The Nordic region has long been associated with pristine lakes, winter wonderlands, and a diet that embraces the best of both land and sea. One of the standout dishes in Finnish cuisine is Lohikeitto, a simple yet incredibly comforting salmon soup that highlights the country’s affinity for fresh seafood, hearty vegetables, and clean flavors. Creamy, warming, and effortless to make, Finnish Salmon Soup has secured its place as a mainstay not just in Finland, but increasingly on tables around the world for those seeking comfort food that doesn’t sacrifice health or taste.
In this blog post, we’ll walk through all the steps you need to replicate Lohikeitto in your own kitchen. We’ll discuss what makes it great, who might particularly love it, and how you can modify the recipe to fit specific dietary needs or palate preferences. We’ll also address some frequently asked questions and provide tips on equipment, storage, and serving ideas—because, once you taste it, you may never want to let a single drop of this soup go to waste. By the end, you’ll have a robust, step-by-step guide to a quintessential Finnish dish that’s ideal for both new home cooks and seasoned chefs who want to add a satisfying, wholesome meal to their repertoire.
Why This Soup is Great and Who It’s For
Balanced Comfort Food
Finnish Salmon Soup checks all the boxes of a comfort meal: it’s cozy, filling, and simple to prepare. Yet it also manages to be light enough for a casual lunch or a quick weeknight dinner. The natural sweetness of salmon pairs with fresh vegetables, while the dill and cream introduce a pleasant richness without overshadowing the star ingredient.
Ideal for Seafood Lovers and Newcomers Alike
Whether you’re a lifelong fan of seafood or you’re experimenting with salmon for the first time, Lohikeitto is an excellent gateway dish. Salmon’s mild flavor and firm, flaky texture shine through in every bite. It’s also a forgiving fish to cook, needing only a few minutes to turn perfectly tender.
Nutrient-Rich and Satisfying
Salmon is known for being packed with omega-3 fatty acids, protein, and an array of vitamins and minerals. The potatoes and carrots lend additional fiber and heartiness, making this soup a comforting yet nutritious option—perfect for cooler seasons or times when you crave something warming.
Ingredients Breakdown
Let’s walk through the key components that make Finnish Salmon Soup both authentic and appealing:
-
Unsalted Butter (30 g / approximately 1 ounce)
Butter is the foundation for sautéing the leeks, adding a slight richness and a subtle buttery flavor. Using unsalted butter helps you better control the sodium levels in the dish. -
Leek (1 large, finely chopped, white part only)
Leeks lend a gentle oniony taste that’s much sweeter and more delicate than standard onions. Their mild flavor forms the base of many Nordic soups. -
Carrot (1 medium, chopped)
Carrots bring both color and a mild sweetness. They complement the creamy broth and give the soup a slight earthy undertone. -
Potatoes (5 medium, about 400 g / 14 oz, chopped into ½-inch cubes)
Traditionally, Lohikeitto uses waxy potatoes because they hold their shape well. Potatoes impart a starchy thickness that helps the soup remain hearty and substantial. -
Fish Stock (1.25 liters / 5 cups)
A good fish stock elevates this soup, tying together the flavors of salmon and vegetables. If you can’t find a ready-made fish stock, consider using vegetable or chicken stock in a pinch, though the taste will be less marine-forward. -
Salmon Fillets (450 g / 15.8 oz, skinned and cut into 1-inch cubes)
Fresh salmon is the star ingredient. Make sure it’s skinless for easy prep, and dice it into uniform chunks so it cooks evenly. -
Double Cream / Heavy Cream (150 ml / 1.7 fl oz)
The cream imparts a signature silky texture that sets Lohikeitto apart from other seafood soups. Using a heavy cream ensures the broth remains luscious but not overly thick. -
Dill (1 bunch, about 75 g / 2.6 oz, roughly chopped)
Dill’s fresh, grassy flavor gives a bright finish and is a defining herb in Nordic cuisine. Reserve a bit for garnish at the end for extra aromatic impact. -
Salt and Pepper (to taste)
Seasoning is pivotal. Adjust levels of salt and pepper near the end of cooking to highlight the fish and vegetables without overpowering their natural flavors.
Step-by-Step Instructions
1. Sauté the Leek
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the finely chopped leek (white part only) and sauté for about 7–8 minutes. You want the leek to become soft and translucent but not browned. Stir occasionally to prevent sticking.
Why This Step Matters: Cooking the leek in butter first allows it to release its sweetness and aroma, forming the foundation of your soup’s flavor.
2. Add Carrot and Potatoes
Next, toss the chopped carrot and potato cubes into the pot. Season lightly with a pinch of salt and pepper. Stir well, ensuring the vegetables get coated in the softened leeks and butter.
3. Pour in the Fish Stock
Carefully pour in the fish stock (approximately 5 cups). Turn up the heat until the soup reaches a gentle boil, then reduce to a simmer. Let it cook for about 10 minutes, or until the potatoes are almost fork-tender.
Note: If you’re using a store-bought fish stock that’s already salted, be cautious with adding extra salt at this stage. It’s best to season in layers and taste as you go.
4. Incorporate the Salmon and Cream
Add the cubed salmon fillets and heavy cream to the pot. Stir gently, taking care not to break up the salmon chunks. Allow the soup to simmer for another 3–4 minutes. Salmon cooks quickly, so watch carefully: once it turns opaque and easily flakes with a fork, it’s done.
5. Stir in the Dill
Add the roughly chopped dill, reserving a bit if you’d like extra for garnish. Simmer for one additional minute, giving the herb’s flavor a chance to infuse the soup. Taste and adjust the seasoning with salt and pepper.
