Finnish salmon soup, also known as Lohikeitto, is a traditional Finnish soup made with fresh salmon, potatoes, leeks, dill, and cream. This creamy Nordic salmon soup is one of Finland’s most loved comfort foods and is served both in everyday home cooking and during celebrations.
The combination of tender salmon, soft vegetables, and dill-scented broth creates a simple yet deeply satisfying meal that is easy to prepare and enjoyed throughout the year.
A Timeless Finnish Salmon Soup (Lohikeitto)
Lohikeitto is more than a recipe. It’s a part of Finnish food culture. It is often served with Archipelago bread, rye bread, crisp bread, or rustic sourdough slices. My family’s recipe starts with a base of potatoes, carrots, leeks, and onions, all sautéed briefly in butter. Then, we add fish or vegetable stock and whole peppercorns, letting the vegetables simmer until nearly tender. After that, stir in cream and bring it back to a boil before adding cubed salmon. A touch of lemon juice brightens the flavor, and fresh dill and chives finish it off.
Many home cooks vary the recipe depending on the season. Some add more cream for richness. Others use milk for a lighter broth. If you need a dairy-free version, use only fish or vegetable stock. It still turns out delicious and satisfying.
How to Make Finnish Salmon Soup at Home
You don’t need hard-to-find ingredients to make authentic Finnish salmon soup. The base is simple: fresh salmon, root vegetables, fish stock, and cream. Use firm, waxy potatoes so they hold their shape during cooking—new potatoes work especially well when in season. Leeks and onions add natural sweetness and depth, while a dash of lemon juice brightens the entire dish.
Don’t forget the herbs. Fresh dill is essential, and chives add extra freshness and flavor. Together, they give Lohikeitto its signature aroma and truly Finnish character.
Whether you’re discovering Finnish flavours for the first time or continuing a beloved tradition, this Finnish salmon soup (Lohikeitto) is a wholesome, comforting meal that is easy to prepare and satisfying all year round.
What to Serve with Finnish Salmon Soup
For a traditional Finnish pairing, serve Lohikeitto with Finnish Archipelago Bread. Its slightly sweet and dense texture balances the creamy salmon soup especially well and makes the meal feel even more comforting.
If you prefer a softer wheat-based bread, my no-knead Dutch oven bread also works beautifully alongside the soup.
More Finnish Salmon Recipes
More Finnish Salmon Recipes
If you enjoy Finnish salmon dishes, you may also like my Creamy Dill Salmon, Finnish Oven-Baked Salmon, or Cured Salmon (Graavilohi). For summer cooking, Smoked Salmon on the Grill is another favorite from my kitchen.
You can also browse more traditional and modern Finnish recipes in my Finnish recipes category.
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Finnish Salmon Soup – How to Make Authentic Lohikeitto
Equipment
- Large pot
- Cutting board Measuring cups and spoons
- Chef’s knife
- Peeler
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 500 g salmon fillet cut into chunks
- 20 g butter
- 2 carrots diced
- 5 firm potatoes waxy type, cut into wedges
- 1 onion finely chopped
- 10 cm piece of leek sliced into rings or thin strips
- 8 dl (800 ml) fish stock
- 6 whole allspice berries
- 6 whole black peppercorns
- 2 dl 200 ml cream
- Juice of 1/2 lemon
- 2 dl about 1 small bunch fresh dill, finely chopped
- 1 dl chives (optional) finely chopped
- 1 tsp salt or to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the carrots, potatoes, leek, and onion. Sauté for about 3 minutes to soften slightly.
- Pour in the fish stock and add the whole allspice and black peppercorns.
- Simmer for 10 to 15 minutes or until the vegetables are nearly tender.
- Add the cream and bring the soup back to a gentle boil.
- Add the salmon chunks and the lemon juice. When the soup just begins to bubble again, remove it from the heat.
- Cover with a lid and let the soup rest for a few minutes to allow the salmon to finish cooking gently.
- Season with salt. Stir in the chopped dill (and chives, if using) just before serving.
