In a large soup pot, melt 3 tablespoons of unsalted butter over medium-high heat. Once melted, add the sliced carrots and leeks, seasoning them with ½ teaspoon of kosher salt. Sauté for about 8-10 minutes until the vegetables soften.

Stir in the cubed Yukon gold potatoes along with 4 cups of seafood stock. Bring to a boil, then lower the heat to a gentle simmer. Allow to cook for 10-15 minutes or until the potatoes are tender.

Introduce the cubed fresh salmon and gently stir in ¾ cup of crème fraîche. Cover and simmer for an additional 3-5 minutes, until the salmon turns opaque and flakes easily.

Fold in 1 cup of chopped dill and taste the soup, adjusting seasoning with kosher salt and black pepper if needed. Serve garnished with extra dill and a sprinkle of black pepper.