Creamy Scandinavian Salmon and Dill Soup: Hearty Weeknight
Salmon Soup
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.
Ingredients
- 1 lb Salmon fillets, skin removed and cut into 1-inch pieces
- 1 lb Yellow potatoes, peeled and cut into 1/2-inch cubes
- 2 pieces Carrots, peeled and sliced
- 2 pieces Leeks, white and pale green parts sliced and rinsed
- 1 pieces Yellow onion, finely chopped
- 2 pieces Garlic cloves, minced
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 4 cups Low-sodium fish stock or vegetable stock
- 1/2 cup Heavy cream
- 1/4 cup Fresh dill, chopped
- 1 tbsp Fresh lemon juice
- 1 pieces Bay leaf
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
Instructions
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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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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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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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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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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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Remove the bay leaf. Stir in the heavy cream and warm through for 1–2 minutes without boiling.
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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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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.
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.