Remember that Grilled Alaskan Sockeye Salmon? Well, we had leftovers. There are at least two things we like to do with leftovers – make a wonderful breakfast (possibly more on that at a later date) and make soups. The first thing we did was whip up a Simple Seafood Stock. We happened to snack on some Alaskan Spot Prawns the day prior and, of course, we saved the shells. At some point a soup was inevitable and this Alaskan Sockeye Salmon Soup did not disappoint. There’s probably nothing more satisfying after a cool, blustery day in the Last Frontier. Follow along and we’ll show you how to make it yourself!
Preparation: Alaskan Sockeye Salmon Soup
If you are using fresh salmon from your local market then you will need to cook it first or add in the last 10 – 15 minutes of simmer. We recommend grilling it for added depth of flavor. If you need some pointers it’s really pretty straightforward: Lightly brush the salmon with oil and season with salt and pepper. Grill skin side down for 5 – 7 minutes or until the meat lightens in color (may vary depending on thickness of filet). Flip and grill for another 2 – 3 minutes. Remove immediately and set aside.
Now that we are all set with those using leftover salmon and those making this from fresh we can get to making soup! So, here goes.
Saute the onion, bell pepper, and carrots for 7 – 10 minutes or until beginning to soften, stirring occasionally. Add the garlic and cook for another 2 – 3 minutes, stirring occasionally (DO NOT BURN THE GARLIC).
Deglaze with a small amount of stock, scraping any bits from the bottom. Add the remainder of the stock. Then, add the potatoes and bring to a gentle boil. Reduce to a simmer for 15 – 20 minutes or until potatoes begin to soften. Add in the salmon (remember it’s already cooked at this point).
Optional: add in the can of clams in clam juice. Simmer for another several minutes until flavors come together and serve. This was a last minute decision for us and we think it made a very positive impact on the final product.
Ladle into bowls and serve 🙂
Equipment: Alaskan Sockeye Salmon Soup
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We were at a rental property so we were at the mercy of what we had on hand. The basics for this recipe are a grill and a vessel for the actual soup. We recommend the following (affiliate links):
If you liked that, try this…
- Easy Baked Black Rockfish
- Grilled Alaskan Halibut Street Tacos
- Poached Thai Coconut Curry Lingcod
- Grilled Alaskan Sockeye Salmon
- Seafood Gumbo (w/ Trader Joe’s Seafood Blend)
- And if you’re a soup fanatic, check out all our soups here!
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Alaskan Sockeye Salmon Soup
Equipment
- Stock Pot, Large Sauce Pan, or Dutch Oven
Ingredients
- 1 lb. Fresh salmon, grilled and chunked
- 2 – 3 tbsp. Extra Virgin Olive Oil, divided
- Salt and Pepper, to taste
- ½ Sweet Onion, diced or chopped
- ½ Red or Orange Bell Pepper, diced or chopped
- 1 Carrot, diced or chopped
- 3 cloves Garlic, diced
- 1 lb. Alaskan Potatoes, chopped to similar size Russet, red, or gold potatoes could sub
- 6 cups Seafood Stock We made our own from Alaskan Spot Prawns. See blog post for details.
- 1 can Minced clams in juice (optional)
- 2 Bay Leaves We used fresh but dried are fine.
Instructions
- Lightly brush the salmon with oil and season with salt and pepper. Grill skin side down for 5 – 7 minutes or until the meat lightens in color (may vary depending on thickness of filet). Flip and grill for another 2 – 3 minutes. Remove immediately and set aside. See notes for additional detail.
- Saute onion, bell pepper, and carrots for 7 – 10 minutes or until beginning to soften, stirring occasionally.
- Add the garlic and cook for another 2 – 3 minutes, stirring occasionally (DO NOT BURN THE GARLIC).
- Deglaze with a small amount of stock, scraping any bit from the bottom. Add remainder of stock. Add potatoes and bring to a gentle boil then reduce to a simmer for 15 – 20 minutes or until potatoes begin to soften. Add in the salmon (remember it's already cooked at this point). Optional: add in the can of clams in clam juice. Simmer for another several minutes until flavors come together and serve.
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