A traditional Nordic comfort dish, this creamy salmon soup is packed with tender fish, hearty potatoes, and aromatic dill, making it a perfect warm meal for cold days.
Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
For the Soup
2tbspbutter
1small onion, finely chopped
2clovesgarlic, minced
4medium potatoes, peeled and diced
2medium carrots, peeled and sliced
4cupsfish or vegetable broth
1cupheavy cream
500gsalmon fillet, cut into bite-sized chunks
1tspsalt (adjust to taste)
½tspblack pepper
½tspallspice (optional, for authentic Nordic flavor)
1bay leaf
¼cupfresh dill, chopped
Juice of ½ lemon
For Serving
Fresh dill for garnish
Rye bread and butter
Sauté the Aromatics
1
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3 minutes).
Cook the Vegetables
2
Add the diced potatoes and sliced carrots to the pot. Pour in the broth, add the bay leaf, and bring to a gentle simmer. Cook for about 15 minutes, or until the potatoes are tender.
Add the Salmon
3
Gently place the salmon chunks into the soup. Season with salt, pepper, and allspice (if using). Simmer for another 5 minutes, just until the salmon is cooked through.
Make it Creamy
4
Lower the heat and stir in the heavy cream. Let it warm through for 2 minutes without boiling.
Final Touches
5
Remove the bay leaf, squeeze in the fresh lemon juice, and stir in the chopped dill.
Serve & Enjoy
6
Ladle the soup into bowls, garnish with extra dill, and serve with a side of rye bread and butter
Chef’s Tips
7
For a lighter version, substitute heavy cream with whole milk or half-and-half.
For extra depth, add a splash of dry white wine to the broth.
Fresh vs. Frozen Salmon: Fresh is always best, but high-quality frozen salmon works well too.
Ingredients
For the Soup
2tbspbutter
1small onion, finely chopped
2clovesgarlic, minced
4medium potatoes, peeled and diced
2medium carrots, peeled and sliced
4cupsfish or vegetable broth
1cupheavy cream
500gsalmon fillet, cut into bite-sized chunks
1tspsalt (adjust to taste)
½tspblack pepper
½tspallspice (optional, for authentic Nordic flavor)
1bay leaf
¼cupfresh dill, chopped
Juice of ½ lemon
For Serving
Fresh dill for garnish
Rye bread and butter
Directions
Sauté the Aromatics
1
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3 minutes).
Cook the Vegetables
2
Add the diced potatoes and sliced carrots to the pot. Pour in the broth, add the bay leaf, and bring to a gentle simmer. Cook for about 15 minutes, or until the potatoes are tender.
Add the Salmon
3
Gently place the salmon chunks into the soup. Season with salt, pepper, and allspice (if using). Simmer for another 5 minutes, just until the salmon is cooked through.
Make it Creamy
4
Lower the heat and stir in the heavy cream. Let it warm through for 2 minutes without boiling.
Final Touches
5
Remove the bay leaf, squeeze in the fresh lemon juice, and stir in the chopped dill.
Serve & Enjoy
6
Ladle the soup into bowls, garnish with extra dill, and serve with a side of rye bread and butter
Chef’s Tips
7
For a lighter version, substitute heavy cream with whole milk or half-and-half.
For extra depth, add a splash of dry white wine to the broth.
Fresh vs. Frozen Salmon: Fresh is always best, but high-quality frozen salmon works well too.
