Finnish Salmon Soup (lohikeitto) Recipe

There’s something magical about a bowl of creamy, hearty soup on a chilly day, and Finnish Salmon Soup, or Lohikeitto, is one of those recipes that feels like a warm hug in every spoonful. This traditional Nordic dish combines simple, wholesome ingredients like salmon, potatoes, and dill, creating a meal that’s both satisfying and soothing. Whether you’re trying to shake off the winter cold or just looking for a flavorful way to enjoy fresh salmon, this soup has a way of winning hearts (and appetites) instantly.

this RECIPE

A memory that ties me to Lohikeitto

I first discovered Lohikeitto during a trip to Helsinki a few years ago. It was a cold, drizzly afternoon, and I stumbled into a cozy market café looking for something to warm me up. A friendly server brought over a steaming bowl of this creamy salmon soup, and from the very first taste, I was hooked. The combination of tender salmon, buttery potatoes, and the brightness of fresh dill was unforgettable. As I sat there savoring each bite, I could hear the chatter of locals and the faint hum of market life—it was a moment of pure comfort that I’ve been chasing ever since.

Now, making this soup at home has become one of my favorite ways to relive that experience. Every time the aroma of leeks sautéing in butter fills my kitchen, I’m transported back to that tiny café.

A little history of Lohikeitto

Lohikeitto is a classic Finnish dish that has been enjoyed for generations, particularly in coastal regions where fresh fish is abundant. The soup is a beautiful reflection of Finnish cuisine: simple, seasonal, and deeply connected to nature. Traditionally, the recipe uses basic pantry ingredients, making it both affordable and accessible. Over time, creamier variations like this one have become more popular, adding an indulgent touch to the rustic origins of the dish. In Finland, Lohikeitto is often served with rye bread on the side, which is perfect for soaking up every last drop of that luscious broth.

Let’s talk ingredients: fresh, simple, and essential

The beauty of Lohikeitto lies in its simplicity, but that doesn’t mean each ingredient doesn’t shine.

• Salmon: The star of the show! Use fresh salmon fillets for the best flavor and texture. If you don’t have access to fresh salmon, frozen works fine too—just make sure to thaw it completely before cooking.
• Potatoes: These add heartiness to the soup. Waxy varieties like Yukon Gold work best as they hold their shape while cooking.
• Leeks: Sweet and mild, leeks form the aromatic base of the soup. Make sure to clean them thoroughly since dirt can hide in their layers.
• Carrots: They add a subtle sweetness and a pop of color. If you don’t have carrots, parsnips or celery could work as alternatives.
• Fish stock: This is the backbone of the soup, infusing it with a rich, briny flavor. You can use store-bought fish stock or make your own by simmering fish bones with herbs and vegetables.
• Double cream: A small amount adds a luxurious creaminess to the soup without overpowering the other flavors. If you’re looking for a lighter option, half-and-half or even milk could work.
• Dill: No Lohikeitto is complete without a generous handful of fresh dill. It adds brightness and ties all the flavors together.

Kitchen gear: what you need (and what you can skip)

The great thing about this recipe is that it doesn’t require any fancy tools. Here’s what you’ll need:

• A large, heavy-bottomed pot: This is essential for even cooking and preventing the ingredients from sticking or burning. A Dutch oven works wonderfully.
• A sharp knife: You’ll need it to cube the potatoes and salmon and to chop the leeks and dill.
• Cutting board: A sturdy cutting board makes prep much easier (and safer!).
• Ladle: For serving those big, hearty scoops of soup.
• Optional: If you’re short on time, a mandoline slicer can speed up chopping the vegetables.

If you don’t have a heavy-bottomed pot, you can use any large pot—just keep a closer eye on the heat to prevent scorching.

