Salmon Wild Rice Soup: Cozy, Creamy, and Weeknight-Friendly

Salmon Wild Rice Soup is the kind of dish that feels like a warm hug on a chilly day. It’s rich and creamy, packed with cozy flavors like sweet potatoes, smoky salmon, and hearty Minnesota wild rice. And if you’re like most of us—juggling work, family, errands, and that never-ending laundry pile—this one-pot wonder is about to become your new best friend.

Even better, it makes enough to feed the family with leftovers to spare (hello, easy lunches!). In the middle of winter, when you’re craving comfort but still want something a bit “elevated” (without actually saying that word out loud—because we don’t), Salmon Wild Rice Soup hits the mark. It’s got that homey, soul-soothing vibe but with enough flavor to impress your picky eaters and food-snob friends alike. Whether you’re meal-prepping, hosting a cozy dinner, or just tired of your usual chicken routine, this is the creamy, hearty soup that’ll bring everyone to the table—and keep them coming back for more.

Table of Contents

What is Salmon Wild Rice Soup?

Salmon Wild Rice Soup is a creamy, flavorful soup that combines tender chunks of smoked salmon, earthy wild rice, sweet potatoes, and a warm blend of spices. Think of it as Minnesota’s answer to chicken noodle soup—but with a little more flair. Wild rice, which is technically a grass seed and not an actual rice, brings a slightly nutty bite and a chewy texture that pairs beautifully with the soft, buttery richness of the salmon. Add in some fresh dill and frozen spinach, and you’ve got a seriously satisfying bowl that feels both indulgent and balanced. Traditionally made with a roux base (that’s just butter and flour, don’t panic), the soup gets its creaminess from a good pour of half-and-half, which turns this into a velvety, cozy bowl of heaven. If you’ve never had smoked salmon in soup before, don’t worry—it’s not overpowering. It just adds a subtle smoky depth that keeps you going back for “just one more spoonful.” Spoiler alert: it’s never just one.

Reasons to Try Salmon Wild Rice Soup

First of all—flavor. Salmon Wild Rice Soup isn’t your average weeknight soup. It’s loaded with layers of savory, smoky, herby goodness that feel fancy but come together with pantry staples and minimal fuss. Second, it’s basically a nutritional powerhouse in a creamy disguise. You’re getting protein from salmon, fiber from wild rice, vitamins from spinach and sweet potatoes—without having to serve a sad salad next to it. Third, it’s weeknight-friendly. No need for fancy techniques or 27-step processes. This soup comes together in one pot and reheats like a dream. And yes, it’s freezer-friendly too, which makes it a smart move for meal preppers. Oh—and if you’re feeding picky eaters or trying to sneak veggies past your kids, this is a stealthy way to do it. Add a crusty bread or pair it with something like this creamy spinach and potato soup for a little soup flight action. Basically, Salmon Wild Rice Soup is delicious, satisfying, and practical. You’ll wonder why it took you so long to make it.

Ingredients Needed to Make Salmon Wild Rice Soup

• 4 tablespoons butter
• 1 medium yellow onion (finely chopped, about 1 cup)
• 1 teaspoon ground coriander
• 1 teaspoon garlic salt
• 2 teaspoons Italian seasoning (use your favorite blend—Kowalski’s Bold is great)
• 1 teaspoon ground black pepper
• ½ cup all-purpose flour
• 32 ounces chicken stock
• 2 cups sweet potatoes (finely cubed)
• 2 cups cooked wild rice (Canoe brand works well)
• 8.5 ounces smoked salmon (skin removed, pepper and coriander flavor is best)
• 1½ cups frozen spinach
• ½ cup fresh dill, chopped
• 2 cups half-and-half
• Extra smoked salmon and fresh dill for garnish

Instructions to Make Salmon Wild Rice Soup (Step by Step)

Making Salmon Wild Rice Soup is easier than you think. You’re building layers of flavor one step at a time—no complicated tricks, just real food done right. Here’s your step-by-step breakdown:

Sauté the aromatics

Melt the butter in a large stockpot over medium heat. Once it’s melted and bubbling, toss in the finely chopped onion. Cook until soft and fragrant—but not brown—about 5–7 minutes. This step builds your base flavor. You want the onions to go from raw and sharp to soft and sweet.

Spice things up

Now toss in the coriander, garlic salt, Italian seasoning, and black pepper. Stir to coat the onions and let those spices bloom. You’ll smell the difference almost instantly—it goes from “meh” to “what’s cooking?” in about 30 seconds.

Make the roux

Sprinkle the flour evenly over the spiced onions. Stir until the flour is fully absorbed and clumps up into a pasty mixture. It might look a little weird and dry—that’s exactly right. You’re building the creamy texture here.

