Finnish Salmon Soup with Dill (Printable Version)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill in a rich, comforting broth.

# What You'll Need:

→ Fish & Seafood

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

→ Vegetables

02 - 1.3 lbs potatoes, peeled and cut into ¾ 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 - ¾ cup plus 2 tablespoons heavy cream
09 - 1 bay leaf

→ Seasonings

10 - 2 teaspoons salt, to taste
11 - ½ teaspoon ground white pepper
12 - 1 tablespoon butter

# How to Make It:

01 - Melt butter in a large soup pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until vegetables soften slightly.
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 nearly tender.
03 - Gently add salmon cubes to the simmering broth. Cook for 5 to 6 minutes until salmon is just cooked through, maintaining a gentle simmer.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 additional minutes without boiling.
05 - Remove from heat and discard bay leaf. Ladle into bowls and garnish with reserved fresh dill.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel less rushed and more nourishing.
  • The salmon stays impossibly tender because you add it at just the right moment, creating this perfect balance where nothing gets overcooked.
  • One bowl somehow feels both light and deeply satisfying, especially when dill hits your palate with that fresh, unexpected brightness.
02 -
  • Adding the salmon too early means it breaks apart into flakes; waiting until the potatoes are almost done gives you tender, intact pieces that look beautiful in the bowl.
  • If your soup breaks or the cream looks separated, it's usually because the temperature got too high after dairy goes in—low and gentle is the whole philosophy here.
03 -
  • Cut your salmon and potatoes consistently in size so everything cooks at the same rate—uneven pieces mean some parts overcooked while others stay raw.
  • Taste the soup before adding any salt; if your stock is already seasoned, you might need less than the recipe suggests, and it's always easier to add than remove.
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