Finnish Salmon Soup (Printable)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill - a comforting 40-minute meal.

# What You'll 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 ¾ inch cubes
03 - 1 medium carrot, sliced
04 - 1 small leek, white and light green part, thinly sliced
05 - 1 small yellow onion, finely chopped
06 - 1 bunch fresh dill, finely chopped

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - ¾ cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, to taste
11 - ½ teaspoon ground white pepper
12 - 1 tablespoon butter

# How-To:

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

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so you can have restaurant-quality comfort food on a weeknight without stress.
  • The salmon stays impossibly tender because it spends just minutes in the simmering broth, turning what could be intimidating into something forgiving.
  • One pot means minimal cleanup and maximum coziness, which is honestly half the appeal of soup season.
02 -
  • Don't add the salmon until the very end or it will fall apart into shreds and the soup loses its beauty; timing matters here and those 5 to 6 minutes are exact.
  • If your cream looks separated or weird after cooking, you probably let it boil, which is the one mistake that's hard to fix, so keep the heat gentle once dairy enters the pot.
03 -
  • Prep all your vegetables before you start cooking so you're not chopping leeks while onions burn in the pot, turning one pot into a moment of calm rather than chaos.
  • If you want a slightly lighter soup, use half cream and half whole milk, and honestly no one will miss the richness because the salmon and dill do so much work.
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