Mediterranean Salmon Soup Recipe (With Frozen Salmon Fillets)
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As many of you know, I recently relocated to Spain, and this is the first recipe I’m sharing from my kitchen here. This Mediterranean salmon soup is a great, high-protein soup that has a wonderful seafood flavor.
My current location in Spain makes it difficult to get any real grocery shopping done with any regularity. So I’ve had to piecemeal my meals together. But this seems to actually be working in my favor because it’s keeping my meals simple with minimal ingredients, and I have to say, they have been super tasty.
Why You Should Make This Mediterranean Salmon Soup Recipe
- The ingredients are minimal and easy to find.
- The recipe is simple to make and doesn’t require much prep except for mincing or pressing the garlic.
- It cooks quickly, so you won’t have to wait hours for dinner.
What To Serve With Mediterranean Salmon Soup
This soup really is a complete meal in and of itself. But if you want to add something to it, a green side salad and some crunchy garlic bread would be great with this.
What Can I Substitute For Fish Broth In This Recipe?
If you don’t have fish broth, the next best thing after that is chicken broth, and the next best thing after that is vegetable broth. But do try to use fish broth. The flavor is wonderful in this recipe. Just be sure to use one that doesn’t have any added sugar or dextrose.
How Do I Know When The Salmon Is Fully Cooked?
The salmon is cooked when it easily flakes in the pot. You can use a meat thermometer if you wish, but it’s really not necessary with this recipe. Once it easily comes apart, it’s done.
Can I Add Other Vegetables To This Salmon Soup?
For this recipe, the following veggies would work well. You can either add them additionally to the recipe or substitute them with something you don’t want.
- Carrots
- Celery
- Zucchini
- Mushrooms
- Corn
- Peas
- Cauliflower
- Kale
- Swiss Chard
Recipe Tips For Cooking The Best Salmon Soup
- Keep the heat under control – Don’t let this soup boil once the salmon is in the pot. Boiling will give you rubbery fish. Keep it at a gentle simmer to make sure your salmon is delicate and flaky.
- Don’t overcook this – Depending on the size and thickness of your filets, you won’t need more than about 10 minutes to cook this once the fish is in the pot. Keep an eye on it, and test the fish after the first 5 minutes to see if it flakes. After that, check every 1-2 minutes until it flakes easily.
- Cover the Pot – Make sure you use a pot with a lid. It makes a difference in how this salmon soup cooks.
About The Ingredients
Extra virgin olive oil – Use the best quality oil you can. If you don’t have any, use any light-flavored oil you are comfortable using.
Garlic cloves – Minced or pressed.
Cherry tomatoes – Or any small tomatoes such as grape tomatoes.
Dried oregano – You can use fresh if you prefer, but dried is just easier. If you do use fresh oregano, you’ll want about 3 tablespoons for this recipe.
Ground paprika – Use regular paprika, not smoked paprika.
Fish stock – Pick one that has no added sugar or other unwanted ingredients.
Salmon – The type I used had the skin removed and was cut into three small fillets. But you can use whatever cut you have. It will all get flaked into small chunks anyway.
Fresh spinach – You can chop this or leave the leaves whole. Your choice. Baby spinach leaves are a great choice here, but regular spinach works well too. Just pack the measuring cup tightly when measuring.
Salt and pepper – To taste after cooking.
How To Make Salmon Soup
Gather and prep all the ingredients as indicated below.
In a large pot, heat the olive oil over medium heat. Do not let it get hot enough to smoke. Add the minced garlic and sauté for 1 minute. Don’t let the garlic burn. Control the heat on your stovetop.
Add the halved cherry tomatoes to the pot and sauté for about 2-3 minutes until they start to soften and release their juice.
Add the spices and stir for about 30 seconds.
Pour in the fish broth and bring it to a gentle boil. It’s important to not bring it to a full boil. The simmer is key here.
Add the frozen salmon fillets directly into the pot and cover. Keep an eye on it to maintain the simmer. Cook for about 10 minutes. Timing can vary based on the size and thickness of your fillets, so keep an eye on this. Test after the first 5 minutes and then every 2 minutes after that until the fish easily flakes.
Once the salmon is cooked, remove the pot from the heat. Remove the salmon filets and place them on a plate. Stir the chopped spinach into the pot and let it wilt for about 1-2 minutes. Flake the cooked salmon into bite-sized pieces and return it to the pot. Add salt and pepper to taste.
Serve the soup hot with a side of garlic bread.
Storing Salmon Soup
This can be stored in an airtight container in the fridge for up to three days.
Freezing
Freezing is not recommended for this recipe.
Reheating Salmon Soup
Remove the salmon pieces from the broth as much as possible and bring the broth to a simmer in a pot on the stove. Then add the salmon back in and cook just until the salmon is warmed through. Remove from the heat immediately.
More Healthy Seafood Recipes
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Mediterranean Salmon Soup Recipe (With Frozen Salmon Fillets)
Equipment
- 1 medium soup pot
Ingredients
- 2 tbsp. extra virgin olive oil
- 4 large garlic cloves
- 1 cup cherry tomatoes (halved)
- 1 tsp. dried oregano
- ½ tsp. paprika
- ½ tsp. garlic powder (see notes above)
- 4 cups fish broth (no sugar added)
- ¾ lb. frozen salmon filets
- 2 cups fresh spinach leaves (cup packed tight for measuring)
- salt and pepper (to taste)
Instructions
- Gather and prep all the ingredients as indicated below.2 tbsp. extra virgin olive oil, 4 large garlic cloves, 1 cup cherry tomatoes, 1 tsp. dried oregano, ½ tsp. paprika, ½ tsp. garlic powder, 4 cups fish broth, ¾ lb. frozen salmon filets, 2 cups fresh spinach leaves, salt and pepper
- In a large pot, heat the olive oil over medium heat. Do not let it get hot enough to smoke. Add the minced garlic and sauté for 1 minute. Don't let the garlic burn. Control the heat on your stovetop.2 tbsp. extra virgin olive oil, 4 large garlic cloves
- Add the halved cherry tomatoes to the pot and sauté for about 2-3 minutes until they start to soften and release their juice.1 cup cherry tomatoes
- Add the spices and stir for about 30 seconds.1 tsp. dried oregano, ½ tsp. paprika, ½ tsp. garlic powder
- Pour in the fish stock and bring it to a gentle boil. It's important to not bring it to a full boil. The simmer is key here.4 cups fish broth
- Add the frozen salmon fillets directly into the pot and cover. Keep an eye on it to maintain the simmer. Cook for about 10 minutes. Timing can vary based on the size and thickness of your fillets, so keep an eye on this. Test after the first 5 minutes and then every 2 minutes after that until the fish easily flakes.¾ lb. frozen salmon filets
- Once the salmon is cooked, remove the pot from the heat. Remove the salmon filets and place them on a plate. Stir the chopped spinach into the pot and let it wilt for about 1-2 minutes. Flake the cooked salmon into bite-sized pieces and return it to the pot. Add salt and pepper to taste.2 cups fresh spinach leaves
- Serve the soup hot with a side of garlic bread.
Notes
Nutrition
