Comforting Finnish Salmon Soup (Printable)

Creamy Nordic soup with salmon, potatoes, and fresh dill. A comforting Finnish classic in 40 minutes.

# What You Need:

→ Fish & Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green parts, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped, plus extra for garnish

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, adjusted to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# Directions:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until slightly softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are nearly tender.
03 - Gently add salmon cubes to the pot and simmer for 5 to 6 minutes until salmon is cooked through.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 additional minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Top Tips:

01 -
  • It comes together in under 45 minutes, yet tastes like you've been simmering it all day.
  • The salmon stays tender and doesn't overcook if you time it right—no rubbery fish here.
  • Cream and dill transform simple ingredients into something that feels indulgent without being heavy.
  • It's naturally gluten-free and impresses both weeknight diners and guests without demanding much from you.
02 -
  • Never boil the soup once you've added cream—a hard rolling boil can cause the cream to break or separate, and you'll end up with a grainy texture instead of silky smoothness.
  • Cut your salmon into consistently sized cubes so everything cooks at the same pace; a piece that's too large will be raw inside while smaller pieces turn to mush.
  • Add the salmon last, even though it's tempting to put it in earlier—overcooking salmon is the quickest way to ruin this dish, turning it firm and dry rather than tender.
03 -
  • If your salmon is very thick, cut it into thinner pieces so it cooks evenly without overcooking at the edges.
  • Don't skip reserving some fresh dill for garnish—that bright green scattered on top isn't just decoration; it's the final flourish that makes the soup feel intentional and special.
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