If I could hop on a plane to Finland for a bowl of this, I would. Finnish Salmon Soup, or lohikeitto, comes from Finland’s coastal fishing traditions. It brings together salmon, potatoes, leeks or onions, carrots, and fresh dill in a gently seasoned, creamy broth. Simple, comforting, and full of bright herbal notes, this soup celebrates Finland’s seafood heritage and uses humble, readily available ingredients to great effect.
Why You’ll Love Finnish Salmon Soup
Tender salmon poaches in a silky, mildly flavored broth that often includes a splash of white wine and finishes with cream or a dairy alternative. Hearty potato chunks and soft vegetables make the soup filling without feeling heavy. On a cold evening or served to guests, lohikeitto is a warming, nourishing bowl that tastes like home.
How to Prepare Finnish Salmon Soup
1. Clean and slice the leek lengthwise, fan it open, and wash thoroughly to remove grit. Slice into thin rounds.
2. In a large pot, heat olive oil and butter over medium heat. Add sliced leeks and carrots and sauté until softened and translucent.
3. Add minced garlic and cook briefly until fragrant. Pour in the white wine, if using, and let it reduce until the alcohol has cooked off and the vegetables are jammy.
4. Add cubed potatoes, season with salt and pepper, then pour in the broth. Bring to a boil, reduce the heat, and simmer partially covered for 20–25 minutes, or until potatoes are tender.
5. Meanwhile, cut skinless salmon fillets into bite-sized cubes.
6. Stir the cubed salmon and heavy cream (or your preferred dairy-free substitute) into the pot and let the salmon poach gently for about 5 minutes—just until cooked through. Avoid overcooking to keep the fish tender.
7. Remove from heat, stir in freshly chopped dill, adjust seasoning, garnish with lemon slices, and serve warm.
Nonna’s Tip 🐟
Avoid overcooking the salmon by adding it at the end so it stays flaky and tender.
Variations and Substitutions
This soup is flexible. Adjust quantities and cooking times when you substitute ingredients—taste as you go. Here are a few ideas to customize the recipe for different diets and flavor preferences.
- Vegetarian or vegan: replace salmon with butter beans or cannellini beans and swap heavy cream for coconut milk or a plant-based cream.
- Broth: use fish stock for a stronger seafood flavor, or high-quality vegetable broth for a milder base.
- Vegetables: add or swap in celery, fennel, spinach, or peas depending on seasonality or preference.
- Spices: a pinch of smoked paprika or a dash of cayenne can add warmth and depth.
- Herbs: if you don’t have fresh dill, use dried dill or substitute parsley, chives, or tarragon.
Other Soup Recipes
If you enjoy salmon soups and seafood dishes, explore other comforting recipes like Greek lemon soup, cioppino, cream of zucchini, or a classic turkey noodle soup for more inspiration.
Greek Lemon Soup
1 hr 10 mins
Cioppino
50 mins
Cream of Zucchini Soup
45 mins
Turkey Noodle Soup
50 mins
Best Served With
- Fresh crusty bread or a simple no-knead peasant loaf
- A crisp green salad for contrast
Common Questions
Use coconut cream or cashew cream for a dairy-free version; they give a similar richness without dairy.
Refrigerated in a sealed container, the soup will keep for up to three days. Reheat gently to avoid overcooking the salmon.
Freeze with caution: cream-based soups can separate when thawed. This soup is best enjoyed fresh.
You can substitute with white fish like cod or haddock, or use a mix of seafood such as shrimp and mussels, adjusting cooking times accordingly.
Use coconut or cashew cream and add protein-rich beans like butter beans or cannellini. Use vegetable broth and increase herbs for flavor.
Both fish stock and good-quality vegetable broth work well. Choose a flavorful base since it shapes the soup’s final character.
Finnish Salmon Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek, washed and sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1/3 cup white wine (optional)
- 2 potatoes, cubed (about 250 g)
- Salt and pepper, to taste
- 5 cups broth (fish or vegetable)
- 2 salmon fillets, skin removed and cubed (about 250 g)
- 4 tablespoons heavy cream (or dairy-free alternative)
- 1/4 cup fresh dill, finely chopped
Instructions
- Halve the leek lengthwise, fan it open, wash thoroughly, then slice.
- Heat olive oil and butter in a soup pot. Sauté leeks and carrots until translucent.
- Add garlic and cook for about a minute, then pour in the white wine and let it reduce.
- Add potatoes, season with salt and pepper, pour in the broth, and bring to a boil.
- Reduce heat, partially cover, and simmer for 20–25 minutes until potatoes are tender.
- Cut salmon into cubes while the potatoes cook.
- Add the salmon and cream to the pot and let the salmon poach for about 5 minutes, until just cooked.
- Remove from heat, stir in chopped dill, garnish with lemon slices, and serve.
Nutrition
Nutrition information is an approximation.