Best 3 Lemon Salmon Soup Recipes

Lemon salmon soup is a flavor-packed dish that is often served during the colder months when the body craves warmth and rejuvenation. It is a creamy and slightly tangy fish soup that's made with fresh herbs and spices, and it is sure to become a family favorite that will impress your friends when you serve it as the centerpiece of a cozy meal.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON SALMON SOUP

Lemon Salmon Soup image

I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread!

Provided by Allrecipes

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 5h15m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds potatoes, peeled and cubed
1 pound salmon fillets
water to cover
2 tablespoons butter
1 tablespoon lemon zest
1 ½ teaspoons salt
ground black pepper to taste
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil
2 cups milk

Steps:

Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 23.1 g, Cholesterol 37.8 mg, Fat 7.5 g, Fiber 2.8 g, Protein 16.5 g, SaturatedFat 3.3 g, Sodium 514.7 mg, Sugar 3.8 g

SALMON DILL SOUP

Salmon Dill Soup image

This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. -Hidemi Walsh, Plainfield, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 large potato, peeled and cut into 1-1/2-inch pieces
1 large carrot, cut into 1/2-inch-thick slices
1-1/2 cups water
1 cup reduced-sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon all-purpose flour
1/4 cup reduced-fat evaporated milk
1/4 cup shredded part-skim mozzarella cheese
1/2 pound salmon fillet, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill

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.

Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

LEMON-LIME SALMON WITH VEGGIE SAUTE

Lemon-Lime Salmon with Veggie Saute image

A fresh squeeze of lemon juice brightens so many flavors-acid is one of the most important influencers in how a dish tastes. If one acid is good, two is stronger: Add lemon and lime juice when you bake salmon, cooking the supporting cast of vegetables separately until crisp-tender. -Brian Hill, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 salmon fillets (4 ounces each)
1/2 cup lemon juice
1/2 cup lime juice
1 teaspoon seafood seasoning
1/4 teaspoon salt
2 medium sweet red peppers, sliced
2 medium sweet yellow peppers, sliced
1 large red onion, halved and sliced
2 teaspoons olive oil
1 package (10 ounces) frozen corn, thawed
2 cups baby portobello mushrooms, halved
2 cups cut fresh asparagus (1-inch pieces)
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Steps:

Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° until fish flakes easily with a fork, 10-15 minutes., Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.

Nutrition Facts : Calories 329 calories, Fat 15g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 283mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

Use fresh ingredients: Fresh salmon, vegetables, and herbs will give your soup the best flavor.
Don't overcook the salmon: Salmon is a delicate fish, so it's important not to overcook it. Cook it just until it's cooked through, or it will become tough and dry.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or fish broth.
Season your soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavor.
Serve your soup with a variety of toppings: Some popular toppings for lemon salmon soup include croutons, crackers, and fresh herbs. You can also serve it with a side of rice or bread.

Conclusion:

Lemon salmon soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It's also a great way to use up leftover salmon. With its bright and flavorful broth, tender salmon, and variety of vegetables, this soup is sure to please everyone at your table.