Finnish Salmon Soup (Lohikeitto)

Finnish salmon soup, or lohikeitto, is made with tender chunks of salmon and Yukon Gold potatoes in a creamy seafood broth with leeks, carrots, allspice and lots of fresh dill. I use skinless salmon and prepared seafood stock so this traditional Finnish soup can be on the table in about 40 minutes.

Creamy Finnish Salmon Soup with Potatoes and Fresh Dill

Finnish salmon soup, or lohikeitto, touches a very specific part of my memory because I’ve eaten some form of potatoes, cream, dill and white pepper my whole life. I grew up around Eastern European food, where white pepper has this very open invitation to almost everything. My grandmother treated black pepper like you were making a very bad decision and ruining whatever you were making. She added white pepper to soup, potatoes, meat and every sauce. The idea of rationing it never crossed her mind.

So the first time I tasted those flavors in a creamy soup with salmon, I was already on board. Living in the Pacific Northwest also means salmon is normal dinner food for me. I don’t need an occasion or a special trip to find it because good salmon is readily available where I live.

What I really wanted was a weeknight version of this soup that didn’t need me to make fish stock at 4 pm on a Tuesday. Yes, I wanted the seafood flavor, the cream, the potatoes and all the dill, but I also wanted something I could make quickly. Using prepared seafood stock and skinless salmon got me there without adding another hour or a pile of fish parts to the kitchen.

The Decisions Behind This Recipe

• Using prepared seafood stock is what made this possible for a weeknight dinner. I still wanted the broth to taste like seafood, and skinless salmon means there’s almost nothing to do to the fish besides cut it into chunks. I’m super happy to let somebody else make the stock if it means I get to make lohikeitto more often.
• I use ground allspice and white pepper and give them about 30 seconds in the butter after the leek and carrots have softened. Warming ground spices in the butter helps wake up their aroma before the stock goes in and gets them dispersed through the base of the soup. Whole allspice berries are traditional in lots of lohikeitto recipes, but I like not having to warn everybody at the table that one of the innocent-looking things in the bowl is definitely not a potato.
• Cutting the Yukon Gold potatoes into large 1-inch chunks gives them enough size to stay intact instead of dissolving into the broth. It’s important that they cook completely before the salmon goes into the pot. Once the salmon is in, you don’t want a stubborn potato to finish cooking while the fish slowly turns into drywall.
• The cream goes in before the salmon for the same reason. I bring the broth back to a gentle simmer first, then add the fish. At that point, everything else is done and the salmon becomes the timer. Give it a few minutes to turn opaque and cook through, and then we’re finished.
• And the dill is not a garnish. Half a cup goes into the soup after I take the pot off the heat. Fresh dill loses a lot of its flavor when it cooks too long, so I want the heat from the soup to soften it without boiling the life out of it.

Ingredients

• Salmon – I use a skinless salmon fillet and cut it into 1-inch chunks. You want pieces large enough that you still get a good piece of salmon on the spoon after it cooks.
• Yukon Gold potatoes – Yukon Golds are my first choice because they stay together in the soup instead of crumbling into the broth. I peel them and cut them into 1-inch chunks, about the same size as the salmon. Red potatoes or another waxy potato can work, but I would skip Russets because they break down more easily as they cook.
• Leek – Use the white and light green parts. Leeks are notorious for hiding dirt between their layers, so slice it first and wash it really well. There’s always more dirt in there than seems possible.
• Carrots – Two medium carrots add sweetness and color without turning this into vegetable soup.
• Seafood stock – This adds seafood flavor before the salmon ever goes into the pot. Vegetable stock is my first substitute. Chicken stock works, but it’s not going to taste the same. Seafood stock, sometimes labeled fish stock, is easier to find than you think. You’ve probably walked past it a hundred times without noticing it.
• Heavy cream – This is what gives lohikeitto its creamy broth, but don’t expect it to make the soup thick. There’s no flour or roux in this recipe. The cream adds richness while the broth stays very much a broth.
• Fresh dill – I use a full ½ cup because dill is part of the flavor of this soup, not something thrown over the top for a photograph. Fresh dill is the way to go for this recipe because dried dill doesn’t give you the same flavor.
• Ground allspice – Allspice is one spice, not a spice blend, which is worth mentioning because the name has confused people forever. A small amount gives the broth a warm background flavor that goes really well with the cream and potatoes.
• Ground white pepper – Of course there’s white pepper. My grandmother would probably come back and revoke my Eastern European credentials if there weren’t. It seasons the soup without leaving black specks throughout the pale broth.
• Unsalted butter – I use it to cook the leek and carrots before adding the ground spices. Unsalted butter lets me control the salt myself, especially since seafood stocks vary.
• Bay leaf – One goes into the broth.
• Kosher salt – Start with the amount in the recipe and taste again before serving. Seafood stock can range from mild to salty, so this isn’t the place to go all in until you’ve tasted the finished broth.

