Save The first time I encountered Finnish salmon soup was during a gray, rainy February when my neighbor Maija appeared at my door with a steaming pot. She had noticed I was recovering from the flu and refused to take no for an answer. That first spoonful was like being wrapped in a warm blanket, the creaminess perfectly balanced with fresh dill and tender salmon. Now I make it whenever the weather turns bleak or someone needs comfort.
Last winter, I made a double batch for my book club, and everyone literally went silent after the first bite. My friend Sarah, who claims to dislike fish soup, asked for thirds and the recipe. Theres something about the combination of tender potatoes and flaky salmon that converts even skeptics. Now its the most requested dish at every gathering.
Ingredients
- Salmon: Choose firm, fresh fillets and cut them into generous cubes so they dont disappear into the soup
- Potatoes: Waxy varieties hold their shape better while starchier potatoes will naturally thicken the broth
- Fresh dill: This is non negotiable for authentic flavor, and adding some at the end preserves its bright taste
- Heavy cream: The richness transforms a simple fish broth into something velvety and luxurious
- White pepper: Its more subtle than black pepper and traditional in Nordic cooking
Instructions
- Build the flavor foundation:
- Melt butter in your large pot over medium heat and sauté the onion, leek, and carrot until they soften and release their sweet aroma
- Simmer the vegetables:
- Add potatoes and bay leaf to the pot, pour in the fish stock, and let everything gently simmer until potatoes are just yielding
- Add the star ingredient:
- Gently slip the salmon cubes into the simmering broth and cook until they turn opaque and flake easily
- Create the creamy finish:
- Stir in the heavy cream and most of the dill, seasoning carefully with salt and white pepper, then warm through without boiling
- Serve with love:
- Remove the bay leaf, ladle into warmed bowls, and scatter the reserved dill on top like edible confetti
Save This soup has become my go to when life feels overwhelming. Standing at the stove, inhaling the rising steam and dill fragrance, grounds me in the present moment. Food this nourishing feeds more than just hunger.
Making It Your Own
I have discovered that substituting half the cream with whole milk creates a lighter version perfect for summer lunches. Some cooks add a handful of peas or corn kernels for color and sweetness. The broth itself can be made vegetarian with vegetable stock, though the soul of the dish definitely shifts.
The Bread Question
Traditional rye bread is the perfect accompaniment, its earthy flavor complementing the sweet cream and salmon. Any dense, seeded bread works wonderfully for soaking up every last drop. Toasted sourdough makes an acceptable substitute in a pinch.
Make Ahead Magic
This soup is actually better made ahead and gently reheated, giving flavors time to meld beautifully. Stop before adding the cream and salmon, refrigerate the base, then finish when ready to serve. The texture remains velvety and fresh if you follow this method.
- Cool the soup base quickly in an ice bath if making ahead
- Reheat gently over low heat to preserve the delicate texture
- Add the cream and fresh dill just before serving for brightest flavor
Save Every bowl of this soup feels like a hug from someone who loves you. Simple, nourishing, and deeply satisfying.
Recipe FAQs
- → Can I use frozen salmon for this soup?
Yes, frozen salmon works well. Thaw completely before cutting into cubes and pat dry to prevent excess water in the broth.
- → What potatoes are best for Finnish salmon soup?
Waxy or all-purpose potatoes hold their shape beautifully. Yukon Gold or fingerling potatoes are ideal choices.
- → Can I make this soup dairy-free?
Substitute heavy cream with coconut milk or cashew cream. The flavor will change slightly but remains delicious.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 2 days. Reheat gently over low heat to avoid separating the cream.
- → What bread pairs best with this Nordic soup?
Traditional dark rye bread or crispbread complements the creamy soup perfectly. Sourdough also makes an excellent pairing.
- → Can I add other vegetables to this soup?
Yes, diced rutabaga, parsnips, or fennel work wonderfully. Keep total vegetable amount similar to maintain proper broth consistency.