16 Reviews

I added carrots, celery, fresh green beans, cilantro, and scallions to this recipe and it was delish. I also used veggie broth instead of the chicken because I don't eat meat aside from fish .. made for a delish soup!

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mizzrizzo1 November 20, 2012

Great simple soup - I used marinated salmon as that's what I had, 1 litre of broth, and 1/2 ts cayenne. Made for a lovely light dinner! Thank you MsPia!

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stormylee January 24, 2011

Delicious and easy! Even my 6 and 3 year old ate some. I will reduce cayenne next time due to their tastes- a keeper!

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Teachingjill June 14, 2010

first time fish soup maker, n this was easy, fun, and new. nice recipe

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sgray1 May 25, 2010

Absolutely wonderful! I often make myself one serving of this for lunch-it's so quick and easy!

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cuisinebymae April 05, 2009

Beautiful soup! I only used about 1 tablespoon of oil to saute the onion, otherwise I followed the recipe exactly. Delicious! I was looking for something to use salmon and spinach in and I am sure glad I found this recipe.

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Sheynath January 19, 2009

I did not use the oil. I put everything into the pot and cooked it. I also added sliced carrots, fresh shitake mushrooms and fresh enoki mushroom because we just had them in the frig. This was delicious. I will make this again. Thank you.

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Nado2003 November 24, 2008

This is a great basic recipe to "jump off" of with all kinds of fun ingredients. I definitely favor the vegetable broth and leeks. To de-skin salmon quickly and easily: put a little oil in a non-sick skillet and heat on medium high. Put the salmon filet in the skillet SKIN SIDE DOWN. Cook for about 30 seconds without disturbing. Flip filet over or onto a plate. Using a your hands and a paper towel or a set of tongs, peel the skin right off. (Careful, it's hot.) It should peel off easily. If it is still firmly attached, put it back in for another 30 seconds. Don't cook it too long or the scales will fall off everywhere. After you do one you will get a feel for how long it takes. Never wrestle the skin off again!

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Tammy T. March 05, 2014

This was easy and delicious. I try to eat fish once a week and now I have a way besides sushi or grilling a fillet on my George Foreman grill. This was the very first time I made soup that wasn't from a can much less a fish soup but it was so easy. The only problem I had was skinning the salmon but the seafood counter at my grocery store will do that for you. I did add frozen carrots, broccoli, and water chestnuts when I filled the pot with broth for added veggies. I intend to make this again soon.

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booth.mickey January 10, 2011

I've made this twice now and would give it a gazillion stars if I could. I added broccoli as well, and it fits perfectly in this soup. I love the fact that it has a nice, clear broth--it adds an Asian feel to the dish, and you feel like you're eating healthy and that's always a good thing. The flavor combinations were wonderful, and even our picky teenager went back for seconds and stated how shocked he was that he was eating broccoli! But best of all is how quickly this dish comes together. My time is valuable lately, and anything that doesn't bog me down in the kitchen receives top honors from me! Thanks for sharing, I am oficially in love with this soup.

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Feisty September 18, 2008
Salmon Soup