Healthy and Flavorful Salmon Head Soup – Easy Homemade Recipe

Embark on a gastronomic journey with this rich, creamy salmon head soup. Tender morsels of salmon, infused with aromatic dill, create a comforting dish that’s both luxurious and satisfying. Perfect for cold winter days or when you’re craving something truly special.

Cooking is an art of adaptation, and this recipe embraces that spirit. While salmon heads are the star, the beauty lies in the diverse textures and flavors each part offers. From the gelatinous eyeballs to the dense cheek meat, every bite is a new experience.

This soup pays homage to various culinary traditions. In some cultures, whole fish heads bobbing in a tureen are a delicacy. Here, we’ve taken a more approachable route, deboning the fish for ease of eating while preserving all the delightful flavors.

Ingredients

• 3 tablespoons butter
• 1 large onion, thinly sliced
• 2 salmon heads, or one salmon frame (head, tails, and scraps)
• 8 ounces potatoes, scrubbed and cut into 2 inch cubes
• 2 bay leaves
• 1 large bunch fresh dill
• 1 teaspoon kosher salt, or to taste
• 1/2 cup cream, or to taste

For garnish:

• About 1/3 cup chopped fresh dill

Directions

1. Begin by melting butter in a sauté pan over medium heat. Add the thinly sliced onions and sauté until they’re soft and translucent, but not browned. This should take about 7 minutes.
2. Next, add the salmon parts, cubed potatoes, bay leaves, salt, and all but a few stalks of the dill. Pour in just enough water to cover the fish. Bring the mixture to a steady simmer and let it cook until both the fish and potatoes are tender, which should take approximately 20 minutes.
3. Using a slotted spoon, carefully remove the fish parts, dill, and bay leaves from the liquid. Once the fish is cool enough to handle, it’s time for the fun part – separating the meat and other edible parts from the skeleton. Don’t forget about those flavorful eyeballs and cartilage!
4. Return the picked meat and other edible parts back to the soup. Gently reheat the mixture at a low simmer, being careful not to break up the delicate fish meat. Now, it’s time to enrich your soup – add the cream and chopped fresh dill. Taste and adjust the seasoning with more salt if needed, and add a touch of freshly ground black pepper.
5. Serve your salmon head soup immediately, piping hot and fragrant. If you have leftovers, they can be stored in the refrigerator for up to 3 days. When reheating, do so gently over a low simmer to preserve the soup’s wonderful texture.

Notes

The joy of this recipe lies in its versatility. While salmon heads are ideal, you could experiment with other large, meaty fish heads. The key is to choose fish that will provide enough meat to make the effort worthwhile.

Don’t shy away from the various textures this soup offers. The gelatinous eyeballs provide a unique, fatty taste, while the cheek meat offers a denser, finer texture. Even the cartilage adds an interesting element not often found in fish dishes.

Remember, the process of deboning the fish heads can be a bit tedious, but it’s a labor of love. Take your time to carefully remove all bones to ensure a safe and enjoyable eating experience for your guests.

The addition of dill and cream complements the rich flavor of the salmon beautifully. However, feel free to experiment with other herbs or even a splash of white wine to create your own unique flavor profile.