Finnish Creamy Salmon Soup - Lohikeitto

Finnish Creamy Salmon Soup has a rich, creamy texture and a mild fish flavor, with a hint of dill and black pepper. This soup is smooth, with a velvety texture and a mild fish flavor complemented by hearty potato and broccoli, the final dish is full of colors and flavors! This is a type of comforting food that is perfect for a cold day.

What does Lohikeitto mean in English?

Lohikeitto is a Finnish dish that translates to “Salmon Soup” in English. It is a creamy soup made with salmon, potatoes, leeks, and sometimes carrots and celery. It is often seasoned with dill and served with rye bread. It is a popular dish in Finland, especially during the colder months. Salmon is rich in vitamin B12 which keeps blood and nerve cells humming and helps you make DNA, so it’s not only delicious soup but also healthy!

What is Finnish Creamy Salmon Soup made of

• Salmon filet
• Potatoes
• Carrots
• Broccoli
• Yellow onion
• Vegetable or Fish stock or water
• Cream
• Olive oil
• Chili flakes
• Black pepper
• Salt
• Dill

How to make Finnish Creamy Salmon Soup ?

First, let’s prepare the vegetables. Wash them all with water. Peel potatoes and cut them into 1cm cubes. Then peel the carrot and cut it into semicircles. Separate broccoli into small florets. I have fresh broccoli, however, the frozen is also good, just unfreeze it and then separate the florets. Peel and chop the onion. Cut salmon filet into 1cm cubes. Chop the dill, we will need it to add a final touch and to serve the soup. Let’s cook the soup itself! Place a saucepan on medium heat. Add olive oil and place chopped onion there. Fry the onion till it gets a golden color (about 5 mins). Add fish stock (or just water) to the saucepan. If you don’t have stock prepared, use water instead, then you’ll need to increase the amount of salt and pepper when we add them to the soup. Just taste it at the moment and add it to taste. Increase the heat to high, cover it with a lid and wait till boiling. When it starts boiling, add cut potatoes and carrots and the spices (salt, pepper, chili flakes). Taste the stock, and add more salt if needed. Decrease the heat to medium, cover the saucepan with a lid and cook for 10 mins till they are soft. When the vegetables are cooked, add broccoli and mix. We don’t want it to be overcooked and become dark green, we want it to save its bright green color and its crunchy texture, so we’ll cook it just for a minute before adding salmon and cream, which will finish our Finnish creamy salmon soup Lohikeitto. Look what beautiful colors our soup is starting to receive! Just a minute after adding the broccoli, add salmon and mix. We add a nice pink color to the soup. In a minute, when the salmon becomes pink, add cream and mix. The Finnish creamy salmon soup Lohikeitto is ready to be served! Pour the soup into bowls and dress it with chopped dill and freshly ground black pepper. Enjoy! If you like soups, check out these delicious recipes:

• Simple Seafood Soup with Coconut milk
• Spicy Seafood Stew “Moqueca”

A Note from Chef Ana

This Finnish Creamy Salmon Soup - Lohikeitto is a dish I absolutely love preparing for my private dinner clients in The Woodlands and the greater Houston area. With over 8 years of professional restaurant experience across Europe and the United States, I bring classical culinary techniques into every dish while focusing on fresh, locally sourced Texas ingredients and healthy cooking methods.

Whether you are hosting a dinner party, planning a celebration, or simply want a wholesome meal for your family, I would love to bring this recipe — and many more — to your table. Feel free to reach out to learn more about my personal and private chef services in The Woodlands, Spring, Tomball, Conroe, and the greater Houston area.

Substitutions & Variations

As a personal chef who specializes in dietary accommodations, I always encourage my clients to adapt recipes to their individual needs. Here are some practical variations for this recipe:

• Dairy-Free: Replace the cream with full-fat coconut milk or coconut cream — both add richness and pair surprisingly well with salmon and dill. The soup will be just as velvety.
• Pescatarian-Friendly: This soup is already pescatarian as written. For extra richness, use fish stock instead of vegetable stock — it deepens the seafood flavor beautifully.
• Lower-Calorie: Use half-and-half or whole milk instead of cream for a lighter but still creamy soup. You can also reduce the cream to 50g and add an extra splash of stock.

Frequently Asked Questions

Can I use frozen salmon for this soup?

Yes! Thaw the salmon completely in the refrigerator overnight before cutting it into cubes. Pat it dry with paper towels to remove excess moisture. Fresh salmon has the best texture, but frozen works well and is often more affordable.

What type of salmon is best for Lohikeitto?

Atlantic salmon or Norwegian salmon are traditional choices — they have a rich, buttery flavor and tender texture that’s perfect for this soup. Sockeye or king salmon also work well. Avoid very lean varieties like pink salmon, as they can become dry in the soup.

Can I add other vegetables to this soup?

Absolutely! Leeks are a traditional Finnish addition and add a lovely, mild onion flavor. Celery root (celeriac) and parsnips are also classic choices. Just cut them into similar-sized pieces as the potatoes so everything cooks evenly.

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