Finnish Salmon Cream Soup

The first time I encountered Finnish salmon soup was during a gray February afternoon when my neighbor Maija invited me over. Her small kitchen was filled with the most incredible aroma of simmering fish and fresh dill. She laughed when I asked for the recipe, saying it was just something every Finnish grandmother knows by heart. That steaming bowl, with its tender salmon cubes falling apart in creamy broth, felt like being wrapped in a warm blanket on a cold day.

Last winter, I made a massive pot of this soup when my sister came home after a difficult month at work. We sat at my kitchen table until midnight, talking and eating bowl after bowl. The soup kept us warm while the snow piled up outside the window. She asked for the recipe before she left, and now it is her go-to comfort food too.

Ingredients

• 400 g (14 oz) skinless salmon fillet: Cut into generous bite-sized pieces so they do not disintegrate while simmering
• 600 g (1.3 lbs) potatoes: Yukon Gold or waxy varieties hold their shape beautifully in the creamy broth
• 1 medium carrot: Adds a subtle sweetness that balances the richness of the cream
• 1 small leek: The white and light green parts provide a gentle onion flavor without being overpowering
• 1 small yellow onion: Finely chopped so it melts into the soup base
• 1 bunch fresh dill: The soul of Finnish cooking, chop some for the soup and keep sprigs for garnish
• 1 L (4 cups) fish stock or water: Quality stock makes a difference but water works perfectly well
• 200 ml (¾ cup + 2 tbsp) heavy cream: Creates that signature silky Finnish texture
• 1 bay leaf: Adds subtle depth to the broth
• 2 tsp salt and ½ tsp white pepper: White pepper keeps the soup visually pristine
• 1 tbsp butter: For sautéing the vegetables and building a flavorful foundation

Instructions

Build the aromatic base:

Melt butter in your large pot over medium heat, then add the onion, leek, and carrot. Let them soften and become fragrant for about 5 minutes, stirring occasionally.

Simmer the potatoes:

Pour in the fish stock or water, add the bay leaf and potatoes, then bring everything to a gentle bubble. Reduce heat and let it simmer until the potatoes are nearly tender, about 12-15 minutes.

Add the salmon:

Gently lower those beautiful salmon cubes into the simmering broth and cook for just 5-6 minutes until they turn opaque and flake easily.

Create the creamy finish:

Stir in the heavy cream and most of your chopped dill, then season with salt and white pepper. Let it warm through for 2-3 more minutes but resist the urge to boil.

Serve with love:

Fish out the bay leaf and ladle the soup into waiting bowls. Scatter reserved fresh dill on top and watch people smile.

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This recipe has become my answer to everything. Bad day at work, make salmon soup. Friend needs comfort, make salmon soup. Tuesday, make salmon soup. There is something about its gentle warmth that fixes things.

The Secret To Perfect Potatoes

I have learned that cutting potatoes into uniform 2 cm cubes is absolutely worth the extra effort. When they are all the same size, they finish cooking at the same time and you do not end up with some pieces falling apart while others remain crunchy. It is a small detail that makes the final soup feel restaurant quality.

Choosing The Right Salmon

Fresh salmon makes all the difference here. Avoid previously frozen fish if possible, as it can become watery in the soup. Look for fillets that are bright and firm smelling like the ocean. The salmon should smell clean, not fishy, and the flesh should bounce back when you press it gently.

Serving Suggestions That Make It Complete

In Finland, this soup is almost always served with dark rye bread or crispbread. The slight bitterness and crunch of rye provide the perfect contrast to the creamy, delicate soup. I like to put a generous pat of butter on top of each serving right before eating. Let it melt into the hot broth and watch it create these beautiful ribbons of golden butter throughout your bowl.

• Rye bread with salted butter is the traditional pairing
• A crisp green salad with vinegar dressing cuts through the richness
• Leftovers reheat beautifully over gentle low heat

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I hope this soup brings as much comfort to your kitchen as it has to mine. Sometimes the simplest recipes are the ones that stay with us forever.

Questions & Answers

→ Can I use frozen salmon for this soup?

Yes, frozen salmon works well. Thaw it completely before cutting into cubes and adding to the soup. Pat the fish dry to prevent excess water from thinning the broth.

→ What potatoes are best for this soup?

Waxy or all-purpose potatoes hold their shape best during simmering. Avoid starchy varieties like Russets, which may break down and make the broth too thick.

→ Can I make this dairy-free?

Substitute heavy cream with full-fat coconut milk or a dairy-free alternative. The flavor profile will shift slightly, but the creamy texture remains satisfying.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the cream from separating. The potatoes may soften further upon reheating.

→ Can I add other vegetables?

Yes, fennel, celery root, or parsnips complement the flavors beautifully. Add harder vegetables with the potatoes and softer ones near the end with the salmon.