A Velvety Seafood Comfort Food Classic
Nothing beats the cozy, soul-warming comfort of a bowl of homemade Creamy Dill Salmon Soup. This elegant yet simple dish features tender flakes of fresh salmon simmered in a rich, velvety broth, brightened by a generous handful of fresh dill and zesty lemon. It is the perfect weeknight meal for when you need something wholesome, nutritious, and incredibly flavorful without spending hours in the kitchen. Whether you are looking to impress guests or simply treat your family to a restaurant-quality dinner, this soup is sure to become a staple in your recipe rotation. Let’s bring a taste of coastal comfort to your dining table! 🥣✨
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
📝 Ingredients List
- 1 lb fresh salmon fillets, skin removed and cubed
- 4 slices turkey bacon, chopped
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large russet potatoes, peeled and cubed
- 4 cups vegetable or fish stock
- 1 cup heavy cream (or half-and-half)
- 1/4 cup fresh dill, chopped
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spatula
- Vegetable peeler
Step-by-Step Instructions
- Sauté the base: Heat olive oil in your pot over medium heat. Add the chopped turkey bacon and cook for 5 minutes until crispy. Add the onion and sauté for 3-4 minutes until translucent.
- Aromatize: Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
- Simmer: Add the cubed potatoes and pour in the stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the potatoes are fork-tender.
- Add the salmon: Gently slide the salmon cubes into the simmering liquid. Cook for 3-4 minutes until the salmon is opaque and flakes easily with a fork.
- Finish and serve: Reduce heat to low. Stir in the heavy cream, fresh dill, and lemon juice. Season with salt and pepper. Serve warm with crusty bread! 🥄😋
💡 Pro Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop; do not boil the cream, or it may separate.
- Creaminess: For a lighter soup, you can substitute the heavy cream with full-fat coconut milk for a subtle tropical twist.
- Salmon selection: Use wild-caught salmon if possible for the best flavor and firmer texture.
Variations
- Add Veggies: Toss in a handful of baby spinach or frozen peas during the final minute of cooking for an extra nutrition boost.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing the onions if you prefer a little heat.
FAQ
Can I use frozen salmon? Yes, just make sure to thaw it completely and pat it dry before cubing.
Is this soup gluten-free? This recipe is naturally gluten-free as long as you ensure your chicken/vegetable stock is certified GF.
Print
Creamy Dill Salmon Soup
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Experience the ultimate comfort with this velvety, soul-warming seafood soup. Tender salmon fillets and hearty potatoes simmer in a rich, flavorful broth, accented by fresh dill and a bright touch of lemon. This elegant yet simple dish is the perfect wholesome weeknight dinner, providing restaurant-quality flavor in under 40 minutes. It is a nutritious, coastal-inspired classic that your entire family will love.
Ingredients
1 lb fresh salmon fillets, skin removed and cubed
4 slices turkey bacon, chopped
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 large russet potatoes, peeled and cubed
4 cups vegetable or fish stock
1 cup heavy cream
1/4 cup fresh dill, chopped
1 tbsp fresh lemon juice
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped turkey bacon and cook for 5 minutes until crispy.
Add the onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes and pour in the stock.
Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
Gently slide the salmon cubes into the liquid and cook for 3-4 minutes until opaque.
Reduce heat to low, stir in the heavy cream, fresh dill, and lemon juice.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop; avoid boiling the cream to prevent separation.
For a lighter variation, substitute the heavy cream with full-fat coconut milk.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Coastal
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg