Finnish Salmon Soup

4.80 from 5 votes

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If I could fly ✈️ to Finland for a bowl of this soup, I would! Finnish Salmon Soup also known as “Lohikeitto,” has roots in traditional fishing communities in Finland. It combines salmon, potatoes, onions, carrots, and dill, cooked with heavy cream or milk for the perfect texture. It’s a special dish enjoyed across Finland, symbolizing the country’s reliance on its natural resources and culinary heritage.

Why You’ll Love Finnish Salmon Soup

Flaky, tender bites of salmon are poached gently in a creamy, wine-infused broth. The smooth consistency of the soup is complemented by hearty chunks of potatoes and vegetables. Whether you’re enjoying your soup on a ❄️ chilly evening or sharing it with loved ones, this soup is sure to leave you feeling nourished, satisfied, and longing for another bowl.

How to Prepare Finnish Salmon Soup

🥬 Cut leek lengthwise, wash, then slice.

🧈 In a pot, heat olive oil and butter, sauté leeks and carrots until translucent.

🧄 Add garlic, cook briefly, then pour in white wine and let it cook off.

🥔 Add potatoes, season with salt and pepper, pour in the broth, bring it to a boil, then simmer partially covered for 20-25 minutes until potatoes are soft.

🐟 Cut salmon filets in half and then cube them.

🥛 Add cubed salmon and heavy cream to the soup, and let it poach for 5 minutes.

🌿 Remove from heat, stir in fresh dill, garnish with lemon slices, and serve. Enjoy!

Nonna’s Tip 🐟

Avoid overcooking the salmon by adding it near the end of cooking. This preserves its delicate texture.

Finnish Salmon Soup

Variations and Substitutions for Finnish Salmon Soup

Remember to adjust quantities and cooking times, based on the substitutions you make. Feel free to get creative and make this Finnish Salmon Soup to suit your taste preferences and dietary choices!

  1. For a vegetarian or vegan option, substitute the salmon with butter beans. Replace the heavy cream with coconut milk or a plant-based cream alternative.
  2. While the recipe typically calls for vegetable broth, you can use fish stock for a more intense seafood flavor.
  3. Feel free to add or substitute vegetables according to your preference or seasonal availability. Some options include celery, fennel, 🥬 spinach, or peas.
  4. Add spices such as paprika, cayenne pepper, or smoked paprika for a smoky flavor or a hint of 🔥 heat.
  5. If you don’t have fresh dill, you can use dried dill or substitute it with other 🌿 herbs such as parsley, chives, or tarragon.

Other Soup Recipes

If you’re looking for more salmon recipes, definitely check out my Salmon Bowl or Teriyaki Salmon Skewers.

Best Served With

Common Questions

what else can i use besides heavy cream?

If you have allergies or are dairy-free, you can use coconut cream or cashew cream instead of heavy cream.

how long does this soup last?

The Finnish Salmon Soup will last up to 3 days in the fridge.

Can I freeze the soup?

This soup doesn’t freeze well. This soup is best eaten fresh.

what other fish can I use?

You can use any white fish, or even washed clams, shrimp, or a combination of seafood in this recipe.

how can I make a Plant-Based version of this soup?

I would experiment with coconut cream or cashew cream and use a protein such as butter beans or cannellini beans.

what other broth or stock can i use?

Traditionally a fish stock is used but I like using vegetable broth. Make sure the broth or stock is high quality and tastes good, as ingredients do matter in how the final product will taste.

What type of broth do you use?

I love any broths by Kettle and Fire, so click HERE and use my code THEMODERNNONNA for 20% off!

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

Finnish Salmon Soup

Finnish Salmon Soup

You'll fall in love with this amazing Finnish Salmon Soup. Flaky, tender bites of salmon are poached gently in a creamy, wine-infused broth.
4.80 from 5 votes
Course: Main Course, Soup
Cuisine: Finnish
Servings: 3
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 tablespoon olive oil, 15 ml
  • 1 tablespoon butter, 15 grams
  • 1 leek, washed and sliced
  • 2 carrots, cut into circles
  • 3 cloves garlic, minced
  • cup white wine (optional), 60 ml
  • 2 potatoes (cubed), 250 grams
  • salt, to taste
  • pepper, to taste
  • 5 cups broth, fish or veggie
  • 2 salmon filets (skin removed), 250 grams
  • 4 tablespoons heavy cream, 35% Fat Content
  • ¼ cup dill, fresh and finely chopped


  • Cut the leek lengthwise in half making sure not to cut all the way through. I like to fan out and open it and wash the inside.
  • Once washed, cut the leek into slices.
  • Now, add olive oil and butter to a pot on the stove. Heat it up and add in the leeks and carrots. Sauté for a few minutes until translucent.
  • When the veggies have completely softened, add in the garlic and cook for about a minute.
  • Next, add the white wine and let it cook off completely. The veggies should be jammy and flavorful.
  • When the wine has fully cooked off, add the potatoes and season with salt and pepper. Pour in the broth and bring it up to a boil.
  • Once boiling, reduce the heat to low and semi cover it. Cook for 20-25 minutes or until the potatoes are soft.
  • In the meantime, cut each skinless salmon filet in half, and cube it.
  • After 25 minutes, add the cubed salmon and heavy cream. Let the fish poach in the soup for 5 minutes. The Salmon will cook quickly and doesn't need a lot of time.
  • Take the soup off the heat, add in the fresh dill and garnish with lemon slices! Enjoy.



Calories: 479kcal, Carbohydrates: 40g, Protein: 27g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 95mg, Sodium: 1700mg, Potassium: 1408mg, Fiber: 5g, Sugar: 8g, Vitamin A: 8884IU, Vitamin C: 38mg, Calcium: 91mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: Finnish
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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  1. Hi, love your recipes. Quick question though…this recipe Ingredient list doesn’t include bell pepper but the Instructions do…..I know that bell peppers can really influence the taste of a dish so just wondering before I go ahead and make (because you haven’t included it as an optional vege either in your notes) where you suggest celery, fennel, etc.

    1. Hi Ilma, thank you so much for pointing out this discrepancy. Bell pepper should not be included in this soup, so it’s now removed from the recipe instructions. Thank you!! ❤️