Dinner

Creamy Finnish Salmon Soup with Crème Fraîche & Dill Recipe

Name: Creamy Finnish Salmon Soup with Crème Fraîche & Dill Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Finnish
Ingredients: 1½ lbs fresh salmon filet (skin-off, cut into 1-inch cubes); 3 Tbsp unsalted butter; ¾ – 1 cup crème fraîche; 3 large carrots (peeled and cut into ¼-inch thick rounds); 2 medium leeks (rinsed well and thinly sliced); 1 lb Yukon gold potatoes (cut into ¾-inch pieces); 4 cups seafood stock; Kosher salt (about ½ tsp for vegetables, additional to taste); Freshly ground black pepper (to taste); 1 bunch of fresh dill (about 1 cup chopped, plus more for serving)

ByHarper Ellington February 24, 2026February 24, 2026

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Introduction

Creamy Finnish Salmon Soup, or Lohikeitto, is a comforting and flavorful dish perfect for chilly days. This rich soup combines tender salmon, vegetables, and fresh dill in a creamy broth made with crème fraîche. It’s simple to prepare and sure to please the whole family.

A close-up of a creamy soup in a black pot showing three layers: the base is a smooth, orange-yellow creamy broth, topped with chunky pieces of light yellow potatoes, round orange carrot slices, small white chicken chunks, and small green dill sprigs scattered throughout. On the surface, there are two thin lemon slices placed on the right side, and the soup is sprinkled with coarse ground black pepper. The pot sits on a white marbled surface with a blurred slice of bread and a pepper grinder nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs fresh salmon filet (skin-off, cut into 1-inch cubes)
3 Tbsp unsalted butter
3 large carrots (peeled and cut into ¼-inch thick rounds)
2 medium leeks (rinsed well and thinly sliced)
1 lb Yukon gold potatoes (cut into ¾-inch pieces)
4 cups seafood stock
Kosher salt
Freshly ground black pepper
¾ – 1 cup crème fraîche
1 bunch of fresh dill (about 1 cup chopped, plus more for serving)

Instructions

Step 1: Melt butter in a large soup pot or Dutch oven over medium-high heat. Add sliced carrots and leeks, season with ½ teaspoon kosher salt, and stir. Cook for 8–10 minutes until softened.
Step 2: Add cubed potatoes and seafood stock to the pot. Bring to a boil, then reduce heat to medium and cook for 10–15 minutes until potatoes are tender.
Step 3: Stir in the cubed salmon and ¾ cup crème fraîche. Cover and simmer for 3–5 minutes until salmon is cooked through. Stir in chopped dill, taste, and adjust seasoning with salt and pepper.
Step 4: Serve the soup hot, garnished with extra dill and freshly ground black pepper.

Tips & Variations

For a richer soup, use heavy cream instead of crème fraîche, or mix both for a balanced creaminess.
Substitute seafood stock with vegetable or chicken stock if seafood stock is unavailable.
Try adding a squeeze of lemon juice before serving to brighten the flavors.
Use fresh dill generously; it’s key to the authentic Finnish taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid breaking the cream. This soup is best enjoyed fresh but holds up well when reheated carefully.

How to Serve

The image shows a close-up view of a creamy soup in a black pot, filled with chunks of light yellow potatoes, round slices of orange carrots, and pieces of white chicken. The soup base is rich and yellow-orange with a smooth texture, topped with small green dill sprigs and cracked black pepper scattered across. Two thin, semicircular lemon slices rest on the right side over the soup surface, adding freshness and color contrast. The pot is placed on a white marbled textured surface with some pieces of bread and parts of white plates visible around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this soup?

Yes, frozen salmon can be used but make sure to thaw it completely and pat dry before adding to the soup to maintain texture and flavor.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute crème fraîche with a coconut cream or a dairy-free sour cream alternative. Note that the flavor will be slightly different but still delicious.