Finnish Salmon Soup (Lohikeitto)

Introduction: What Is Finnish Salmon Soup (Lohikeitto)?

Finnish salmon soup — known as lohikeitto in Finland — is a creamy, comforting fish soup that highlights the clean, delicate flavors of fresh salmon, mild potatoes, and simple aromatics.
This soup is a staple of Finnish home cooking and appears at family meals, seasonal gatherings, and holiday tables across the country. Unlike richer chowders, lohikeitto achieves its luxurious mouthfeel with a harmonious balance of light cream or milk, butter, and a subtle use of herbs such as dill.
For cooks who appreciate straightforward techniques and honest ingredients, lohikeitto offers an accessible entry into Nordic cuisine: it celebrates quality salmon, uncomplicated seasoning, and gentle simmering to keep the fish tender and flaky.
In this article you will find:

• A complete ingredient list with tips for sourcing salmon
• Step-by-step preparation and cooking instructions
• Variations, serving suggestions, and storage advice
• Answers to frequently asked questions about lohikeitto

Whether you're preparing a cozy weeknight dinner or crafting a meal to share with friends, this lohikeitto recipe aims to be both authentic and adaptable, so you can make it with what you have on hand while keeping the soul of the dish intact.

History and Cultural Context of Lohikeitto

Lohikeitto reflects the traditional Finnish relationship with the sea and inland waters, where fish—especially salmon—has played a central role in diets for centuries.
Historically, Nordic soups were built around seasonal availability: smoked or salted fish, root vegetables, and dairy that preserved flavor and provided calories during long winters. Lohikeitto evolved as a homey, nourishing dish that could be made with fresh-caught salmon in the summer or preserved fish through colder months.
The modern version emphasizes cream and fresh herbs, influenced by both local dairy farming and broader Scandinavian culinary refinement. Dill is emblematic of Nordic cooking and appears frequently in fish dishes; in lohikeitto it adds a bright, almost anise-like lift that complements the richness of the soup.
Lohikeitto is beloved not just for taste but for its social role: it’s a go-to for family meals, church bazaars, and communal gatherings. Internationally, lohikeitto offers an approachable example of Finnish cuisine—comforting yet elegant.
In restaurants, chefs sometimes reinterpret lohikeitto with smoked or cured salmon, coconut milk for a dairy-free twist, or by adding vegetables like fennel for extra aroma. Yet the classic home-style version remains centered on simple preparation, fresh salmon, and harmonious balance, which is why it endures both in Finland and in kitchens around the world.

Ingredients: What You Need and How to Choose Them

Choosing the right ingredients is the foundation of a great lohikeitto. High-quality salmon, fresh root vegetables, and good dairy make a big difference. Below is a detailed ingredient list followed by sourcing tips to help you get authentic flavor and texture.
Essential ingredients:

• Salmon — 600–800 g (about 1.3–1.8 lb) of skin-on salmon fillet or steaks; fresh wild-caught is ideal, but farmed Atlantic salmon works well too
• Potatoes — 3–4 medium waxy potatoes (Yukon Gold or new potatoes) for a creamy, firm texture
• Carrots — 1–2 medium carrots, peeled and sliced
• Leek — 1 large leek, white and light green parts sliced and rinsed
• Fish stock or water — 1 liter (4 cups) of light stock; vegetable stock or water with a bay leaf can be used
• Cream — 200 ml (about 3/4 cup) of light cream or half-and-half for a silky finish
• Butter and seasoning — 1–2 tbsp butter, salt, white or black pepper, a pinch of nutmeg (optional)
• Fresh dill — a generous handful, chopped, added at the end

Sourcing tips and substitutions:

• Salmon selection: If possible, choose salmon with firm flesh and a bright, consistent color. Skin-on fillets are easier to portion and add flavor to the stock. If you prefer a milder taste, remove the skin after cooking.
• Stock options: Use a light fish stock if you have it. Otherwise, vegetable stock or even water with aromatics (onion, bay leaf) will work—just taste and adjust seasoning.
• Dairy choices: Whole cream gives the richest result. For a lighter soup, use half-and-half or a mixture of milk and a small amount of butter to mimic richness.
• Herbs & seasoning: Dill is traditional; parsley can be a mild substitute. Avoid heavy herbs that mask the salmon.

These ingredient choices and substitutions let you adapt the recipe to seasonal availability and dietary needs while maintaining the classic character of lohikeitto.

