This is a creamy salmon soup recipe that is easy and quick to make. Fork-tender salmon cooked with potatoes, leeks and fresh dill in creamy broth. It’s the perfect weeknight meal that reheats well!
If you haven’t tried Finnish salmon soup (Lohikeitto) yet, here is your chance. This quick and flavorful soup is perfect for cold winter days, so it’s no wonder it’s popular in Nordic countries.
This is my version of this Nordic salmon soup recipe. This soup is similar to salmon chowder, but it’s lighter. I am using only a little cream which is enough to add creaminess, flavor but it does not make it a heavy meal. You can add more, if you like though.
How to make salmon soup
In a pot, melt butter and add chopped leek and carrot and sautee for at least 5 minutes. When ready, add diced potatoes, seasoning, dill and stock. Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer for 10 minutes.
Now, increase the heat and add salmon chunks. Cook for a further 5 minutes, pour in cream and cook for additional 5 minutes or until the fish is cooked through.
Taste and serve right away.
Tips for making best salmon soup
Heavy cream is a delicious add in, but if you want to make this lighter and reduce the amount of fat, simply omit it. I personally prefer salmon soup without cream, but my husband loves it richer. You can also use half and half or milk as a substitution.
Now, you have several options on what to use as a liquid. The obvious and best option is fish stock, but vegetable broth or chicken broth/stock will also work. All these will add a slightly different flavor to the dish, but the outcome will be amazing no matter what you use. The absolutely best option would be making homemade fish stock from scratch. If you can, try making it.
To achieve best flavor, use fresh dill. It does make a huge difference.
Salmon – you can use either fresh or frozen fillets (thawed). I use less than a pound of salmon per soup, sometimes only half a pound per this salmon soup recipe. You can use as much as you like.
Pro tip: If you are planning on making Lohikeitto as a main meal, then count with a pound of salmon per recipe. When served as a starter/entrée, you can use ½ pound only.
This soup with salmon reheats well and will last up to 3 days in the fridge when stored properly.
- 2 tablespoons Unsalted Butter , see note 1
- 1 Leek , chopped (1.5 to 2 cups)
- 2 Medium Carrots , peeled & sliced
- 1 pound Potatoes , peeled, diced
- ½ teaspoon Salt
- ⅛ teaspoon Black Pepper
- 3 cups Vegetable Stock / Fish Stock, see note 2
- Fresh Dill , finely chopped, see note 3
- 1 pound Skinless Salmon Fillets , cut into chunks, see note 4
- ¼ cup Heavy Cream see note 5
- In a medium pot, melt butter. Add chopped leek and sliced carrots and sauté for 5 minutes, stirring occasionally.
- When ready, add diced potatoes, salt, black pepper, stock and fresh dill. Mix and cover with a lid. On high heat, bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Add salmon chunks and push them down so they are submerged in the liquid. Cover with lid, increase heat to high and cook for a further 10 minutes or until the salmon and potatoes are cooked through. At last, stir in cream and cook for 2-3 minutes before turning off the heat.
- Best served right away with bread of your choice.
- Butter – I used unsalted butter, but you can also use salted butter, if that’s what you have on hand. Just make sure not to over-season you soup with salt as you might probably need less than I used.
- Stock – fish, vegetable or chicken are all OK to use. Either low-sodium or the classic one. I don’t have a preference and use what I have on hand. This recipe was made with the classic one so if using low sodium, you will probably need to add more salt.
- For best results, please make sure to use fresh dill. Don’t substitute it with dry dill.
- Salmon – You can reduce the quantity of salmon to ½ pound without a problem, if you feel it’s too expensive or you don’t want to use that much fish. Make sure to use skinless fillets. Also, always be careful when eating the soup, as some fillets may still have some forgotten bones in them.
- Heavy cream can be substituted for half and half or milk or you can omit it completely.
- This recipe can serve 4 (very generous portions) – 5 people.
- If you want to serve 6 people, simply add 1 cup of water/stock and adjust the seasoning (if needed).
- Pro tip 1: To save some time, prep the potatoes, salmon and dill while the leeks & carrots are sautéing. This should bring the overall time down to 30 minutes!
- Pro tip 2: A drizzle of freshly squeezed lemon juice is a tasty addition and it also stops cream from curdling.