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!
This traditional salmon soup is a favorite right now
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.
What you’ll need:
- 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.
- potatoes ~ any type you like: russet potatoes will soften and melt into the soup, while waxy potatoes will remain firmer.
- carrots
- fresh dill
- cream ~ you can lighten up with half and half
- butter
- allspice ~ unexpected to Americans but wonderful!
The key to a great fish soup is 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 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.
There’s 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.
Reader Rave ~
“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
Finnish Salmon Soup – Lohikeitto
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 (10g) fresh dill for garnish, finely chopped, divided
- 1 cup (250ml) 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.
- 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!
85 Comments
Jukka Routila
January 5, 2021 at 1:30 amVery authentic, just like how my grandmother makes!
John Burgess
December 20, 2020 at 8:51 pmHi Sue nice soup I’m a newbie to this cooking game
Are you from Finland or USA
Regards
John
Sue
December 21, 2020 at 8:21 amI’m in the US John.
Erin
December 19, 2020 at 10:21 amWasn’t sure if we would like the salmon/cream combo so I only made half the recipe to try it… Well, that was a mistake! My husband loved it (the same person who gave me a ‘look’ when I mentioned I was going to make it). Will definitely be making this again. The ‘skin’ broth is genius. Makes a wonderful broth.
Sue
December 19, 2020 at 1:40 pmLol, maybe he’ll learn never to give you the ‘look’ again 🙂
Andi
December 18, 2020 at 3:57 amOh Sue, this was out of this world! I made the fish stock using the Insta-Pot with a couple of frozen bass my husband had caught a while back. Other than than, followed the recipe exactly and it was divine! Hubs agreed, and even brought the remainder to work the next day. I’m so happy to have found your blog – you cook the way we like to eat!!
Sue
December 18, 2020 at 4:53 amThanks Andi, what a nice comment, and your IP bass stock sounds awesome 🙂
Helen
October 18, 2020 at 10:23 pmCan I use anchovy broth? Koreans use anchovy stock as a base to many soups.
Or Japanese bonito stock? I have both of those on hand
Sue
October 19, 2020 at 4:19 amI don’t see why not, it would have a very different flavor, but might be nice!
Jane Chapman
June 3, 2020 at 9:16 pmWhen you use clam juice or clam broth, is all of the liquid (5 cups) the juice or broth, or do you use part water and part clam juice or broth? Thanks. I’ve enjoyed salmon soup at many different places in Finland – am looking forward to trying this recipe.
Sue
June 4, 2020 at 4:30 amHi Jane ~ if I were using clam broth I might cut it with some water so it doesn’t overpower.
Jane
June 7, 2020 at 10:41 amThanks for your very quick response.
I made it with 2 cups clam juice and 3 cups water. Very tasty. I need to think of an herb or spice to add to give this soup a bit of zing. I did add a few dashes of Old Bay seasoning already.
PS – I’m trying to rate this a 5-star but can only click as far as 3 stars. Don’t know why!
Sue
June 7, 2020 at 12:32 pmThanks Jane, glad this worked out for you, and I don’t know what’s going on with the star rating, I fixed yours, and I appreciate it!
Alison
June 1, 2020 at 4:27 amThis recipe is an absolute treasure. So simple and yet so tasty.
Michael
May 14, 2020 at 9:07 pmWell this recipe is just astounding in its simplicity, base ingredients and phenomenal aroma and flavours on the palate. Having travelled Finland and know a few of the locals, I see this dish as a local Nordic fisherman’s daily fare at the end of a long back-breaking day, much like a Bouillabaisse Soup is to a French fisherman. Perhaps over the years however various Chefs have ‘enhanced’ the base recipe (especially with Bouillabaisse). BUT Sue’s recipe is ‘Elegant in its simplicity’. The initial step of Leek and Butter is magnificent and the butter flavours permeate as a base flavour throughout the whole soup with the Dill and cream. BUT don’t rush it I think as the slower cooking of the potato and carrot will make it ‘melt in your mouth’! I was also really surprised at how the Salmon and the Allspice were not too overpowering either! SO the overall balance of the dish is subtly understated – even after I put in 25g (not 10g) of Dill into it, I had two packets (& it didn’t kill it)! But overall the butter, heavy cream, dill and salmon just blend so subtly into a beautiful dish, that has vegetables melting in your mouth as you enjoy glorious salmon! Overall the dish is both uncomplicated in its making and superb on the palate! The key recipe instruction for me was #5 – “…the flavours will mature and get even better!”; so I cooked this at 10am and had it for dinner at 7pm, and again the next day! Stupendous! So all I can say is ‘Go for it’!
