Finnish Salmon Soup is just the recipe you need with fall upon us. It’s cozy, comforting, and oh so delicious.
This creamy salmon soup, known in its homeland as Lohikeitto, is nothing short of pure culinary bliss!
Soup season is in full swing. From complex pots like Caldo de Pollo to simple and easy Greek Bean Soup to the ultimate fusion experience, Birria Ramen, we always seem to have a pot simmering on the stove.
Why You’ll LOVE this Creamy Salmon Soup
- Creamy Goodness: With a base of stock and a splash of heavy cream, every spoonful is the epitome of comfort food!
- Quick & Easy: You’re only a few simple steps away from a pot full of deliciousness. This soup comes together in under 30 minutes, making it a perfect Weeknight Meal or a speedy weekend treat.
- Nutrient-Rich: Brimming with lean protein from salmon, essential Omega-3 fatty acids, and a splash of veggies like carrots and leeks, this dish is a nutritional powerhouse.
- Scalability: Whether you’re feeding a family of four or hosting a grand feast, this recipe scales up beautifully.
- Incredibly Flavorful: Infused with aromatic dill, the black peppercorns and bay leaf provide subtle yet complex layers of flavors. Each bite is a celebration of Nordic culinary artistry!
What is Lohikeitto?
Lohikeitto is a classic soup that is a staple in Nordic cuisine, especially beloved in Finland for its comforting warmth and rich, layered flavors.
It is also know as Laxsoppa in Sweden, and Fiskesuppe in Norway.
At its core, Lohikeitto is a creamy, hearty soup that features chunks of salmon, root vegetables like potatoes and carrots, and aromatic leeks. The dish is subtly spiced and is typically enriched with heavy cream.
One of the signature elements is the generous use of fresh dill, which brings a herby brightness to the soup, contrasting beautifully with the richness of the salmon and cream.
Ingredients You’ll Need
- Salmon – Fresh is best! Look for a vibrant color and firm texture. This is the star of the show, after all!
- Butter – Adds a rich, creamy base to the soup.
- Veggies – Carrots and leek add both color and a subtle sweetness.
- Stock – Fish stock is traditionally used. We find the flavor a bit overpowering, so prefer chicken stock. Your choice.
- Potatoes – Go for a starchy variety like Russet or Yukon Gold. They’ll break down a bit during cooking, naturally thickening your soup.
- Seasonings – Black peppercorns, bay leaf and fresh dill. If you absolutely cannot find fresh dill, use about 2 tablespoons of dried dill in the soup and omit the garnish. However, we strongly recommend fresh.
- Heavy Cream – This is what takes your soup from good to extraordinary. If you’re watching calories or fat, you can substitute with half & half.
- Salt – Always to taste.
- Lemon – For serving. The freshness cuts through the soup’s richness and balances out the flavors.
Finnish Salmon Soup Recipe
1. Sauté: Melt butter in a medium dutch oven or pot over medium heat. Add carrot, leek and peppercorns. Sauté 5 minutes.
2. Simmer: Add stock, bay leaves and potatoes. Increase heat, bring to a simmer, and cook until potatoes are almost done, about 10 minutes. While it’s simmering, take a look over our favorite Salmon Recipes.
3. Cook salmon: Add in cream and salmon chunks. Simmer until salmon is cooked through and can be flaked with a fork, about 3-4 minutes.
4. Finalize: Remove from heat. Stir in ½ cup of dill. Taste and adjust for salt.
5. Serve: Ladle the soup into bowls, garnished with remaining dill, along with lemon slices or wedges for squeezing.
A Few Tips
- Salmon Choice: Wild-caught salmon offers a richer, more nuanced flavor and is often leaner than its farmed counterpart. Whatever you choose, make sure it’s fresh, with a firm texture and a clean, oceanic aroma.
- Dice Evenly: Ensure carrots, leeks, and potatoes are cut into uniform pieces for even cooking.
- Temper the Cream: Warm the heavy cream slightly before adding to prevent curdling.
- Don’t Overcook Salmon: Keep an eye on the salmon to ensure it remains tender and flaky.
- Quality Stock: Use homemade or high-quality store-bought stock for best flavors.
- Garnish Generously: Be liberal with dill and lemon wedges when serving.
- Keep Ratios When Scaling: Maintain the ratios of liquid to solids when making larger batches.
Storing and Reheating
If you have leftovers, allow to cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a pan on stovetop over medium heat until warmed through.
It’s best not to freeze this soup because of the dairy and fish components. They can alter in texture and flavor when frozen and reheated.
Frequently Asked Questions
Yes, you can use coconut milk or any plant-based cream for a dairy-free version. The flavor profile will change slightly but it will still be delicious!
Starchy potatoes like Russet or Yukon Gold are ideal as they add a natural thickness to the soup.
You can make the base ahead of time, but for the best results, add the salmon and dill just before serving to maintain freshness and texture.
Yes, this soup is naturally gluten-free, just make sure your stock is also gluten-free.
The next time you crave a cozy bowl of soup, try this traditional Nordic Lohikeitto. It’s so easy, and so good!
Pin or bookmark this delicious recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.
Finnish Salmon Soup, on our Gypsy Plate… enjoy!
- 2 Tbsp butter
- 1 carrot, chopped
- 1 leek, chopped (white part only)
- 8 black peppercorns
- 5 cups chicken stock (see note 1)
- 2 large potatoes (about 1 pound), peeled and cubed
- 1 bay leaf
- 1 pound salmon, skin removed, cut into bite sized chunks
- 1/2 cup heavy cream
- 1 cup fresh dill, stems removed
- salt, to taste
- lemon, for serving
- Melt butter in a medium dutch oven or pot over medium heat. Add carrot, leek and peppercorns. Sauté 5 minutes.
- Add stock, bay leaves and potatoes. Increase heat, bring to a simmer, and cook until potatoes are almost done, about 10 minutes.
- Add in cream and salmon chunks. Simmer until salmon is cooked through and can be flaked with a fork, about 3-4 minutes.
- Remove from heat. Stir in ½ cup of dill. Taste and adjust for salt.
- Serve in bowls, garnished with remaining dill, along with lemon slices or wedges for squeezing.
- Fish stock is traditionally used. We find the flavor a bit overpowering, so prefer chicken stock. Your choice.
- This recipe scales very well. Keep the same ratios if making a larger batch.
- If you have leftovers, allow to cool completely, then transfer to an airtight container. Reheat in a pan on stovetop over medium heat until warmed through. We do not recommend freezing.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 663Total Fat 35gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 17gCholesterol 129mgSodium 724mgCarbohydrates 51gFiber 6gSugar 9gProtein 38g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.