Traditional Finnish Salmon Soup (Lohikeitto)

Traditional Finnish salmon soup, or lohikeitto, is a creamy, gently seasoned soup of salmon, potatoes, leek, dill, and allspice. It is served hot, often with rye bread, and works because the potatoes make a satisfying broth while cream and fresh dill complement the salmon without masking it; household versions vary in their choice of fish stock, onion, and cream.

Ingredients

2 tablespoons (28 g) unsalted butter
1 large leek, white and light-green parts only, rinsed well and thinly sliced (about 2 cups or 200 g)
6 cups (1.4 L) fish stock, preferably low-sodium; water works as a milder substitute
1½ pounds (680 g) waxy potatoes, such as Yukon Gold or red potatoes, peeled if desired and cut into ¾-inch (2 cm) pieces
2 bay leaves
6 whole allspice berries (about 1 g); if unavailable, use ⅛ teaspoon ground allspice (about 0.3 g)
1 teaspoon (6 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1½ pounds (680 g) skinless, boneless salmon fillet, cut into 1¼-inch (3 cm) cubes
1 cup (240 ml) heavy cream
½ cup (15 g) finely chopped fresh dill, divided
1 tablespoon (15 ml) lemon juice, optional, for serving

Instructions

Prepare the ingredients. Rinse the leek carefully, separating its layers to remove any grit, then slice it thinly. Cut the potatoes into evenly sized pieces so they become tender at about the same time. Remove any pin bones from the salmon with clean tweezers, if needed, and cut it into cubes. Keep the fish chilled until it is time to add it.
Soften the leek. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the leek and cook for about 5 minutes, stirring now and then, until it has softened but has not browned. Browning is not a problem for safety, but it can add a roasted flavor that is less typical of this mild, pale soup.
Simmer the potatoes. Pour in the fish stock and add the potatoes, bay leaves, allspice berries, salt, and pepper. Bring the liquid to a gentle simmer, which should take about 3 minutes, then lower the heat as needed. Simmer uncovered for about 14 minutes, stirring once or twice, until the potatoes are just tender when pierced with a small knife. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
Poach the salmon. Add the salmon cubes and stir gently once to distribute them. Keep the soup at a low simmer for about 6 minutes, adjusting for the size and thickness of the pieces. Check a thick piece with a food thermometer; USDA FSIS gives 145°F (63°C) as the safe minimum internal temperature for fish. The salmon should be opaque and separate into moist flakes, not dry or ragged. If it needs more time, simmer in short increments and check again.
Finish with cream and dill. Remove the bay leaves and allspice berries if you can find them. Turn the heat to low and stir in the cream and about two-thirds of the dill. Warm the soup gently for 1 minute, until hot, without letting it boil. Taste the broth and adjust the salt and pepper. Serve with the remaining dill and, if you like a brighter finish, a little lemon juice at the table.

Tips

Choose potatoes that hold their shape. Waxy or all-purpose potatoes give the soup tender pieces without turning the pot into mashed potatoes. Floury potatoes can still be used, but cut them a little larger and stir gently; they may soften and thicken the broth more.
Rinse the leek thoroughly. Sand often hides between the layers, especially near the green tops. Slice the leek first, then swish the pieces in a bowl of cold water and lift them out, leaving grit behind. Drain well before cooking so excess water does not dilute the buttery base.
Keep the finish gentle. Once cream is in the pot, avoid a rolling boil. A vigorous boil can make the dairy look grainy and can break delicate salmon into small flakes. If the soup cools before serving, reheat slowly over low heat and stir carefully.
Make allspice easy to remove. Whole berries give a warm, subtle aroma and can be fished out before serving. If you use ground allspice, measure sparingly because it stays in the broth and its flavor is more pronounced. A small tea infuser or spice bag also keeps whole berries together.

Serving Suggestions

Serve lohikeitto in warm bowls while the broth is steaming and the salmon is still tender. A generous scatter of fresh dill is the classic finishing touch; lemon is optional rather than essential, since its acidity shifts the flavor away from the soup’s naturally mellow cream-and-fish character. Put lemon wedges on the table so each person can add a little if desired.

Rye bread is a particularly good accompaniment. Its earthy, slightly sour flavor stands up to the creamy broth, and a slice can be used to catch the last spoonfuls. Finnish-style dark rye is lovely if available, but another sturdy rye loaf or crusty bread works well. For a fuller meal, offer a crisp cucumber salad or a simple green salad with a sharp vinaigrette. Keep additional sides uncomplicated; the soup already contains fish, potatoes, and a rich dairy element.

