Name: Finnish Salmon Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 400 g (14 oz) fresh salmon fillet, skin removed and cut into 2 cm cubes; 600 g (1.3 lb) potatoes, peeled and diced; 2 medium carrots, sliced; 1 leek, white and light green parts thinly sliced; 1 small onion, finely chopped; 1 bay leaf; 500 ml (2 cups) fish stock or low-sodium vegetable stock; 300 ml (1 1/4 cups) heavy cream or cooking cream; 30 g (2 tbsp) unsalted butter; 1 small bunch fresh dill, chopped (about 2 tbsp); Salt and freshly ground black pepper to taste; Juice of 1/2 lemon (optional, to finish)

If you popped by my place on a chilly evening, there is a good chance I would hand you a steaming bowl of this Finnish Salmon Soup and say careful, it is hot and then immediately tell you about the first time I made it during a blustery March. I remember peeling potatoes in my wool socks, humming to the kettle, wondering if the dill was too much. It was not. Anyway, this soup tastes like someone opened a window to a pine forest and let in the calm.

Also, quick digression. I keep a basket of mismatched mittens by the door, and somehow I still head out with one that is thinner than the other. That has nothing to do with soup, except it makes me crave this particular bowl even more when I get back in, cheeks pink, glasses foggy.

Why you might love this pot

I make this when I want dinner to be gentle and comforting, but not fussy. It is like a hug you can eat.
My family goes a bit wild for it because the broth is creamy without feeling heavy, plus there are soft potatoes that soak up flavor like tiny sponges.
When I have people over on a weeknight, this is my secret weapon. It looks impressive, but it is a doddle to pull together.
I used to be nervous about cooking fish in soup, then I learned to add it at the end and boom, no overcooked fish sadness.
And the leftovers, if they exist, are dreamy. I think this tastes better the next day, though honestly it rarely survives that long in my kitchen.

What you will need, with a few friendly swaps

500 g salmon fillet, skin removed and cut into chunky cubes. If I am in a rush, I use frozen salmon and it works fine. My grandmother always insisted on the fresh fillet from the market, but honestly any version works fine.
500 g waxy potatoes, peeled and cut into bite sized pieces. Yukon Gold style or any waxy potato you like.
2 medium carrots, peeled and sliced into coins.
1 large leek, white and light green parts sliced. If leeks are out, one large onion will do in a pinch.
2 tbsp butter or 2 tbsp olive oil. I like the butter because it gives a cozy flavor, but oil keeps it lighter.
1 liter fish stock or 4 cups. Water plus a good stock cube totally works. I sometimes use chicken stock if that is what I have, no biggie.
250 ml whole milk or 150 ml cream for a richer finish. Actually, I find half milk half cream is the sweet spot.
1 bay leaf.
4 allspice berries or 1 pinch ground allspice, optional but lovely and very Nordic.
A handful of fresh dill, chopped. Save the stems, they add flavor.
Salt and black pepper to taste.
Lemon wedges for serving, optional.

If you want to nerd out about fish stock, this guide is brilliant and super clear: how to make fish stock. And if you are not sure how to choose salmon, this quick read from the folks at BBC Good Food is handy: how to buy fish.

Let us make the soup, casually precise

Prep the veg. Rinse the leek well, those layers hide grit. Dice the potatoes, slice the carrots. This is where I usually sneak a taste of the carrot ends, chef tax.
Melt the butter in a large pot over medium heat. Add leek and carrot with a good pinch of salt. Cook until glossy and soft, about 6 to 8 minutes. Do not rush this, it is the flavor base.
Tip in the potatoes, bay leaf, and allspice. Stir for a minute so the spices bloom. It will smell like winter holidays, in a good way.
Pour in the stock. Bring to a gentle boil, then lower to a friendly simmer. Cook until potatoes are tender when poked, about 12 to 15 minutes. If it looks a bit cloudy, do not worry, it always does at this stage.
Stir in the milk or cream. Keep the heat low so it does not split. On second thought, if you used cream, you can go a touch higher, but still be kind to it.
Season the salmon cubes with a pinch of salt and pepper. Slide them into the pot. Do not stir like mad, just nudge them under the surface.
Simmer gently for 4 to 6 minutes until the salmon is just opaque and flakes easily. I test one piece and then eat half of it, true story.
Turn off the heat. Stir in most of the dill, save a little for topping. Taste and adjust salt and pepper. A squeeze of lemon brightens everything, like opening a window.
Ladle into bowls and scatter the reserved dill on top. Crack some black pepper over if you are in the mood.
Serve with bread and something crunchy. Rye crackers are ace.

