Finnish Salmon Cream Dill Soup (Print View)

Creamy Nordic soup with tender salmon, potatoes, and fresh dill

# 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, to taste
11 - 1/2 teaspoon ground white pepper
12 - 1 tablespoon butter

# Method:

01 - Melt butter in a large pot over medium heat. Add onion, leek, and carrot, sautéing for 4 to 5 minutes until slightly softened.
02 - Add potatoes, bay leaf, and fish stock to the pot. Bring to a 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 cooked through.
04 - Stir in heavy cream and chopped dill. Season with salt and white pepper. Simmer for 2 to 3 minutes without allowing the soup to boil.
05 - Remove from heat and discard bay leaf. Ladle soup into bowls and garnish with reserved fresh dill.

# Expert Advice:

01 -
  • It comes together in 40 minutes but tastes like someone spent hours tending the stove.
  • The salmon stays buttery and delicate while the potatoes melt slightly into the broth, creating natural creaminess.
  • One bowl somehow feels both light and deeply satisfying, the kind of comfort that doesn't leave you sluggish.
02 -
  • Don't add the salmon until the potatoes are almost done; rushed salmon is rubbery salmon, and that's the one mistake that can actually undermine the whole dish.
  • If your cream looks separated or curdled, you've let the heat get too high—lower the temperature immediately and stir gently; it usually comes back together if you catch it early.
03 -
  • If your salmon is thick, cut it into slightly smaller cubes so it cooks evenly and gently; uneven pieces mean some overcooked and some underdone.
  • Make this soup the day you plan to eat it rather than days ahead, because salmon and cream are best freshly married rather than sitting together in the fridge.
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