Finnish Salmon Soup Recipe
Finnish Salmon Soup is pure Nordic comfort in a bowl: subtle, creamy, delicately infused with fresh dill, and brimming with tender salmon and sweet root vegetables. Every spoonful warms you to your toes, whether you’re huddled by a snowy window or just craving a taste of Scandinavia’s coziest traditions. It’s a dish that’s both elegant and wonderfully rustic, perfect for easy weeknights or impressing guests with something just a little different. This is one recipe you’ll want to make again and again.
Ingredients You’ll Need
The true magic of Finnish Salmon Soup lies in its simplicity. Each ingredient steps up to the plate with an essential role: the salmon melts into luscious bites, the fresh dill lifts the dish with its herbal brightness, and butter rounds it all out. Here’s what you need—nothing extra, nothing missing!
- Butter (1 tablespoon): For sautéing the vegetables and giving the soup a rich, smooth base.
- Onion (1 small, finely chopped): Adds a sweet and savory depth to the soup.
- Leek (white and light green parts only, thinly sliced): Brings a gentle, delicate onion flavor and a pop of color.
- Fish stock or chicken broth (4 cups): Lays the foundation for all the flavors to meld; fish stock brings authenticity, but chicken works in a pinch.
- Potatoes (4 medium, peeled and cubed): Soak up all that wonderful broth and give the soup a hearty texture.
- Carrots (2, sliced): Provide sweetness and vibrant color in every bowl.
- Bay leaf (1): Infuses subtle herbaceous notes throughout the broth.
- Salt (1/2 teaspoon, or to taste): Essential for seasoning—adjust to bring everything into balance.
- Black pepper (1/4 teaspoon): Adds a whisper of warmth and gentle spice.
- Skinless salmon fillet (1 pound, cut into bite-sized chunks): The star that turns this soup into something special—use the freshest you can find.
- Heavy cream (1 cup): Swirls in at the end to create a beautifully silky, creamy broth.
- Fresh dill (2 tablespoons chopped, plus more for garnish): Classic and essential—don’t be shy with it!
- Lemon wedges (for serving, optional): A squeeze at the table wakes up all the flavors.
How to Make Finnish Salmon Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large, heavy pot over medium heat. Once it’s bubbling and fragrant, add the finely chopped onion and sliced leek. Sauté these until they’re soft and translucent, about 4 to 5 minutes. You’re not looking to brown them—just a gentle softening will coax out their mellow sweetness, forming the soup’s gentle backbone.
Step 2: Simmer the Vegetables
Next, pour in your fish stock or chicken broth and bring everything up to a gentle simmer. Toss in the cubed potatoes, sliced carrots, bay leaf, salt, and pepper. Let these simmer together for 10 to 12 minutes, just until the vegetables are fork-tender but not falling apart. This is where the soup starts to come alive—those vegetables soak up the broth’s flavor, getting creamy and tender.
Step 3: Add Salmon
Now for the star: slide in your chunks of fresh salmon. Gently simmer for another 5 to 7 minutes, watching as the salmon turns opaque and flakes easily. Don’t stir too much—just let the fish poach undisturbed for the most delicate texture. This gentle cooking method is one secret to classic Finnish Salmon Soup.
Step 4: Finish with Cream and Dill
With the veggies tender and salmon just cooked, stir in the heavy cream and chopped fresh dill. Let the soup warm through for another 2 to 3 minutes, taking care not to let it boil (that way, the cream stays smooth and the dill stays bright green). Fish out the bay leaf, give it a taste, and adjust the salt and pepper as you like.
Step 5: Serve
Ladle the finished soup into warm bowls, then sprinkle each with extra fresh dill. Add a wedge of lemon on the side for anyone who likes a bright, citrusy lift. Serve immediately—Finnish Salmon Soup is all about enjoying the flavors at their freshest and most aromatic!
How to Serve Finnish Salmon Soup
Garnishes
A flourish of extra chopped fresh dill over each bowl adds a burst of color and herbal aroma that’s simply irresistible. If you love a bit of contrast, serve with lemon wedges for guests to squeeze at the table—the citrus spark will make the creamy, savory base shine even more. A swirl of cracked black pepper wouldn’t go amiss, either!
