Before you start, it is best to prep all (or at least half of) the ingredients, because once the water is boiling the timing has to be more or less precise. Add water to the pot and bring to a boil on HIGH heat.
Dice the onion and add in once the water is boiling. Turn the heat down to the LOWEST setting and cover the pot. Set timer for 7 minutes.
Tip: make sure the broth in bubbling lightly at all times.
Cut the carrot in thin circles and add in once the timer is up. Make sure to keep the lid on and set the timer again for another 7 minutes.
Peel the potatoes and dice them into 1/2” cubes. Rinse them with cold water and add them in once the timer is up. Make sure to cover with a lid and set the timer again for another 7 minutes. Turn the heat on HIGH, bring to boil, and then turn the heat back to LOW again.
Cut the skin off of the salmon fillet, and dice the salmon into 1” cubes (or any size you prefer). Add in the salmon once the timer is up, cover with a lid and set the timer for another 7 minutes.
Once the timer is up add salt, black pepper, 1-2 bay leafs, and dill leaves. Pull the dill leaves from the stem and add it in to the soup, cover with a lid and set the timer again for 7 minutes. Tip: Make sure to add the salt in a small amount, stir the soup and try the broth after every 1/2 tsp you add. Make sure to not over salt. I add about 1 tsp of salt total.
Once timer is up, try a piece of potato and carrot to see if it is done. If the potato melts in your mouth that means it is done. Otherwise cook the soup for another 7-14 minutes. Check on it every 7 minutes to see if the potatoes are done.
When serving add fresh black pepper in your bowl for the best taste! Enjoy.