How to Make Finnish Salmon Soup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (soften the leek and carrots)
  Melt the butter in a large pot or Dutch oven over medium heat, then add the leek and carrots. Cook them for about 5 minutes, stirring once in a while, until the leek is soft and translucent. You don’t want browning because we’re not trying to caramelize the vegetables. They only need to soften.
• Step Two (season the broth and cook the vegetables)
  Add the allspice and white pepper and stir them around in the butter for about 30 seconds, then add the potatoes, seafood stock, salt and bay leaf. Bring it to a boil, lower the heat and let it simmer for 10–12 minutes. Before you move on, stick a knife into one of the potatoes and a carrot and make sure both are tender. Once the salmon goes in, that’s basically the end of the cooking, and you’re not sacrificing the fish because one stubborn potato needed another eight minutes.
• Step Three (add the cream and salmon)
  Stir in the heavy cream and let the soup come back to a gentle simmer, then add the salmon. Keep it at a simmer for 3–4 minutes, until the salmon is opaque and cooked through. I want chunks of salmon in the bowl, not a pot full of tiny flakes because I got distracted and boiled the heck out of it.
• Step Four (finish with lots of fresh dill)
  Take the pot off the heat, pull out the bay leaf and stir in the fresh dill. A full ½ cup looks like a lot until it’s in the soup, and then it’s just right. I add it after the heat’s off so it still tastes fresh. Taste the broth again for salt and white pepper, ladle the soup into bowls, add more dill on top if you want, and that’s it.

Recipe Tips

Storage and Reheating

• Store leftover Finnish salmon soup in an airtight container in the refrigerator for up to 3 days. I would reheat only the amount you plan to eat instead of warming and cooling the whole pot over and over because the salmon is already cooked and every trip back to the stove cooks it more.
• Warm it slowly over low heat, stirring occasionally, until it’s hot, but don’t bring it back to a hard boil. The broth may look a little different straight from the refrigerator as the cream and fat chill, but low heat and a good stir should bring it back together.
• I don’t recommend freezing this soup. Between the cream, potatoes and already-cooked salmon, there are too many textures that can come back from the freezer differently than when they went in. This is one to eat for lunch for the next couple of days.

FAQs

• What is lohikeitto?
  Lohikeitto is Finnish salmon soup made with salmon, potatoes and a creamy broth, usually with leek and lots of fresh dill. The name literally refers to salmon soup in Finnish.
• How do you pronounce lohikeitto?
  The Finnish pronunciation is roughly LOH-hee-kayt-toh, with the first syllable stressed and the double t held a little longer. I checked this against a native Finnish pronunciation before putting my American mouth on the record. Wink.
• Is Finnish salmon soup the same as salmon chowder?
  No. This soup is creamy, but the broth stays fluid. There’s no flour or roux in this recipe, so it should not have the thick consistency you would expect from an American-style chowder.
• Can I use frozen salmon?
  Previously frozen salmon is fine. Thaw it completely first, then cut it into 1-inch chunks and cook it the same way as fresh salmon. I wouldn’t add frozen chunks directly to the soup because then your 3–4 minute cooking time goes out the window.
• What kind of potatoes are best for Finnish salmon soup?
  I use Yukon Gold potatoes because they get creamy and tender without breaking down too much in the broth. Red potatoes or another waxy potato are my first substitutes. I would skip Russets because they break down more easily as they cook.
• What can I substitute for seafood stock?
  Vegetable stock is my first choice. Chicken stock can work, but the finished soup is not going to taste like seafood. Since the salmon only cooks in the broth for a few minutes, the stock is responsible for most of the seafood flavor in the broth.
• Can I use half-and-half or milk instead of heavy cream?
  Heavy cream is what I recommend. Half-and-half or milk will make the broth less rich and can be less forgiving if the soup gets too hot, so I wouldn’t call either one an equal substitution.
• Can I use dried dill instead of fresh dill?
  You can, but I don’t want you to if you can get fresh dill because it’s a main flavor in lohikeitto. If dried dill is all you have, I might start with 2 tablespoons, taste the finished soup and add more if you think it needs it. Dried dill doesn’t taste like fresh, so I wouldn’t try to match the full ½ cup of fresh dill tablespoon for tablespoon.

From My Kitchen Notes

Small observations from the margins.

• Some traditions feel familiar before they have any right to.
• If something needs too much explaining, I’m probably not into it.
• I’ve stopped waiting to understand certain things before enjoying them.
• I’ve gotten very good at knowing when something is almost right. And when it’s exactly wrong.
• I notice patterns even when I wish I didn’t.
• I don’t need every question answered to know when something has my attention.
• There are things I simplify and things I don’t. Knowing the difference is most of life.
• Four minutes of anything can change the whole situation.

