Finnish Salmon Soup (Lohikeitto)

Finnish Salmon Soup – Lohikeitto ~ this simple salmon and potato soup is the ultimate 30 minute spring meal, with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute meal made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

a bowl of Finnish Salmon Soup – Lohikeitto

traditional salmon soup is a spring favorite

I’m obsessed with this healthy Finnish soup (in Sweden the soup is called Laxsoppa, in Norway, Fiskesuppe.) It’s utterly simple and so satisfying ~ made with fresh salmon, chunky potatoes, carrots, and leeks. The flavors are unpretentious and clean, with a traditional dill infused broth touched with allspice. I make it in the spring, of course, when wild salmon is in season, but it’s become one of my favorite winter meals, too. It’s healthy comfort food whatever the calendar says.

ingredients for salmon soup

  • skin-on salmon ~ wild is best both for flavor and nutritional value. For convenience you can buy it frozen, there’s no loss of nutrients.
  • leek ~ this gives a nice mild onion flavor and adds color to the soup. Be sure to remove those tough outer layers before slicing.
  • potatoes ~ any type you like: russet potatoes will soften and melt into the soup, while waxy potatoes will remain firmer.
  • carrots ~ add color and lots of Vitamins A and C.
  • fresh dill ~ you can’t beat this feathery herb ~ fresh dill is nice and mild so you can’t really over do it.
  • cream ~ you can lighten up with half and half, either will work.
  • butter
  • allspice ~ unexpected to the American palate, but wonderful!
Finnish Salmon Soup – Lohikeitto in a soup pot with ladle

the key to a great fish soup? it’s the stock!

There’s only one hitch to making a great fish soup, and that’s the stock. Most of us don’t have fabulous fresh fish stock in the fridge, and canned stock isn’t the greatest quality, so we need to get creative.

my secret homemade fish stock hack

I’ve come up with a way to make a pretty good fish stock substitute and it starts with buying salmon with the skin on. I remove it and simmer it in water to make a quick broth. A quick strain and it’s ready to use. The flavor gets even better the next day after the flavors have had a chance to develop.

Finnish Salmon Soup – Lohikeitto ~ in a white bowl with spoon

no shortage of delicious salmon recipes on my blog

We love salmon and eat it more than any other type of fish. Did you know that salmon is one of the best sources of vitamin D?

I make my rainbow salmon skewers all the time because they literally take about 15 minutes to throw together. We eat them with couscous or salad.

Another favorite salmon meal is salmon and zucchini burgers, I serve the warm burgers over a fresh green salad ~ heaven!

When I’m feeling the need for some hearty comfort food, I turn to my salmon coconut curry or creamy lemon dill salmon, both are family favorites.


Finnish approved! I was born and raised in Finland and I was raised on this. I grew up cooking a recipe very similar to this salmon soup in school. This is great and authentic Finnish salmon soup.”

JOONAS

salmon soup with spoon
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3.57 from 505 votes

Finnish Salmon Soup – Lohikeitto

Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute meal made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!
Course Soup
Cuisine Finnish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings
Calories 576kcal
Author Sue Moran

Ingredients

  • 1 lb skin-on salmon filet
  • 4 Tbsp unsaltd butter
  • 1 large leek, trimmed, sliced, and well rinsed
  • 5 cups water (you can also use fish stock)
  • 1 lb russet potatoes, peeled and diced
  • 1 large carrot, sliced
  • 1 cup fresh dill for garnish, finely chopped, divided
  • 1 cup heavy cream
  • 1/4 tsp allspice, use more to taste
  • salt and pepper to taste

Instructions

  • Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard. Reserve the skin.
  • Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
  • While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes. Note: if you are using fish stock you can skip this step.
  • Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. 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, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.

Cook’s notes

  • If you can get your hands on great fish stock, by all means use it!  Clam broth can also be used.  I’ve sometimes even used clam juice as a base for fish soup.
  • I’ve occasionally made this soup with hot smoked salmon (the kind that comes in a chunk) and it gives great flavor.
  • Serve this soup with some rustic artisan style bread ~ rye or pumpernickel would be amazing!  I have a great recipe for Pumpernickel Biscuits on the blog which would be perfect with this Finnish salmon soup
  • Consider doubling the recipe so you can have the leftovers the next day, it gets even better!
 
*I lightly adapted this recipe from Cooking the Globe

Nutrition

Calories: 576kcal | Carbohydrates: 27g | Protein: 27g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 193mg | Potassium: 1165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4190IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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113 Comments

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  • Reply
    Lillian Leong
    September 22, 2022 at 9:25 pm

    5 stars
    I just returned from Finland and had Salmon Soup from a few places and loved it and I knew it would be very easy to make. Reading your recipe confirmed it and I followed it and the soup turned out exactly like what I had in Finland. I love the fact that it’s so full of good saturated fats like butter and heavy cream and I used raw milk versions which made it even more nutrient-dense and delicious. I made the broth with bones of 4 very big Alaskan wild King Salmon so it was extra sweet and full flavored. It was an Omega3 bomb! Thank you so much for the recipe 🙂

    • Reply
      Sue Moran
      September 23, 2022 at 7:02 am

      Love this, we could all use an Omega3 bomb!

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