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Saute chopped onions, carrots, and crushed garlic in a little olive oil. Add water, 1 can of diced tomatoes with liquid, diced potato, and bring to a boil. Add garlic powder, onion powder, and some red pepper flakes to taste. Cook until carrots and potatoes are very tender (approximately 30 minutes). Add frozen corn. Return to boil. Add in cubed salmon. Cook for an additional 5 minutes, add salt and pepper to taste, and serve.


  • Salmon filet is easier to cut into cubes when partially frozen.
  • Do not overcook the salmon. If you leave chicken to cook in soup for an extra 10 minutes it’s fine. Fish will get all rubbery.