There’s a word you learn quickly in Finland: sisu — a quiet resilience that carries people through long winters and short bursts of summer. That same spirit of making the most of what you have permeates the country’s cuisine. Finnish cooking evolved from “preserving, stretching and improvising,” a heritage born of harsh winters and brief, light‑filled summers. Ingredients are allowed to speak for themselves; there’s beauty in restraint rather than aggressive seasoning. Nowhere is this more evident than in lohikeitto, the creamy salmon soup that warms hearts across the Nordic region.
A bowl of heritage: the story behind Finnish salmon soup
Lohikeitto, literally “salmon soup,” is more than a recipe; it’s a reflection of Finland’s relationship with its waterways. Generations of Finns have relied on salmon from the Baltic Sea, rivers and lakes. Traditionally fishermen simmered chunks of fish with potatoes, carrots and leeks in water, creating a light broth that celebrated the fish rather than hiding it. Dairy farming later added a splash of cream, turning the broth into a gently creamy chowder without weighing it down. Unlike richer chowders of the American seaboard, lohikeitto remains elegantly simple — just salmon, root vegetables and a hint of cream, seasoned with a few allspice berries and crowned with fresh dill.
In Norway and Denmark, salmon soups often include tomatoes, fennel, curry or egg yolks, but Finnish lohikeitto resists embellishment. This minimalist approach mirrors Finnish cooking in general — letting the clean taste of cold‑water fish and the earthy sweetness of potatoes shine. It’s this simplicity that has made lohikeitto a staple in Finnish lunch cafés, traditional restaurants and home kitchens.
Ingredients that sing of the North
Salmon and the stock
The star of the dish is fresh salmon. For the best flavour, choose wild‑caught fish if possible. Traditional recipes simmer the salmon skin with vegetables to make a quick, light stock. Because many households don’t have fish stock on hand, lohikeitto is often made with water — it keeps the soup light and allows the salmon’s richness to shine.
Root vegetables
Finnish cooks use waxy potatoes and carrots cut into tidy cubes. Potatoes thicken the broth naturally, while carrots add gentle sweetness. Leeks or white onions provide a mild aromatic base. There’s no need for garlic or strong spices; remember, simplicity is key.
Seasonings
Classic lohikeitto is seasoned with a few bay leaves, allspice berries, salt and pepper. Traditionally, the soup is typically finished with cream or whole milk and fresh dill, giving it a creamy flavour and a herbaceous finish. The allspice may surprise some palates but adds a subtle warmth that complements the fish.
Tips for making authentic Lohikeitto
- Poach, don’t boil: After simmering the vegetables until tender, turn off the heat and add the salmon cubes. Letting the fish gently poach in the hot broth for 3‑5 minutes keeps the flesh tender and prevents it from flaking apart. Over‑stirring will break up the salmon.
- Add cream at the end: Stir in cream or milk just before serving. Too much heat can cause dairy to separate. Light cream keeps the soup delicate; heavy cream makes it richer.
- Finish with dill: Fresh dill should be added at the very end to preserve its bright, aromatic notes. It’s the herb that immediately signals “Nordic” to your senses.
Serving suggestions and variations
Rye bread is considered Finland’s national carbohydrate — Finns eat more than 13 kilograms per person per year. Dense, dark rye bread with soft butter is the traditional accompaniment for lohikeitto, however I usually like to give my Salmon Soup a bit of a personal twist — instead of serving rye bread on the side, I cut it into small cubes and bake them into little Rye Croutons, just like in my Mushroom Soup recipe. In Finnish cafés, a simple green salad or pickled cucumbers often join the bowl, and some locals — even adults, enjoy a glass of cold milk alongside.
For a winter variation, you can add a splash of dry white wine to the broth or substitute fish stock for water. Those in Norway sometimes stir in diced fennel or tomato, while Swedish versions may be thickened with egg yolk.
Finnish Salmon Soup (Lohikeitto)
Ingredients
Method
- Remove the skin from the salmon fillet and set the fish aside.
- Place the skin, bay leaves and allspice into a large pot with the water or stock.
- Bring to a gentle simmer and cook for 15 minutes.
- Strain out the skin and spices, returning the broth to the pot.
- Add the butter to the broth along with the sliced leek (or onion), potatoes and carrots.
- Bring back to a simmer over medium heat.
- Cook until the potatoes are just tender when pierced with a knife, about 15 minutes.
- Season lightly with salt and pepper.
- Cut the salmon into 1‑inch (2.5 cm) cubes.
- Turn off the heat under the pot and gently slip the salmon into the hot broth.
- Stir once to distribute the pieces.
- Cover the pot and let the salmon poach in the residual heat for 3–5 minutes, until the fish turns opaque and flakes easily
- Stir in the cream or milk.
- Taste and adjust seasoning with additional salt and pepper.
- Scatter the chopped dill over the soup just before serving.
- Ladle the soup into warm bowls.
- Offer lemon wedges to squeeze over each serving and pass slices of dark rye bread with soft butter on the side
Notes
- For a clearer broth, you can skip making a quick stock and simply cook the vegetables in salted water. Light fish or chicken stock adds more depth but is not essential.
- Allspice is traditional but optional; omit it if you prefer a more delicate flavour.
- If you can’t find fresh salmon, use good‑quality frozen fillets and thaw them thoroughly before cooking.
- Leftovers will keep refrigerated for up to three days; reheat gently without boiling.
Closing thoughts
Finnish salmon soup is proof that humble ingredients can create extraordinary comfort. On a snowy Helsinki afternoon, there’s nothing cozier than a bowl of silky broth dotted with salmon and potatoes, dill perfuming the air and a slice of rye ready for dipping. It’s a dish that honors the land and water of Finland — a Nordic hug in a bowl that requires no fuss, just fresh ingredients and a little patience.
Whether you’re exploring Finnish cuisine for the first time or longing for a taste of home, lohikeitto invites you to slow down, breathe in the aroma of dill and savor a tradition that has warmed generations.