If serving the soup for a group, bring the pot to the table only after the salmon has reached its safe temperature and the cream has been warmed through. Ladle carefully so each bowl gets a fair share of fish and potatoes. The soup is filling, so moderate portions alongside bread are often enough.

Variations

Use water instead of fish stock. Water is a practical option and gives a clean, delicate broth. The result will taste less savory, so taste before serving and add salt gradually. A low-sodium fish stock gives a deeper seafood flavor, while a strongly flavored stock can overpower the salmon and dill.

Swap the leek for onion. If leeks are difficult to find, use one medium yellow onion, finely chopped (about 1 cup or 150 g). Cook it in the butter until soft, just as you would the leek. The soup will have a slightly sweeter, more familiar onion flavor and will miss the leek’s mild, grassy note. You can also use a small onion in addition to the leek if that is how you prefer it.

Adjust the dairy. Heavy cream produces the traditional rich, smooth finish. For a lighter soup, replace half the cream with whole milk; the broth will be less rich and should be warmed especially gently because milk is more prone to scorching. Avoid adding cold dairy straight from the refrigerator to a rapidly boiling pot. Coconut milk is possible but noticeably changes the flavor and is not a close substitute for the classic version.

Try another fish. Arctic char is a close, richly flavored alternative and can be used in the same quantity and cut. Firm white fish, such as cod, also works, but it is leaner and more delicate, so add it in larger pieces and handle it gently. Whichever fish you choose, cook it to 145°F (63°C) measured with a food thermometer. Smoked salmon is not a direct replacement for raw salmon in this method: it is already cooked, often salty, and should be stirred in near the end rather than simmered for the full poaching time.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered shallow container. Store the soup at 40°F (4°C) or colder and use it within 3 to 4 days. The potatoes will continue to absorb broth as the soup sits, so the leftovers may be thicker than the freshly made soup. Add a splash of water or stock when reheating if you want a looser consistency.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring gently and avoiding a hard boil. Heat leftovers to 165°F (74°C), checking with a food thermometer, then serve promptly. The salmon can become firmer after reheating, so slow warming is better than repeatedly bringing the whole pot to a boil. You can also microwave a serving in a covered microwave-safe bowl, stirring midway through and checking that it reaches 165°F (74°C) throughout.

Freezing is possible, but cream-based soup and cooked potatoes can change texture: the broth may separate slightly and the potatoes may become soft. For better results, freeze the soup before adding the cream and fresh dill, in airtight freezer containers, for up to 2 months for best quality. Thaw it overnight in the refrigerator, reheat to 165°F (74°C), then add cream and dill and warm gently. If freezing an already finished batch, expect a less silky texture; stir it well while reheating. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

What does lohikeitto mean? Lohikeitto is Finnish for salmon soup: lohi means salmon and keitto means soup. The name describes a familiar Finnish home-style dish made in many versions, commonly with salmon, potatoes, leek or onion, cream, and dill. There is no single required ratio of cream to broth, so the soup may be lighter or richer depending on the cook.

Can I use frozen salmon? Yes. Thaw it in the refrigerator before cutting it into cubes, then pat it dry so extra water does not thin the soup. If time is short, follow the package’s safe thawing directions; do not thaw fish on the counter. Cook the thawed salmon as directed and verify that it reaches 145°F (63°C) in the thickest piece.

Should I remove the salmon skin? For the smoothest spoonfuls, use skinless fillet or remove the skin before cutting the fish. Skin can become soft and slippery in the soup, which some people do not enjoy. If you have a skin-on fillet, slide a sharp knife between the flesh and skin before cubing; also check for pin bones.

Why did my salmon break apart? Salmon can flake into small pieces if it is cut too small, boiled vigorously, stirred often, or cooked longer than needed. Use cubes around 1¼ inches (3 cm), keep the liquid at a gentle simmer, and stir only enough to distribute the fish. Remove the pot from the heat once the thickest pieces reach 145°F (63°C).

Can I make the soup ahead? You can prepare it a day ahead, but the salmon is at its best when freshly poached. For a make-ahead option, cook the leek, stock, and potatoes until tender, cool and refrigerate that base within 2 hours, then bring it back to a simmer the next day. Add the salmon, cook it to 145°F (63°C), and finish with cream and dill just before serving. Refrigerate any leftovers within 2 hours.

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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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