Best 6 Dilly Cream Of Salmon Soup Recipes

SALMON WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

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.

DILLY CREAM OF SALMON SOUP

Steps:

• Peel and dice potatoes and onions 1/3-1/2" cubes.
• Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
• In a stock pot add water, potatoes, onions and salt.
• Bring to a boil over moderate heat (might take awhile on an electric stove).
• Turn heat to low and simmer for an additional ten minutes (skim any foam).
• Finely chop dill
• Add half and half/cream and bring to boil over moderate heat.
• When slightly thickened, reduce to low heat.
• Add salmon and cook for 3 minutes on low heat.
• Add dill and stir.
• Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
• Add mace if you have it, stir and cook for another 5 minutes.
• Taste the soup and if necessary, add salt.
• Done!

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.