This keto salmon soup is creamy, cozy and on the table in about 40 minutes, with tender chunks of salmon, soft daikon radish and lots of fresh dill in a buttery white wine broth. It's a low carb twist on Finnish salmon soup, with about 4g net carbs and a hearty 40g of protein per serving.
Recipe adapted from Keto Soups & Stews by Carolyn Ketchum of All Day I Dream About Food (Victory Belt Publishing). The publisher provided a free review copy of the book; all opinions are our own. This post contains affiliate links. See our disclosure policy.
Classic Finnish salmon soup is made with potatoes, which is a problem when you're eating low carb. Carolyn's clever fix is daikon radish: it turns soft and mild as it simmers and soaks up the creamy broth, so you get all of that spoonable comfort for a fraction of the carbs. We took a couple of shortcuts, using good store-bought seafood stock and skinless salmon fillets, which turns this salmon daikon soup into an easy weeknight dinner. If you like Carolyn's recipes, we've also made her Keto Apple Cinnamon Donut Bites and Low Carb Quick Bread.
Key Ingredients & Substitutions
- Salmon. You'll need four skinless salmon fillets, about 6 oz each (1.5 lb in total), cut into bite-size chunks. Fresh or thawed frozen salmon both work. Wild salmon is a little leaner and farmed salmon a little richer, and either one tastes great here. Buying skinless, boneless fillets saves you a lot of prep. The salmon is also where most of the protein comes from, so don't skimp on it. Cod, halibut or a mix of salmon and shrimp are good swaps.
- Daikon radish. This is the star swap that keeps the soup low carb. One medium daikon (about 12 oz or 350 g) has only around 6g net carbs, plus a good dose of vitamin C and potassium. Look for it in Asian markets and in the produce section of most large grocery stores. Turnips or cauliflower florets work in its place. Got some daikon left over? Make a batch of Low Carb Daikon Fries.
- Seafood stock. A carton of Kitchen Basics Seafood Stock keeps this quick. Fish stock or homemade salmon broth (Carolyn's book shows you how) are even better, and chicken broth works in a pinch. Brands vary a lot in salt, so hold off on seasoning until the end.
- Dry white wine. A splash of Sauvignon Blanc or Pinot Grigio adds brightness, and reducing it by half cooks off most of the alcohol. To skip it, use an extra ½ cup of stock and a squeeze of lemon juice at the end.
- Heavy cream. This makes the broth silky and rich. For a dairy-free version, use full-fat coconut cream and swap the butter for olive oil.
- Butter, green onion and fresh dill. Butter and green onion build the base, and dill is the classic partner for salmon. Fresh dill really makes this soup, but 2 teaspoons of dried dill will do if that's all you have.
Helpful Tips
Cut everything to size. Chop the daikon into ½-inch cubes so it cooks evenly and becomes tender at the same time, and cut the salmon into roughly 1-inch chunks. Pieces that are too small will fall apart in the broth.
Don't rush the wine. Let the wine bubble until it has reduced by about half before adding the stock. That takes just a few minutes and gives you a mellow, rounded flavor instead of a sharp, boozy one.
Add the salmon last and keep it gentle. Salmon only needs 4 to 5 minutes at a gentle simmer, and it keeps cooking in the hot broth after you take the pan off the heat. Stir slowly with a big spoon so the chunks stay whole.
Keep the cream below a boil. Once the cream and dill go in, heat the soup through over low heat. A hard boil can make the cream split and toughen the fish.
Season at the very end. Between the stock and the butter, the soup may already be salty enough. Taste it once everything is in, then add salt and pepper a little at a time.
Variations
- Seafood medley. Swap half the salmon for shrimp or scallops and add them at the same time. If you love creamy seafood soups, our Low Carb Shrimp Bisque is another good one.
- Smoky salmon. Stir in a few flakes of hot-smoked salmon with the cream for a deeper, smoky flavor.
- Lemon and capers. Finish each bowl with a squeeze of lemon and a few capers for a bright, briny kick.
- Add some greens. A couple of handfuls of baby spinach wilted in at the end add color and extra nutrients for almost no carbs.
- Cauliflower instead of daikon. Small cauliflower florets give the soup a slightly heartier, chowder-like texture.
- Dairy-free. Use olive oil and coconut cream for a version that's still rich and creamy.
Serving Ideas
This low carb salmon soup is filling enough to be dinner on its own, especially with all that protein. Ladle it into warm bowls and finish with extra dill and a crack of black pepper.
If you'd like something to dunk, serve it with warm Low Carb Cheddar Biscuits or a simple green salad with a lemony dressing. Small cups of the soup also make an elegant starter for a dinner party, and it travels well in a thermos for a cozy low carb lunch.
Storing & Freezing
Let leftovers cool, then keep them in an airtight container in the fridge for up to 2 days (seafood is best eaten quickly). Reheat gently in a saucepan over low heat until just hot, stirring now and then. Avoid boiling or microwaving on high, which dries out the salmon and can split the cream.
Creamy fish soups don't freeze perfectly: the cream can separate and the salmon gets a little dry. If you do freeze it, use it within a month, thaw it overnight in the fridge and reheat it gently, whisking to bring the broth back together. For best results, make a double batch of the base (the wine, stock and daikon) and freeze that for up to 3 months, then add fresh salmon, cream and dill when you reheat it.
More Low Carb Salmon and Soup Recipes
If you loved this soup, here are a few more recipes you might enjoy, or browse all of our low carb soup recipes:
- Keto Salmon Patties
- Keto Creamy Salmon with Spinach and Basil
- Low Carb Creamy Tarragon Salmon
- Keto Coconut Curry Soup
📖 Recipe
Keto Salmon Soup
Ingredients
Equipment
Step-by-Step Instructions
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the green onion and sauté for 2 to 3 minutes, until softened.
- Pour in the white wine, turn the heat up to medium-high and let it bubble for 3 to 4 minutes, until reduced by about half.
- Add the daikon and the seafood stock. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the daikon is just tender when pierced with a knife.
- Add the salmon chunks and simmer gently for 4 to 5 minutes, until the salmon is opaque and just flakes. Stir slowly so the pieces stay whole.
- Turn the heat to low and stir in the heavy cream and dill. Heat through for 1 to 2 minutes without letting it boil, then taste and season with salt and pepper (how much you need depends on your stock).
- Ladle into bowls, garnish with extra fresh dill and serve right away.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Morgan says
Can you please give an amount in grams for the salmon? Thank you!
Georgina says
This recipe is based on salmon fillets that are approximately 150g each. I hope that helps!