Creamy Scandinavian Salmon and Dill Soup: Hearty Weeknight
Salmon Soup
Chunks of salmon simmered with potatoes, leeks and carrots in a creamy broth brightened with fresh dill.
This creamy Scandinavian salmon and dill soup is one of those dishes I turn to when I want something simple, honest, and comforting. Chunks of salmon simmer gently with potatoes, carrots and leeks in a light, buttery broth finished with cream and lots of fresh dill—the flavors are clean and let the fish sing.
It’s quick enough for a weeknight yet feels special enough to serve guests. The technique is forgiving: simmer the vegetables until tender, add the salmon just until cooked through, and stir in cream and dill at the end for a silky, fragrant finish.
Nutrition (per serving)
Directions
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1
Heat butter and olive oil in a large pot over medium heat. Add the chopped onion and sliced leeks and cook, stirring occasionally, until softened, about 5–6 minutes.
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2
Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced potatoes and sliced carrots, coating them in the aromatics.
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3
Pour in the fish or vegetable stock and add the bay leaf. Bring to a gentle simmer, cover, and cook until the potatoes are tender, about 10–12 minutes.
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4
Season the broth with salt and pepper. Reduce the heat to low and gently add the salmon pieces, nudging them into the simmering liquid so they’re mostly submerged.
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5
Poach the salmon gently until just cooked through, about 5 minutes depending on size—avoid boiling so the salmon stays tender.
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6
Remove the bay leaf. Stir in the heavy cream and warm through for 1–2 minutes without boiling.
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7
Off the heat, stir in the chopped fresh dill and lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
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8
Ladle the soup into bowls, garnish with an extra sprig of dill and a squeeze of lemon if desired, and serve with crusty rye or sourdough.
Ingredients
- Salmon fillets, skin removed and cut into 1-inch pieces:1 lb
- Yellow potatoes, peeled and cut into 1/2-inch cubes:1 lb
- Carrots, peeled and sliced:2 pieces
- Leeks, white and pale green parts sliced and rinsed:2 pieces
- Yellow onion, finely chopped:1 pieces
- Garlic cloves, minced:2 pieces
- Unsalted butter:2 tbsp
- Olive oil:1 tbsp
- Low-sodium fish stock or vegetable stock:4 cups
- Heavy cream:1/2 cup
- Fresh dill, chopped:1/4 cup
- Fresh lemon juice:1 tbsp
- Bay leaf:1 pieces
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
Tips & Notes
- Cut salmon into even pieces so they cook at the same rate; add them when the vegetables are fully tender to avoid overcooking.
- If you prefer a lighter finish, use half-and-half instead of heavy cream or simply swirl in a couple tablespoons of crème fraîche.
- Make this a day ahead—the flavors deepen overnight. Reheat gently and add a little extra stock if the soup thickens.
