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Finnish salmon soup.
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5 from 6 votes

Finnish Salmon Soup - Lohikeitto

This traditional Finnish Salmon Soup Recipe, Lohikeitto, is hearty and comforting. Packed with fresh salmon, potatoes, leeks, dill, carrots, and warm spices in a creamy broth, this soup comes together in an hour, with just a handful of ingredients. This Nordic classic is made with simple ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: Finnish
Diet: Gluten Free
Servings: 6 people
Calories: 550kcal
Author: Briana

Equipment

Ingredients

Fish stock (if making your own)

  • salmon skins from salmon filets
  • 5 cups water

Salmon Soup

  • 2 pounds salmon cut-into bite-sized chunks
  • 4 tablespoons unsalted butter
  • 4 medium leeks white and light green parts only, cut into small rounds and cleaned
  • 1 tablespoon kosher salt divided and to taste
  • ¼ teaspoon allspice
  • ½ teaspoon black pepper to taste
  • 1.5 pounds potatoes non-starchy potatoes, peeled and quartered
  • 3 large carrots peeled and cut into rounds
  • 4 cups fish stock that we made, or can use storebought
  • 1 cup fresh dill chopped
  • 1 cup heavy whipping cream 8 ounces

Instructions

Fish stock (skip this step if using storebought seafood or fish stock)

  • Start by peeling the skin off of salmon fillets to make the fish stock. You can either cut off the skin from the salmon, or use the hot water method (our preference).
    To use hot water: Put the salmon fillets skin side up on a cooling rack on top of a baking pan. Pour boiling hot water over the salmon skin for 5-10 seconds until the salmon visibly shrinks a little bit. Gently wiggle the skin loose from the thickest part of the salmon, and carefully peel the skin back. The skin should come right off! Cut the salmon into bite-sized chunks, and set aside.
  • Add salmon skins and 4 cups of water to a stockpot or Dutch oven. Bring to a boil, then reduce to a simmer and cover, simmering for 10-15 minutes. Then, remove the skins from the water using a skimmer or colander. Set the broth aside for later. 
    salmon skins from salmon filets, 5 cups water

Salmon soup

  • To the same pot, add the butter and melt over medium heat. Add the leeks with a pinch of salt and cook until beginning to soften. Add in the black pepper and allspice, and cook, stirring often, for another 30 seconds or so to bloom the spices.
    4 tablespoons unsalted butter, 4 medium leeks, ½ teaspoon black pepper, ¼ teaspoon allspice
  • Add the potatoes, carrots, the fish stock, and more salt. Bring the mixture to a boil. Reduce immediately to a simmer and cover. Cook for 10-15 minutes, until the potatoes have softened considerably.
    1.5 pounds potatoes, 3 large carrots, 4 cups fish stock
  • After the potatoes have softened, reduce the heat to low, then add in the cream, salmon chunks, and dill with more salt. Cook over low heat, stirring often to allow the salmon pieces to cook through completely. This should only take only 2-4 minutes. 
    1 tablespoon kosher salt, 1 cup fresh dill, 1 cup heavy whipping cream, 2 pounds salmon
  • Now, just adjust seasonings, serve with more fresh dill, and enjoy!
  • Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Video

Notes

  • Tip: Traditionally, the fish stock is made with fish skin, bones, and fish heads. If you happen to have any of those on hand, you can add those in with the skin for a more intense umami flavor. 
  • Some of the water will evaporate when making the fish stock, so we start with 5 cups of water, and end up with roughly 4 cups of fish stock later. 
  • Don't overcook the salmon. Add the salmon chunks towards the end of cooking to prevent them from overcooking and becoming dry. They only need a few minutes to cook through in the hot broth.
  • Use fresh, high-quality ingredients. There are no shortcuts in this recipe, plus, you don't really need them with so few ingredients! Using the freshest and highest quality ingredients you can will make all the difference in this recipe! This recipe has very few ingredients, so each one makes a big impact.
  • Don't curdle the cream. Do not boil the soup once the cream is added, or it will curdle. 
 

Nutrition

Calories: 550kcal | Carbohydrates: 31g | Protein: 35g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1296mg | Potassium: 1515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8241IU | Vitamin C: 37mg | Calcium: 123mg | Iron: 4mg