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Sweet and Zesty Salmon Soup

This vibrant soup combines the rich flavors of salmon with a delightful balance of sweet and tangy notes. It’s perfect for a cozy meal that’s both comforting and refreshing.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 pound wild salmon fillet ½ cup ginger teriyaki marinade 2 tablespoons olive oil 1 medium sweet onion, chopped 3 plum tomatoes, chopped 2 portobello mushrooms, chopped ¼ cup reduced-sodium soy sauce 1 tablespoon lemon juice, or to taste 1 teaspoon hot pepper sauce, or to taste ½ teaspoon ground turmeric ½ teaspoon ground cinnamon ½ teaspoon ground cumin ¼ cup sliced almonds ¼ cup sunflower seeds ¼ cup flax seeds ¼ cup sweetened dried cranberries (such as Craisins®) 2 ounces crumbled goat cheese 4 naan breads

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by rinsing the salmon and placing it in a container with a lid. Pour the teriyaki marinade over it, cover, and pop it in the fridge for at least 30 minutes, or up to a couple of hours if you have the time.

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Step 2

When you’re ready to cook, heat some olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté until it’s nice and soft, about 2 to 4 minutes. Add the tomatoes and mushrooms next, cooking everything until the veggies soften, which should take another couple of minutes.

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Step 3

Now stir in the vinegar, soy sauce, lemon juice, and a splash of hot pepper sauce for a little kick. Sprinkle in the turmeric, cinnamon, and cumin, stirring for a few minutes until the spices smell fragrant and the mixture is well combined.

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Step 4

Push the veggies to the sides of the skillet and place the salmon right in the center. Let it cook undisturbed for about 2 and a half minutes, then flip it over and cook for the same amount of time on the other side. Once it’s cooked through, break the salmon into bite-sized pieces and mix it together with the vegetables.

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Step 5

Next, toss in the almonds, sunflower seeds, flax seeds, and cranberries, stirring everything together before adding the goat cheese. Let the cheese melt slightly as you combine it all.

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Step 6

For a warm, toasty side, heat your naan bread one at a time in a skillet over medium-high heat. Toast each side for about 15 seconds until it’s lightly browned and warmed through.

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Step 7

Serve the salmon stew alongside the naan and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh salmon for the best flavor and texture.
- Add citrus juice gradually to control the level of zestiness.
- Simmer gently to keep the salmon tender and prevent it from breaking apart too much.

Why you’ll love it

This soup combines the rich flavor of salmon with a bright, tangy twist that makes every bite exciting. It’s both comforting and refreshing, perfect for a cozy meal or a light lunch. The balance of sweet and zesty notes makes it a unique dish that’s easy to enjoy any time.

Serving ideas

Serve this soup with crusty bread or garlic toast to soak up the flavorful broth. A simple green salad on the side can add a fresh crunch. Garnish with fresh herbs like dill or cilantro to brighten the dish even more.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to avoid overcooking the salmon. Avoid freezing, as the texture of the fish may change after thawing.