Kitchen Tools and Equipment You’ll Need

You don't need fancy equipment to make an excellent lohikeitto, but a few basic tools will streamline the process and help produce consistent results.
Essential tools:

• Large heavy-bottomed pot or Dutch oven — for even heat distribution and to avoid scorching the milk or cream
• Sharp chef’s knife — for cleanly cutting salmon and vegetables
• Cutting board — preferably separate boards for fish and vegetables
• Slotted spoon or fish spatula — to gently lift cooked salmon pieces
• Ladle and serving bowls — for an elegant presentation
• Fine-mesh sieve — optional, for making a clearer stock if you make your own

Helpful but optional items:

• Kitchen thermometer — to ensure salmon reaches a safe and tender internal temperature (around 56–60°C / 133–140°F for medium)
• Immersion blender — if you prefer a slightly puréed base; traditional lohikeitto remains lightly textured

Practical tips on tool use:

• Use a heavy-bottom pot to keep the simmer gentle; rapid boiling can break apart delicate salmon
• Cook potatoes until tender before adding salmon to prevent overcooking the fish
• Reserve a small bowl to hold a few spoonfuls of hot broth when tempering cream to avoid curdling

These simple tools and practices keep the cooking process smooth, helping the natural flavors of the salmon and vegetables shine.

Step-by-Step Preparation and Cooking Process

A clear step-by-step approach ensures tender salmon, perfectly cooked potatoes, and a creamy broth that doesn’t separate. Below is a methodical process you can follow for reliable results.
Preparation steps (mise en place):

• Rinse and pat dry the salmon. Cut into bite-sized chunks, leaving the skin on if you like (you can remove later).
• Peel and dice the potatoes into even pieces for uniform cooking.
• Slice the leeks thinly and rinse well in a bowl of water to remove grit. Slice carrots into coins or half-moons.
• Chop fresh dill and set aside.

Cooking method:

1. Sweat the aromatics: In a large pot, melt butter over medium heat. Add sliced leeks and carrots and cook gently until softened but not browned (about 5–7 minutes).
2. Add potatoes and stock: Add diced potatoes and pour in fish stock or water. Add a bay leaf and simmer until potatoes are nearly tender (10–15 minutes).
3. Add salmon: Gently add salmon pieces and reduce heat to a gentle simmer. Cook for 4–6 minutes until salmon is just opaque and flakes easily. Avoid boiling, which will break the fish into fragments.
4. Finish with cream and herbs: Lower the heat and stir in cream. Warm the soup gently—do not boil after adding cream. Add chopped dill, season with salt and white pepper to taste, and finish with a small knob of butter for gloss.

Helpful technique notes:

• If using skin-on salmon, you can sear the skin briefly before adding to the soup to render extra flavor, then remove skin if desired.
• To prevent curdling, temper the cream by stirring a small amount of hot soup into the cream before adding it back to the pot.
• Taste and adjust seasoning at the end—salt intensifies as the soup reduces, so add gradually.

With patience and a gentle simmer, you’ll produce a silky lohikeitto with distinct pieces of tender salmon and vegetables suspended in a flavorful, creamy broth.

Serving Suggestions and Final Presentation

How you serve lohikeitto affects the perceived elegance and comfort of the dish. In Finland, this soup is typically presented simply but thoughtfully, letting the salmon and dill stand out.
Traditional serving ideas:

• Serve in deep bowls so the broth and solids are balanced in each spoonful.
• Garnish with a generous scattering of freshly chopped dill and a small grind of white pepper.
• Provide lemon wedges on the side for those who enjoy a bright acid finish.

Bread and side pairings:

• Rye bread or seed bread: Dense Finnish rye or a hearty seeded loaf soaks up broth without falling apart.
• Butter and cheese: Simple buttered bread and a mild cheese plate complement the creamy soup.
• Light salad: A crisp cucumber-dill salad or lightly dressed greens add a refreshing contrast.

Presentation tips:

• Ladle the soup so each bowl has an even distribution of salmon, potatoes, and leeks for visual and textural balance.
• Add dill last to preserve its bright color and aroma—sprinkle just before serving.
• For a special occasion, serve lohikeitto in warmed bowls to keep the soup hot longer, and finish with a drizzle of good olive oil or a few drops of cultured butter for gloss.

With a modest set of garnishes and the right accompaniments, lohikeitto becomes both a humble comfort and a refined centerpiece. The final presentation emphasizes warmth, freshness, and the salmon’s natural appeal.

Variations, Dietary Adaptations, and Flavor Twists

Lohikeitto is a flexible recipe that welcomes adaptations for dietary needs, ingredient availability, and personal taste. Below are practical variations and flavor ideas to expand the classic recipe while respecting its essence.
Dairy-free and lighter options:

• Coconut milk: Use full-fat coconut milk for a dairy-free, slightly sweet twist. Pair with lemon and extra dill to keep flavors balanced.
• Milk and butter blend: For a lighter soup, use low-fat milk with a tablespoon of butter to mimic creaminess while reducing calories.

Protein and fish substitutions:

• Other fish: Cod, hake, or trout can stand in for salmon. If using smoked salmon, add it at the end to avoid overcooking.
• Shellfish: Add cooked shrimp or scallops at the last minute for a seafood medley variant.

