Low Carb Salmon Soup with Daikon and Dill
A light, creamy salmon soup built on seafood stock with tender daikon radish replacing potatoes for a keto-friendly meal. White wine adds subtle depth while fresh dill and heavy cream create richness without excess carbs. Perfect for weeknight dinners or meal prep, this dish suits anyone seeking low-carb comfort food with restaurant-quality simplicity.
Ingredients
- 2 tablespoon butter
- 1 green onion, finely chopped
- ½ cup white wine
- 1 daikon radish, peeled and choppedcauliflower1:1vegetable
milder flavor, faster cooking
- 4 cup seafood stockchicken stock1:1stock
lighter finish
- 4 salmon fillets, skinless, chopped
- ½ cup heavy cream
- 2 tablespoon fresh dill, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Melt butter in a large saucepan over medium heat.
- 2
Sauté green onions for a few minutes until softened.
- 3
Pour in white wine and increase heat to medium-high, reducing liquid by about half.
- 4
Add chopped daikon and seafood stock, cooking until radish is tender.
- 5
Stir in chopped salmon, heavy cream, and dill.
- 6
Taste and season with salt and black pepper as needed.
- 7
Serve hot, garnished with extra fresh dill.
Tips
Reduce wine fully to cook off alcohol and concentrate flavor before adding stock; this prevents a raw wine taste.
Cut salmon into uniform pieces so they cook evenly; avoid overcooking or they'll become dry and flake apart.
Daikon cooks faster than potato; test with a fork and don't wait for complete softness to avoid mushy texture.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months (cream may separate slightly on thaw; stir to recombine).
Prepare through wine reduction; cool and refrigerate. Finish by adding stock, daikon, and salmon just before serving to keep salmon tender.
Ladle into bowls with extra fresh dill and a grind of black pepper. Serve with crusty bread or cauliflower crackers for scooping.
Common Mistakes
Don't skip the wine reduction step to avoid a harsh alcohol taste and raw wine flavor in the finished soup.
Don't add salmon until just before serving to avoid overcooking; add it with cream so residual heat finishes it gently.
Don't rush the daikon; if added to boiling stock it may remain tough and affect texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes. Prepare through the wine reduction and store refrigerated for 1 day. Add stock, daikon, and salmon when reheating so salmon stays tender and not mushy.
What if I don't have daikon radish?
Substitute cauliflower florets (cooks faster, use 2/3 cup), celery root, or zucchini. Cooking time varies; test with a fork for doneness.
How long does this keep and can I freeze it?
Refrigerate up to 3 days in a sealed container. Freezes up to 2 months; cream may separate on thaw but will recombine when stirred over gentle heat.