Creamy Finnish Salmon Soup Recipe - Authentic Lohikeitto

5 from 8 votes

Creamy Finnish Salmon Soup Recipe - Authentic Lohikeitto

Creamy, comforting, and ready in under an hour — this traditional Finnish Salmon Soup is everything you want on a cold night. Tender salmon, buttery potatoes, and sweet leeks simmer in a rich, dill-infused broth with a subtle warmth from allspice. A quick homemade fish stock made from the salmon skins takes this Nordic classic to the next level, but store-bought works too if you're short on time. Serve with crusty bread or buttery rye rolls for the full experience!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: Finnish, Nordic

Diet: Gluten Free

Servings: people

Calories: 550kcal

Author: Briana

Equipment

large dutch oven or stockpot

Ingredients

Fish Stock (if making your own)

Salmon skins from salmon fillets
5 cups water reduces to ~4 cups

Salmon Soup

4 tablespoons unsalted butter
4 medium leeks white and light green parts only, sliced into thin rounds and cleaned
1 tablespoon kosher salt divided and to taste
¼ teaspoon ground allspice
½ teaspoon white or black pepper to taste
1.5 pounds new potatoes or red potatoes cut into bite-sized pieces
3 large carrots peeled and cut into rounds
4 cups fish stock homemade or store-bought
1 cup heavy whipping cream
2 pounds salmon skin removed, cut into bite-sized chunks
⅓ to ½ cup fresh dill chopped (plus more for serving)

Instructions

Fish Stock (skip if using store-bought)

Remove the skin from the salmon using the hot water method: Place fillets skin-side up on a cooling rack over a baking sheet. Pour boiling water over the skin for 5-10 seconds until the salmon visibly shrinks. Gently peel the skin back — it should release easily. Cut salmon into bite-sized chunks and set aside.
Add salmon skins and 5 cups water to a stockpot or Dutch oven. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Remove and discard the skins (or crisp them up for a snack!). Set stock aside — you should have about 4 cups.
Salmon skins, 5 cups water

Salmon Soup

In the same pot, melt the butter over medium heat. Add the leeks with a pinch of salt and cook until beginning to soften. Stir in the pepper and allspice and cook for 30 seconds to bloom the spices.
4 tablespoons unsalted butter, 4 medium leeks, 1 tablespoon kosher salt, ½ teaspoon white or black pepper, ¼ teaspoon ground allspice
Add the potatoes, carrots, fish stock, and another teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook 10-15 minutes, until the potatoes are tender.
1.5 pounds new potatoes or red potatoes, 3 large carrots, 4 cups fish stock
Reduce heat to low. Add the cream, salmon chunks, and dill. Cook gently, stirring occasionally, until the salmon is just cooked through — about 2-4 minutes. Do not let the soup boil once the cream is added.
2 pounds salmon, 1 cup heavy whipping cream, ⅓ to ½ cup fresh dill
Taste and adjust salt and pepper. Serve immediately with extra fresh dill, crusty bread, or buttery rye rolls.

Video

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Do not freeze — the salmon texture suffers.
Reheating: Warm gently on the stovetop over low heat (don't boil!) or in the microwave at 50% power. Only reheat what you plan to eat, as the salmon continues to cook each time.
Fish stock substitutions: If you don't have salmon skins, use 4 cups store-bought fish or seafood stock. Bottled clam juice also works well. Chicken stock is a last resort — it works, but you'll lose that seafood depth. If using store-bought stock, taste before adding salt, as many are already seasoned.
Traditional fish stock: For a more intense flavor, add fish heads or bones to the stock along with the skins — this is how it's traditionally made in Finland.
White pepper: White pepper is traditional in Finnish cooking — it adds warmth without the black specks. Black pepper works great too if that's what you have.
Best potatoes: We recommend new potatoes or red potatoes — they have thin skins that don't need peeling and hold their shape beautifully in soup.
Fresh dill: Fresh dill is essential here — dried just doesn't compare. Use it generously! If you must substitute, use 1 teaspoon dried dill for every 1 tablespoon fresh.
Serve with: This soup is traditionally served with rye bread and butter. Our soft rye rolls are perfect here, or try pumpernickel or a crusty sourdough.

Nutrition