Finnish Salmon Soup (Lohikeitto)

A classic Finnish salmon soup made with tender salmon, potatoes, leeks, fresh dill, and a lightly creamy broth. This simple Nordic soup comes together in about 30 minutes and is perfect for cozy winter meals.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 302kcal

Author: Stephanie Wilson

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.

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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.

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