You know that cozy feeling you get when the scent of something warm and comforting fills your kitchen? That’s exactly what Finnish Salmon Soup does for me every time I make it. The first time I stumbled upon this Finnish Salmon Soup recipe—also known lovingly by its Finnish name, lohikeitto—I was searching for something hearty yet light to serve my busy family on a chilly evening. The creamy salmon soup with tender potatoes and fresh dill instantly won hearts around our dinner table, turning into a weekly must-have. It’s funny, because I had my share of “oh no” moments trying to get the balance just right — like blending the creaminess without overpowering the delicate salmon—but that’s part of the charm and learning curve of authentic Finnish fish soup.
This gem of a Nordic seafood chowder quickly became a go-to for family dinners, especially when I want to serve something nourishing but also quick enough for our weekday chaos. It’s like a warm hug in a bowl, the perfect mix of creamy salmon soup and rustic potatoes simmered in fragrant broth. I remember my little ones’ eyes lighting up when I first made the potato and salmon soup for them—such a simple little dish that feels fancy but is really just honest, wholesome cooking. Since then, it’s been my fallback on nights when busy schedules collide with the need for something homemade and satisfying.
I love how Finnish Salmon Soup invites you to slow down a bit, even when life’s in full sprint. It’s cozy yet fresh, something you can feel good about feeding to your family. I refine the recipe one ladle at a time, always open to little twists, and I’ve got some handy tips you’ll want to know if you’re making this creamy salmon soup for the first time. Don’t be shy—let’s dive into this Finnish fish soup journey together. If you’ve ever craved a bowl of comforting chowder or a unique seafood soup that’s just a bit different from the usual, I’m excited to share my best Finnish Salmon Soup secrets with you here. And hey, if you want a little inspiration beyond salmon soup, you might enjoy my Broccoli Cheddar Soup with Shells or my favorite Pumpkin Wild Rice Soup too!
What You’ll Need for This Finnish Salmon Soup
Alright, let’s talk ingredients because Finnish Salmon Soup really shines when you get those basics just right. Here’s what you’ll want:
- 1 lb fresh salmon fillet (skin removed and cut into bite-sized pieces) – I always opt for wild-caught whenever I can for a cleaner taste.
- 4 medium potatoes, peeled and diced – waxy potatoes hold up beautifully in this Finnish fish soup.
- 1 medium onion, finely chopped
- 4 cups fish stock or vegetable broth – I sometimes make a quick broth from fish bones or buy a good-quality fish stock.
- 2 cups whole milk or cream – for that signature creamy salmon soup texture.
- 1 cup water
- 2 tablespoons butter
- Fresh dill, chopped (about 2 tablespoons)
- Salt and pepper to taste
When shopping for Finnish Salmon Soup ingredients, fresh salmon is key—it’s what turns this into a true lohikeitto experience. You can find excellent salmon at your local fish market or the seafood section of larger grocery stores. I’ve even spotted frozen salmon fillets that defrost nicely for an easy shortcut when time’s tight. Pro tip: for my Finnish Salmon Soup, I always peel the potatoes ahead of time and keep them in cold water in the fridge to save prep time during the week.
A little kitchen wisdom I’ve picked up? Don’t rush the broth-building step—that’s where your Finnish fish soup develops that deep comforting flavor. Also, if you’re looking to keep this Finnish Salmon Soup budget-friendly, buying salmon bones or trimmings to make your own stock can be a game-changer. Leftover ingredients like dill or potatoes keep well if you wrap and store them properly, letting you plan meals without waste.
By the way, if you want more on Finnish Salmon Soup shopping and ingredient tips, this lovely recipe shares some neat insights too!
Let’s Make This Finnish Salmon Soup Together
Okay, now for the fun part—making this Finnish Salmon Soup with me in your kitchen. I promise it’s approachable, even if you’re new to Nordic seafood chowder! Let’s break it down step by step:
- Start with the broth base: Melt the butter in a large pot over medium heat, then add the chopped onion. Cook gently until translucent—your Finnish fish soup should start smelling sweet and inviting.