Add the stock, rice, and sweet potatoes

Gradually pour in the chicken stock while whisking constantly to smooth out the flour mixture. Once everything’s blended and lump-free, stir in the cubed sweet potatoes and the pre-cooked wild rice. Bring the whole pot to a gentle boil. When it starts bubbling, reduce the heat slightly and let it simmer for 10–15 minutes, or until the sweet potatoes are tender.

Add the greens and salmon

Turn the heat down to low. Stir in the frozen spinach and the flaked smoked salmon (make sure you’ve removed all the skin first!). Add the fresh dill, too. These ingredients add freshness and depth—don’t skip the dill unless you absolutely have to.

Finish with cream

Now pour in the half-and-half and gently increase the heat just enough to warm the soup. Stir it slowly and let it heat through—but don’t boil. The soup will naturally thicken as it rests. Let it sit uncovered for 10–15 minutes before serving.

Feeling extra? Top each bowl with a little more smoked salmon and fresh dill for that “I made this look fancy on purpose” moment.

If you like creamy soups with seafood, check out our Crab and Shrimp Seafood Bisque for another comforting coastal classic.

What to Serve with Salmon Wild Rice Soup

Salmon Wild Rice Soup is filling on its own, but if you’re looking to round out the meal (or serve guests), a side never hurts. A crusty sourdough or garlic bread is perfect for dunking into that creamy broth. Feeling extra cozy? Pair it with a light salad—maybe a crunchy Asian cucumber salad to balance the richness. If you’re in the mood for soup-and-soup, you could serve smaller portions alongside something like Zuppa Toscana or a lighter chicken avocado wrap for variety. Wine-wise, a chilled Pinot Gris or lightly oaked Chardonnay plays nicely with the smoky salmon and creamy base. Or just go classic with sparkling water and lemon for a refreshingly simple pairing. Honestly, this soup doesn’t ask for much—just a good spoon and some hungry people.

Key Tips for Making Salmon Wild Rice Soup

1. Pre-cooked wild rice saves time – Grab a quality canned or frozen brand like Canoe. It saves nearly an hour of simmering.
2. Use smoked salmon, not raw – This soup is meant to be rich and smoky. Raw salmon won’t give you the same flavor or texture.
3. Chop your sweet potatoes small – Aim for tiny cubes (like pea-sized). They cook faster and blend better into each spoonful.
4. Don’t skip the flour step – It’s the secret to a creamy broth without needing a ton of cream.
5. Let it rest – After cooking, let the soup sit for 10–15 minutes. This helps it thicken and deepen in flavor.
6. Taste before serving – Adjust salt, pepper, and dill to your preference. You’re the boss of your soup.

Bonus tip: Double the batch. This soup only gets better the next day.

Storage and Reheating Tips for Salmon Wild Rice Soup

Let the soup cool to room temp before storing. Transfer it into airtight containers and refrigerate for up to 4 days. For longer storage, freeze in single-serve portions for up to 3 months. When reheating from the fridge, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it’s too thick. If reheating from frozen, thaw overnight in the fridge first for best texture. Microwaving is fine for single portions, but go low and slow to avoid curdling the dairy. Just remember: the rice and potatoes will soak up liquid over time, so don’t be shy about adding a little extra broth when bringing it back to life.

FAQs

Can I use fresh salmon instead of smoked?
You can, but you’ll lose that lovely smoky flavor. If you go fresh, cook it fully before adding and maybe toss in a pinch of smoked paprika to get a similar vibe.

Is there a dairy-free option?
Yep! Swap the half-and-half with full-fat coconut milk or unsweetened oat milk. It’ll change the flavor slightly, but still be rich and creamy.

Can I use regular white rice instead of wild rice?
Technically yes, but wild rice really is the star here. Regular rice can get mushy. If you must sub, try brown rice for better texture.

What’s the best smoked salmon to use?
Look for a peppered or herbed variety for extra flavor. Northern Waters Smokehaus (or similar) is excellent if you can get your hands on it.

Can I freeze it with the dairy in it?
Yes, this soup freezes pretty well even with the cream, thanks to the roux. Just make sure to reheat it slowly to avoid separation.

Final Thoughts

Salmon Wild Rice Soup is the kind of recipe that checks all the boxes—easy, cozy, flavorful, and surprisingly nourishing. It’s perfect for those busy weeknights when you still want something that feels a little special without needing three hours or a culinary degree. The balance of smoky salmon, creamy broth, hearty rice, and just a touch of fresh dill makes this a standout soup you’ll keep coming back to. Bookmark it, batch it, share it. And if you’re on a soup kick, don’t miss our Creamy Dill Pierogi Soup or Bobby Flay’s Crab Corn Chowder for more cozy inspiration. Salmon Wild Rice Soup isn’t just a recipe—it’s your new winter go-to.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print