Creamy Salmon Soup

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.