Finnish Creamy Salmon Soup

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A beloved Nordic classic, this creamy Finnish salmon soup balances tender poached salmon with buttery potatoes, sweet leeks, and fresh dill in a light cream broth. It is the kind of soul-warming bowl that graces Finnish dinner tables year-round, equally comforting after a cold winter walk or a summer lakeside lunch by the lake.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 13 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 620 mgSodium
• 910 mgPotassium
• 115 mgCalcium
• 2 mgIron
• 11 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the broth

• 1 lb salmon head, tail, and bones (reserved from fillets)
• 6 cups cold water
• 1 small yellow onion, halved
• 1 bay leaf
• 6 whole black peppercorns

For the soup

• 1.25 lb skin-on salmon fillet
• 2 tbsp unsalted butter
• 1 large leek (white and light green parts), thinly sliced
• 2 medium carrots, diced
• 3 medium Yukon gold potatoes (about 12 oz), peeled and cubed
• 1 cup heavy cream
• 3 tbsp finely chopped fresh dill
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground white pepper

Directions

1. Make the fish stock: Combine the salmon bones, water, onion half, bay leaf, and peppercorns in a large pot. Bring to a gentle simmer over medium heat, skimming any foam that rises, and cook for 20 minutes. Strain through a fine-mesh sieve into a bowl, discarding the solids; you should have about 5 cups of stock.
2. Meanwhile, prepare the salmon: Cut the fillet into 2-inch chunks, leaving the skin on for now. Set aside in the refrigerator while you build the soup.
3. Melt the butter in a clean heavy pot or Dutch oven over medium heat. Add the sliced leek and cook, stirring often, until softened but not browned, about 4 minutes. Stir in the diced carrots and cook 2 minutes more.
4. Pour in the strained fish stock and bring to a gentle boil. Add the potatoes and salt, then reduce the heat and simmer uncovered until the potatoes are just tender, about 12 minutes.
5. Gently slide the salmon pieces into the pot, skin side down. Simmer very gently for 4 to 5 minutes, until the salmon flakes easily when nudged with a spoon. Carefully lift out each piece, peel off the skin, and return the flesh to the pot in large chunks.
6. Stir in the heavy cream and white pepper. Warm through over low heat for 2 minutes, taking care not to let the soup boil. Taste and adjust the salt. Off the heat, stir in the fresh dill.
7. Ladle into warmed bowls and serve immediately, passing extra dill at the table alongside crusty Finnish rye bread if you like.

Cook’s Notes

• Use skin-on salmon for richer flavor and easy lift-out before serving; the skin slips off cleanly once the fish is just cooked.
• Strain your homemade fish stock through a fine sieve for a silky, clear broth that looks and tastes better than store-bought.
• Never let the soup boil after the cream goes in, or it may split; keep it at a bare quiver.
• Add the dill off the heat at the very end so its grassy, anise-like flavor stays bright.
• Swap half the cream for crème fraîche for a tangier, lighter finish, or stir in a splash of dry white wine with the stock for extra depth.

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