Get all the taste from salmon heads in into a warm delicious dish!

Serves 4


  • 2-3 salmon heads
  • 1 large onion, thinly sliced
  • 2 garlic cloves chopped thinly
  • 3 tablespoons of  butter
  • 8 ounces of potatoes, scrubbed and cut into 2-inch cubes
  • 1 large bunch of fresh dill
  • 2 bay leaves
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 cup cream, or to taste


  1. Melt the butter in the sauté pan or pot over medium heat
  2. Add the onions and sauté until softened but not browned (about 7 minutes)
  3. Add the salmon parts, the potatoes, bay leaves, salt, and all but a few stalks of the dill.
  4. Add enough water to just cover the fish. Bring the water to a steady simmer and cook until fish and potatoes are tender (about 20 minutes).
  5. Remove the fish parts from the liquid. And turn off the heat.
  6. When the fish is cool enough to handle, separate the meat and other edible parts (eyeballs, cartilage, etc.) from the skeleton.
  7. Add the fish parts back to the soup. Reheat gently at a low simmer, taking care not to break up the fish flesh.
  8. Add the cream and the chopped fresh dill. Add more salt, if needed, and freshly ground black pepper and serve!
  9.  Leftovers may be kept in the refrigerator for up to three days and reheated over a low simmer.

Recipe adapted from Serious Eats