Can I use fresh salmon instead of canned?

Yes, but fresh salmon must be boiled first (10–15 minutes), then flaked and used with the broth. The calories and taste will differ.

How long should I cook the soup after boiling?

Just 1–2 minutes after boiling is enough to warm the ingredients and meld the flavors. Longer cooking will dry out the fish and overcook the vegetables.

Can I skip the sautéing step?

You can add raw onion and carrot directly to the water with the fish, but the flavor will be less rich. Sautéing adds aroma and a golden color.

How to make the soup thicker?

Stir in 1–2 tablespoons of flour mixed with cold water, or add cooked rice, barley, or potatoes.

2-minute canned salmon soup

Name: 2-minute canned salmon soup
Total time: 35 min
Yield: 2 порции
Cuisine: International
Ingredients: Salmon fish — 250 g; Onion — 20 g; Carrot — 10 g; Water — 1000 g

45min

1280g

Nutrition per 100g

117

This canned salmon soup is the perfect dish for those who value time and flavor. Tender fish, aromatic onions, and sweet carrots create a light yet satisfying taste. Ready in minutes, it always delivers. A great choice for lunch or dinner when you want something warm and healthy.

FishLunchSoups

WHAT YOU WILL NEED

From ingredients

4 products

Base

Vegetables

SIMPLE PROCESS

Step by step recipe

The key to this soup is minimal cooking to preserve the nutrition and flavor of the fish. Sauté the onions and carrots until golden to release their aroma, then simply combine with the fish and water. Don't overcook the soup — vegetables should remain slightly crisp, and salmon should stay tender.

Step 1

Prep Ingredients

Finely chop the onion, grate the carrot coarsely. Drain the canned salmon, mash with a fork into chunks, removing any large bones.

Step 2

Sauté Vegetables

Heat 1 tablespoon of vegetable oil in a skillet. Sauté the onion until translucent (2–3 minutes), then add the carrot and cook for another 2–3 minutes until soft.

Step 3

Start the Soup Base

Bring 1 liter of water to a boil in a pot. Add the sautéed vegetables and cook for 2–3 minutes.

Step 4

Add the Salmon

Add the mashed canned salmon along with the liquid from the can. Stir, and bring back to a boil.

Step 5

Final Cooking

Simmer over medium heat for 1–2 minutes, then remove from heat. Add fresh herbs if desired.

Step 6

Serve

Ladle into bowls, sprinkle with chopped herbs. Serve hot with bread or croutons.

CHEF'S TIP

Choose Quality Canned Salmon

Best is salmon in its own juice or with a little oil. Check the label — it should contain only fish, salt, and water. Overly salty products can ruin the taste.

Don't Overcook Vegetables

Sauté onions and carrots until soft but not brown — this adds a sweet note and a golden color. Simmer the soup for only 1–2 minutes after boiling.

Add Fresh Herbs

Parsley, dill, or chives added at the end make the soup fresher and more aromatic. A few allspice peas can also add a nice kick.

Make It Heartier

For a thicker, more filling soup, add 50–100 g of cooked rice or small noodles along with the fish. Increase cooking time by 5–7 minutes.

SUBSTITUTIONS

Add your taste

With Other Canned Fish Replace salmon with canned pink salmon, chum salmon, or sardines. The flavor will become richer or milder depending on the fish.
Add Potatoes Add 1–2 diced potatoes with the fish — the soup becomes thicker and heartier. Increase cooking time to 10 minutes.
With Cream for a Creamy Version Stir in 50–100 ml of 20% cream at the end and heat through without boiling. A creamy chowder-style soup.
With Tomato Paste Add 1 tablespoon of tomato paste while sautéing the vegetables for a tangy, rich twist.

HOW TO STORE

How to Store Canned Salmon Soup

Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Add a little water or broth when reheating if it thickens. Freezing is not recommended — fish loses texture.

GOOD TO KNOW