Lohikeitto (Easy Finnish Salmon Soup) is a cozy, creamy Nordic classic made with tender salmon, baby potatoes, and fresh dill in a buttery broth. This traditional Finnish salmon soup is surprisingly simple to make and packed with comforting flavor—perfect for chilly days or when you’re craving something hearty and wholesome.

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Why You’ll Love this Finnish Salmon Soup:

Rich, Buttery Flavor – The combination of salmon, dill, and cream creates a cozy, restaurant-worthy soup that’s deeply comforting.
One-Pot Simplicity – Minimal cleanup and easy prep make this a go-to for quick, hearty meals.
Authentic Nordic Comfort Food – A traditional Finnish soup recipe that brings a taste of Scandinavian comfort right to your kitchen.

Ingredients for Lohikeitto Soup:

Salmon – Skinless, cubed salmon adds rich flavor and heart-healthy protein.
Salted Butter – Builds a velvety, buttery base for sautéing the aromatics.
Shallot – Adds a subtle, slightly sweet onion flavor.
Garlic – Enhances the savory depth of the broth.
Stock – Seafood or chicken stock works well to build a flavorful foundation.
Carrots – Sliced for a pop of color and a touch of natural sweetness.
Baby Red Potatoes – Halved for tender bites that hold their shape well.
Heavy Cream or Half & Half – Adds creaminess without overpowering the delicate fish.
Fresh Dill – The signature herb of lohikeitto; bright and aromatic.
Salt & Pepper – Essential seasonings to balance and enhance all the flavors.

Dietary Restrictions & Allergy-Friendly Substitutions:

Gluten-Free: This soup is naturally gluten-free! Just double-check your stock or broth to ensure it’s certified gluten-free—some store-bought versions may contain hidden gluten.
Dairy-Free: Swap the butter for a plant-based butter or olive oil, and use a non-dairy cream alternative like unsweetened cashew cream or oat milk for a creamy texture.
Low-Carb/Keto: Replace the potatoes with cauliflower florets for a lower-carb version while keeping that hearty texture.
Allium-Free: If avoiding garlic or shallots, try using a pinch of asafoetida powder or extra dill to add depth without the alliums.

how to make soup base for finnish salmon soup

How to Make this Easy Finnish Salmon Soup:

Sauté aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the shallots and garlic and cook until fragrant and softened, about 1-2 minutes.
Add vegetables and broth: Stir in the carrots and baby red potatoes, then pour in the stock. Bring everything to a gentle boil.
Simmer until tender: Cover the pot and let the soup simmer for 12–16 minutes, or until the potatoes and carrots are mostly tender.
Add the salmon: Remove the lid and reduce heat to medium-low. Add the cubed salmon, letting it simmer gently for 5 minutes, or until the salmon is fully cooked and flaky.
Finish with cream and dill: Stir in the cream and fresh dill, then season with salt and pepper to taste.
Let it rest: Cover the pot again, remove from heat, and let the soup sit for 5 minutes so the flavors can meld beautifully.
Serve: Give everything a final stir and ladle into bowls. Garnish with a bit more fresh dill if desired.

Tips for Making Lohikeitto Salmon Soup:

Don’t overcook the salmon: Add it at the end of the cooking time and simmer gently. Overcooking can make it dry or rubbery instead of tender and flaky.
Cream choice matters: Traditional Lohikeitto uses heavy cream, but half & half works if you prefer a lighter broth. Avoid using milk, as it may curdle.
Let the soup rest: That 5-minute rest after cooking helps the flavors develop and the broth thicken just slightly—don’t skip it!

Make Ahead & Storage:

Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 2-3 days. In fact, the flavors often deepen and become even more delicious overnight.
Storage: Store the soup in an airtight container in the fridge. Make sure to cool it completely before refrigerating.
Freezing: Lohikeitto can be frozen, but note that the texture of the cream may change upon reheating. For best results, freeze the broth and salmon separately and combine them when ready to eat. Thaw in the fridge overnight and reheat gently on the stove.
Reheating: Reheat on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a bit more stock or cream to reach the desired consistency.

traditional finnish creamy salmon and dill soup

Lohikeitto Quick Guide & FAQs:

Can I use frozen salmon for Lohikeitto?
- Yes, frozen salmon works well! Just make sure to thaw it fully before adding it to the soup for even cooking.
Can I use a different type of fish?
- While salmon is traditional, you can substitute other firm white fish like cod or halibut. The flavor and texture will change slightly, but it will still be delicious!
Can I make this soup dairy-free?
- Yes, you can swap the cream for coconut milk or a dairy-free cream alternative. Keep in mind, the flavor will differ slightly, but it’ll still be creamy and rich.
What should I serve with Lohikeitto?
- This soup is great on its own or served with a slice of crusty bread or a light salad for a well-rounded meal.

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Tried This Lohikeitto Salmon Soup recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.