Step-by-step: my foolproof method (and tips along the way)

1. Start with butter and leeks
   Melt the butter in your pot over medium heat, then toss in the chopped leeks. Let them cook gently for 7-8 minutes until they’re soft and fragrant. Stir occasionally to make sure they don’t brown—you’re looking for soft, not caramelized.
2. Add the carrots and potatoes
   Toss the chopped carrots and cubed potatoes into the pot. Pour in the fish stock, making sure the vegetables are fully submerged. Let it simmer for about 10 minutes, or until the potatoes are almost fork-tender. Don’t rush this step—it’s where the vegetables soak up all that flavorful stock.
3. Add the salmon and cream
   Gently stir in the salmon chunks and pour in the double cream. Keep the heat at a gentle simmer (not a rolling boil) to prevent the cream from curdling. In 3-4 minutes, the salmon should be cooked through and tender.
4. Finish with dill and seasoning
   Stir in the chopped dill and let the soup simmer for another minute. Taste the broth and adjust the salt and pepper to your liking. I like to add a squeeze of fresh lemon juice at the very end for a little extra brightness.
5. Serve and enjoy
   Ladle the soup into bowls and top with extra dill for a pretty garnish. Serve it warm with crusty bread or rye crackers on the side.

Variations and adaptations to try

Lohikeitto is delightfully versatile, and you can easily tweak it to suit your preferences or dietary needs:

• Dairy-free: Swap the cream for coconut milk or a plant-based cream alternative. It’ll give the soup a slightly different flavor, but it’s just as delicious.
• Low-carb: Replace the potatoes with cauliflower florets for a lighter, keto-friendly version.
• Vegetarian twist: Skip the salmon and use vegetable stock instead of fish stock. Add chunks of firm tofu or smoked cheese for protein.
• Seafood medley: Mix in other seafood like shrimp or scallops along with the salmon for a more luxurious version.
• Seasonal veggies: Experiment with adding other vegetables like parsnips in the winter or green peas in the spring.

Each variation brings its own unique twist to the dish, but they all maintain that comforting essence of Lohikeitto.

How to serve it like a pro

When it comes to presentation, simplicity is key. Serve the soup in wide, shallow bowls so the vibrant colors of the salmon, potatoes, and dill are on full display. Add a small sprig of dill on top for a fresh, elegant touch. Pair it with a slice of hearty rye bread or a warm baguette for dipping. If you’re hosting, you could even set out a small dish of lemon wedges so everyone can add a splash to their bowl.

Suggested beverages

This creamy soup pairs wonderfully with refreshing drinks. Here are a few ideas:

• Sparkling water with lemon: The bright citrus cuts through the richness of the soup.
• Iced herbal tea: Something mild like chamomile or mint complements the dill and salmon flavors.
• Homemade berry juice: Lingonberry or cranberry juice is a popular choice in Nordic cuisine and adds a sweet-tart contrast to the soup.
• Cucumber-infused water: A light and hydrating option that feels fancy but is incredibly easy to make.

Storing and reheating tips

Lohikeitto tastes even better the next day, as the flavors have more time to meld. Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to avoid overcooking the salmon or curdling the cream. If the soup thickens too much in the fridge, just add a splash of water or stock to loosen it up.

I wouldn’t recommend freezing this soup, as the cream can separate and the potatoes may become grainy. If you want to make a freezer-friendly version, omit the cream and potatoes, and add them fresh when reheating.

Scaling the recipe for a crowd or a cozy dinner for two

If you’re cooking for a larger group, this recipe doubles easily—just make sure your pot is big enough to handle the volume! For a smaller batch, halve the ingredients, but keep an eye on cooking times since the smaller quantities may cook faster.

One thing to note: the dill is best added fresh, so if you’re scaling down, chop only as much as you need and save the rest for garnishing or another recipe.

FAQs about Finnish salmon soup

1. Can I use canned salmon?
Yes, you can use canned salmon in a pinch, but fresh or frozen salmon will give you the best texture and flavor.

2. What can I use instead of fish stock?
Chicken stock or vegetable stock works well as a substitute. You can even use water with a bit of added salt and herbs.

3. How do I clean leeks properly?
Slice them lengthwise and rinse under running water, separating the layers to remove any hidden dirt or grit.

4. Can I make this soup ahead of time?
Absolutely! Lohikeitto tastes even better after sitting for a few hours. Just reheat gently to avoid overcooking the salmon.

5. Is there a way to thicken the broth?
If you prefer a thicker soup, mash a few of the cooked potatoes into the broth before adding the salmon and cream.

Now that you’ve got the recipe and all the tips, it’s time to grab your pot and start cooking. Trust me, once you’ve tasted a spoonful of this hearty, creamy Finnish Salmon Soup, it’ll become a regular in your kitchen!

Print