6. Serve
Ladle the soup into bowls. You can garnish each serving with extra dill and perhaps a splash of lemon juice for brightness. Serve immediately with crusty bread or Finnish rye bread for dipping.
Kitchen Equipment Needed
- Heavy-Bottomed Pot or Dutch Oven: Ensures even heat distribution and minimizes the risk of scorching.
- Cutting Board and Sharp Knife: For prepping leeks, carrots, and potatoes into uniform pieces.
- Measuring Cups or Digital Scale: Useful for precise measurements of butter, fish stock, and cream.
- Wooden Spoon or Heat-Proof Spatula: Gentle on your pot’s surface and perfect for stirring without breaking up the salmon chunks too much.
- Ladle: For serving the soup neatly into bowls.
Storage and Reheating
If you have leftovers—which can be a big if with such a tasty dish—here’s how to store and reheat them safely:
- Refrigeration: Allow the soup to cool to room temperature. Transfer it to an airtight container and keep it in the fridge for up to two days. Salmon and cream-based soups don’t hold as long as clear soups, so be mindful of the time.
- Freezing: It’s possible to freeze Lohikeitto, but note that the texture of the cream can change somewhat during thawing. If you do choose to freeze, place it in a freezer-safe container, leaving a bit of space at the top for expansion. Consume within one month for best flavor.
- Reheating: Warm the soup gently on the stove over low to medium heat. Stir occasionally and avoid bringing it to a rolling boil, as this could cause the cream to separate and the salmon to toughen. If the soup thickens too much, add a splash of fish stock or water.
Notes, Tips, and Variations
Choosing Your Salmon
For best results, pick fresh salmon with firm, brightly colored flesh. If you’re using frozen salmon fillets, thaw them fully in the refrigerator before cooking and pat them dry to remove excess moisture.
Save Time on Prep
- You can buy pre-chopped vegetables at many grocery stores, although chopping them yourself ensures consistent sizing.
- Leeks can sometimes carry grit and dirt in their layers, so rinse them thoroughly after slicing.
Alternative Fish or Seafood
While salmon is classic for Lohikeitto, you could explore variations with other fish like cod, trout, or Arctic char. Shrimp or a combination of mixed seafood might also work, but note that each ingredient has different cooking times.
Dairy-Free or Lighter Option
If you’d like a lighter or dairy-free soup:
- Replace the butter with a tablespoon of olive oil.
- Swap out the heavy cream for coconut cream or a plant-based alternative. Be aware that this will alter the flavor slightly.
Extra Vegetables or Spice
- Feel free to incorporate additional vegetables such as celery or a handful of spinach near the end of cooking.
- A hint of spice can come from a pinch of chili flakes or a dash of paprika if you want a gentle kick.
Lemon Zest
Sprinkling a bit of lemon zest on top of each bowl before serving brightens the soup’s flavors and complements the creaminess.
Food and Drink Pairings
A bowl of Finnish Salmon Soup pairs beautifully with freshly baked bread—particularly rye or sourdough. For added texture and variation, consider serving a side salad with leafy greens and a light vinaigrette.
If you enjoy wine, a crisp white like a Sauvignon Blanc or a subtle Chardonnay can complement the soup’s creaminess. Those who prefer non-alcoholic beverages might opt for a tangy cranberry juice spritzer or a sparkling water infused with citrus slices to add a refreshing counterpoint to the rich broth.
Frequently Asked Questions (FAQ)
1. Can I use regular onions instead of leeks?
Yes, you can substitute onions for leeks. Keep in mind that onions have a stronger, sharper flavor, so you may want to use slightly less onion than you would leek.
2. Is it necessary to remove the salmon skin?
Yes. Skin-on salmon can add an unwanted chewy texture to the soup. Removing the skin before cubing the fish makes the final dish more consistent and enjoyable to eat.
3. Do I need to let the soup rest before serving?
You can serve it immediately. The flavors meld quite quickly in this dish. However, letting it sit off the heat for a few minutes can allow the soup to cool to a comfortable eating temperature and let the flavors settle slightly.
4. What if I can’t find fish stock?
If fish stock isn’t available, vegetable or chicken stock can be a secondary option. The dish won’t have the same pronounced seafood undertone, but it will still be tasty, especially if you season carefully.
5. How can I ensure the salmon doesn’t overcook?
Simmer it lightly and remove it from the heat as soon as it flakes easily. Salmon is generally cooked at 145°F (63°C) if you prefer to use a thermometer, but the typical sign is when it becomes opaque throughout.
6. Can I add more cream if I want a thicker texture?
Yes. Add cream gradually to reach the consistency you prefer. You can also whisk a small amount of flour or cornstarch into cold water or stock and stir it into the soup to thicken without changing the dairy notes too much.
7. How do I keep my dill fresh for garnish?
Dill is delicate. To keep it fresh, rinse it gently, pat it dry, then wrap it in a slightly damp paper towel. Store it in the fridge in a perforated plastic bag or a container until you’re ready to chop and use it.
Final Thoughts
Finnish Salmon Soup, or Lohikeitto, is a celebration of pure, Nordic simplicity—tender salmon bathed in a mild, creamy broth enriched with potatoes, leeks, and carrots. The finishing touch of fresh dill elevates the dish into something that feels like a special occasion, yet is easy enough for busy weeknights or leisurely weekend lunches. This is a soup that warms your soul without weighing you down, and it’s an excellent introduction to Scandinavian flavors for those looking to explore global cuisines at home.
Have you tried making Finnish Salmon Soup? Let us know how it turned out for you! Please share this recipe with friends and family who appreciate good food, and don’t forget to subscribe to the blog for more mouthwatering recipes, helpful kitchen tips, and culinary inspiration from around the world. Happy cooking—and even happier eating!
