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A bowl of Finnish comfort: salmon soup for brisk evenings

This creamy Finnish salmon soup balances silky fish, tender root vegetables and bright dill, making it perfect for a cold night or an easy dinner. Practical tip: use cold salmon straight from the fridge cut into uniform bite-sized pieces so it cooks evenly in just a few minutes. If you like light, nourishing broths, compare this to our low-calorie high-protein soups roundup to see how fish-based soups fit into a healthy weeknight rotation.

What makes this creamy salmon soup so approachable

This recipe uses simple, affordable ingredients and one-pot cooking to deliver depth of flavor without fuss. It’s versatile enough to stretch for leftovers, and the crème fraîche adds a silky tang that avoids curdling while keeping the soup rich.

What readers often highlight about this dish

Key highlights at a glance

Light but satisfying — not overly heavy despite the creaminess
Quick to assemble with pantry-friendly vegetables
Fresh dill lifts the flavor without overpowering the salmon
Easily doubled for a crowd or reduced for two servings

The cooking flow in four broad strokes

Build a flavorful liquid base by boiling stock, then add the hearty veg to soften.
Add salmon toward the end to avoid overcooking and to keep flakes tender.
Finish with crème fraîche and fresh dill off the heat for a glossy, slightly tangy finish.
Serve immediately so the textures stay vibrant and the salmon remains tender; if you want recipe inspiration for other cozy soup nights, see this anti-inflammatory golden detox soup for a turmeric-forward option.

Smart prep moves to speed dinner

Peel and dice potatoes and carrots to similar small sizes so they cook evenly.
Slice leeks and rinse thoroughly between layers to remove grit.
Portion the salmon into bite-sized pieces and pat dry to reduce splatter when it hits the hot liquid.
Keep crème fraîche at room temperature for easier stirring into the hot soup.

Ingredients you’ll need

Insert 1 pound salmon fillet, 4 cups fish or vegetable stock, 1 cup crème fraîche, 2 carrots, diced, 2 leeks, sliced, 2 potatoes, diced, 1/4 cup fresh dill, chopped, Salt and pepper to taste

Use wild or farmed salmon depending on budget — this baked boursin salmon guide has notes on handling fillets that apply here.

Ingredient swaps and quality pointers

Swap fish stock for vegetable stock to keep it pescatarian-friendly; boost umami with a splash of soy sauce or a piece of kombu while boiling.
Yukon Gold potatoes hold texture well; russets will break down more and slightly thicken the soup.
If you don’t have crème fraîche, use sour cream stirred in off-heat or a mix of heavy cream + a tablespoon lemon for tang (temper cream carefully).
Choose firm, bright-smelling salmon with no off-odor; skin-on fillets add flavor if you want to strain a richer stock.

Step-by-step cooking directions

Pour 4 cups fish or vegetable stock into a medium pot and bring it to a boil over medium-high heat.
Add the diced carrots, sliced leeks, and diced potatoes to the boiling stock. Lower to a gentle boil and cook for about 10 minutes, or until the vegetables are tender when pierced with a fork.
While the vegetables cook, cut 1 pound salmon fillet into bite-sized pieces. Add the salmon pieces to the pot.
Reduce the heat to a simmer and cook for another 5–7 minutes, or until the salmon is opaque and flakes easily.
Remove the pot from the heat and stir in 1 cup crème fraîche and 1/4 cup fresh dill, chopped. Season with salt and pepper to taste.
Ladle the soup into bowls and serve warm.

Timing cues and visual signs to watch for

Vegetables: fork-tender in about 10 minutes if diced uniformly.
Salmon: opaque pink and flaking at 5–7 minutes; if the pieces are larger increase time slightly.
Crème fraîche: stir in off the heat to avoid breaking; the surface should be glossy, not curdled.
For a heartier twist, compare layering techniques with a sausage-and-tortellini method like in this autumn sausage tortellini soup.

How to present and pair this soup

Serve the soup in shallow bowls so the salmon and vegetables stay visible; finish with extra chopped dill and a drizzle of good olive oil if you like. Pair with crusty bread, rye crispbreads, or a simple buttered baguette for soaking up the broth.

Serving idea bullets

Open-faced rye toast with butter and a squeeze of lemon
Light green salad with apple and fennel to echo the dill
Steamed new potatoes on the side for extra starch
A dry white wine like sauvignon blanc or a crisp pilsner

Proper storage and safe reheating

Chill soup completely within two hours and store in airtight containers in the refrigerator for up to 2 days. For longer storage, freeze in portions for up to 2 months.

Quick storage reminders

Cool quickly before refrigerating to keep seafood safe.
Reheat gently on the stovetop; high heat can overcook salmon and break the crème fraîche.
When freezing, omit crème fraîche and stir fresh in after thawing and reheating.

Time-saving tools and helpful shortcuts

Use a chef’s knife and a stable cutting board for fast, uniform dices.
A ladle and an insulated pot make serving and reheating easier.
Buy peeled, pre-cut carrots or steam-in-bag potatoes to reduce prep time.

Extra technique tips

Use the pot you’ll serve from to minimize dishes and retain heat while serving.
If the broth tastes flat, a small splash of white wine or a pinch of sea salt wakes it up.
For a silkier texture, lightly mash a few potato pieces into the broth before adding the salmon.

Simple ways to vary the recipe

Add coconut milk and ginger for an Eastern twist, swap dill for parsley and lemon zest for brightness, or make it dairy-free with coconut cream.

Quick swap suggestions

Dairy-free: replace crème fraîche with full-fat coconut milk (add at the end).
Heartier: fold in cooked barley or orzo for body.
Herbs: replace dill with dill + chives or parsley for different herb profiles.
Spicier: a pinch of red pepper flakes or a swirl of harissa.

Nutrition snapshot per serving

Estimated per serving (makes about 4 servings): ~350 calories, 28 g protein, 18 g fat, 16 g carbohydrates. Serving size: roughly 1.5 cups.

Notes on adjusting nutrition

Reduce calories by using low-fat crème fraîche or replacing with Greek yogurt (stir in off-heat).
Increase protein by adding extra salmon or a scoop of white beans.
Lower carbs by using fewer potatoes and more leeks and carrots.

Common questions about this Finnish salmon soup

Q: Can I use frozen salmon?
A: Yes—thaw completely and pat dry before cutting to avoid excess moisture; cook times are similar once thawed.

Q: Will the crème fraîche separate if I boil it?
A: Crème fraîche is more stable than sour cream, but add it off the heat to keep the texture silky.

Q: Can I substitute other fish?
A: Firm fish like cod or halibut work, but adjust cooking times as needed; oilier fish will change the flavor profile.

Give this Finnish salmon soup a try

This soup is forgiving, flavorful and fast—perfect for a weeknight or a cozy weekend supper. Put a pot on, invite someone to share, and enjoy a simple, homey bowl.