Finnish Salmon Soup (Printable)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill. Ready in 40 minutes.

# What You 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 ¾ inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green parts, 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 - ¾ cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, to taste
11 - ½ teaspoon ground white pepper
12 - 1 tablespoon butter

# How-To Steps:

01 - Melt butter in large pot over medium heat. Add onion, leek, and carrot. Sauté for 4 to 5 minutes until vegetables are slightly softened.
02 - Add potatoes, bay leaf, and fish stock to pot. Bring to boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are nearly tender.
03 - Gently add salmon cubes to 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 soup into bowls and garnish with reserved fresh dill.

# Expert Advice:

01 -
  • It feels like a fancy restaurant meal but takes less time than a grocery run.
  • The silkiness of the cream against the flaky salmon creates a texture that is pure comfort.
02 -
  • Always add the salmon last to ensure it remains moist and tender rather than rubbery.
  • Never let the soup reach a hard boil once the cream is added or you risk losing that smooth texture.
03 -
  • Toast the white pepper in the dry pot for a few seconds before adding butter to wake up its oils.
  • If the soup looks too thin mash two or three potato cubes against the side of the pot to naturally thicken the broth.
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