Salmon soup is a hearty, comforting meal that is surprisingly easy to make at home With just a few simple ingredients, you can create a flavorful salmon chowder, bisque or stew In this article, I’ll walk you through the entire process of making salmon soup, from choosing the right ingredients to simmering and seasoning your final product. Whether you’re a novice cook or seasoned chef, read on for pro tips and step-by-step instructions for making tender salmon soup from scratch.
Choosing the Right Salmon
The key to great salmon soup is starting with high-quality salmon fillets or steaks. I prefer using wild-caught salmon like sockeye or coho. The fish should have firm, bright orange-red flesh without any dark or mushy spots. For a milder flavor, go with Atlantic salmon.
You can use fresh or frozen salmon. If using frozen be sure to thaw it completely before cooking. Allow 1⁄4 to 1⁄2 pound of salmon per person, depending on appetite. Smaller fillets or salmon trimmings work great and help cut down on costs.
Selecting Aromatic Vegetables
Salmon soup just isn’t complete without a medley of aromatic vegetables to add sweetness, texture and richness Here are some of my go-to’s
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Onions: Diced yellow, white or red onions lend a subtle savory-sweet flavor.
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Celery: Adds crunch and bright, grassy notes.
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Carrots: Contribute natural sweetness and pair well with salmon.
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Garlic: Minced or roasted garlic gives a delicious punch of flavor.
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Potatoes: Cubed russet or red potatoes thicken the broth.
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Leeks: Sliced leeks provide an aromatic, onion-like taste.
Broths and Cooking Liquids
The broth is what gives salmon soup its luxurious, mouthwatering base. Water or vegetable broth alone won’t provide much flavor. For best results, use chicken or fish stock. Clam juice also works nicely.
Some other delicious cooking liquid options include:
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Heavy cream or half-and-half
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Whole milk or evaporated milk
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Coconut milk
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White wine
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Tomato juice or crushed tomatoes
Seasonings and Herbs
Here are some key seasonings and herbs to flavor your salmon soup:
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Salt and pepper: Let your tastebuds be the judge on how much.
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Dill: Fresh or dried dill brings out salmon’s natural flavor.
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Parsley: Fresh chopped parsley adds a pop of color and brightness.
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Tarragon: Its licorice-anise flavor pairs perfectly with salmon.
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Thyme: Earthy notes complement the fish.
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Old Bay or seafood seasoning: Adds warmth from spices like paprika and celery salt.
Step-by-Step Instructions
Follow these simple steps for foolproof salmon soup every time:
1. Sauté aromatics
Heat 1-2 tablespoons of olive oil or butter in a large soup pot over medium heat. Cook the onions, garlic, carrots, celery and any other vegetables until softened, about 5-7 minutes.
2. Add salmon and cooking liquid
Next, add the salmon pieces and enough liquid (broth, milk, wine etc) to just cover the solids. Bring to a gentle simmer.
3. Cook salmon
Allow the salmon to poach gently in the broth mixture for about 5-10 minutes until opaque and cooked through. The flesh should flake easily with a fork.
4. Break up salmon into chunks
Remove the pot from heat. Use two forks to break the salmon into bite-size chunks right in the pot.
5. Finish simmering soup
Return the pot to medium heat. Add potatoes or any other vegetables that need more time. Simmer 15-20 more minutes until veggies are tender.
6. Season and adjust texture
Now season the soup with salt, pepper and any fresh or dried herbs. For a thicker bisque, puree some or all of the soup. For chunkier chowder or stew, leave everything intact.
7. Finish and serve
Just before serving, stir in 2-3 tablespoons cream or milk to finish. Ladle salmon soup into bowls and garnish with parsley, croutons or oyster crackers. Enjoy this hearty, soul-warming meal!
With these simple tips, techniques and ingredients, you’ll be able to create your own crave-worthy salmon soups tailored to your tastes. Experiment with different broths, vegetables and seasonings for endless possibilities. Soup makes for great leftovers too. Simply store cooled soup in an airtight container for up to 4 days. Reheat gently before serving again.
Frequently Asked Questions About Making Salmon Soup
Here are answers to some common questions about preparing delicious homemade salmon soup:
What kind of salmon works best?
Wild-caught salmon like sockeye and coho have the best flavor and texture. Avoid using farmed Atlantic salmon.
Can I use canned salmon?
Yes, canned salmon is an affordable alternative. Drain and flake one 15 oz can into the soup.
What if I don’t have fresh herbs on hand?
Dried herbs work too but use about 1/3 of the amount called for in recipes. Start with a small amount and add more to taste.
Is it okay to freeze leftover soup?
Absolutely! Let it cool completely then transfer to freezer bags or containers. Thaw in the fridge before reheating.
What’s the best way to thicken salmon soup?
For a creamy bisque, use an immersion blender to puree some of the cooked vegetables right in the pot. For chowder, stir in flour or corn starch slurry near the end of cooking.
Can I substitute milk for heavy cream?
Yes, whole or evaporated milk makes a good lower-fat option. Just be aware the soup won’t be quite as rich and creamy.
What side dishes go well with salmon soup?
Bread, salad, rice or roasted vegetables are all excellent pairings. I also love serving my salmon soup with buttery crackers or biscuits.
In Summary
Making flavorful salmon soup from scratch is easy and rewarding. Start with high-quality salmon fillets and chopped aromatic vegetables. Simmer them gently in broth, white wine or cream until the salmon is cooked through. Break the fish into chunks right in the pot then finish simmering with potatoes or other hardy vegetables until tender. Finally, adjust seasoning and richness before serving.
With this simple formula, a few key ingredients and some practice, you’ll be able to create incredible salmon soups and stews tailored to your tastes. Impress your family and friends with your culinary skills!
