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4.89 (296 reviews)

Finnish Salmon Soup (Lohikeitto)

Géraldine Leverd
By Géraldine Leverd
•
January 26, 2023
Finnish Salmon Soup (Lohikeitto)

Here is an easy and comforting recipe, perfect for cold winter nights: a Finnish salmon soup. Lohikeitto as it is called in Finland is a creamy salmon soup made with leeks, potatoes and especially plenty of fresh dill! This is a very popular dish in nordic countries.

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Finnish Salmon Soup (Lohikeitto)
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What I particularly like about this creamy Finnish salmon soup is that it is a full meal and, especially, that you can prepare it in advance and reheat it easily. It tastes sometimes even better the next day!

Plus, it’s a one-pot recipe so not only this salmon soup is quick to prepare but you don’t need much to clean afterwards!

Recipe Card

Finnish Salmon Soup (Lohikeitto)

4.89 (296 reviews)
This Finnish salmon soup also called Lohikeitto is so delicious and easy to prepare. It's become one of my absolute favourites!
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Finnish salmon soup with chunks of fish, potatoes, carrots, and fresh dill in a blue enameled cast iron pot.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Kitchen equipment

Ingredients 

  • 500 g salmon
  • 400 g potatoes firm
  • 3 leeks
  • 3 carrots
  • 1,2 liter fish broth
  • 200 ml heavy cream
  • 1 bunch of dill fresh
  • 1 lemon
  • Salt and pepper
US Customary – Metric

Instructions 

PREPARE

  1. Cut the leeks into thin strips and wash them well. Peel and slice the carrots and cut the potatoes into cubes. Cut the fresh salmon into large cubes. Chop the dill finely.

SAUTÉ

  1. In a large saucepan, sauté the leeks and slice carrots in butter or olive oil.

COOK

  1. Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked.

SALMON

  1. 10 minutes before serving, add the salmon chunks and cream. Cook over medium heat for 3-5 minutes until the salmon is cooked. The cream should not boil. Close the lid and wait another 5 minutes.

SERVE

  1. To finish, add the fresh dill. Serve in a bowl and decorate with more dill, black pepper and a drizzle of lemon juice if you like.

Video

Nutrition facts

Calories: 542kcal | Carbohydrates: 37g | Protein: 36g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 1114mg | Potassium: 1653mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9585IU | Vitamin C: 45mg | Calcium: 215mg | Iron: 4mg

List of Ingredients

For this salmon soup recipe, you only need a handful of ingredients that are fairly easy to find.

  • Salmon: you’ll need fresh salmon fillets, skin off. I go for a thick cut, so I can slice big chunks of fish. You can use frozen salmon. Since it’s one of the main ingredients here, I really recommend choosing good-quality fish.
  • Leeks: two to three fresh leeks, depending on their size. Keep only the white part and the very beginning of the green.
  • Potatoes: I’d go for waxy potatoes, like Yukon Gold or red potatoes. I used small ones, so I could leave the skin on.
  • Carrots: two to three carrots, depending on their size. You can absolutely swap them for other root vegetables, like parsnip or sweet potato cut into cubes.
  • Fish stock: you’ll find it as a bouillon cube, and sometimes in liquid form — check the package directions to see how to dilute it. If you can’t find any, you can replace it with vegetable broth or chicken stock. And of course, you can make your own with fish bones and heads.
  • Dill: you’ll need a big bunch, nice and fresh! If you can’t find it, you can buy it frozen or use dried dill. And if you’re not a fan, swap it for parsley or cilantro.
  • Cream: I used a crème fraîche with 30% fat. You can replace it with light cream and/or heavy cream.
  • Lemon: it isn’t part of the traditional recipe, but I like to add a squeeze of lemon juice to give this soup a bit of freshness.
A blue pot filled with vegetable soup, reminiscent of Finnish Salmon Soup, including carrots, leeks, and potatoes, simmering on an electric stove.
Cubed raw salmon on a wooden cutting board with a large knife in the background, prepared as the first step for making traditional Finnish Salmon Soup.

How To Make This Finnish Salmon Soup?

You’ll see, it’s super easy, that’s exactly why it’s become one of my favorite weeknight dishes in winter:

  • SAUTÉ: Sauté the leeks and the carrots, cut into rounds, in butter or olive oil.
  • COOK: Once the leeks have softened, add the potatoes and the fish stock. Let it simmer for 15 minutes over medium heat, until the potatoes are cooked through.
  • SALMON: 10 minutes before serving, lower the heat and add the salmon chunks, the cream and the dill. Put the lid on and let it cook for a good 5 minutes.
  • SERVE: To finish, season with salt and pepper. Serve in a bowl or a shallow dish with a squeeze of lemon juice.

In Finland, this salmon soup is often served with rye bread. In France, I pair it with baguette and a glass of white wine — a Sauvignon Blanc or a Chardonnay!

Cubed raw salmon pieces on a wooden cutting board with a knife in the background, ready to be used as the main ingredient in a traditional Finnish Salmon Soup.
Chunks of raw salmon are placed on top of a simmering Finnish Salmon Soup with vegetables in a blue pot on a stovetop.
A blue pot on a stove contains Finnish Salmon Soup, featuring salmon chunks, carrots, potatoes, leeks, a dollop of cream, and fresh dill on top.

More Salmon Recipes

FAQ about Salmon Soup

How long will this salmon soup keep?

This Finnish style salmon soup can be stored in an airtight container in the refrigerator for 3 days. You can reheat it in a microwave on medium power or in a saucepan on low heat. 

Can I freeze this fish soup? 

Not really… the cream doesn’t freeze well, so I don’t recommend freezing it. However, it is not bad for your health. Also be careful if your salmon was frozen not to defrost this soup either. 

Can I make a lactose-free version?

Yes, of course! Replace the cream with a vegan cream from soy, cashew or with a white bean puree. 

Easy Few ingredients Fish Gluten free Healthy Leek Salmon

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author
About me

Hi, I’m Géraldine!

I’m the face and the recipe developper behind La Cuisine de Géraldine. Cooking has been my biggest passion since childhood, and now that I’m living abroad, I’ve made it my mission to prove to you that French cuisine can be simple, healthy, quick, and modern all at once!

Read more

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4.89 from 296 votes (196 ratings without comment)

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