Potatoes Have Never Hurt a Pot of Soup

• Ham and Cabbage Soup – Ham, cabbage, potatoes, savory broth.
• Loaded Baked Potato Soup – Potatoes, bacon, sharp cheddar, sour cream.
• Corn Chowder – Sweet corn, smoky bacon, potatoes, creamy broth.
• Chicken Pot Pie Soup – Chicken, potatoes, vegetables, thick creamy broth.
• Dill Pickle Soup – Dill pickles, potatoes, tangy creamy broth.

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Finnish Salmon Soup (Lohikeitto)

Finnish Salmon Soup (Lohikeitto) has tender salmon, Yukon Gold potatoes, leeks and carrots in a creamy fish broth seasoned with allspice, white pepper and lots of fresh dill. Using prepared fish stock and skinless salmon keeps the recipe to about 40 minutes.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course, Soup

Cuisine: Finnish

Keyword: creamy salmon soup, Finnish salmon soup, Finnish salmon soup lohikeitto, Finnish salmon soup recipe, Finnish soup, lohikeitto, lohikeitto recipe, salmon potato soup, salmon soup

Servings: 4

Calories: 627kcal

Author: Cathy Pollak

Equipment

• Dutch Oven or large pot. A 5- to 6-quart (4.7- to 5.7-liter) pot gives the vegetables and salmon enough room to cook without crowding.
• chef knife For slicing the leek and carrots and cutting the potatoes and salmon into evenly sized pieces.
• Cutting board Use a separate clean surface for cutting the salmon or thoroughly wash the board after preparing the vegetables.
• measuring cups and spoons For measuring the stock, cream and seasonings.
• wooden spoon For softening the vegetables and stirring the soup without breaking apart the salmon.

Ingredients

• 2 tbsps (28 g) unsalted butter
• 1 large leek white and light green parts only, thinly sliced
• 2 medium carrots sliced
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.6 g) ground white pepper plus more to taste
• 1 lb (454 g) Yukon Gold Potatoes peeled and cut into 1-inch (2.5 cm) chunks
• 4 cups (946 ml) seafood stock
• ½ tsp (3 g) kosher salt plus more to taste
• 1 bay leaf
• 1 cup (237 ml) heavy cream
• 1 lb (454 g) skinless salmon fillet cut into 1-inch (2.5 cm) chunks
• ½ cup (20 g) chopped fresh dill plus more for serving

Instructions

• Melt the butter in a large pot or Dutch oven over medium heat. Add the leek and carrots and cook for about 5 minutes, stirring occasionally, until the leek is soft and translucent but has not browned.
  2 tbsps (28 g) unsalted butter, 1 large leek, 2 medium carrots
• Add the allspice and white pepper and cook for about 30 seconds, stirring constantly, until fragrant. Add the potatoes, seafood stock, salt and bay leaf. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes and carrots are tender when pierced with a knife.
  ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.6 g) ground white pepper, 1 lb (454 g) Yukon Gold Potatoes, 4 cups (946 ml) seafood stock, ½ tsp (3 g) kosher salt, 1 bay leaf
• Stir in the heavy cream and return the soup to a gentle simmer. Add the salmon and simmer gently for 3–4 minutes, or until the salmon is opaque and cooked through. Avoid boiling the soup vigorously once the salmon has been added so the pieces remain intact and the fish doesn't overcook.
  1 cup (237 ml) heavy cream, 1 lb (454 g) skinless salmon fillet
• Remove the pot from the heat and discard the bay leaf. Stir in the fresh dill while the soup is off the heat. Taste and season with additional salt and white pepper as needed.
  ½ cup (20 g) chopped fresh dill
• Ladle the Finnish salmon soup into bowls and garnish with additional fresh dill. Serve immediately.

Notes

• Cut the salmon into evenly sized 1-inch (2.5 cm) chunks so the pieces cook at approximately the same rate.
• Make sure the potatoes and carrots are tender before adding the salmon, since the salmon needs only 3–4 minutes to cook.
• Keep the soup at a gentle simmer after adding the cream and salmon. A vigorous boil can overcook the fish and break apart the salmon pieces.
• Yukon Gold potatoes are my preference, but another waxy potato can be substituted.
• If seafood stock is unavailable, vegetable stock is my preferred substitute. Chicken stock can also be used, although it will change the flavor of the soup.
• Add the fresh dill after removing the pot from the heat.

Nutrition

Nutrition Facts

Finnish Salmon Soup (Lohikeitto)

Amount Per Serving (500 g)

Calories 627 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 21g131%

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 155mg52%

Sodium 622mg27%

Potassium 1208mg35%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 6g7%

Protein 29g58%

Vitamin A 7973IU159%

Vitamin C 33mg40%

Calcium 110mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Finnish Salmon Soup? I’d love to hear how it turned out — leave a comment below and let me know.

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