Grilled salmon soup evokes memories of summer evenings spent on my grandmother's porch, the smoky aroma of the grill mingling with the briny scent of the ocean. That simple, unforgettable flavor has stayed with me, and I've spent years perfecting my own version. This incredibly flavorful recipe takes the summery goodness of grilled salmon and transforms it into a comforting, satisfying soup, perfect for a chilly evening or a light lunch. My grilled salmon soup is not just a meal; it's a warm hug in a bowl, and I can’t wait to share it with you!
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Why You Will Love This grilled salmon soup Recipe
This grilled salmon soup is pure comfort food. The grilling adds a wonderful smoky depth to the salmon, elevating this soup far beyond the ordinary. It’s quick enough for a weeknight meal, but flavorful enough to impress guests. The recipe is also incredibly versatile adapting easily to whatever vegetables you have on hand. Plus, it's a healthy and delicious way to get your omega 3s.
This recipe is special because it preserves the delicate flavor of salmon while adding incredible depth and complexity. It's light yet satisfying, and the bright flavors are perfect any time of year.
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Ingredients Needed for This grilled salmon soup Recipe
For the Salmon:
- 2 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream (optional, for richness)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How to Make This grilled salmon soup Recipe
Prepare the Salmon: Preheat your grill to medium heat. Rub the salmon fillets with olive oil, salt, pepper, and paprika.
Grill the Salmon: Place the salmon on the preheated grill and cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Remove from the grill and let cool slightly. Once cool, flake the salmon into bite sized pieces, discarding the skin.
Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Build the Soup: Pour in the chicken or vegetable broth and add the diced tomatoes, dill, thyme, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
Add Potatoes: Add the cubed potatoes to the soup and continue to simmer until they are tender, about 10-15 minutes.
Incorporate the Salmon: Gently stir in the flaked grilled salmon into the soup. Heat through for a couple of minutes, being careful not to overcook the salmon.
Finish and Serve: If desired, stir in the heavy cream for added richness. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with lemon wedges. For a heartier meal, enjoy with a side of crusty bread. This soup pairs amazingly well with my Grilled Salmon Pasta recipe, try preparing both of them!
How to Serve This grilled salmon soup Recipe
Serve this grilled salmon soup hot, garnished with fresh parsley and a wedge of lemon. The lemon brightens the flavors and adds a zesty touch. For a more substantial meal, serve with crusty bread or a side salad. A sprinkle of freshly cracked black pepper also adds a nice touch.
Consider pairing this soup with a light, crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
How to Store This grilled salmon soup Recipe
- Refrigeration: Store leftover grilled salmon soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: While soup can be frozen, be aware that the texture of the potatoes and vegetables may change slightly. To freeze, let the soup cool completely, then transfer it to a freezer safe container. Freeze for up to 2 months.
- Reheating: Reheat refrigerated soup in a saucepan over medium heat, stirring occasionally, until heated through. Reheat frozen soup in the refrigerator overnight, then warm up as described above.
Tips to Make This grilled salmon soup Recipe
- Salmon Selection: Use high quality salmon fillets for the best flavor. Wild caught salmon is a great option, but sustainably farmed salmon works well too.
- Grilling Perfection: Don’t overcook the salmon on the grill. It should be cooked through but still moist. This will prevent it from becoming dry in the soup.
- Vegetable Variations: Feel free to adapt the vegetables to your liking. Other great additions include zucchini, bell peppers, or spinach.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra heat.
Helpful Notes for This grilled salmon soup Recipe
The flavor of this grilled salmon soup will intensify as it sits, so it's often even better the next day. The type of broth you use can significantly impact the overall flavor. I prefer using a high quality chicken broth for a richer taste, but vegetable broth is a great option for a lighter soup.
Feel free to use leftover grilled salmon in this recipe! That makes it even faster on a busy weeknight. You might also like to check out Grilled Cod Soup for another delicious soup idea!
Variation of This grilled salmon soup Recipe
- Creamy Tomato: For a richer variation, add a can of condensed cream of tomato soup along with the diced tomatoes.
- Coconut Curry: Add a can of coconut milk and a tablespoon of red curry paste for an exotic twist.
- Spicy Thai: Infuse the soup with Thai flavors by adding lemongrass, ginger, and a splash of fish sauce.
Frequently Asked Questions
How do you grill salmon for soup?
Grill the salmon skin-side down over medium heat until cooked through and slightly charred. This adds a smoky flavor to the grilled salmon soup. You can also broil it for a similar effect if you don’t have a grill.
What vegetables go well with grilled salmon soup?
Common choices include onions, carrots, celery, potatoes, and leeks. These provide a flavorful base for the grilled salmon soup. You can also add greens like spinach or kale for extra nutrients and color.
Can I use canned salmon for grilled salmon soup?
While fresh grilled salmon is preferred for optimal flavor, canned salmon can be used in a pinch. Drain the canned salmon well and adjust the seasoning accordingly. Keep in mind that the smoky grilled flavor won’t be present.
How long does grilled salmon soup last in the refrigerator?
Grilled salmon soup will generally stay good in the refrigerator for 3-4 days. Make sure to store it in an airtight container. Reheat thoroughly before serving to ensure food safety.
What can I serve with grilled salmon soup?
Consider crusty bread, a side salad, or crackers. These pair well with the soup and make for a complete meal. A dollop of sour cream or a squeeze of lemon can also enhance the flavor of the soup.
Conclusion
I truly believe everyone can make this grilled salmon soup at home successfully. It's a wonderful way to enjoy the flavors of summer all year round. Feel free to experiment with the vegetables and spices to create your own unique version. I’d love to hear what you think! Please leave a comment below with any questions or suggestions you may have. Enjoy this comforting bowl of grilled salmon soup!
Grilled Salmon Soup: Easy Recipe You’ll Absolutely Love
A flavorful and comforting soup featuring grilled salmon, vegetables, and aromatic herbs.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Cuisine: American
Nutrition:
Protein: 20g
Carbs: 15g
Fat: 15g
Ingredients
- 2 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried dill
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream (optional, for richness)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- 1. Preheat your grill to medium heat. Rub the salmon fillets with olive oil, salt, pepper, and paprika.
- 2. Place the salmon on the preheated grill and cook for 4-6 minutes per side, or until cooked through and easily flakes with a fork. Remove from the grill and let cool slightly. Once cool, flake the salmon into bite sized pieces, discarding the skin.
- 3. In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- 4. Pour in the chicken or vegetable broth and add the diced tomatoes, dill, thyme, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
- 5. Add the cubed potatoes to the soup and continue to simmer until they are tender, about 10-15 minutes.
- 6. Gently stir in the flaked grilled salmon into the soup. Heat through for a couple of minutes, being careful not to overcook the salmon.
- 7. If desired, stir in the heavy cream for added richness. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with lemon wedges.
Notes
- For best flavor, use fresh, high-quality salmon. Feel free to adjust the vegetables and spices to your liking. Store leftovers in the refrigerator for up to 3 days.
