Name: Finnish Salmon Soup (Lohikeitto)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Finnish
Ingredients: 2 tbsp butter; 1 leek (white and light green parts only), thinly sliced; 1 large carrot, diced; 3 medium potatoes, peeled and cubed; 4 cups fish stock (or vegetable stock); 1 lb salmon fillet, cubed (skinless and boneless); 1 cup heavy cream; 2 tbsp fresh dill, chopped; Salt and pepper to taste

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Finnish Salmon Soup, or Lohikeitto, is a creamy, comforting dish that’s a staple in Nordic kitchens. It brings together tender chunks of salmon, soft vegetables, and a rich, dill-scented broth that feels like a warm hug on a cold day. Whether I’m serving it as a light dinner or a cozy lunch, this soup always delivers simplicity and flavor.

Finnish Salmon Soup (Lohikeitto)

Why You’ll Love This Recipe

I love how easy and satisfying this soup is to make. It’s perfect when I need a nourishing meal with minimal fuss. The clean, fresh taste of the salmon pairs beautifully with the sweet earthiness of the carrots and potatoes, while the dill gives it that unmistakable Finnish character. It’s ready in under an hour and tastes even better the next day — making it a reliable go-to for meal prep, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter
leek (only the white and light green parts)
carrot
potatoes
fish stock
salmon fillet (cubed)
heavy cream
fresh dill
salt and pepper

Directions

I start by melting the butter in a medium-sized saucepan over medium heat. Once it’s melted, I add the sliced leeks and cook until they’re soft and fragrant.

Then, I stir in the diced carrots and potatoes, making sure they get coated with that buttery base. I pour in the fish stock, cover the pot, and let it come to a boil. Once it’s boiling, I lower the heat and simmer until the vegetables are almost cooked through.

Next, I add the cubed salmon and the cream. I give it a gentle stir, turn the heat to medium, and cover it again. After about 4–5 minutes, I season it with salt and pepper and toss in the fresh dill.

Finally, I turn off the heat, cover the pan one more time, and let it sit for a couple of minutes before serving. That little resting time helps the flavors come together beautifully.

Servings and timing

This recipe makes about 6 servings. From start to finish, I can get this soup on the table in around 40 minutes — 15 minutes for prep and 25 minutes to cook. It’s quick enough for a weeknight dinner but special enough to serve guests.

Variations

Sometimes I swap the fish stock for vegetable stock if that’s what I have on hand, and it still turns out great. I’ve also used light cream instead of heavy cream for a slightly lighter version. When I want extra creaminess, I stir in a tablespoon of cold butter at the end. For a bit of texture and sweetness, I occasionally add parsnips.

If I don’t have leeks, I use shallots, but I avoid regular onions since they tend to overpower the delicate flavors of this soup.

Storage/Reheating

I store any leftover lohikeitto in an airtight container in the fridge for up to 3 days. When I reheat it, I do so gently over low heat on the stove to avoid breaking the cream. I never let it boil again — just a slow warm-up does the trick.

If I want to freeze it, I skip the cream when cooking and add it only after reheating to keep the texture smooth.

FAQs

What kind of salmon should I use for this soup?

I always use fresh salmon fillet, and I make sure it’s skinless and boneless. Any part of the fillet works, but I keep the cubes slightly larger than the vegetables so they don’t fall apart.

Can I use dried dill instead of fresh?

I don’t recommend it. Dried dill changes the flavor completely and takes away from the fresh, clean taste that makes this soup so delicious. Fresh dill is really key here.

Is it possible to make this dairy-free?

Yes, I’ve made a dairy-free version using plant-based butter and cream alternatives like oat or cashew cream. It’s not quite the same as the original, but still comforting and flavorful.

What can I serve with lohikeitto?

I like serving it with dark rye bread or crusty sourdough. It’s also great with crispbread or a simple green salad if I want something lighter on the side.

Can I use another type of fish?

Absolutely. While salmon is traditional, I’ve made it with trout and even cod when salmon wasn’t available. Just keep in mind that the flavor and texture will vary depending on the fish you use.

Conclusion

Lohikeitto is one of those dishes that’s simple but never boring. It’s rich without being heavy, and it captures the essence of Nordic comfort food perfectly. Whether I’m making it in the middle of winter or during a chilly summer evening, it always hits the spot. Give it a try — I promise, it’s as cozy as it looks.