This canned salmon soup is one of those recipes that proves you don’t need a long ingredient list to make a really good bowl of soup. It has tender potatoes, millet, carrots, plenty of fresh dill and flaky canned salmon in a light golden broth – and it’s ready in about 40 minutes. It’s simple, inexpensive and very much the kind of soup I grew up eating.
In my family, soup wasn’t reserved for cold weather. We ate it all year, and fish soup was often very straightforward: potatoes, onion, carrot, herbs and whatever fish was available. Using canned salmon makes this version especially easy because there’s nothing to cook separately and no fish stock to make.
If you have a can of salmon sitting in the pantry and aren’t quite sure what to do with it, this is a very good place to start.
Why I Use Millet in Salmon Soup
If you don’t cook with millet often, don’t let it scare you. It’s probably the least complicated part of this recipe.
Millet is a tiny grain with a mild flavor, so it adds a little body to the broth without competing with the salmon. It cooks at roughly the same pace as the diced potatoes, which makes it especially convenient for soup.
Just make sure you rinse it well before adding it to the pot. Four tablespoons doesn’t sound like much, but that is intentional. The millet expands while it cooks and will continue absorbing some of the broth as the soup sits. I want it to make the soup more substantial without turning the whole pot into porridge.
If the leftovers are thicker the next day, simply add a splash of water or broth when reheating.
A Few Ingredient Notes
This soup really is built from basic ingredients, but there are a few things worth knowing.
Canned salmon
I use one 14.75-ounce can of pink Alaskan salmon, including the liquid from the can.
That liquid has plenty of salmon flavor, so there is no reason to throw it away. Add it directly to the soup along with the fish.
Break the salmon into natural bite-size flakes rather than completely shredding it. I like finding actual pieces of salmon in the finished bowl.
If your canned salmon contains bones and you prefer not to use them, remove them before adding the fish.
Potatoes
Cut the potatoes into roughly 1/2-inch cubes. They should be small enough to cook quickly but large enough that they don’t disappear into the broth.
Yukon Gold or regular yellow potatoes are especially nice here because they hold their shape while still becoming soft and creamy inside.
Carrot and onion
I shred the carrot rather than dicing it. It cooks quickly and spreads that little bit of sweetness throughout the broth.
The onion and carrot get sautéed in butter before going into the pot. It only takes a few minutes, but I prefer the flavor to simply boiling them from raw.
Fresh dill
This is one ingredient I wouldn’t skip.
Salmon, potatoes and dill just work together, and the fresh dill makes an otherwise very simple soup taste finished.
Add it toward the end so it stays fresh and fragrant instead of cooking it for the entire 30 minutes.
How to Make Canned Salmon Soup
Start by melting the butter in a skillet over medium heat. Add the diced onion and shredded carrot and cook for about 4 to 5 minutes, until the onion softens and the vegetables just begin to pick up a little color.
Meanwhile, bring the water to a gentle boil in a large soup pot. Add the diced potatoes and rinsed millet. Lower the heat and let them simmer for about 12 to 15 minutes, or until the potatoes are nearly tender.
Add the sautéed onion and carrot to the pot, followed by the canned salmon and all of its juices. Break the salmon into chunks as you add it, but don’t stir so aggressively that it completely falls apart.
Then add the vegetable bouillon, black pepper and bay leaves.
Let everything simmer together for another 10 minutes.
Remove the bay leaves, stir in the chopped dill and taste the broth. Depending on the bouillon and canned salmon you use, you may not need additional salt at all. If it tastes flat, add a little more bouillon or salt to taste. That’s it.
It’s a very uncomplicated soup, which is exactly why I like it.
Tips for the Best Salmon Soup
Rinse your millet. Put it into a fine-mesh strainer and rinse it under cold water before adding it to the soup.
Don’t overdo the millet. Four tablespoons is enough. It expands more than you might expect.
Keep the salmon in pieces. You want flakes and small chunks throughout the bowl, not salmon completely dissolved into the broth.
Use the canned salmon liquid. It adds flavor to a broth that otherwise starts with plain water.
Taste before adding salt. Bouillon and canned salmon can both be salty, so season at the end rather than automatically adding salt at the beginning.
