There’s something magical about a dish that’s equal parts comforting and elegant, and Finnish salmon soup, or lohikeitto, is just that. With its rich, creamy broth and tender chunks of salmon, this traditional soup feels like a warm hug on a cold day. Perfect for dinner parties or simple weeknight meals, it’s both hearty and surprisingly easy to make. I remember the first time I tried it—it was like tasting winter coziness in a bowl. And the best part? It’s ready in under an hour, making it my go-to recipe for when I want something delicious but low-effort.

The origin story (or, how this soup became my favorite)

I first encountered lohikeitto on a trip to Helsinki, where the brisk sea air seemed to call for something warm and nourishing. I ordered it at a tiny waterfront café, and the first spoonful made me pause—it was silky, slightly briny, with fresh dill bringing everything together. Back home, I became obsessed with recreating that taste, tweaking and testing recipes until this version emerged. It’s not just a soup; it’s a memory of sitting by the harbor, watching boats sway gently while snowflakes swirled outside.

Finnish salmon soup has been a staple in Nordic households for generations. It combines simple ingredients like salmon, potatoes, and dill into something truly greater than the sum of its parts. Traditionally, this soup was made by fishing families who relied on whatever fresh catch they had, and it’s still a beloved comfort food across Finland. Over time, creamier versions became popular, giving the dish its signature luxurious texture.

Let’s talk ingredients: fresh, simple, and oh-so-important

Every ingredient in this soup plays a key role, and getting the best quality really makes a difference.

Salmon: This is the star of the show! Fresh, wild-caught salmon works best, but I’ve made this with farmed salmon too, and it’s still wonderful. If you’re in a pinch, you can even use frozen salmon—just be sure to thaw it completely before cooking.
Leeks: They add a subtle sweetness that balances the richness of the salmon and cream. Can’t find leeks? A yellow onion will work as a substitute, but the flavor will be a little sharper.
Potatoes: These give the soup its comforting heft. Waxy varieties like Yukon Gold hold their shape well, but even russets work if you don’t mind a slightly thicker broth.
Fish stock: This forms the soup’s backbone. Homemade is ideal (leftover salmon bones make an excellent stock!), but store-bought works fine. In a pinch, you can even use vegetable stock.
Dill: The signature herb for Finnish salmon soup! Its fresh, almost citrusy flavor is non-negotiable. If you’re out of fresh dill, dried dill can be used sparingly.

Finally, the cream ties everything together. Heavy cream is traditional, but half-and-half can work if you’re looking for something a bit lighter.

Kitchen gear: what you need (and what you don’t)

For this recipe, you don’t need any fancy equipment, which is part of its charm.

A heavy-bottomed pot: This is key to evenly distributing heat and preventing the ingredients from sticking or scorching. A Dutch oven works beautifully.
A sharp knife: Chopping leeks and cubing salmon is so much easier with a good-quality knife.
A ladle: Because let’s face it, soup deserves to be served properly.

Don’t have a heavy-bottomed pot? A large saucepan will do, though you’ll need to keep a closer eye on the heat to avoid burning the butter.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Grab your apron—it’s time to make some magic in the kitchen!

Start with the leek: Melt the butter in your pot over medium heat, then toss in the chopped leek. Cook it gently for 7-8 minutes, stirring often. You want it soft and fragrant, not browned. (Once, I got distracted, and the leeks burned—trust me, that bitter flavor doesn’t belong here.)
Add the vegetables: Stir in the chopped carrot and potatoes, then pour in the fish stock. Bring it to a gentle boil, then reduce to a simmer. Cook for about 10 minutes, just until the potatoes are nearly tender.
Introduce the salmon: Gently nestle the salmon chunks into the simmering soup. Pour in the cream, and stir carefully to combine. Simmer for another 3-4 minutes, just until the salmon is cooked through and flakes easily. (Overcooking the salmon can make it dry, so watch the clock!)
Finish with dill: Stir in the chopped dill and let it simmer for just one more minute. This is where the soup transforms—the dill’s aroma is pure magic. Taste and season with salt and pepper.

