Sometimes you just need something warm and creamy. This Finnish salmon soup is the ultimate hug in a bowl. It is perfect for those cold winter nights. You get tender fish and buttery potatoes in every bite.
This recipe delivers a rich, restaurant-quality meal at home. It uses simple ingredients you likely have already. You will love how the fresh dill brightens the broth. It makes a satisfying meal for your whole family.
Why This Recipe Is a Winner
This dish feels fancy but stays very simple to make. It is a classic comfort food that warms you up instantly. You only need one pot and about 40 minutes. Your family will love the velvety broth and flaky fish.
It is a great way to eat more fresh seafood. The mild flavors are perfect for picky eaters. This soup is especially wonderful for a cozy winter evening. You will find yourself making this on repeat all season.
Simple Cooking Steps
Making this soup is very straightforward for any cook. You start by softening leeks in plenty of butter. Then, you simmer the vegetables in a savory stock. The salmon goes in last so it stays perfectly tender.
It is nearly impossible to mess up this dish. You do not need any advanced kitchen skills. Just follow the steps and watch the flavors come together. You will feel like a pro in no time.
Ingredients You’ll Need
This recipe relies on fresh produce and pantry staples for the best flavor.
- 500g skinless salmon fillet, cut into 2cm cubes
- 500g waxy potatoes (e.g., Yukon Gold), peeled and cut into 2cm cubes
- 1 large leek, white and light green parts only, cleaned and sliced into rounds
- 1 medium carrot, peeled and sliced into 5mm rounds
- 1.2 liters high-quality fish stock or water
- 250ml heavy cream (35% fat)
- 50g unsalted butter
- 10 whole allspice berries
- 2 dried bay leaves
- 1 cup fresh dill, finely chopped
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
Step-by-Step Directions
- Melt the butter in a large heavy-bottomed stockpot or Dutch oven over medium heat.
- Add the sliced leeks and sauté for 5 to 7 minutes until soft and translucent, ensuring they do not brown.
- Stir in the carrots, potatoes, allspice berries, and bay leaves; cook for 2 minutes to coat the vegetables in butter.
- Pour in the fish stock and bring the mixture to a boil over medium-high heat.
- Reduce the heat to a simmer, cover, and cook for 12 to 15 minutes, or until the potatoes are just fork-tender.
- Lower the heat to low and pour in the heavy cream, stirring gently to combine.
- Add the salmon cubes to the pot and simmer very gently for 3 to 5 minutes until the salmon is opaque and just cooked through; avoid a rolling boil to prevent the fish from breaking.
- Remove the pot from the heat and extract the bay leaves.
- Stir in the fresh dill and season with salt and pepper to taste.
- Cover the pot and allow the soup to rest for 5 minutes before serving to let the flavors emulsify.
Best Ways to Enjoy It
Serve this Finnish salmon soup in big, deep bowls. It pairs beautifully with some crusty rye bread. You can also serve it with a crisp green salad. This meal is perfect for a quiet weekend lunch.
Set the table, light a candle, and enjoy the warmth. It feels like a special treat after a long day. Your family will enjoy the fresh herb aroma. It is a simple way to celebrate the winter.
Storage & Reheating
Store any leftovers in an airtight container in your fridge. It stays fresh for up to two days. Reheat it gently on the stove over low heat. Do not let it boil or the cream might separate.
This soup does not freeze well because of the potatoes. The texture of the fish is best when fresh. Plan to enjoy it within a day or two. It makes a wonderful lunch for the next day.
Tips for Best Results
- Don’t skip the fresh dill at the very end.
- Avoid overcooking the salmon to keep it flaky and moist.
- Use Yukon Gold potatoes for the best creamy texture.
- Prep all your vegetables before you start the heat.
- For a winter holiday, serve this as a cozy starter.
- Add a squeeze of fresh lemon for extra brightness.
- Make sure the heat is low before adding the cream.
- Let the soup rest for five minutes before serving.
Ways to Switch It Up
- Use coconut milk for a dairy-free version of this soup.
- Swap the salmon for cod for a milder white fish flavor.
- Add extra carrots or celery for more garden-fresh color.
- Use dried dill if you cannot find fresh herbs.
Common Questions
Can I make this soup ahead of time?
Yes, the flavors actually meld together beautifully after sitting. Just be sure to reheat it very slowly. Avoid boiling it so the fish stays tender.
What if I don’t have allspice berries?
You can use a tiny pinch of ground allspice instead. If you have neither, a little extra black pepper works. It will still taste delicious and comforting.
Will my kids enjoy this fish soup?
Most kids love this because it is mild and buttery. The potatoes and cream make it very approachable. It is a kid-approved way to serve salmon.
I hope this creamy soup brings warmth to your kitchen. It is one of my favorite ways to slow down. Enjoy every spoonful of this Nordic classic.
— Alex
Ingredients
- 500 g skinless salmon fillet, cut into 2cm cubes
- 500 g waxy potatoes (e.g., Yukon Gold), peeled and cut into 2cm cubes
- 1 large leek , white and light green parts only, cleaned and sliced into rounds
- 1 medium carrot , peeled and sliced into 5mm rounds
- 1.2 liters high -quality fish stock or water
- 250 ml heavy cream (35% fat)
- 50 g unsalted butter
- 10 whole allspice berries
- 2 dried bay leaves
- 1 cup fresh dill, finely chopped
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Melt the butter in a large heavy-bottomed stockpot or Dutch oven over medium heat.
- Add the sliced leeks and sauté for 5 to 7 minutes until soft and translucent, ensuring they do not brown.
- Stir in the carrots, potatoes, allspice berries, and bay leaves; cook for 2 minutes to coat the vegetables in butter.
- Pour in the fish stock and bring the mixture to a boil over medium-high heat.
- Reduce the heat to a simmer, cover, and cook for 12 to 15 minutes, or until the potatoes are just fork-tender.
- Lower the heat to low and pour in the heavy cream, stirring gently to combine.
- Add the salmon cubes to the pot and simmer very gently for 3 to 5 minutes until the salmon is opaque and just cooked through; avoid a rolling boil to prevent the fish from breaking.
- Remove the pot from the heat and extract the bay leaves.
- Stir in the fresh dill and season with salt and pepper to taste.
- Cover the pot and allow the soup to rest for 5 minutes before serving to let the flavors emulsify.
