Name: Finnish Salmon Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Finnish
Ingredients: 1 tablespoon butter; 1 leek (white and light green parts only, thinly sliced); 4 cups fish stock or water; 4 medium potatoes (peeled and diced); 2 carrots (peeled and sliced); 1 teaspoon salt; ¼ teaspoon black pepper; 1 bay leaf; ¾ pound skinless salmon fillet (cut into chunks); 1 cup heavy cream; 2 tablespoons chopped fresh dill

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Finnish Salmon Soup is the kind of dish that gives you a cozy, heartwarming hug with every spoonful. Creamy yet clean, brimming with tender salmon, velvety potatoes, bites of carrot, and that signature scent of fresh dill, it’s a wonderful taste of Nordic comfort at its finest. I fell in love with this classic from my very first trip to Finland’s chilly shores, and I’m so excited to bring that bit of Scandinavian magic to your home. Whether you’re looking for a soul-soothing weeknight dinner or something a little special to serve family and friends, this soup always hits the spot!

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Ingredients You’ll Need

With just a handful of fresh, honest ingredients, you can create an incredibly flavorful Finnish Salmon Soup. Each item has a purpose, adding its own flair to the final dish — from the depth of the salmon and richness of cream, to the bright lift of dill.

Butter: A small knob creates a lusciously silky base and encourages the leek’s sweetness to shine.
Leek: Its gentle onion flavor is subtle yet essential for building cozy depth.
Fish stock or water: Stock will take the soup up a notch for flavor, but water keeps it simple and clean, letting the other ingredients star.
Potatoes: These add body, creaminess, and that beloved hearty bite local to so many Finnish soups.
Carrots: For sweetness and cheerful color, because this soup is as easy on the eyes as it is on the palate.
Salt: Absolutely necessary to bring the flavors alive, so don’t skip or skimp!
Black pepper: Just a hint for warmth; freshly cracked really goes a long way here.
Bay leaf: Gives the broth an aromatic, woodsy note that quietly rounds everything out.
Skinless salmon fillet: The star of Finnish Salmon Soup; use the freshest you can find for the absolute best results.
Heavy cream: This is responsible for the soup’s signature creaminess and luxurious mouthfeel.
Chopped fresh dill: The finishing touch — fresh dill truly makes the soup sing with its fragrant, verdant lift.

How to Make Finnish Salmon Soup

Step 1: Sauté the Leeks

Start by melting butter in a large pot over medium heat. Toss in the sliced leek and let it cook, stirring occasionally, for 5 to 6 minutes. You’re looking for the leek to turn soft and unbelievably fragrant — this gentle sautéing will form the backbone of the flavor for your Finnish Salmon Soup, so don’t rush it.

Step 2: Build the Broth

Pour in the fish stock (or plain water if you’re keeping things simple) and crank up the heat to bring it all to a gentle boil. This is where those cozy aromas start to fill your kitchen and you know something wonderful is happening!

Step 3: Add Vegetables and Simmer

Tumble in the diced potatoes, sliced carrots, salt, black pepper, and the bay leaf. Reduce the heat so it all simmers quietly for about 15 minutes. What you want are vegetables that are tender but not mushy, soaking up every bit of that savory broth.

Step 4: Cook the Salmon

Add the salmon chunks, nestling them gently into the bubbling pot. Simmer for another 5 to 7 minutes — just long enough for the fish to turn opaque and flake when you nudge it with a spoon. This is when Finnish Salmon Soup truly starts to look like itself!

Step 5: Add Cream and Finish With Dill

Turn the heat to low and gently stir in the heavy cream. Let it warm through (without boiling) until the whole soup looks creamy and dreamy. Remove the bay leaf, then finish everything with a generous flourish of fresh dill. Give it one last taste for salt and serve right away.

How to Serve Finnish Salmon Soup

Garnishes

Scatter your Finnish Salmon Soup with extra chopped fresh dill right before it hits the table. A twist of black pepper or a few thinly sliced green onions never hurt either. For a special occasion, a drizzle of high-quality olive oil or a dollop of crème fraîche is heavenly.

