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This canned salmon soup is a great pantry recipe that’s ready to enjoy in just 30 minutes. Made with four simple cupboard ingredients, this gluten-free soup requires minimal effort and is so filling, it’s perfect for a weeknight family meal.
You are going to love this comforting fish soup! It’s wonderfully hearty and made with fresh veggies for a warming meal.
This canned salmon soup is full of flavor. Cooked in a light broth that is seasoned with the vegetables and fish, it’s amazing how good so few ingredients can taste! The salmon is wonderfully flaky, while still having substance and the onions, carrots and potatoes are perfectly tender. It’s my favorite chunky soup recipe!
This is a great well-balanced soup that can be served as a lunch or main meal. It’s high in protein, gluten-free and contains no added sugar. Salmon is a great low fat fish that is high in minerals and other nutrients like omega 3.
Quick and Easy Pantry Soup
I’m so sure that you will have all of the ingredients already to make this canned salmon soup! You will need:
- Canned Salmon
- Vegetable oil, salt and pepper
This is a great end of the week meal, when you have bits and pieces left in your fridge.
How To Make Canned Salmon Soup
It’s so easy to make this soup recipe, you just need a few simple ingredients and requires very little prep.
Peel the onion and carrot and sauté them in a frying pan until tender. Add them to a cooking pot with the rest of the ingredients, bring to a boil and then simmer. Season to taste and serve. It’s that easy!
I like to serve the soup with a dollop of sour cream and some fresh dill to really help the flavors come alive.
Can you make it ahead of time?
Soups are great make ahead and freezer meals and this canned salmon soup is no different. Let it cool completely to room temperature and then transfer it to an air tight container (I store and freeze soup in these containers as they are refrigerator and freezer safe). It will keep well in the fridge for 3 days and you can freeze it for up to 3 months. Defrost frozen soup in the fridge overnight before reheating on the stovetop.
Can you use fresh salmon in this recipe?
I used canned salmon for this soup so that it’s easy to whip up if you haven’t had the chance to go shopping. If you have fresh salmon, you can absolutely use that! Cook salmon fillets in the oven at 425F for 10-12 minutes, depending on the thickness of each fillet. You can then flake it right into the soup 5 minutes before serving.
What’s the best canned salmon to use?
I like to use canned Alaskan salmon as it has a milder and sweeter flavor to it, but any kind will work well. I prefer to use salmon in water rather than brine so that it is less salty.
More Easy Salmon Recipes
If you liked this canned salmon soup, you will also love these easy salmon recipes:
Canned Salmon Soup
- 8 cups water
- 15 oz canned salmon
- 2 potatoes
- 1 onion
- 1 carrot
- 1 tbsp vegetable oil
- Salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Peel and chop the onion. Peel the carrot and shred it using a box grater or food processor.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add chopped onion and shredded carrot and cook, stirring occasionally, for 5 minutes, or until tender and golden-brown.
- While the carrot and onion are cooking, peel the potatoes and cut into small cubes (about 1/2 inch).
- Put cooked carrot and onion, chopped potatoes, canned salmon and water in a large cooking pot. Bring to a boil, then reduce heat to simmer and cook for 15 minutes.
- Add salt and pepper to taste. Laddle into bowls and serve. Optional toppings that go great with this soup are chopped dill and sour cream.