Best Salmon Soup Recipes

CREAMY SMOKED SALMON, LEEK & POTATO SOUP

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
• Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
• While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
• Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

CREAM OF SALMON SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
• Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
• Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
• Garnish soup with dill and serve with puff pastry triangles.

SALMON DILL SOUP

Steps:

• Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

POACHED SALMON, LEEK, AND FENNEL SOUP

Steps:

• Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
• Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.

LEEK AND SALMON SOUP

Steps:

• Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
• Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
• Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

THAI NOODLE SOUP WITH SALMON

Steps:

• Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
• Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

CREAM OF SALMON SOUP

Steps:

• Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
• Cover and simmer until potatoes are almost tender, about 10 minutes
• Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
• Remove bay leaf.
• Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
• Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

SALMON SWEET POTATO SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours., Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

GLAZED SALMON MISO SOUP RICE BOWL

Steps:

• Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
• Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
• Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
• Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.

POTATO CHEESE SOUP WITH SALMON

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

CAULIFLOWER SOUP, CRISPY BRUSSELS SPROUTS AND SMOKY SALMON ROE

Steps:

• In a small nonreactive dish, stir together the salmon roe and smoked olive oil. Set aside to infuse the roe with smoky flavor.
• Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft. Discard the lemon thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
• Fill a medium saucepan with 2 to 3 inches of olive oil. Heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time for 30 to 40 seconds, until browned. Drain on paper towels and season with fleur de sel.
• To serve, ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, smoky salmon roe and lemon thyme, and season with fleur de sel, cracked black pepper and more smoked olive oil.

SALMON NOODLE SOUP

Steps:

• Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
• Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

QUICK AND EASY SMOKED SALMON SOUP

Steps:

• Chop the onions finely, place in a pan with the butter (or oil) and saute until soft. Add the wine and lemon juice, and reduce.
• Keeping a low heat, add the flour to the buttery onions and stir in til you have a stiff onion paste. Then gradually add the milk until you have a white sauce of a consistency you want (soup will be thicker than the sauce is now, once you've blended in the salmon and onions). Add the packs of salmon and stir for 3-5 mins to warm/cook through. Blend with a stick blender until smooth. Add the parsley, season to your liking, and cook gently for another 5 minutes.
• If you like stronger tastes, just increase the quantity of salmon and/or onions as you see fit. Can substitute leeks or shallots for onions, or any other smoked fish for the salmon as you wish.

POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS

Steps:

• Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
• Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
• Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.

SALMON SOUP

Steps:

• Saute onion in olive oil until caramelized.
• Add chicken broth and bring to a boil.
• Add sliced salmon and let it simmer for 10 minutes.
• Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.
• Stir in spinach. Turn of the heat. Serve.
• After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).

POTATO SOUP WITH SMOKED SALMON RELISH

Steps:

• Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

CREAMY SALMON SOUP

Steps:

• Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
• In a separate saucepan, scald milk with 1 envelope of onion soup mix.
• Gradually add milk to butter-flour mixture, stirring constantly over low heat.
• Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
• Season with salt and pepper to taste and serve with a garnish of chopped parsley.
• Makes 4 - (8 ounce) servings.

MISO SALMON SOUP

Steps:

• Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
• Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.