Little notes I learned the honest way

Do not let the soup boil after adding milk. I once did, and it curdled a bit. Still edible, but I sulked.
Dill stems are flavorful. Toss a few in during the simmer, then fish them out before serving.
Salt in layers. Veg early, then again after milk, and again after salmon, tiny pinches. It is easier than fixing a bland pot at the end.
If your stock tastes strong, dilute with a splash of water. You want a clean sea note, not a wave to the face.

Variations I have tried, the good and the hmm

Smoked note. Replace one quarter of the salmon with hot smoked salmon. It adds a gentle campfire note that plays so well with dill.
Veg boost. Add a handful of peas right at the end, or a chopped celery stalk with the carrots. Celery makes it a bit more savory.
Miso swirl. A teaspoon of white miso whisked into a little warm broth, then stirred in off heat, is quietly amazing.
Coconut experiment. I tried coconut milk once. It was fine, but for me it masked the delicate fish, so I would not do that again.

Gear I use, plus a cheeky workaround

A large heavy pot is ideal, it holds steady heat. If you do not have one, a deep skillet with tall sides works, just be gentle with the simmer.
A decent knife. If yours is a bit dull, no judgement, just take your time. This knife skills refresher is helpful: knife skills basics.
A ladle. I once used a mug, it was slow but it did the job.

Storing it for later, if later happens

Cool the soup, then pack into airtight containers. It keeps in the fridge for up to 2 days, and you can freeze it for one month though the texture softens. Reheat gently until just steaming, do not boil. In my house it never lasts more than a day, but I try. Also, its best not to add the lemon until serving or it can get a tiny bit bitter over time.

How I love to serve this

With dark rye bread and too much butter. No apology.
A pile of extra dill and a flutter of flaky salt.
Pickled cucumbers on the side, the crunch is perfect.
Sometimes a cheeky spoon of sour cream on top for extra richness. Not traditional, but who is checking.

Pro tips I learned by slightly messing up

I once tried rushing the leek step and regretted it because the soup tasted flat. Give the veg a few extra minutes to soften and sweeten.
I chopped the potatoes too big one time, and by the time they were tender the salmon was over. Keep them bite sized.
Adding all the dill early seemed smart, but it faded. Save some for the end so it pops.
I seasoned lightly at the start thinking the stock would carry it. On second thought, seasoning in small waves works better.

Questions people have asked me

Can I use skin on salmon
Yep. Cook as written, then lift the pieces out with a spoon, slip off the skin, and slide the salmon back in. Or just remove the skin before you cube it if that is your vibe.

Is there a dairy free version
Sure thing. Use a splash more stock and stir in a tablespoon of olive oil at the end for body. I have also done a small amount of oat milk, which was lovely and mild.

Do I need dill
Dill sings here, but if you truly cannot find it, parsley is okay, and chives are surprisingly good. That said, for Finnish Salmon Soup, dill is the classic.

Can I make it ahead
Yes and no. The broth and veg can be made ahead and chilled. Add the salmon and dill when you reheat so the fish stays tender. I do this when friends are coming over and I want to look calm.

What if my soup looks thin
Let it sit off heat for 5 minutes, it thickens a touch as the potatoes relax. You can mash a few potato pieces on the side of the pot to nudge the texture along.

What do Finns actually think about this soup
I am not the official spokesperson, but it is a beloved classic. If you want a peek at the broader food scene, I enjoy browsing this overview on Finnish food culture. Inspiring stuff.

Last thing, if you are pulling this form the fridge for lunch, add a squeeze of lemon and a crack of pepper. Suddenly it tastes like you made it fresh again.