Rating: 5 stars
1 Ratings
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Guests always compliment me when they taste this rich and creamy salmon soup. For special occasions, I make puff pastry triangles for dipping into the soup, but you can serve it without them.


Recipe Summary

20 mins
50 mins
1 hr 10 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Puff Pastry Triangles:
Salmon Soup:


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.

  • Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.

  • Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.

  • Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.

  • Garnish soup with dill and serve with puff pastry triangles.

Nutrition Facts

583 calories; protein 22.8g; carbohydrates 26.3g; fat 41.5g; cholesterol 146.2mg; sodium 543.6mg. Full Nutrition