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.”


salmon soup with spoon
3.55 from 499 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


  • 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


  • 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


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 tries to provide accurate nutritional information, these figures are only estimates.
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  • Reply
    Jorma Soramaki
    June 2, 2022 at 1:35 pm

    5 stars
    I use Shrimp brand fish sauce, available at Asian markets, about 1 tbs for 4=5 cups of water, seems to work well, (when I have skinless salmon).

  • Reply
    February 26, 2022 at 6:43 pm

    5 stars
    A friend sent me this recipe and I wanted to test it out before serving to my picky household, so I made a half batch for just me. Oh my! It’s delicious. So good and so easy! Definitely will go in the rotation. For now, I’m happy to have it all to myself!

  • Reply
    December 25, 2021 at 7:40 pm

    5 stars
    I love this soup, so easy and good. And I love the fish stock hack!

  • Reply
    Jennifer T.
    October 24, 2021 at 8:11 am

    5 stars
    Love this recipe! My dad is from Finland and when we go there we always have this soup. I had a hard time finding a recipe that tasted close enough to what I could find in Finland. But this does it for me!! It is simple, light (not in calories — LOL), and the flavors come through beautifully. Thank you so much!!! Love it!

    • Reply
      Sue Moran
      October 24, 2021 at 9:15 am

      I’m so happy, thanks Jennifer!

  • Reply
    Christine C
    May 17, 2021 at 1:56 pm

    5 stars
    I have made this soup several times following the recipe exactly, using the fish skins to make a broth. And it is so delicious! The whole family loved it and my daughter always asks me to make it now.

  • Reply
    fromezgi, from ezgi, ezgi ozcan, ezgiozcan : From:Ezgi
    May 16, 2021 at 1:46 pm

    5 stars
    […] Otelde yemekler çok güzeldi. Hele bir somon çorbas? vard? ki biz bay?ld?k. Ben her ö?ün o olsun diye dua ediyordum. Sonra çorban?n tarifini bulup s?k s?k yapt?k / yap?yoruz. ?steyenler için: Somon Çorba Tarifi. […]

  • Reply
    May 2, 2021 at 6:19 am

    5 stars
    I made this soup with olive oil and it was very good! I will cook this soup again and again . From now on I will be saving the fish skins for future stock which is impossible? to find. Thank you Sue, on behalf of the whole family!

  • Reply
    April 28, 2021 at 6:54 pm

    Hi Sue, This soup looks yummy! Do you have the nutritional value? Thanks! Linda

  • Reply
    April 27, 2021 at 10:42 am

    Would it work to take skin off of cooked salmon and then use it to make fish stock? It’s easier to remove from cooked fish that is why I am asking. Thank you! It looks delicious and I plan to try it.

    • Reply
      Sue Moran
      April 27, 2021 at 11:39 am

      I haven’t tried that Sandy, I think it would impart less flavor, but you could try.

    • Reply
      October 24, 2021 at 8:36 am

      The meat department will remove the skin for you just ask,I`m sure they would be happy too.

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