in the soup. Avoid overcooking, as salmon can become dry and tough.