Finnish Salmon Cream Dill Soup

My neighbor Aino invited me over on a gray afternoon, and the moment I stepped into her kitchen, the smell of dill and salmon stopped me cold. She was stirring a pot of something that looked deceptively simple—creamy, dotted with pink flakes of fish and pale potato cubes. She said nothing fancy, just our soup, as if everyone grew up eating this. Twenty minutes later, sitting at her table with a steaming bowl between my hands, I understood why this dish has survived generations in Finnish homes.

I made this for my partner during our first winter together in a cramped apartment with a kitchen barely bigger than a closet. The soup filled every corner with warmth and that particular Nordic herb smell that made the whole space feel less temporary. He asked for seconds, then thirds, and I realized then that feeding someone something this genuine creates a small kind of trust.

Ingredients

• Salmon fillet, 400 g (14 oz), skinless and boneless, cut into bite-sized cubes: Buy it fresh if you can and ask the fishmonger to remove any pin bones you might have missed—that small moment of checking pays off when you bite into perfectly tender fish.
• Potatoes, 600 g (1.3 lbs), peeled and cut into 2 cm cubes: Waxy potatoes hold their shape better than floury ones, so choose something like Yukon Gold if you see them.
• Carrot, 1 medium, sliced: It adds subtle sweetness and a whisper of color that brightens the bowl.
• Leek, 1 small, white and light green part, thinly sliced: This is where the soup's quiet depth comes from—leeks are milder and sweeter than onions, and they soften into almost nothing.
• Yellow onion, 1 small, finely chopped: The aromatic base that knows when to step back and let other flavors shine.
• Fresh dill, 1 bunch, finely chopped, with some reserved for garnish: Dill is the signature here; dried dill is a completely different thing, so don't substitute—fresh makes all the difference.
• Fish stock or water, 1 L (4 cups): Good stock elevates this, but water works fine if that's what you have; the salmon and vegetables build flavor regardless.
• Heavy cream, 200 ml (¾ cup + 2 tbsp): This is what transforms broth into something luxurious without feeling heavy.
• Bay leaf, 1: It disappears but leaves behind a subtle herbal note that ties everything together.
• Salt, 2 tsp, to taste: Start conservatively, especially if using salted stock.
• Ground white pepper, ½ tsp: White pepper has a gentler heat than black and won't speckle the pale soup.
• Butter, 1 tbsp: For sautéing and for that final knob at the end if you're feeling generous.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Soften the aromatics:

Melt butter in a large pot over medium heat, then add your onion, leek, and carrot. The kitchen will smell green and sweet after 4–5 minutes—that's when you know they've given up their sharpness and are ready for the next step.

Build the base:

Pour in your fish stock along with the potato cubes and bay leaf, then bring everything to a boil. Once it's bubbling, turn the heat down and let it simmer gently for 12–15 minutes until the potatoes are almost but not quite falling apart.

Add the salmon:

This is the gentle part—slide the salmon cubes into the simmering broth as carefully as you'd lower someone into cold water. They need only 5–6 minutes to cook through; overcooked salmon turns grainy and disappoints.

Finish with cream and dill:

Stir in the heavy cream and your chopped dill, then season with salt and white pepper. Let everything meld for 2–3 minutes on a gentle simmer—resist the urge to boil from here on.

Serve and garnish:

Fish out the bay leaf, ladle into bowls, and scatter that reserved fresh dill on top for a bright, fragrant finish.

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Years later, after Aino taught me her way, I find myself making this on afternoons when the light is thin and the world outside feels uncertain. There's something about the ritual of it—the soft sound of a knife through leeks, the moment salmon changes color—that steadies me in ways soup shouldn't be able to.

The Finnish Way with Fish

Finns don't overcomplicate their seafood soups. There's a philosophy here that good ingredients don't need much interference, just respect and proper timing. The Scandinavian approach is about letting each element taste like itself while somehow becoming greater as a whole. This soup is an example of that restraint—no heavy cream masking the salmon, no excessive spices drowning out the dill. It's the kind of cooking that looks simple until you realize how much technique and intuition it actually requires.

Variations and Adaptations

If you want to make this your own, there are gentle ways to shift it without losing its Nordic soul. Some cooks add a splash of dry white wine after sautéing the vegetables, which adds a subtle brightness. Others stir in a bit of lemon juice at the very end instead of relying solely on white pepper for sharpness. You can also use smoked salmon if fresh isn't available—it creates a completely different but equally valid soup with deeper, more complex flavors. The beauty is that the structure is forgiving enough to accommodate your preferences while staying true to what makes it Finnish.

Serving and Pairing Suggestions

This soup wants to be eaten slowly with something sturdy beside it. Dark rye bread is traditional and right—the slight sourness complements the cream and salmon perfectly. I've also served it with thin rye crispbread, which gives a different kind of textural pleasure. The soup itself is rich enough to be a full meal, though I sometimes follow it with something light and sharp, like a simple green salad with a vinegary dressing to cut through the richness.

• Pair with dark rye bread for that authentic Nordic pairing that actually makes sense.
• A squeeze of fresh lemon juice at the table lets people adjust the brightness to their taste.
• Save any leftovers in the fridge for up to two days, though the salmon becomes even softer (some prefer it this way).

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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This soup has a way of turning an ordinary evening into something worth remembering. Make it, share it, and watch how something so simple becomes a small kind of comfort that people ask for again.

Recipe FAQ

→ Can I use frozen salmon for this soup?

Yes, frozen salmon works well. Thaw it completely before cutting into cubes and pat dry to prevent excess water from thinning the broth.

→ What type of potatoes work best?

Waxy or all-purpose potatoes hold their shape beautifully during simmering. Avoid starchy varieties like Russets that may break down too much.

→ Can I make this soup ahead of time?

The soup keeps well refrigerated for 2-3 days. Reheat gently over low heat to avoid separating the cream. Add fresh dill just before serving.

→ Is there a dairy-free alternative?

Substitute heavy cream with full-fat coconut milk for a dairy-free version. The flavor will be slightly sweeter but still delicious.

→ What can I serve alongside?

Traditional dark Finnish rye bread, crispbreads, or crusty sourdough pair perfectly. A simple green salad with vinaigrette balances the richness.