And that’s it! Serve it piping hot with a sprinkle of fresh dill on top.

Variations to make it your own

This soup is wonderfully adaptable, and I’ve had fun experimenting with different twists.

Lighter version: Swap the heavy cream for coconut milk or a blend of milk and Greek yogurt for a dairy-light alternative.
Gluten-free: This soup is naturally gluten-free, but double-check your fish stock if it’s store-bought.
Extra veggies: Feel free to throw in some parsnips, celery, or fennel for added flavor. Fennel, in particular, pairs beautifully with salmon.
Seasonal spin: In spring, try adding fresh peas or asparagus. In winter, a handful of kale or spinach stirred in at the end works well.
International flair: For a Scandinavian twist, add a pinch of ground cardamom. Or, try a splash of miso for a Japanese-inspired take—it’s surprisingly delicious!

How to serve Finnish salmon soup like a pro

This soup is hearty enough to be a standalone meal, but it’s even better with a little something on the side. Serve it with a thick slice of rye bread or crusty sourdough for dunking. If you want to get fancy, garnish with a dollop of crème fraîche and an extra sprig of dill. A wedge of lemon on the side adds a bright pop of acidity, balancing the richness of the cream.

For dinner parties, serve it in wide bowls with a sprinkle of cracked black pepper on top—it’s simple but elegant.

Drinks to pair with this soup

Since this soup is rich and creamy, it pairs best with beverages that are light and refreshing. Here are some ideas:

Sparkling water with lemon: The citrus notes help cut through the creaminess.
Cucumber-mint spritzer: Mix cucumber slices, mint leaves, and soda water for a cooling drink.
Iced green tea: Its subtle earthiness complements the salmon without overpowering it.
Apple cider: A lightly spiced, non-alcoholic cider is perfect for chilly days.

Storing and reheating tips

Lohikeitto is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally. Be careful not to bring it to a boil, as the cream may separate.

Freezing isn’t ideal for this soup because the cream and potatoes don’t hold up well to thawing, but if you must freeze it, do so before adding the cream. Then, add the cream when reheating.

Adjusting for different serving sizes

This recipe makes about 4 generous servings, but it’s easy to scale. For a crowd, double the ingredients and use a larger pot. If you’re cooking for one, halve the recipe, but keep an eye on the simmering time—smaller quantities cook faster.

What to do if something goes wrong

Soup too thick? Add a splash of fish stock or water to thin it out.
Too salty? Drop a raw potato into the pot and let it simmer for a few minutes to absorb some of the salt.
Salmon overcooked? It happens! Flake it gently and call it a rustic chowder—it’ll still taste great.

Ready to try Finnish salmon soup?

Lohikeitto isn’t just a recipe; it’s an experience—a way to bring a little piece of Finland into your home. Whether you’re enjoying it solo on a quiet evening or sharing it with loved ones, this soup is a reminder that simple ingredients, when treated with care, can create something truly special. Give it a try, and don’t be afraid to tweak it to your taste. Happy cooking!

Frequently asked questions

1. Can I use smoked salmon instead of fresh salmon?
You can, but the flavor will be quite different. Smoked salmon will add a much stronger, saltier taste. Use it sparingly, or mix it with fresh salmon for balance.

2. Can I make this soup dairy-free?
Yes! Coconut milk is a great alternative to heavy cream, and it adds a subtle sweetness that works well with the salmon.

3. What can I use instead of fish stock?
Vegetable stock is the best substitute. You could also use chicken stock in a pinch, though the flavor won’t be as traditional.

4. Can I make this soup ahead of time?
Yes, but for best results, wait to add the salmon and cream until you’re reheating it. This keeps the fish tender and the cream fresh.

5. How do I pick the freshest salmon?
Look for salmon with bright, firm flesh and no strong fishy smell. If buying whole fillets, the skin should be shiny and moist, not dry or dull.

Finnish Salmon Soup (lohikeitto) Recipe