Elen
April 22, 2020 at 1:03 amOnce seasoned it is an awesome soup!
Denise Muscat
April 13, 2020 at 3:14 amHi I don’t have fresh dill but dried dill. How much do I use in this recipe? Many thanks
Sue
April 13, 2020 at 7:32 amThe dried will be stronger in flavor, and won’t give the soup that hit of freshness, so I’d be sparing with it. Start with a teaspoon and go up from there, to taste.
LiLi
February 28, 2020 at 10:03 amThis soup is delicious, I added a bit of smoked arctic char to the recipe (and used the skin for the stock).
Sue
February 28, 2020 at 10:16 amI love smoked fish, great idea!
Christian Brix
January 25, 2020 at 11:47 amMade this just over a year ago for my girlfriend and me but neglected to leave a comment at the time. It was absolutely amazing though, fantastic recipe! There was enough left over for me to bring some to work the next day for lunch, and it met with hearty approval from my Finnish colleague! I’ll be making it again very soon for some friends, and I’m sure they will love it as much we do. Thanks very much!
Nikki Moranville
January 7, 2020 at 12:40 pmSue, made this last night for dinner (used fresh dill but not nearly as much as a cup!) It was absolutely delicious – and my sweet 93 year old mother who is with us for the moment because she fractured her back, wanted a bowl for lunch!! And that’s a miracle because for the last 6 weeks she’s had no appetite. So thank you. Not just from me, but from this whole house.
Sue
January 7, 2020 at 7:57 pmI love stories like this Nikki, I hope your mom keeps up that appetite.
Peter
December 26, 2019 at 11:06 pmThinking of trying this with 2 substitutions, olive oil for butter and soy milk for the cream. I would need to lighten it up as suggested by the substitutions. Opinions?
Thx
philip jones
November 20, 2019 at 11:34 amHi, this recipe looks fantastic but I can not eat Dill, so you think a 1/4 cup of tarragon would work instead or do you have a different idea maybe fennel ?
Thanks
Phil
Sue
November 20, 2019 at 11:43 amFresh tarragon might be really nice, but I think you’d use less of it, it’s pretty strong. Let me know how that works out if you try, I adore tarragon!
Philip Jones
November 23, 2019 at 8:33 amI made it last night used an 1/10 to an 1/8 cup of fresh tarragon and no garnish and it was superb.., now I have a taste profile from eating it I may reduce the tarragon further and add a little fennel. It’s a fantastic dish – thanks for relying -P
Christine C
October 7, 2019 at 9:56 amI have made this soup several times, following the recipe exactly, and it is now a favorite of mine! Not only do I find it delicious, but my children do as well. I have to double the recipe! Thanks for sharing!
deb
September 24, 2019 at 10:13 amHi, Can this delicious soup be frozen?
Sue
September 24, 2019 at 1:31 pmI don’t think cream soups can be successfully frozen Deb, sorry.
Ann
December 24, 2019 at 7:03 amI always freeze it. No problem. However, I use half and half not heavy cream…
Sue
December 15, 2020 at 4:09 amThanks Ann, good to know!
Shannon Schrauwen
August 27, 2019 at 4:14 amHad Lohikeitto when we visited Helsinki, and now that we live here I insisted that this be one of the first Finnish food we made! I have been craving it since I first tried it. And this recipe definitely hit the spot! Definitely will be making it more often!
Loved the recipe! Easy to make. Used fish spice instead of allspice.
Thank you for the easy and authentic recipe!
Kate Tognarini
August 10, 2019 at 4:25 pmWe just came back from Finland and my daughter mentioned how much she misses this soup. So, at a family lunch I decided to bring Finland to Australia. This soup was an absolute hit and everyone loved it. Easy to make, it will now be a regular dish for us. Our local fish monger even makes his own fish stock so there’s no excuse. Thank you for the wonderful and very authentic recipe.
Sue
August 10, 2019 at 8:17 pmThanks Kate, that’s great to hear. When we lived in New England we had a local fish shop and I miss it so much, here in Los Angeles I haven’t found one. I’m glad this soup could help keep your trip memories alive 🙂
Valerie
May 3, 2019 at 10:02 pmDo you have a non-dairy version that is not soy milk? I love this soup, but have become sensitive to dairy products.
Sue
December 15, 2020 at 4:11 amI haven’t personally made this with non dairy milk, but you might try something mild like almond milk.
