Swedish Salmon Soup with Potatoes, Cream and Fresh Dill

Swedish salmon soup, often called laxsoppa, is a comforting Nordic-style soup of salmon, potatoes, vegetables, cream and fresh dill. The potatoes make it satisfying, while lemon and dill keep the creamy broth bright; recipes vary from home to home, and this version is designed for an easy weeknight meal.

Ingredients

1 1/2 lb skinless salmon fillet, pin bones removed and cut into 1-inch pieces (680 g)
1 lb waxy potatoes, such as Yukon Gold or red potatoes, cut into 3/4-inch cubes (450 g)
1 large leek, white and light-green parts only, thinly sliced and rinsed well (about 250 g)
2 medium carrots, peeled and cut into thin half-moons (about 150 g)
2 tbsp unsalted butter (28 g)
4 cups low-sodium fish stock or vegetable broth (946 ml)
1 cup heavy cream (240 ml)
1 bay leaf (about 0.2 g)
3/4 tsp fine salt, plus more to taste (4.5 g)
1/4 tsp freshly ground black pepper (about 0.5 g)
1/2 cup loosely packed chopped fresh dill, divided (about 15 g)
1 tbsp fresh lemon juice (15 ml)
1 tsp finely grated lemon zest (about 2 g)

Instructions

Prepare the ingredients. Allow about 20 minutes to wash and slice the leek, cut the carrots and potatoes, remove any pin bones from the salmon, and cut the fish into even pieces. Rinsing the sliced leek is worthwhile: dirt often hides between its layers. Keep the salmon refrigerated while you start the soup.
Soften the vegetables. Set a large, heavy pot over medium heat and melt the butter. Add the leek and carrots and cook for 5 minutes, stirring now and then, until the leek has softened but has not browned. If the butter begins to sizzle aggressively or the vegetables start coloring, lower the heat; a gentle base keeps the broth delicate.
Simmer the potatoes. Add the stock, cubed potatoes, bay leaf, salt and pepper. Bring the liquid just to a boil, then lower the heat to maintain a steady simmer. Cook uncovered for 14 minutes, stirring once or twice, until the potatoes are nearly tender when pierced with a small knife. The pieces should hold their shape rather than crumble.
Add the cream and salmon. Pour in the cream and stir gently. Add the salmon pieces in an even layer, then return the soup to a gentle simmer; do not let it boil hard. Cook for 6 minutes, turning the pieces carefully once if needed. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If a piece has not reached that temperature, simmer briefly longer and check again.
Finish and serve. Remove the bay leaf. Stir in the lemon juice, lemon zest and about 1/3 cup of the chopped dill for 1 minute, just long enough to warm the herbs and bring the broth together. Taste and adjust the salt, pepper or lemon. Ladle into warm bowls and scatter the remaining dill over the top.

Tips

Choose potatoes that hold their shape. Waxy potatoes such as red potatoes or Yukon Golds stay in neat chunks during simmering. Russets can work if that is what you have, but they soften faster and may thicken the broth as their edges break down. Cut the pieces evenly so they finish at about the same time.
Clean the leek carefully. Slice it first, then rinse the slices in a bowl of cold water and lift them out, leaving any grit behind. Letting the leek drain well helps avoid watery butter and keeps the vegetables sautéing rather than steaming. If leeks are unavailable, use one medium yellow onion; the soup will taste a little sweeter and less mild.
Keep the fish in generous pieces and avoid boiling. Salmon continues to cook briefly in the hot broth after the pot is removed from the heat. Large, evenly cut pieces are less likely to dry out or crumble than small cubes. A rolling boil can break up the fish and make the cream less smooth, so keep the soup at a quiet simmer.
Adjust salt at the end. Stock varies in saltiness, and reducing or reheating soup concentrates its seasoning. The measured salt is a starting point, especially when using regular rather than low-sodium broth. Add more only after the salmon, cream and lemon are in the pot and you have tasted the finished broth.

Serving Suggestions

Serve the soup hot in wide bowls so each person gets a good mix of salmon, potatoes and broth. A slice of dense rye bread or crusty sourdough is useful for dipping, while crispbread offers a familiar Scandinavian-style accompaniment. Keep the bread simple; the soup is rich enough to be the main event without a heavy side.

