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Spiced Salmon Noodle Soup

4.5

(2)

Spiced Salmon Noodle Soup in a dark blue plate on a a rusted colored background
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Suzie Myers

Salmon-head soup is a staple of Native Alaskans’ diets, shared as food and immune-boosting medicine among friends and family. Making stock from fish heads and bones releases calcium and several key vitamins, not to mention deep flavor. This version, from Emma Teal Laukitis and Claire Neaton’s cookbook The Salmon Sisters: Harvest & Heritage, features both salmon head and fillets, with the aromatic broth taking cues from pho, packed with warming spices and fresh herbs. If your fishmonger doesn’t have a salmon head handy, the stock will still be excellent just made from salmon scraps.

What you’ll need