William Cavin
April 27, 2019 at 11:31 amI am a hopeless novice cook. So well documented and absolutely gorgeous. Thanks
Sue
April 27, 2019 at 12:10 pmI hope you give it a try 🙂
Anne
March 10, 2019 at 9:46 amFinland is not a part of Scandinavia. It is a Nordic Country. There is a difference which matters to Finns. Lohikeitto is a great soup, and your recipe closely resembles the soup I frequently enjoyed when living in Finland.
Sue
March 10, 2019 at 9:53 amPoint taken, I just corrected myself 🙂 Thanks Anne!
Outi
August 4, 2020 at 12:25 pmKiitos Anne!
I have’nt made this recipe yet but it looks authentic to me…
Ann Sarimo
February 26, 2019 at 10:34 amHi. I’m from Santa Monica but my husband is Finnish. We live in Helsinki where this soup is a staple. We normally eat it at restaurants but when it’s made at home, it’s my husband who usually is doing the prep. Tonight he was busy with work stuff so I decided to try a recipe with the intent of blowing him away with my own home prepped Lohikeitto. Yes…an LA gal can make the best salmon soup there is. Thankfully I found your great recipe and it had all the right ingredients. The allspice and bay leaves are a must for extra flavor in the stock. Also, fish stock with a splash of veggie stock is essential. Anyhow, this is an absolute winner recipe and I’ve tasted plenty of authentic Finnish salmon soups. I’m so glad I found your site. 🙂 I look forward to trying more.
Sue
February 26, 2019 at 11:37 amLove this Ann, and yes, we LA gals can rock salmon soup 😉
Nino Goginashvili
February 19, 2019 at 8:19 amI just finished cooking and it’s delicious <3 Thank you for!
I'm thinking to serve it with spied butter & bread 🙂
Ian Corker
December 22, 2018 at 7:46 amWe bought a whole salmon and filleted it. We boiled the backbone and head and removed the flesh when cold. Then followed the recipe. Great.
Sue
December 22, 2018 at 7:49 amOmg that sounds amazing.
Outi
August 4, 2020 at 12:26 pmThank you for doing it right!
Erkki Paunonen
December 17, 2018 at 3:24 amThank you! Was great- especially the fish skin broth. I also added one fish fond “du chef” and plenty of salt.
Alina
November 24, 2018 at 3:11 amHi. Would this work without the cream?
Sue
December 15, 2020 at 4:13 amIt would be fine, although possibly a little less satisfying. You could beef up the veggies.
Mirjam de Ruiter
October 30, 2018 at 1:27 pmDelicious meal, the smells take us back to our engagement in Finland! Unfortunately it took us longer then the recipe indicates though, more like 2 hours when you include all the chopping and boiling of the veggies, just keep that in mind when you make this 😉
Rilakkuma
October 6, 2018 at 10:00 amGreat recipe! But just a little error, Finland is not a Scandinavian country but a Nordic one 🙂
Joonas
August 29, 2018 at 3:33 pmFinnish 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. Be sure to stop by Finland and try out some other Finnish traditional foods like Reindeer!
Sue
August 29, 2018 at 3:45 pmI’m thrilled to get the Finnish stamp of approval Joonas. Now, about that reindeer…
Outi
August 4, 2020 at 12:31 pmReindeer is deeeeeeeeelicious! If you ever go to Finland (again?), please try Poronkäristys.
Bridget Byrne
August 21, 2018 at 6:43 pmSimple to follow directions led to delicious complex flavors, we loved it! Thank you!
Sue
August 21, 2018 at 6:52 pmI’m so glad you liked it Bridget, I’m hoping to do more Scandinavian food this fall and winter season, I just love it.
msdeannaf
July 19, 2018 at 10:44 pmthis is so fresh, light, and delicious! a new fave
Debbi (& David) Cocoziello
June 30, 2018 at 11:03 amOmg – my son David (22) home from college – whipped up your salmon soup recipe in no time! He paired it with grilled lobsters & grilled eggplant & zucchini.
He cooked the soup so the potatoes & carrots were ‘al dente … and made the fish stock from the salmon skin according to your recipe. He only put in 1/2 the butter though – which we thought made it perfect!
He made two batches, it was so good – we sent one quart to our friend/neighbor.
We all highly recommend this recipe!!!
Sue
June 30, 2018 at 12:44 pmWow, wish I could have sampled that meal! It looks like your son learned a lot at college 😉
Pippa
June 27, 2018 at 2:41 pmHi Sue saw a pineapple cake with crushed filling on your site but can’t get the recipe do you still have it
Sue
June 27, 2018 at 2:48 pmI have a few cakes with pineapple, Pippa, there’s the Hummingbird bundt or the Hummingbird Bars…let me know if neither of those are what you’re looking for.
