Finnish Salmon Soup

Imagine the comforting aroma of fresh dill wafting through your kitchen as you prepare Finnish Salmon Soup, a creamy delight that captures the essence of Scandinavian warmth.

This dish is a breeze to make, offering a cozy meal that feels like a warm hug on a chilly day.

As the salmon melds with tender potatoes and carrots in a creamy broth, it transforms into a bowl of pure comfort.

Let’s bring this dish to life!

Kitchen Tools Required

• 1 Large pot
• 1 Knife
• 1 Cutting board
• 1 Ladle
• 1 Measuring cup
• 1 Wooden spoon

Ingredients

• 500 grams Salmon fillet, skinless and boneless
• 4 cups Water
• 2 cups Potatoes, peeled and diced
• 1 cup Carrots, peeled and sliced
• 1 Onion, finely chopped
• 1 cup Leek, sliced
• 2 cups Whole milk
• 2 tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Fresh dill, chopped
• 1 Lemon, cut into wedges

Cook & Prep Time

To efficiently manage your time while preparing Finnish Salmon Soup, here’s a suggested timeline:

1. Reading and Setup (10 minutes)
   • Spend some time reading through the recipe to familiarize yourself with the steps and gather all the necessary equipment and ingredients.
2. Preparation (15 minutes)
   • Cut the salmon fillet into bite-sized pieces.
   • Peel and dice the potatoes.
   • Peel and slice the carrots.
   • Finely chop the onion.
   • Slice the leek.
   • Measure out the milk, butter, salt, black pepper, and fresh dill.
   • Cut the lemon into wedges.
3. Cooking (30 minutes)
   • Minute 1-3: Melt the butter in a large pot over medium heat.
   • Minute 4-8: Sauté the chopped onion and sliced leek until soft.
   • Minute 9-10: Pour in the water and bring to a boil.
   • Minute 11-20: Add the diced potatoes and sliced carrots, cooking until tender.
   • Minute 21-23: Stir in the milk and bring the mixture to a gentle simmer.
   • Minute 24-28: Add the salmon pieces and cook until they’re cooked through.
   • Minute 29: Season the soup with salt and black pepper.
   • Minute 30: Remove the pot from heat.
4. Resting Time (5 minutes)
   • Let the soup rest for 5 minutes.
5. Serving (5 minutes)
   • Garnish the soup with fresh dill and serve with lemon wedges on the side.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Cut the salmon fillet into bite-sized pieces and set aside.

In a large pot, melt the butter over medium heat.

Add the chopped onion and sliced leek to the pot and sauté until soft.

Pour in the water and bring to a boil.

Add the diced potatoes and sliced carrots to the pot and cook until tender.

Stir in the milk and bring the mixture to a gentle simmer.

Add the salmon pieces to the pot and cook until the salmon is cooked through.

Season the soup with salt and black pepper to taste.

Remove the pot from heat and let the soup rest for 5 minutes.

Serve the soup hot, garnished with fresh dill and lemon wedges on the side.

Serving Tips

• Rye Bread: Pair the soup with traditional Finnish rye bread for an authentic dining experience.
• Crisp Salad: Serve alongside a fresh green salad to add a crunchy contrast to the creamy soup.
• Pickled Vegetables: Offer pickled cucumbers or beets for a tangy side that complements the soup’s flavors.
• Herb Butter: Spread herb-infused butter on crusty bread to enhance the overall taste and aroma.
• Cheese Platter: Include a selection of mild cheeses to enjoy as a light and complementary accompaniment.

Storage

To store Finnish Salmon Soup, let it cool completely before transferring to an airtight container.

Refrigerate for up to 3 days.

Reheat gently to avoid overcooking the salmon.

Avoid freezing.

Freezing

To freeze Finnish Salmon Soup, let it cool completely.

Then transfer it to airtight containers. Leave space for expansion and label with the date.

Consume within three months for best flavor.

Reheating

To reheat Finnish Salmon Soup, gently warm it on the stove over low heat.

This prevents the salmon from becoming overcooked. Stir occasionally.

Add a splash of milk if needed.

Final Thoughts

Finnish Salmon Soup is a delightful dish that brings together the fresh and comforting flavors of salmon, vegetables, and dill.

This traditional Finnish soup isn’t only simple to make but also offers a heartwarming meal perfect for any occasion.

By following the recipe, you can enjoy a taste of Finland right in your own kitchen.

Remember to use fresh ingredients for the best results.

Customize the seasoning to your liking and serve it hot with a lemon wedge on the side for an extra burst of flavor.

Frequently Asked Questions

Can I Use Frozen Salmon for the Soup?

You can use frozen salmon, but thaw it fully in the fridge first. Make certain it’s skinless and boneless. Pat dry before cutting. Adjust cooking time slightly to make certain even doneness, maintaining texture and flavor.

What Can I Substitute for Whole Milk?

You can substitute whole milk with equal parts half-and-half or a 1:1 ratio of heavy cream and water. This maintains the creamy texture. Make certain you heat gently to avoid curdling, stirring consistently for uniformity.

How Can I Make the Soup Spicier?

To make the soup spicier, add 1 teaspoon of red pepper flakes during the sautéing process. You can also incorporate 1 finely sliced chili pepper after adding the salmon for an extra kick. Adjust to taste.

Is It Possible to Make This Soup Dairy-Free?

You can make it dairy-free by replacing the whole milk with 2 cups of unsweetened almond milk. Make certain you maintain the soup’s creaminess by blending a portion of cooked potatoes until smooth, then return to the pot.

Can I Add Other Vegetables to the Soup?

You can add additional vegetables like 1 cup of celery or 1 cup of parsnips. Dice them uniformly for even cooking. Sauté with onions and leeks in step 3, ensuring they soften for ideal flavor integration.

Finnish Salmon Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Finnish

Servings 4 servings

Equipment

• 1 Large pot
• 1 Knife
• 1 Cutting board
• 1 Ladle
• 1 measuring cup
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 500 grams salmon fillet skinless and boneless
• 4 cups water
• 2 cups potatoes peeled and diced
• 1 cup carrots peeled and sliced
• 1 onion finely chopped
• 1 cup leek sliced
• 2 cups whole milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh dill chopped
• 1 lemon cut into wedges

Instructions

 

• Cut the salmon fillet into bite-sized pieces and set aside.
• In a large pot, melt the butter over medium heat.
• Add the chopped onion and sliced leek to the pot and sauté until soft.
• Pour in the water and bring to a boil.
• Add the diced potatoes and sliced carrots to the pot and cook until tender.
• Stir in the milk and bring the mixture to a gentle simmer.
• Add the salmon pieces to the pot and cook until the salmon is cooked through.
• Season the soup with salt and black pepper to taste.
• Remove the pot from heat and let the soup rest for 5 minutes.
• Serve the soup hot, garnished with fresh dill and lemon wedges on the side.

Notes

For the best flavor, use fresh salmon and avoid overcooking it to maintain its tenderness. Be sure to slice the vegetables uniformly to ensure even cooking. If you prefer a richer flavor, you can substitute part of the water with fish stock. Adjust the seasoning to your taste and feel free to add more dill for an enhanced aroma.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.