Finnish Salmon Soup (Lohikeitto)
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This Finnish Salmon Soup, known as lohikeitto, is a quietly beautiful winter soup-simple, creamy, and deeply comforting. Made with tender salmon, potatoes, leeks, and fresh dill, it comes together in about 30 minutes but tastes like it simmered all day.
Recipe Overview
- Cuisine: Finnish / Nordic
- Total Time: About 30 minutes
- Flavor Profile: Mild, creamy, gently savory with fresh dill
- Perfect For: Winter dinners, simple entertaining, or a cozy Sunday supper
What I Love About This Soup
What I love most about this soup is its restraint. It doesn't rely on bold spices or long simmer times-just good ingredients treated with care. The salmon stays tender, the broth is lightly creamy without feeling heavy, and the dill brings everything into focus. It's the kind of recipe that feels calm and thoughtful, perfect for winter evenings when you want something nourishing but not fussy.
- Simple ingredients, elegant results. Nothing fancy-just thoughtful combinations.
- Perfectly wintery. Creamy without being heavy, comforting without feeling dull.
- Quick enough for weeknights. On the table in half an hour.
- Naturally balanced. Salmon, vegetables, fresh herbs, and just a hint of spice.
If you love seafood soup as much as we do, try this quick fix Salmon Chowder made with canned salmon or cooked salmon, or this easy Fish Chowder Recipe.
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Ingredients
This soup is built on simple, everyday ingredients that come together in a quietly elegant way. Fresh salmon, tender potatoes, and leeks create the foundation, while dill and a hint of allspice give the soup its unmistakable Nordic character.
- Salmon filet - skin removed and cut into large bite-sized cubes
- Unsalted butter or olive oil - for sautéing
- Leeks - white and light green parts only, well rinsed and sliced
- Fish stock, vegetable stock, or water
- Gold potatoes - peeled or unpeeled, chopped evenly
- Carrots - sliced (about 1 cup)
- Fresh dill - finely chopped, divided
- Heavy cream, half-and-half, or milk
- Allspice - start small; add more to taste
- Salt and black pepper - to taste
- Lemon - optional, for brightening just before serving
How to Make This Finnish Salmon Soup
Lohikeitto comes together gently and quickly, with just a few key moments to pay attention to. The soup is layered in stages so the vegetables become tender, the broth stays clean and flavorful, and the salmon remains perfectly delicate.
Prepare the salmon fillet: Remove the skin from the salmon and cut it into large bite-sized cubes. Remove any small pin bones and discard. A fishbone tweezer makes this task easy, or sometimes they will do it for you at the seafood counter.
- Step 1: Melt the butter in a soup pot and sauté the leeks for 5-10 minutes, stirring often, until softened. Then add the potatoes and carrot, stir and cook for another minute.
- Step 2: Pour in the broth and add half of the dill. Bring to a simmer and cook for 10 minutes, or until the potatoes are softening.
- Step 3: Add the salmon chunks to the soup along with the cream and allspice.
- Step 4: Gently simmer over low heat for just a few minutes until cooked through. Add the remaining dill, and season with salt and pepper to taste.
Origins of Lohikeitto
Lohikeitto is a traditional Finnish salmon soup, rooted in everyday home cooking. With Finland's long coastline and deep connection to fishing culture, salmon has long been a staple-especially in colder months.
Unlike heavily spiced soups, Finnish cuisine often celebrates restraint, allowing fresh ingredients to shine. Dill, potatoes, and a light touch of allspice give lohikeitto its signature flavor: comforting, clean, and quietly nourishing.
Serving Suggestions
- Serve with dark rye bread or crusty sourdough
- Pair with a simple cucumber salad
- Finish with extra dill and freshly cracked pepper at the table
Storage & Make-Ahead Notes
- Best enjoyed fresh, but leftovers keep well for 1-2 days refrigerated
- Reheat gently to avoid overcooking the salmon
- Avoid boiling once the cream and salmon are added
Recipe FAQ's
Yes. Thaw the salmon completely and pat it dry before cutting it into chunks. This helps prevent excess liquid from diluting the broth.
Gold or Yukon Gold potatoes are ideal because they hold their shape and add a natural creaminess to the soup. Russets tend to break down too much.
You can substitute full-fat coconut milk or an unsweetened plant-based cream, but the flavor will change slightly. If going dairy-free, use olive oil instead of butter and adjust seasoning to taste.
Not at all. Vegetable stock or even water works well and keeps the soup clean-tasting. If using fish stock, choose a mild one so it doesn't overpower the salmon.
Salmon cooks very quickly. Adding it near the end ensures it stays tender and flaky rather than firm or dry.
This soup is best enjoyed fresh, but it can be made a few hours ahead and gently reheated. Avoid boiling during reheating to keep the salmon delicate.
Allspice adds a subtle warmth and depth without making the soup spicy. Start with a small amount-you can always add more to taste.
More Cozy Soup Recipes
If you love seafood-based soups, you may also love these:
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Finnish Salmon Soup (Lohikeitto)
Equipment
Ingredients
- 1 lb salmon filet skin removed and cubed into bite-sized pieces
- 4 tablespoons unsalted butter or olive oil
- 2 leeks well rinsed, white & light green parts, sliced
- 4 cups fish stock or vegetable stock or water
- 1 lb gold potatoes peeled or unpeeled and chopped in similar size of chopped carrots
- 3 carrots sliced, about 1 cup
- 1 cup fresh dill finely chopped, divided
- ½-1 cup heavy cream half and half, or milk
- ¼ teaspoon allspice use more to taste
- salt and pepper to taste
- 1 lemon optional for garnish and brightening the soup just before serving.
Instructions
- Remove the skin from the salmon and cut into large bite-sized cubes. Remove any small pin bones and discard.
- Melt the butter in a soup pot, then sauté the leeks for 5-10 minutes, stirring often, until softened. Add the potatoes and carrots, stir, and cook for another minute.
- Stir in the broth and half of the fresh dill. Bring to a simmer and cook for another 10 minutes, or until the potatoes are just tender.
- Add the salmon chunks to the soup along with the cream and allspice. Gently simmer over low heat for just a few minutes until cooked through. Add the remaining dill, and season with salt and pepper to taste.
Notes
- Salmon: Use fresh salmon if possible, and cut it into bite-sized pieces to keep it tender. Add it at the very end to prevent overcooking.
- Potatoes: Gold or Yukon Gold potatoes work best because they hold their shape and naturally thicken the soup without becoming mushy.
- Dill: Fresh dill is essential for classic flavor. Stir half into the broth early and reserve the rest for finishing.
- Cream: Heavy cream gives the richest texture, but half-and-half or whole milk also works. Avoid boiling once dairy is added.
- Allspice: Start with a small amount. Allspice adds warmth, not heat, and should stay subtle.
- Reheating: Reheat gently over low heat. Do not boil, or the salmon may become firm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
We love this soup, especially on chilly and rainy days. It's nourishing with just the right amount of herb and savory flavors. The salmon is tender, the broth is creamy and delicious. Plus, it's ready in no time!