Add dill late. Fresh dill tastes much brighter when it isn’t simmered for half an hour.
Can I Use Fresh Salmon Instead?
Yes, although at that point it becomes a slightly different recipe.
Cut fresh salmon into bite-size pieces and add it toward the end of cooking. It only needs several minutes to gently cook through, so I wouldn’t add it at the same time as the potatoes.
I still prefer canned salmon for this particular soup because the whole point is that it’s an easy pantry dinner. There’s something nice about being able to make an actual pot of soup without buying fresh meat or fish first.
Easy Variations
You don’t need to change much, but there is some room to work with what you already have.
Use rice instead of millet. A small amount of white rice works well, although you may need to adjust the cooking time.
Try barley. It makes the soup heartier, but barley generally needs longer to cook, so follow the timing on your package.
Add more vegetables. Celery or leek would both work well with the salmon and dill.
Use parsley. If you absolutely cannot get fresh dill, parsley works. The flavor will be different, but the soup will still be good.
Add lemon at the table. A small squeeze of fresh lemon can brighten the broth, particularly if you like a little acidity with salmon.
I would keep the variations fairly simple. This isn’t a soup that needs ten extra ingredients.
What to Serve with Canned Salmon Soup
A thick slice of rye bread is probably my favorite thing to serve with it. Sourdough or another crusty bread is just as good.
You can also add sliced cucumbers, tomatoes or pickled vegetables on the side for a simple lunch.
And if you’re looking for another Slavic-style soup that is much heartier, try my Pickle Soup (Rassolnik). That one is made with beef, barley, potatoes and grated dill pickles and has a completely different, tangier flavor.
For something lighter and more weeknight-friendly, my Easy Mushroom Soup with Orzo Pasta is another simple one-pot option.
Storage and Reheating
Store leftover salmon soup in a covered container in the refrigerator for up to 3 days.
The millet will continue absorbing some of the liquid as the soup sits, so don’t be surprised if it looks thicker the following day.
Reheat it gently on the stove and add a little water or broth until the consistency is back where you want it.
You can freeze the soup, although potatoes can become slightly grainy after freezing and thawing. For that reason, I prefer this one fresh or refrigerated rather than frozen.
Frequently Asked Questions
Can I make canned salmon soup ahead of time?
Yes. It reheats well and is a good soup to make a day ahead. Just remember that the millet continues absorbing broth, so you may need to add a little water when reheating.
Does canned salmon work well in soup?
Yes. It’s already cooked, so it only needs enough time in the pot to heat through and flavor the broth. It also makes this soup much faster than starting with fresh fish.
Do I have to use millet?
No. White rice is the easiest substitute. Barley can also work, but it usually requires a longer cooking time.
Can I make this soup without bouillon?
Yes. Replace some or all of the water with vegetable or chicken broth and season to taste. The flavor will vary depending on the broth you use.
Can I use canned salmon with bones?
You can, but it comes down to preference. If you don’t want the bones in your soup, remove them before adding the salmon to the pot.
Canned Salmon Soup with Millet & Fresh Dill
Ingredients
Method
- Melt the butter in a skillet over medium heat. Add the onion and shredded carrot and sauté for 4 to 5 minutes, until softened and lightly golden.
- Meanwhile, bring the water to a gentle boil in a large soup pot. Add the potatoes and rinsed millet. Reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are almost tender.
- Add the sautéed onion and carrot to the pot.
- Add the canned salmon along with the juices from the can. Break the salmon into bite-size flakes and chunks as you add it.
- Stir in the vegetable bouillon, black pepper and bay leaves. Simmer gently for another 10 minutes.
- Remove the bay leaves. Stir in the chopped fresh dill.
- Taste and adjust the seasoning with additional bouillon or salt if needed.
- Ladle into bowls and finish with additional fresh dill if desired.
Notes
- Rinse the millet well under cold water before cooking.
- The millet will continue absorbing liquid as the soup sits. Add a little water or broth when reheating if needed.
- Keep the salmon in irregular flakes rather than breaking it into very small pieces.
- If you prefer not to use the bones from canned salmon, remove them before adding the salmon to the soup.
- Store leftovers covered in the refrigerator for up to 3 days.
Tried this recipe?
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