Flavor enhancements and regional twists:

• Fenugreek or dill seed: A tiny pinch can add complexity, but use sparingly to avoid masking salmon.
• Smoked elements: A small amount of smoked fish or smoked salt imparts depth reminiscent of coastal Nordic flavors.
• Citrus and acidity: Lemon or a splash of dry white wine brightens the soup; add just before serving.

Vegetarian approach:
While true lohikeitto requires fish, you can make a vegetarian Nordic-inspired soup by using mushrooms or smoked tofu for umami, vegetable stock, and the same base of potatoes, leeks, and cream. Finish with dill to maintain the regional identity.
These variations keep the comforting spirit of lohikeitto while accommodating diets and tastes, offering approachable ways to experiment without losing the salad of simplicity that makes the classic so beloved.

Storage, Reheating, and Meal-Prep Tips

Proper storage and reheating help preserve the texture and flavor of lohikeitto. Because the soup contains cooked salmon and cream, it requires refrigeration and gentle reheating to maintain quality.
Storage guidelines:

• Refrigeration: Store leftover lohikeitto in an airtight container in the refrigerator for up to 2 days. The dairy and fish mean shorter fridge life than many vegetable soups.
• Freezing: Freezing is not ideal for cream-based soups because dairy can separate on thawing. If you must freeze, omit cream and add it fresh when reheating; freeze soup (without cream) in airtight containers for up to 1 month.

Reheating best practices:

• Gentle warming: Reheat lohikeitto over low heat, stirring frequently. Avoid boiling to prevent the cream from separating and the salmon from becoming dry and crumbly.
• Add cream later: If possible, reheat the soup base and add fresh cream or milk just before serving to refresh the texture.

Meal-prep strategies:

• Make-ahead stock: Prepare fish or vegetable stock in advance and freeze in portions for quick lohikeitto assembly.
• Hold components separately: Cook potatoes and vegetables ahead of time and store them separately from salmon and cream; combine and warm gently when ready to serve.

Following these simple rules protects the delicate texture of the salmon and keeps the creamy broth enjoyable for seconds the next day.

Nutrition Notes and Dietary Considerations

Lohikeitto is not only comforting but also nutritionally meaningful, especially when prepared with quality salmon. Here are the main nutritional and dietary points to consider so you can adapt the recipe to health goals.
Key nutrition highlights:

• Omega-3 fatty acids: Salmon is a rich source of EPA and DHA, essential omega-3 fats that support heart and brain health.
• Protein: A typical serving provides substantial high-quality protein from the salmon and a modest amount from dairy.
• Carbohydrates and fiber: Potatoes provide the primary carbohydrates and, when eaten with skins, a bit of fiber; adding vegetables increases fiber content.
• Vitamins and minerals: Salmon contributes vitamin D and B12, while root vegetables and leeks add potassium and vitamin C.

Calorie and fat considerations:

• Cream vs. lighter options: Using heavy cream will increase calories and saturated fat; choose half-and-half or milk for a lighter bowl.
• Portion control: Adjust salmon portion sizes based on caloric needs, and serve lohikeitto with a side salad to create a balanced meal.

Allergy and dietary notes:

• Fish allergy: Not suitable for individuals with fish allergies. Substitute with smoked tofu or mushrooms for a vegetarian alternative, though it will no longer be traditional lohikeitto.
• Dairy intolerance: Use coconut milk or other plant-based creams and adjust seasonings to maintain balance.

With mindful choices about cream, portion sizes, and accompaniments, lohikeitto can fit many dietary plans while providing the nutritional benefits of salmon.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon?
A: Yes. Thaw frozen salmon completely before cooking, pat dry, and use it as you would fresh fish. Slightly less cooking time may be needed depending on thickness.
Q: What stock is best for lohikeitto?
A: A light fish stock is ideal, but vegetable stock or water with a bay leaf and aromatics also works. The important part is a clean, mildly flavored liquid that lets the salmon shine.
Q: How do I prevent the cream from curdling?
A: Warm the cream slightly and/or temper it by adding a few tablespoons of hot broth to the cream before stirring it into the soup. Keep the heat low after adding cream and avoid boiling.
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the base (stock, vegetables, potatoes) ahead of time and add salmon and cream just before serving. Leftovers will keep well in the fridge for up to 2 days.
Q: Is dill essential?
A: Dill is traditional and provides a signature flavor, but you can substitute parsley or chives if needed; add these herbs just before serving for freshness.
Q: Can I use smoked salmon?
A: Smoked salmon should be added at the end of cooking and warmed gently to avoid overcooking; it imparts a strong flavor—use less salt when using smoked fish.
These FAQs address common concerns and help you make lohikeitto that stays true to Finnish tradition while fitting modern kitchens and dietary needs.