Easy-n-Tasty Salmon Head Soup Recipe
This classic seafood soup makes an impressive centerpiece at any gathering, but it’s easy enough to whip up in under 30 minutes.
Salmon and Garnishes
- 1 Copper River salmon head Buy Now
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 teaspoon dried dill
- 2 large tomatoes, diced
- 4 cups seafood stock
- 1/2 cup white wine
- 2 6-ounce Copper River salmon fillets, cut into 2-inch pieces
- 1/2 bunch asparagus, cut into 2-inch pieces
- Salt and pepper to taste
heat the butter over medium heatheat the butter over medium heat
In a large pot, heat the butter over medium heat. Add the onion and a pinch of salt and cook until softened, about 3 minutes. Add the garlic and dill and cook for 1 minute. Add the tomato and cook until slightly thickened, about 6 minutes.
Add the seafood stock and wine and bring to a simmerAdd the seafood stock and wine and bring to a simmer
Add the salmon head, cover and simmer for 5 minutes. Uncover and add the salmon fillets and asparagus and simmer until the asparagus is bright green and the salmon is cooked through, 3-5 minutes.
Season to taste with salt and pepper.
To serve, use two forks to remove the meat from the salmon head. It will shred easily into the soup.
Save any bones to make salmon stock: cover the bones, ½ diced onion, ½ cup diced celery and 2 diced carrots with cold water in a large pot. Bring to a simmer, reduce the heat and simmer for 30 minutes, skimming off any scum on the surface. Strain and use the stock to make more soup!
Serve with bread to soak up the delicious flavor.
You can substitute fresh tomatoes for 1 15-ounce can of diced tomatoes.
You can substitute the wine with ½ cup seafood stock and the juice of ½ lemon.
Feel free to add other vegetables, including chopped greens, broccoli or zucchini instead of or in addition to the asparagus.
You can also add other seafood, including scallops, shellfish, or swordfish when you add the salmon fillets at the end.
More Seafood that works well with this seafood
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