For a fresh contrast, add a small green salad dressed with a mild vinaigrette, or offer thinly sliced cucumber with a little vinegar and dill. A few extra drops of lemon juice at the table can brighten a bowl, but add them sparingly so the cream does not seem sharp. If serving guests, set out chopped dill, black pepper and lemon wedges separately so each person can finish their portion to taste.

Variations

Use a different fish. Firm white fish such as cod or haddock can replace some or all of the salmon in the same quantity. Their flavor is milder, so a little extra dill or lemon may be welcome. Cut the fish into similarly sized pieces and use a thermometer to confirm it reaches 145°F (63°C); different thicknesses can need a little more or less time.

Make it without dairy. Replace the butter with olive oil and use an unsweetened, unflavored oat cooking cream or another plain plant-based cooking cream in place of heavy cream. The broth will be less rich and may have a faint grain or oat flavor, so choose a product intended for cooking and avoid sweetened varieties. Coconut milk is possible, but its pronounced flavor takes the soup away from the classic dill-and-cream profile.

Add another vegetable. A small handful of sliced celery can cook with the leeks and carrots, or add a cup of frozen peas during the final minute. These are convenient additions rather than essential ingredients; keep the total vegetable amount moderate so there is enough broth to coat the potatoes and fish. A handful of baby spinach can also be stirred in at the end until just wilted.

Use dried dill if necessary. Fresh dill gives the most aromatic finish, but 2 teaspoons dried dill can stand in for the 1/2 cup fresh amount. Stir dried dill in with the cream so it has time to hydrate, then finish with lemon. Its flavor is more concentrated and less lively than fresh dill, so start with the smaller quantity and adjust after tasting.

Storage and Reheating

Transfer leftover soup to shallow, covered containers and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The salmon and potatoes may soften as they sit, and the dill will lose some of its fresh fragrance, but the soup remains suitable for a next-day lunch when handled and chilled promptly.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring gently so the fish does not break apart. Bring leftovers to 165°F (74°C), checking the temperature in more than one spot, as required for reheated leftovers. Avoid a hard boil, which can make the cream look separated and the salmon dry. A splash of broth or water can loosen the soup if it has thickened in the refrigerator; add fresh dill after reheating if you have some.

Freezing is possible, but the texture is less dependable: potatoes can become mealy and cream-based broth may separate after thawing. For the best result, freeze portions in airtight containers for up to 2 months, thaw them overnight in the refrigerator, then reheat gently to 165°F (74°C). Stir the broth well as it warms. If you know in advance that you want to freeze a batch, you can freeze the soup before adding the cream, then add cream while reheating and cook the salmon fresh for a better texture.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw it completely in the refrigerator before cutting it into pieces, then pat it dry so excess water does not dilute the broth. If you need to cook it from frozen, thawing first is still preferable for even-sized pieces and predictable timing. Keep the soup at a gentle simmer and check the thickest piece with a thermometer rather than relying on the listed 6 minutes alone.

Can I use salmon with the skin on?

Skinless salmon is easiest to portion and eat in soup. If your fillet has skin, you can remove it before cutting the fish, or cook the piece whole separately and lift the flesh away from the skin before adding it. Leaving skin attached to small soup pieces can make serving awkward, and the skin may not become pleasantly crisp in a simmering broth.

What can I use instead of fish stock?

Low-sodium vegetable broth is a reliable substitute and lets the salmon remain the main flavor. Mild chicken broth also works, although it gives the soup a less seafood-forward taste. Avoid a very strong or salty stock, which can overwhelm the dill and make the finished soup taste too seasoned once the liquid and cream have warmed together.

How do I keep the cream from curdling?

Use heavy cream, add it after the potatoes have simmered, and keep the pot below a vigorous boil once it is in. Acidic lemon juice goes in at the end, after the salmon is cooked, rather than while the cream is boiling. Gentle heat is the most helpful precaution; a slightly separated soup is still usable, and careful stirring can bring the broth closer together.

Can I make the soup ahead?

You can prepare the vegetables and cut the potatoes a few hours ahead; keep the cut potatoes submerged in cold water in the refrigerator, then drain and dry them before cooking. For the freshest texture, make the soup through the potato-simmering step, cool and refrigerate the base promptly, then bring it back to a simmer and add the cream and salmon shortly before serving. The fish cooks quickly, so adding it early and reheating the entire pot repeatedly can make it dry and fragile.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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