Finnish Salmon Soup (Print)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill capturing Finnish comfort.

# Components:

→ Fish & Seafood

01 - 14 oz skinless salmon fillet, boneless, cut into bite-sized cubes

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into 3/4 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, divided for garnish

→ Broth & Dairy

07 - 4 cups fish stock or water
08 - 3/4 cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

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

# Method:

01 - Melt butter in a large soup pot over medium heat. Add onion, leek, and carrot. Sauté for 4 to 5 minutes until vegetables are slightly softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a rolling boil, then reduce heat and simmer for 12 to 15 minutes until potatoes are almost tender.
03 - Gently add salmon cubes to the simmering broth. Cook for 5 to 6 minutes until salmon is just cooked through, being careful not to break the fish into small pieces.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper to taste. Simmer for 2 to 3 minutes without allowing the soup to boil.
05 - Remove pot from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill before serving.

# Expert Advice:

01 -
  • It comes together in just 40 minutes, making it perfect for busy weeknights when you still want something that tastes like you spent hours on it.
  • The salmon stays tender and flaky while the cream turns everything silky, creating a soup that feels indulgent but isn't fussy.
  • Fresh dill gives it a brightness that makes each spoonful taste like a Nordic afternoon, no matter where you're eating it.
02 -
  • Never boil the soup after adding cream; the fat will separate and the texture will break, leaving you with a grainy mess instead of something silky.
  • Salmon cooks faster than you think, so if you're unsure whether it's done, remove it from heat; it will continue cooking from residual warmth, and undercooked is better than rubbery.
03 -
  • If your salmon fillet is thick, cut the pieces slightly smaller than you think necessary; they cook faster and stay more tender.
  • Taste the broth before adding salmon; this is your last chance to adjust salt and seasoning without affecting the delicate fish.
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