A Nordic Comfort Dish with Simple, Honest Roots
This creamy Finnish salmon soup, known as lohikeitto, is one of those dishes that feels soothing from the very first spoonful. It’s humble, nourishing, and quietly elegant—exactly what you’d expect from traditional Nordic cooking. I first made this soup on a cold, grey afternoon, and I still remember how the smell of butter, leeks, and dill filled the kitchen almost instantly. It’s the kind of meal that warms you from the inside out without feeling heavy or overdone.
What I love most about this soup is how restrained it is. There’s no long list of spices or complicated techniques. Every ingredient has a purpose, and you can taste each one clearly. It’s comfort food, but with a clean, fresh finish that keeps you coming back for another bowl.
Ingredients You’ll Need for Authentic Finnish Salmon Soup
Using fresh, good-quality ingredients really matters here. Since the recipe is so simple, each element gets a moment to shine.
Ingredients:
- 1½ lbs fresh salmon filet, skin removed and cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 3 large carrots, peeled and sliced into rounds
- 2 medium leeks, cleaned and thinly sliced
- 1 lb Yukon gold potatoes, cut into pieces
- 4 cups seafood stock
- Kosher salt
- Freshly ground black pepper
- ¾–1 cup crème fraîche
- 1 bunch fresh dill, chopped, plus more for serving
Building Flavor from the Base Up
Start by melting the butter in a large pot over medium-high heat. As soon as it melts, add the sliced carrots and leeks. Season lightly with salt and stir them gently as they cook. You’re not trying to brown them—just soften them and coax out their sweetness. The leeks will turn silky, and the carrots will start to smell faintly sweet. This step lays the foundation for the entire soup, so don’t rush it.
Once the vegetables have softened, add the potatoes and pour in the seafood stock. Bring everything to a gentle boil, then lower the heat and let it simmer. After about 10–15 minutes, the potatoes should be tender when pierced with a knife. At this point, the broth will already taste comforting and savory.
Cooking the Salmon Gently for a Silky Texture
Now comes the most delicate part. Add the salmon cubes and the crème fraîche to the pot, stirring gently so the fish stays intact. Cover the pot and let the soup simmer softly—no hard boiling here. After just a few minutes, the salmon will turn opaque and tender.
You’ll notice how the broth becomes creamy without feeling heavy. The crème fraîche adds richness and a slight tang that balances the natural fattiness of the salmon beautifully.
Finishing with Dill and Seasoning
Once the salmon is cooked through, stir in the chopped dill. This is when the soup really comes alive. The dill adds a fresh, almost grassy aroma that instantly brightens the entire pot. Taste the soup and adjust with salt and freshly ground black pepper. I usually add more pepper than I think I need—it plays so well with the cream and fish.
Serving and Storing This Cozy Salmon Soup
Ladle the soup into warm bowls and finish with extra fresh dill and a crack of black pepper on top. I love serving this with dark rye bread or a simple crusty loaf to soak up the broth.
If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently over low heat—avoid boiling, as it can overcook the salmon and dull the flavors.
Variations You Can Try Without Losing the Soul of the Dish
While the traditional version is perfect as-is, there’s room for small personal touches. You can add a bay leaf while simmering the potatoes for extra depth, or substitute part of the seafood stock with water if you prefer a lighter flavor. Some people add a splash of milk along with the crème fraîche for an even creamier broth.
Just be careful not to overpower the dill and salmon—they’re meant to stay front and center.
Nutrition Notes and Why This Soup Feels So Satisfying
This soup is rich in protein and healthy fats thanks to the salmon, while the vegetables add fiber and natural sweetness. It’s filling without being heavy, and it leaves you feeling nourished rather than sluggish. It’s one of those meals that feels both indulgent and sensible at the same time.
Finnish Salmon Soup FAQ – Common Questions Answered
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before adding it to the soup.
What can I use instead of crème fraîche?
Full-fat sour cream works well, but add it off the heat or very gently to prevent curdling.
Can I make this soup ahead of time?
It’s best fresh, but you can make it a few hours ahead and reheat gently before serving.
Why is my salmon falling apart?
The heat was likely too high. Keep the simmer gentle once the salmon is added.
Can I freeze this soup?
Cream-based soups don’t freeze well. The texture can change, so I recommend enjoying it fresh or refrigerated.
This creamy Finnish salmon soup is one of those recipes that quietly becomes a staple. It’s simple, comforting, and deeply satisfying—exactly the kind of dish you’ll crave when the weather turns cool or when you just want something calm and nourishing in a bowl.
