Scandi Salmon Soup
Mar 04, 2025
A hearty salmon soup for cold winter nights, inspired by Nordic "fiskesuppe". Perfect to share with friends after a day of skiing or cuddled up by the fire.
Yields 6 servings - 12 cups
** Can be made dairy-free
Ingredients:
Sockeye salmon - about 2 pounds (one fillet or four portions, thawed)
4 T butter ** (or ¼ cup olive or neutral oil)
1 onion
2 small to medium potatoes
1 leek
3 celery stalks
4 carrots (2 if big)
1 T kosher salt
1 t garlic powder
1 t sugar
1 t black pepper
6 cups broth or stock of choice
1 cup heavy cream ** (or coconut or other plant-based)
1 T dijon mustard
1 T Worcestershire (or soy sauce or coconut aminos)
1 T smoked paprika
1 lemon, zested and juiced (about ⅓ cup juice)
¼ cup chives (fresh or dry)
½ cup fresh dill, plus more for garnish (or ¼ cup dry)
Salt & pepper to taste
Directions:
- Prep the salmon - remove skin and cut fish into 1-inch cubes.
- Chop veggies into evenly-sized pieces: medium dice (½ inch) for onion and celery, Half-moon slices or medium dice for carrots, cut leek in half lengthwise, rinse top layers to remove sand, then thinly slice crosswise, cut potatoes into 1-inch cubes
- Heat butter or oil over medium in a large, heavy-bottomed pot. Add onions, celery and leeks. Sweat for 5-10 minutes, stirring occasionally, until onions start to get translucent and fragrant.
- Add carrots, salt, garlic powder, sugar and black pepper; stir to combine and cook 3 more minutes.
- Add potatoes, broth and lemon juice. Bring just to a boil, adjust heat and simmer for 15 minutes.
- Test potatoes and carrots - should be just tender but not fully soft.
- Add lemon zest, Worcestershire, mustard and paprika; stir to combine and adjust seasoning to taste.
- Add salmon, cream, chives and dill, and stir gently. Simmer on low for 4-5 minutes just until salmon is done. Adjust seasoning to taste.
Serve with fresh herbs, crusty bread and good salted butter.
Refrigerate leftovers up to 3 days.
To make ahead: Prepare steps 1-7, and chill soup to refrigerate (up to 3 days) or freeze (vegetables will be quite soft if frozen). To serve - bring soup to a simmer; prep salmon into cubes; andcomplete step 8 - add fish, cream, herbs, cook 5 minutes, and adjust seasoning to taste.