If you’ve ever wondered how to transform humble fish parts into a soul-warming delight, this Salmon Head Soup Recipe is the answer. Rich, creamy, and bursting with fresh dill and tender salmon meat, it’s a cozy celebration of flavors and textures that feels both nourishing and indulgent. Whether you’re a seafood lover or just curious about making the most of every part of the fish, this recipe offers a simple yet elegant way to create a dish that’s as comforting as it is impressive.
Ingredients You’ll Need
The beauty of this Salmon Head Soup Recipe lies in its simplicity. Each ingredient plays a vital role: butter brings richness, potatoes add satisfying texture, onions provide a gentle sweetness, and fresh dill introduces a bright, herbaceous note. Together, they create a harmonious balance that lets the salmon shine through.
- Butter (3 tablespoons): Adds a creamy richness that forms the base flavor for sautéing the onions.
- Onion (1 large, thinly sliced): Offers a gentle sweetness and depth when softened.
- Salmon heads or salmon frame (2 heads or one frame): The star ingredient providing rich, flavorful fish meat and stock.
- Potatoes (8 ounces, cut into 2-inch cubes): Bring heartiness and texture to the soup.
- Bay leaves (2): Infuse subtle earthiness and complexity into the broth.
- Fresh dill (1 large bunch): Adds vibrant herbal freshness, enhancing the salmon’s natural flavor.
- Kosher salt (1 teaspoon, or to taste): Balances and enhances all the flavors.
- Cream (½ cup, or to taste): Lends a luscious, velvety finish to the soup.
- Chopped fresh dill (about ⅓ cup): For garnishing and maximizing the fresh herbal aroma.
How to Make Salmon Head Soup Recipe
Step 1: Sauté the Onions
Start by melting butter in a sauté pan over medium heat until it’s warm and bubbly. Add the thinly sliced onions and cook gently until they soften but don’t brown, which should take about seven minutes. This step unlocks the onions’ natural sweetness and lays a flavorful foundation for the soup.
Step 2: Add Salmon, Potatoes, and Herbs
Next, add the salmon heads or frame, the potatoes, bay leaves, kosher salt, and most of the dill (reserve a few stalks for later). Pour in just enough water to cover all the ingredients. This careful balance ensures a broth that’s richly infused without being diluted.
Step 3: Simmer Until Tender
Bring the mixture to a steady simmer. Let it cook gently for around 20 minutes, or until the fish meat and potatoes are tender. This slow simmer allows the flavors to meld beautifully and the fish to yield soft, flaky meat for the soup.
Step 4: Remove Fish Parts and Pick Meat
Using a slotted spoon, carefully take out the salmon heads, dill, and bay leaves from the broth. When the fish cools enough to handle, pick off all the meat, including the delicate eyeballs and other edible parts — these add interesting texture and nutrients. Discard the skeleton.
Step 5: Return Fish Meat and Finish the Soup
Add the picked fish meat back into the broth. Reheat gently at a low simmer to keep the meat intact. Stir in the cream and chopped fresh dill, then adjust seasoning with more salt and freshly ground black pepper if needed. The cream rounds out the broth, making it luxuriously smooth and comforting.
How to Serve Salmon Head Soup Recipe
Garnishes
Fresh dill sprinkled on top is an absolute must. It adds a pop of green color and an irresistible fresh aroma that brightens the creamy richness of the soup. A few cracks of black pepper on the surface elevate the flavor even more.
Side Dishes
This soup pairs beautifully with crusty bread to soak up every last drop of broth. A crisp green salad with lemon vinaigrette provides a refreshing contrast, and roasted root vegetables bring an earthy complement to this vibrant seafood dish.
Creative Ways to Present
For a special occasion, serve the soup in rustic bowls with a sprig of fresh dill balanced on top. You can also drizzle a touch of quality olive oil or a squeeze of fresh lemon juice to add brightness. Offering lemon wedges on the side lets guests customize their bowls, enhancing the herbal flavors elegantly.
Make Ahead and Storage
Storing Leftovers
Leftover Salmon Head Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain the fresh flavors and creamy texture. The flavors often deepen overnight, making it an excellent option for next-day meals.
Freezing
If you want to freeze the soup, do so without the cream to prevent curdling. Store it in freezer-safe containers for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating gently and adding fresh cream just before serving.
