Oven Baked Salmon Soup
Warm, creamy, and brimming with flavor, this Oven Baked Salmon Soup combines the comforting essence of a hearty chowder with the delicate taste of tender, oven-roasted salmon. Perfectly seasoned salmon fillets are baked to flaky perfection before being immersed in a velvety broth enriched with heavy cream, fresh dill, and aromatics like garlic and thyme. This soup features a medley of diced carrots, celery, and potatoes for added texture and wholesomeness, all simmered together in a savory chicken or vegetable stock. Quick to prepare and easy to customize, this soul-soothing dish is ideal for cozy weeknight dinners or as a show-stopping centerpiece for a casual gathering. Serve it with a slice of crusty bread for a complete and satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams salmon fillet (skinless)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 300 grams potatoes, peeled and diced
- 1.5 liters chicken or vegetable broth
- 1 leaf bay leaf
- 0.5 teaspoons dried thyme
- 200 milliliters heavy cream
- 2 tablespoons fresh dill, chopped
Instructions
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Once cooked, set it aside to cool slightly, then flake into bite-sized pieces.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, and add the bay leaf, dried thyme, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender.
Stir in the heavy cream and flaked salmon. Simmer gently for another 5 minutes, allowing the flavors to meld together.
Remove the bay leaf, and stir in the chopped fresh dill just before serving.
Ladle the soup into bowls and serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 8358 mg | 363% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 37.1 mcg | 186% | |
| Calcium | 304 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