Side Dishes

Tradition meets perfection with a slice of hearty rye bread or warm, crusty rolls on the side for dunking. If you’re going for an authentic experience, a Finnish-style rye crispbread, smeared with a bit of butter, complements the tender salmon and velvety potatoes beautifully.

Creative Ways to Present

Ladle the soup into rustic earthenware bowls for a true Nordic feel or go modern with small mugs as an elegant starter at a dinner party. Sometimes I even serve Finnish Salmon Soup in a bread bowl for extra drama and fun — it’s always a showstopper!

Make Ahead and Storage

Storing Leftovers

Cool your Finnish Salmon Soup to room temperature, then store it in an airtight container in the refrigerator. The flavors deepen overnight, making leftovers even more delicious for up to two days.

Freezing

For longer storage, you can freeze the soup, but note that the cream may separate a bit upon thawing. Freeze in portions and be sure to leave a little room for expansion. When you thaw, stir gently to bring the broth back together.

Reheating

Gently reheat Finnish Salmon Soup on the stovetop over low heat, stirring frequently so the cream doesn’t curdle. Try not to let the soup boil — gentle warms means tender fish and a perfectly creamy finish every time.

FAQs

Can I use another fish instead of salmon?

Absolutely! Arctic char or trout both make wonderful substitutions in Finnish Salmon Soup, and each adds its own subtle character. Just aim for a firm, fatty fish for the best texture.

Is there a lighter version of this soup?

Yes — swap out the heavy cream for whole milk or half-and-half. You’ll still get a lovely creamy texture with a bit less richness, and the soup’s flavor stays front and center.

How do I prevent the cream from curdling?

Always add the cream after you’ve taken the soup off a rolling boil, and warm it through gently over low heat. Avoid letting Finnish Salmon Soup boil once the cream is in, and you’ll have a beautifully smooth broth every time.

What’s the best way to prep the salmon?

Use skinless fillets and chop them into generous bite-sized chunks. No need to salt or marinate ahead — they’ll cook quickly right in the broth, staying exceptionally tender.

Can I make Finnish Salmon Soup ahead of time?

You bet! This soup actually tastes even better the next day, as the flavors have a chance to meld. Just store refrigerated, reheat gently, and add a touch of fresh dill before serving.

Final Thoughts

If you’re ready for a bowlful of pure Nordic comfort, you simply have to try Finnish Salmon Soup. It’s cozy, quick, and tastes like a big, creamy celebration of all things fresh and homey. Trust me — this is a dish you’ll come back to time and time again!

Finnish Salmon Soup Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Finnish Salmon Soup, known as ‘lohikeitto’ in Finnish, is a traditional Nordic fish soup that combines tender salmon chunks with hearty vegetables in a rich cream base, finished with a touch of fresh dill. This satisfying soup is perfect for cozy nights and is sure to warm you up from the inside out.

Ingredients

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Ingredients:

1 tablespoon butter
1 leek (white and light green parts only, thinly sliced)
4 cups fish stock or water
4 medium potatoes (peeled and diced)
2 carrots (peeled and sliced)
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
¾ pound skinless salmon fillet (cut into chunks)
1 cup heavy cream
2 tablespoons chopped fresh dill

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Instructions

In a large pot, melt the butter over medium heat. Add the sliced leek and sauté for 5–6 minutes until soft and fragrant.
Pour in the fish stock or water and bring to a boil. Add the diced potatoes, sliced carrots, salt, pepper, and bay leaf. Reduce heat and simmer for 15 minutes or until the vegetables are just tender.
Add the salmon chunks and continue to simmer gently for another 5–7 minutes, or until the fish is cooked through and flakes easily.
Stir in the heavy cream and let the soup heat through without boiling. Remove from heat, discard the bay leaf, and stir in the fresh dill.
Serve warm with rye bread or crusty rolls.