- Add potatoes and stock: Toss in the diced potatoes, pour in the fish stock and water, and bring it to a gentle boil. Lower the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Add the salmon: Here’s a crucial part—add the salmon pieces carefully so they don’t break apart. I learned the hard way to keep the simmer gentle; your Finnish Salmon Soup should bubble softly, not roar.
- Cream it up: Stir in the milk or cream slowly, warming the soup through without boiling to avoid curdling. You’ll notice the color change to that lovely creamy salmon soup shade—this is my favorite moment.
- Season and dill: Sprinkle in fresh dill and salt and pepper to taste. Give it a gentle stir and let the flavors mingle for a few more minutes.
- Final check: Taste your Finnish Salmon Soup — it should feel fresh, nourishing, and balanced. If it feels a bit thin, I sometimes add a touch more cream to make it extra comforting.
While your Finnish Salmon Soup is simmering, I like to set the table with rye bread—it’s classic alongside this Nordic seafood chowder. Honestly, in my kitchen, Finnish Salmon Soup usually takes about 30-40 minutes from start to finish, but the aroma that fills my house makes that time fly by.
If you want to see some Instant Pot tricks for making Finnish Salmon Soup, I found some helpful tips on this Finnish salmon soup Instant Pot post. Also, for a similar take but with a few tweaks, check out this cozy Lohikeitto Finnish Salmon Soup recipe from Fearless Eating.
Don’t worry if your Finnish Salmon Soup isn’t perfect the first time—as with all family recipes, it’s all about making it your own!
How I Love to Serve This Finnish Salmon Soup
Serving Finnish Salmon Soup always feels like a little celebration in my house. My whole family loves this Finnish Salmon Soup when I ladle it up with thick slices of buttered rye bread or crisp garden cucumbers on the side. The creamy salmon soup base and those tender potatoes make the perfect balance—comfort without heaviness.
This Finnish Salmon Soup is absolutely perfect for cool autumn evenings, a simple family dinner, or even those times you want to impress guests with something a bit different but unfussy. Sometimes, I add a dollop of sour cream on top or sprinkle an extra pinch of dill for freshness. Presentation-wise, a bright sprig of dill on the creamy salmon soup really lifts the colors—always a hit for inviting those “oohs” and “aahs” around the table!
If, by chance, you end up with leftover Finnish Salmon Soup, it reheats beautifully, though I’d avoid boiling it again to keep that silky creamy salmon soup texture intact. For a fun twist, sometimes I turn it into a Finnish fish soup pasta by tossing in small noodles or even use it as a sauce over steamed veggies.
Seasonally, I’ve tried adding leeks or swapping in smoked salmon to change up this Nordic seafood chowder, and trust me—it’s a delight. Friends often ask for this Finnish Salmon Soup recipe because it’s just so comforting yet fresh—truly a soup that brings everyone back for seconds.
Alongside variants like my Tortellini Vegetable Soup, serving Finnish Salmon Soup keeps our meal rotation cozy yet exciting.
Your Finnish Salmon Soup Questions Answered
I’ve gotten quite a few questions from readers and friends about Finnish Salmon Soup over the years, so here are some answers I hope will help you out if you’re cooking this creamy salmon soup:
Q1: Can I use frozen salmon for Finnish Salmon Soup?
Absolutely! You know what I do when my salmon is frozen? I defrost it gently in the fridge overnight and pat it dry before adding it to the soup. Frozen salmon works well here and can actually save shopping trips.
Q2: How do I keep the salmon pieces tender without overcooking?
This took me a little practice. The trick with Finnish Salmon Soup is to add the salmon last and keep the simmer gentle—no boiling! It cooks in just a few minutes and stays delicate.
Q3: Can I substitute cream with something lighter?
