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Salmon Head Soup Recipe

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4.4 from 15 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Debone and Pick Fish Meat: Separate the edible meat, cartilage, and even eyeballs from the salmon skeleton. Discard the bones and any inedible parts.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://marthatasty.com/salmon-head-soup-recipe/