Creamy Salmon Soup

Soup with trout and salmon caviar
Philippe Desnerck / Getty Images
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
346 Calories
19g Fat
11g Carbs
32g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 346
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 28%
Cholesterol 88mg 29%
Sodium 296mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 10g
Protein 32g
Vitamin C 6mg 28%
Calcium 250mg 19%
Iron 1mg 3%
Potassium 727mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Canned salmon is a great pantry staple to have on hand for a wide range of dishes including pasta, quiche, chowder, and soups like this simple salmon soup. 

Salmon soup might give the impression that it is a sophisticated recipe and involved to make. But if you serve it to impromptu visitors, they might be surprised how easy it is. This soup gives you a lot of flavor for very little effort. 

To give salmon a nice, thick consistency you start by making a roux. That French culinary term sounds more complicated than it is. You simply melt a little butter, then add flour. In a second saucepan you briefly heat the milk with the onion—you do this just enough to infuse the soup a hint of onion. The onion isn’t incorporated in the soup, you discard it afterwards, or better, use it for another dish. 

As you combine the milk and the roux and cook it over low heat, you’ll see the mixture thicken. At the end, you add the salmon.

In case you wonder what the liquid in the canned salmon is, this is different from canned tuna packed in oil where recipes often call for draining the fish. Canned salmon is processed right in the can, so this is the cooking liquid from the natural juices that the salmon releases during the cooking process and it is flavorful. You can add it to the soup without any reservations. 

The bones in the salmon, on the other hand, although they are usually soft and chewable from the processing, should be removed before you add the salmon to the soup. The same applies to the salmon skin. Although it is edible, for this soup, it should be removed. 

If you prefer the soup chunky, leave it as is. For a smooth, velvety consistency, you can also blend the soup.

Minced fresh dill is another wonderful herb to add to the salmon soup. If you want to make the soup extra special, you can serve it with a few fine strips of smoked salmon.





  • 1 tablespoon unsalted butter or margarine

  • 1 tablespoon all-purpose flour

  • 3 cups milk

  • 1 slice onion

  • 1 (16-ounce) can salmon

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Coarsely chopped parsley, for garnish

Steps to Make It

  1. Melt butter over medium-low heat in a 2-quart saucepan; stir in flour.

  2. In a separate saucepan, scald milk with 1 slice of onion; remove onion from milk.

  3. Gradually add milk to butter-flour mixture, stirring constantly over low heat.

  4. Continue cooking and stirring until milk mixture has thickened.

  5. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.

  6. Season with salt and pepper to taste and serve with a garnish of chopped parsley.