Yes! You can use whole milk or even a mix of milk and a little Greek yogurt stirred in off heat if you want a lighter creamy salmon soup without sacrificing richness.
Q4: What’s the best stock to use?
Fish stock is traditional in Finnish fish soup, but vegetable stock works just fine too—just make sure it’s flavorful. Once, I tried chicken broth by accident and it threw off the whole finish. From then on, I stick to fish or veggie stock.
Q5: How can I make this Finnish Salmon Soup faster for busy nights?
You might like to prepare the broth and potatoes ahead of time—store them in the fridge and add salmon and cream right before serving. It really cuts down your cooking window.
Q6: Can I add other fish or seafood?
Yes! Some of my family prefer mixing in a bit of cod or shrimp. Just adapt cooking times as those proteins cook at different speeds in this Nordic seafood chowder.
Q7: What’s a good side dish with Finnish Salmon Soup?
Rye bread is classic, but I also serve it with fresh salad or steamed asparagus. If you’re curious about soup pairings, my Pumpkin Wild Rice Soup post has some great ideas that might inspire your table.
If you want a thorough FAQ about Finnish Salmon Soup and other helpful tips, check out this Lohikeitto: Finnish Salmon Soup article.
My Final Thoughts on This Finnish Salmon Soup
This Finnish Salmon Soup recipe holds a warm place in my heart because it’s more than just food—it’s moments shared, lessons learned, and comforting flavors that bring my family together. Every spoonful reminds me of cozy evenings, laughter around the table, and the joy of making a creamy salmon soup from scratch that feels both special and approachable.
My Finnish Salmon Soup Pro Tips:
- Use fresh dill generously for that authentic touch. It makes all the difference in this Finnish fish soup.
- Keep the heat low when adding salmon and cream so you avoid curdling and keep the salmon tender.
- Prepare potatoes ahead of time for a speedy weeknight version of this potato and salmon soup.
Over the years, I’ve tweaked this Nordic seafood chowder by trying variations—like adding smoked salmon for a smoky twist, swapping cream for coconut milk for a dairy-free option, or incorporating veggies like leeks and carrots to bulk it up. Each family member picks favorites—the kids adore the classic creamy salmon soup, while my husband loves the smoky version.
I hope you’ll make this Finnish Salmon Soup your own, adjusting flavors, ingredients, and sides to fit your family’s tastes. There’s something so satisfying about cooking a meal that’s nourishing, comforting, and connects you to a lovely food tradition. If you give it a try, don’t forget to check out my other cozy soups, like the Broccoli Cheddar Soup with Shells or the wonderfully filling Tortellini Vegetable Soup, for more inspiration.
Warm kitchen hugs and happy cooking with your Finnish Salmon Soup adventure—I’m cheering for you every step of the way!
Finnish Salmon Soup
Finnish Salmon Soup is a creamy, comforting dish featuring tender salmon, potatoes, and fresh dill, perfect for a wholesome Nordic meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Simmered
- Cuisine: Finnish
Ingredients
- 400g fresh salmon fillet, skin removed and cut into chunks
- 4 medium potatoes, peeled and diced
- 1 small leek, cleaned and sliced
- 1 medium carrot, peeled and diced
- 1 liter fish or vegetable stock
- 200 ml heavy cream
- 2 tablespoons butter
- Fresh dill, chopped (to taste)
- Salt and white pepper, to taste
- Juice of half a lemon
Instructions
- In a large pot, melt butter over medium heat and sauté the leek and carrot until softened, about 5 minutes.
- Add the diced potatoes and stock to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the salmon chunks to the soup and simmer gently for 5–7 minutes, until the fish is cooked through.
- Stir in the heavy cream and chopped dill. Season with salt, white pepper, and lemon juice to taste.
- Warm through without boiling, then remove from heat and serve hot.
Notes
For added depth, add a splash of dry white wine along with the stock, or serve with fresh rye bread on the side.