Side Dishes
Nothing goes better with Finnish Salmon Soup than a hefty slice of dark rye bread or a chunk of crusty sourdough. The bread is perfect for sopping up every drop of that silky broth, making this meal satisfyingly complete. If you’d like something on the lighter side, try a crisp cucumber salad with a tangy vinaigrette—its coolness pairs beautifully with the warmth of the soup.
Creative Ways to Present
If you want to really impress, serve Finnish Salmon Soup in small mugs or cups as a starter at a dinner party—it instantly adds Nordic flair! For a weeknight upgrade, set out a “topping bar” with bowls of extra dill, chopped chives, and lemon zest, so everyone can customize their bowl. For a rustic vibe, try serving from a big Dutch oven right at the table—family-style always feels welcoming.
Make Ahead and Storage
Storing Leftovers
Store any leftover Finnish Salmon Soup in an airtight container in the refrigerator for up to 2 days. The flavors settle and mingle even more overnight. Just remember that the texture of the salmon and potatoes may soften further, but the taste stays delicious.
Freezing
You can freeze Finnish Salmon Soup, but it’s best to do so before adding the cream and dill for the best texture. Portion the cooled soup without the cream into freezer containers, then add the cream and fresh dill when reheating for serving. This helps keep the broth silky instead of grainy once thawed.
Reheating
Warm Finnish Salmon Soup gently on the stovetop over low heat, stirring occasionally until just heated through. If you’ve stored or frozen the soup without cream, add it during reheating. Avoid boiling; a gentle heat keeps the cream from separating and the salmon tender.
FAQs
Can I use frozen salmon for Finnish Salmon Soup?
Absolutely! Just thaw it thoroughly before cutting into chunks. Frozen salmon works well and still gives that wonderful richness—just make sure to gently simmer so it stays flaky and tender.
What’s the difference between fish stock and chicken broth for this soup?
Fish stock offers a classic briny sweetness and extra depth, making for the most authentic flavor. Chicken broth is milder but still works beautifully, especially if it’s what you have on hand. Both will make your Finnish Salmon Soup utterly comforting!
Can I make this recipe dairy-free?
You sure can! Use a dairy-free cream alternative such as oat cream or unsweetened coconut milk (for a subtle twist). Add it at the end, just as you would the heavy cream, for a creamy, rich finish.
Is Finnish Salmon Soup gluten-free?
Yes! The soup itself is naturally gluten-free, as long as the broth you use doesn’t contain any hidden gluten. Simply skip any bread sides, or choose a gluten-free loaf.
Can I add other vegetables?
Definitely! While potatoes and carrots are traditional, you can toss in parsnips or a handful of chopped celery for extra flavor and texture. Just keep it simple to let the salmon and dill shine.
Final Thoughts
If you’re looking for a dish that’s easy, nourishing, and unforgettable, you truly can’t go wrong with Finnish Salmon Soup. It delivers old-world comfort in every spoonful and turns everyday ingredients into something magical. Grab a pot, gather your favorites around the table, and let this Scandinavian classic warm its way right into your heart!
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Finnish Salmon Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a taste of Finland with this comforting and creamy Finnish Salmon Soup, known as Lohikeitto. This traditional Nordic dish features tender salmon, hearty vegetables, and aromatic dill in a rich, flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
Main Ingredients:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 leek, white and light green parts only, thinly sliced
- 4 cups fish stock or chicken broth
- 4 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 bay leaf
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 pound skinless salmon fillet, cut into bite-sized chunks
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill (plus more for garnish)
- lemon wedges for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and leek and sauté for 4–5 minutes until soft and fragrant.
- Simmer with Vegetables: Pour in the fish stock and bring to a simmer. Add the potatoes, carrots, bay leaf, salt, and pepper. Cook for 10–12 minutes, or until the vegetables are just tender.
- Add Salmon: Add the salmon chunks and simmer gently for another 5–7 minutes, or until the salmon is cooked through and flakes easily.
- Finish the Soup: Stir in the heavy cream and fresh dill. Let the soup warm through for another 2–3 minutes without boiling. Remove the bay leaf.
- Serve: Taste and adjust seasoning as needed. Serve hot, garnished with more dill and lemon wedges on the side, if desired.
Notes
- Traditionally called Lohikeitto, this creamy soup is best with fresh dill and high-quality salmon.
- Serve with rye bread or crusty sourdough for an authentic Finnish experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Finnish
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
