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Close-up of a bowl of canned salmon soup with potatoes, shredded carrots, millet, and fresh dill in a light golden broth, served in a white bowl on a rustic brown surface.

Canned Salmon Soup with Millet & Fresh Dill

A Slavic-inspired canned salmon soup with millet and fresh dill - hearty, nourishing, and ready in 40 minutes. Comfort food with a healthy twist, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: lunch, Soup
Ingredients Method

Ingredients
  

  • 1 can 14.75 oz pink Alaskan salmon, with juices
  • 10 cups 2.5 liters water
  • 2 medium potatoes peeled and diced into ½-inch cubes
  • 1 small onion diced
  • 1 medium carrot shredded
  • 1 tbsp butter
  • 4 tbsp millet rinsed
  • 1 tbsp Knorr vegetable bouillon or to taste
  • ½ tsp ground black pepper
  • 2 bay leaves
  • 2 tbsp fresh dill chopped (or parsley if dill unavailable)
  • Extra fresh dill for serving

Method
 

  1. Melt butter in a skillet over medium heat. Add onion and carrot; sauté for 4–5 minutes until softened and lightly golden.
  2. In a large soup pot, bring water to a gentle boil. Add potatoes and rinsed millet. Reduce heat and cook for 12–15 minutes until potatoes are tender.
  3. Stir in sautéed onion and carrot. Add canned salmon with juices (bones removed), flaking into chunks.
  4. Add bouillon, pepper, and bay leaves. Simmer for 10 minutes so flavors meld.
  5. Remove bay leaves. Taste, adjust seasoning, and serve hot with fresh dill on top.

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