In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Add 1 cup of sliced carrots and 1 cup of leeks, seasoned with a pinch of kosher salt. Cook for 8-10 minutes until the vegetables are softened and fragrant.

Incorporate 2 cups of Yukon Gold potatoes diced into ¾-inch pieces and 4 cups of seafood stock into the pot. Bring to a rolling boil, then reduce to medium heat, cover, and simmer for about 10-15 minutes until the potatoes are tender.

Gently stir in 1 pound of skin-off fresh salmon fillet, cut into bite-sized pieces, along with ½ cup of crème fraîche. Cover the pot and allow to simmer for another 3-5 minutes until the salmon is cooked through.

Stir in about 1 cup of freshly chopped dill and adjust seasoning with additional salt and pepper. Serve immediately in warm bowls, garnished with extra dill.