Reheating
Reheat the soup over low heat to avoid breaking up the tender salmon meat. Stir occasionally until warmed through, then add cream and fresh dill to refresh the taste. Avoid boiling, which can alter the texture and flavor of this delicate seafood soup.
FAQs
Can I use salmon fillets instead of salmon heads?
While salmon fillets can be used, the heads and frames impart a richer, more complex broth full of natural gelatin and flavor that fillets alone can’t replicate. The bones and cartilage in heads add body and nuance that make this soup truly special.
Is the eyeball really edible?
Yes, the eyeball is considered a delicacy in many cultures and is both edible and flavorful, adding a unique gelatinous texture. However, if it’s not to your taste, you can omit it without losing the essence of the soup.
What can I substitute for fresh dill?
If fresh dill is unavailable, dried dill can be used but should be added sparingly since it has a more concentrated flavor. Alternatively, fresh tarragon or fennel fronds can provide a different yet complementary herbal note.
Can I make this soup vegan or vegetarian?
This particular Salmon Head Soup Recipe relies on fish parts for its signature flavor, so it’s not suitable for vegan or vegetarian diets. However, a vegetable broth base with similar herbs and potatoes can be prepared for a veggie-friendly alternative.
Why add cream at the end instead of earlier?
Adding cream at the end preserves its silky texture and prevents it from curdling during the simmering process. It also ensures the soup retains a lovely rich color and luscious mouthfeel without overpowering the delicate fish flavors.
Final Thoughts
Making this Salmon Head Soup Recipe is like unlocking a hidden treasure of flavor and nourishment that celebrates the whole fish and the joy of simple cooking. It’s a rewarding experience that fills the kitchen with irresistible aromas and your bowl with comforting goodness. I hope you give this recipe a try—it’s a delightful way to savor salmon in a new, heartwarming way you’ll want to share with friends and family again and again.
PrintSalmon Head Soup Recipe
This hearty Salmon Head Soup is a comforting seafood dish made by simmering salmon heads with potatoes, onions, and fresh dill in a buttery broth finished with cream. The recipe highlights the use of all edible parts of the salmon, including meat and cartilage, creating a rich, flavorful soup perfect for a warming meal.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Seafood
Ingredients
Main Ingredients
- 3 tablespoons butter
- 1 large onion, thinly sliced
- 2 salmon heads, or one salmon frame (head, tails, and scraps)
- 8 ounces potatoes, scrubbed and cut into 2-inch cubes
- 2 bay leaves
- 1 large bunch fresh dill
- 1 teaspoon kosher salt, or to taste
- 1/2 cup cream, or to taste
To Garnish
- About 1/3 cup chopped fresh dill
Instructions
- Sauté the Onions: Over medium heat, melt butter in a sauté pan. Add thinly sliced onions and cook them until they are softened but not browned, approximately 7 minutes. This step helps develop the soup’s aromatic base.
- Add Salmon and Vegetables: Add the salmon heads or frame, cubed potatoes, bay leaves, salt, and most of the dill bunch (reserve a few stalks) to the pan. Add enough water to just cover the fish and vegetables.
- Simmer the Soup: Bring the mixture to a steady simmer over medium heat and cook until both fish and potatoes are tender, about 20 minutes. Keep the heat consistent but avoid boiling vigorously to preserve the fish texture.
- Remove Fish Parts and Herbs: Using a slotted spoon, carefully remove the salmon parts, dill, and bay leaves from the broth. Allow the fish to cool enough to handle safely.
- Debone and Pick Fish Meat: Separate the edible meat, cartilage, and even eyeballs from the salmon skeleton. Discard the bones and any inedible parts.
- Return Fish Meat to Soup: Add the picked fish meat and other edible parts back into the simmering broth. Reheat gently at a low simmer to avoid breaking up the fish meat.
- Finish with Cream and Dill: Stir in cream and chopped fresh dill. Adjust seasoning with additional salt and freshly ground black pepper as needed. Serve the soup hot, garnished with extra dill if desired.
- Storage: Leftover soup can be refrigerated for up to 3 days and reheated gently over a low simmer before serving.
Notes
- Use fresh salmon heads or frames from a reputable fishmonger for best flavor.
- Do not brown the onions; softening them gently preserves the delicate soup taste.
- Be gentle when reheating to keep the fish meat intact and tender.
- If cream is not preferred, you may substitute with a dairy-free alternative or omit for a lighter soup.
- The eyeballs and cartilage are considered delicacies in this recipe, contributing to a unique texture and flavor.
