Finnish Salmon Soup, or “Lohikeitto,” is a classic dish from Finland that embodies the country’s love for fish and dairy. This easy, comforting soup combines tender salmon fillets, creamy potatoes, and fresh dill in a seafood stock base flavored with carrots and leeks. Crème fraîche stirred in at the end adds the perfect creamy touch! I first discovered this soup in a video on Instagram, and immediately set out to recreate it at home. I think you’re going to love it!
Not quite as thick as a salmon chowder, but every bit as flavorful, this easy salmon soup is healthy, quick enough for busy weeknights, and will make your kitchen smell amazing!
Check out all of our delicious soup recipes, including this Rich & Creamy Potato Leek Soup, comforting Greek Lemon Chicken Soup, or our Creamy Chicken Gnocchi Soup.
Ingredient Notes
- Salmon: Use skinless salmon filet that’s been cut into bite-size chunks.
- Carrots, leeks, and Yukon gold potatoes: Sautéed in a bit of unsalted butter, these aromatics add a ton of flavor to the salmon soup recipe!
- Seafood stock: We love to make our own, but you can use store-bought
- Kosher salt and freshly ground black pepper: To season the vegetables and the soup.
- Creme fraiche: Stirred into the soup, this adds a creamy, velvety texture and the perfect tang!
- Fresh dill: Lots and lots of fresh dill is added to the soup. Do not used dried dill for this recipe.
How To Make Finnish Salmon Soup
- Sauté the veggies. Melt the butter in a large pot over medium heat. Add the carrots and leeks, season lightly, then cook until softened, about 8-10 minutes.
- Add the fish stock and potatoes to the pot. Bring to a boil, then reduce heat to medium and simmer for 10-15 minutes, or until the potatoes are tender.
- Add the salmon chunks and creme fraiche to the pot. Cover, bring to a simmer, then cook for 3-5 minutes, or until the salmon is cooked through. Stir in the dilld, then taste and adjust the seasoning.
- Garnish, then serve! Divide into bowls, then serve with additional dill and black pepper.
The salmon adds a rich, delicate flavor, while the leeks and carrots add a bit of sweetness and earthiness. The dill gives the soup a fresh, herbaceous finish. I could eat this every day!
FAQs
Of course! Just be sure to thaw completely overnight in a fridge then pat dry with paper towels before proceeding.
Sure! It won’t be salmon soup at that point, but you could substitute with a similar fish, such as arctic char. Alternatively, you could use a flaky white fish, such as cod, halibut, or sea bass.
Expert Tips
- Be cautious with the salt; the broth can be quite salty, so taste before adding more seasoning.
- For a bit of extra spice, add a pinch of cayenne pepper or red pepper flakes to the soup.
- We strongly recommend using leeks in this recipe, but if you really can’t find them, shallots or onions will work fine.
Make-Ahead, Leftovers, & Storage
- Make-ahead and storage: You can make this salmon soup in advance and store it in an airtight container in the refrigerator for up to 3 days. Remember, seafood has a shorter shelf life than other proteins.
- Reheat gently on the stovetop over low heat. Avoid boiling to prevent curdling. You can also reheat the soup in the microwave in 30-second intervals, stirring in between, until heated through.
- To freeze: While it’s possible to freeze, the texture may change slightly due to the dairy. If you choose to freeze it, do so in an airtight container for up to 2-3 months. Thaw in the refrigerator and reheat as mentioned above.
How To Serve
This creamy salmon soup is wonderful on its own but can be complemented with a slice of crusty bread, rolls for dipping, or rye crackers.
For a heartier meal, serve with a side salad or roasted vegetables.
Substitutions
- Potatoes: While you can use other potatoes, such as Russet potatoes, they won’t hold their shape as well when cooked. Instead, stick to multi-purpose of waxy potatoes.
- Creme fraiche: If you don’t have or don’t want to use creme fraiche, you can stir in sour cream or even heavy cream or whole milk. The latter won’t give the soup the same tangy taste, but will make it creamy nonetheless.
- Seafood stock: If you can’t find or don’t want to make your own seafood stock, you can use water or vegetable stock instead. It won’t have the exact same flavor, but it will still be delicious.
- Feel free to experiment with flavor enhancements: a squeeze of fresh lemon juice, celery, or even a bay leaf.
If you make this Salmon Soup recipe, please let us know by leaving a review and rating below!
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Creamy Finnish Salmon Soup with Dill (Lohikeitto)
Equipment
Ingredients
- 1½ lbs fresh salmon filet skin-off, cut into 1-inch cubes
- 3 Tbsp unsalted butter
- 3 large carrots peeled and cut into ¼-inch thick rounds
- 2 medium leeks rinsed well and thinly sliced
- 1 lb Yukon gold potatoes cut into ¾-inch pieces
- 4 cups seafood stock
- Kosher salt
- Freshly ground black pepper
- ¾ – 1 cup creme fraiche
- 1 bunch of fresh dill about 1 cup chopped, plus more for serving
Instructions
- Sauté the veggies. Melt butter in a large soup pot or Dutch oven over medium-high heat. Add the sliced carrots and leeks, then season with ½ tsp Kosher salt and stir. Cook for 8-10 minutes, until softened.
- Add the liquid. Add the cubed potatoes and 4 cups seafood stock, then bring to a boil, reduce the heat to medium, and cook for 10-15 minutes, or until the potatoes are tender.
- Cook the salmon. When the potatoes are fully cooked, add the fresh salmon and ¾ cup creme fraiche. Stir well, cover the soup, then simmer for another 3-5 minutes, or until the salmon is fully cooked. Stir in 1 cup chopped dill, taste and adjust seasoning, then divide between bowls. Serve with additional dill and freshly cracked black pepper.
Notes
- Make-ahead and storage: You can make this salmon soup in advance and store it in an airtight container in the refrigerator for up to 3 days. Remember, seafood has a shorter shelf life than other proteins.
- Reheat gently on the stovetop over low heat. Avoid boiling to prevent curdling. You can also reheat the soup in the microwave in 30-second intervals, stirring in between, until heated through.
- To freeze: While it’s possible to freeze, the texture may change slightly due to the dairy. If you choose to freeze it, do so in an airtight container for up to 2-3 months. Thaw in the refrigerator and reheat as mentioned above.
- Potatoes: While you can use other potatoes, such as Russet potatoes, they won’t hold their shape as well when cooked. Instead, stick to multi-purpose or waxy potatoes.
Nutrition
Photography by: Alana of Your Home Made Healthy.
Made the Finnish soup recipe last night. Followed the recipe as is. It tasted like the soup we had in the Helsinki Harbour market. Excellent!
Such a compliment! Thank you, Vera! xo, Ari