Description

This creamy dill salmon soup combines tender chunks of wild-caught salmon with hearty potatoes, aromatic leeks, and fresh dill, all brought together in a rich, comforting broth finished with heavy cream and a hint of lemon. Perfect for a cozy meal, this soup strikes a balance of delicate seafood flavors and satisfying textures.

Ingredients

Scale

Seafood

1 pound skinless wild-caught salmon fillet, cut into 1-inch bite-sized chunks

Vegetables

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
1 small shallot or yellow onion, finely chopped
1 celery stalk, diced
2 cloves garlic, minced

Liquids & Dairy

4 cups fish or seafood stock (or chicken stock as substitute)
1 ½ cups heavy cream
¼ cup dry white wine (for deglazing)
1 tablespoon freshly squeezed lemon juice

Fats & Thickeners

2 tablespoons butter
1 tablespoon all-purpose flour

Herbs & Spices

½ cup fresh dill, chopped (reserve some for garnish)
1 bay leaf
Pinch of chili flakes
Salt, to taste
Black pepper, to taste

Instructions

Prep Your Veggies and Salmon: Slice the leeks, dice the carrots and potatoes, chop the fresh dill, and cut the salmon into 1-inch chunks. Ensure the salmon is skinless and boneless for the best texture.
Sauté Aromatics: Melt butter in a pot over medium heat. Add the chopped shallots (or onion), garlic, and sliced leeks. Sauté gently for 4–5 minutes until softened and fragrant but not browned. Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom.
Add Vegetables and Stock: Stir in the diced carrots, celery, potatoes, and add the bay leaf. Sprinkle the flour over the mixture and stir for about a minute to incorporate and start thickening the broth. Pour in the fish stock and bring it all to a gentle boil.
Simmer the Soup: Reduce heat and let the soup simmer for 15–20 minutes until the potatoes are tender when tested with a fork.
Add Salmon Chunks: Gently add the salmon pieces to the simmering broth. Cook for another 5–7 minutes until the salmon is opaque and flakes easily. Stir carefully to keep the chunks intact.
Finish with Cream and Dill: Lower the heat to low and stir in the heavy cream and most of the chopped dill, reserving some for garnish. Warm the soup without boiling after the cream addition. Season with salt, black pepper, and freshly squeezed lemon juice to taste.
Serve: Ladle the creamy dill salmon soup into warm bowls and garnish with the remaining fresh dill. Serve alongside crusty rye bread or warm sourdough for dipping.

Notes

Use wild-caught salmon for the best flavor and texture.
If fish stock is unavailable, chicken stock is a suitable substitute.
Do not boil the soup after adding heavy cream to avoid curdling.
You can adjust the thickness of the soup by varying the flour amount or using a slurry if preferred.
The soup can be gently reheated but avoid overcooking the salmon in leftovers.
Fresh dill enhances the flavor significantly; dried dill is not recommended for this recipe.
For a low-alcohol version, omit the white wine or use a non-alcoholic substitute for deglazing.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: salmon soup, creamy salmon soup, dill salmon soup, seafood soup, potato and leek soup, creamy fish chowder