Shirley Reynolds
March 30, 2018 at 10:14 amI had a soup similar to this at the dining room of Hotel Arthur in Helsinki and it was fabulous. All the salmon in Finland was great. I look forward to trying this recipe….Sounds much the same.
Sue
March 30, 2018 at 10:17 amI can imagine Finish salmon must be the best…hope you enjoy this soup too!
jo
February 27, 2018 at 10:45 pmMay I ask how do you make the broth?
Zyhee
August 27, 2017 at 2:00 pmHas anyone tried freezing this soup? I have made it a few times and my family loves it. It would be wonderful if I could keep some handy in the freezer for quick lunches.
Sue
August 27, 2017 at 2:09 pmFound this on TheKitchn ~
Soups that contain milk or cream, like chowders and bisques, also don’t hold up well in the freezer — they tend to take on a grainy texture and separate when defrosted and rewarmed. While non-dairy milks like coconut milk hold up a little better, soups that are frozen with it still won’t be the same when defrosted either.
Follow this tip: Hold back any dairy or non-dairy milk or cream if freezing a soup that calls for it. Then simply add it in when you’ve reheated the soup.
Judy
April 30, 2017 at 7:54 pmThank you, Sue! This is totally fabulous! I am usually not a big fan of fish…anything. But, wow and WOW! This will definitely take its place in my regular rotation.
Sue
April 30, 2017 at 7:57 pmI’m so glad, Judy ~ salmon has a way of converting even non fish lovers 🙂
Judy
February 4, 2018 at 8:24 amSince making this, I passed the recipe along to my daughter. It was such a hit that her SO asked for the leftovers for breakfast!
Sue
February 4, 2018 at 8:47 amThis is SO good for breakfast 😉 Thanks Judy!
Igor @ Cooking The Globe
April 27, 2017 at 6:25 amI am glad you loved the idea of this soup and decided to make it. It’s one of the best soups I have ever tasted in my whole life!
Holly Handford
April 23, 2017 at 11:32 amSue, I made a triple batch yesterday using a whole salmon. My husband filleted and deboned the salmon and I made a quick stock with the skin and bones (added an onion, some celery and peppercorns to the stock) and let it simmer for an hour. This is an amazing soup! Have lots of leftovers so am giving it away and taking it to a dinner to share. Thank you Sue!
Sue
April 23, 2017 at 12:32 pmOh my gosh, that stock must have been amazing ~ great teamwork!
Jennifer @ Seasons and Suppers
April 23, 2017 at 7:30 amI love everything about this soup! First, such a pretty bowl of soup, but beyond that the combination of potatoes, salmon and dill is bound to be absolutely perfect. Sharing!
Milena | Craft Beering
April 23, 2017 at 6:27 amI am in luck! We do have fish stock in the fridge as we speak:) Leeks softened in butter is an amazing start to any recipe in my world:)
Laura | Tutti Dolci
April 22, 2017 at 10:34 pmWith all the fresh dill and leeks, this is the perfect spring soup!
[email protected]'s Recipes
April 22, 2017 at 5:33 amI have never thought of salmon and chunky potato in a soup…and I love the how it turned out…comforting, filling and delicious.
Tricia @ Saving Room for Dessert
April 21, 2017 at 2:37 pmGoodness the description alone sold me! It is a beautiful spring soup that is going on my must-try list! We adore salmon and love all that fresh dill. A beautiful treat. I love soup year round 🙂 Have a terrific weekend!
Sue
April 21, 2017 at 3:56 pmThanks Tricia ~ my favorite part about this soup is that light creamy dill broth ~ it’s a great way to enjoy salmon!
Kathy B
April 21, 2017 at 1:37 pmThis sounds really good. Seafood stock is available at one of my grocery stores (New Seasons in Portland, OR) and you can also order it online. I’ve seen both Swanson and Kitchen Basics. Thought this might be helpful.
Sue
April 21, 2017 at 3:06 pmMaybe it’s just my regular store, I can never find it ~ thanks Kathy!
Chris Scheuer
April 21, 2017 at 8:33 amI love the idea of a spring soup. Hip hip hooray for extending soup season! Salmon and potatoes are a favorite combination here so I know this will be a huge hit. Thanks Sue!
Sue
April 21, 2017 at 3:57 pmSpring soups are some of the best! Have a nice weekend Chris.