Finnish Salmon Soup (Printable)

Creamy Nordic soup with tender salmon chunks, soft potatoes, and fresh dill in a rich, velvety broth.

# What You'll Need:

→ Fish & Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green part, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped, divided for garnish

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, adjusted to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are almost tender.
03 - Gently add salmon cubes to the pot. Simmer for 5 to 6 minutes until salmon is cooked through.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle into bowls and garnish with reserved fresh dill.

# Expert Tips:

01 -
  • It turns a few humble pantry staples into a luxury meal that feels like a special celebration.
  • The velvet texture of the broth makes even the coldest nights feel manageable and cozy.
02 -
  • Adding the salmon too early will turn those delicate cubes into tough and rubbery bits.
  • Boiling the soup after adding the cream can cause the dairy to break and lose its smooth finish.
03 -
  • Rinsing the starch off your cubed potatoes helps keep the broth clear and prevents it from becoming gummy.
  • A tiny squeeze of lemon juice at the very end can brighten the whole pot if the cream feels too heavy.
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