Salmon Head Soup Recipe

Name: Salmon Head Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon heads, or one salmon frame (head, tails, and scraps); 1 large onion, thinly sliced; 3 tablespoons butter; 8 ounces potatoes, scrubbed and cut into 2 inch cubes; 1 large bunch fresh dill; 2 bay leaves; 1 teaspoon kosher salt, or to taste; 1/2 cup cream, or to taste; -; About 1/3 cup chopped fresh dill

Servings: persons

1
Over medium heat, melt the butter in the saute pan. Add the onions and saute until softened but not browned, about 7 minutes. Add the salmon parts, the potatoes, bay leaves, salt, and all but a few stalk of the dill. Add enough water to just cover the fish. Bring the water to a steady simmer and cook until fish and potatoes are tender, about 20 minutes.
2
Using a slotted spoon, remove the fish parts from the liquid. When the fish is cool enough to handle, separate the meat and other edible parts (eyeballs, cartilage, etc.) from the skeleton.
3
Add the fish parts back to the soup. Reheat gently at a low simmer, taking care not to break up the fish flesh. Add the cream and the chopped fresh dill. Add more salt, if needed, and freshly ground black pepper. Serve immediately. Leftovers may be kept in the refrigerator for up to three days and reheated over a low simmer.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 salmon heads, or one salmon frame (head, tails, and scraps), 1 large onion, thinly sliced, 3 tablespoons butter, 8 ounces potatoes, scrubbed and cut into 2 inch cubes, and more.

Yes, Salmon Head Soup Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!