Authentic Finnish Lohikeitto: Creamy Grilled Salmon Soup Recipe

There are few dishes as soul-warming and synonymous with Nordic culture as Lohikeitto, the traditional Finnish salmon soup. While the classic preparation involves boiling all ingredients in a pot, bringing this recipe to the Arteflame grill transforms it into a culinary masterpiece with a distinct, smoky character. By utilizing the flat-top plancha of the grill, we introduce the Maillard reaction to ingredients that are usually just simmered. This process locks in the juices of the fish and caramelizes the vegetables, adding a robust depth of flavor that contrasts beautifully with the velvety, creamy broth.

This recipe is more than just a meal; it is a celebration of simple, high-quality ingredients prepared in the fresh air. Whether you are cooking for a family gathering or enjoying a quiet evening by the fire, this grilled version of Lohikeitto honors the Finnish spirit of connecting with nature. The combination of tender potatoes, sweet leeks, and the rich, buttery fat of the salmon—enhanced by the searing heat of the Arteflame—creates a bowl of soup that is both rustic and elegantly refined. Let’s fire up the grill and bring a taste of Finland to your backyard.

Ingredients

For the Soup

• 1.5 lbs (700g) Fresh Salmon fillet, skin removed and cut into 1-inch cubes
• 5 medium Potatoes (preferably waxy variety like Yukon Gold), peeled and cubed
• 2 large Carrots, diced
• 1 large Leek, white and light green parts only, washed and sliced
• 1 Onion, finely chopped
• 4 cups (1 liter) high-quality Fish Stock (or vegetable broth)
• 1 cup (2.4 dl) Heavy Cream
• 1 bunch fresh Dill, finely chopped (plus extra for garnish)
• 10 Whole Allspice berries (essential for authentic flavor)
• 2 Bay leaves
• Salt and freshly ground Black Pepper to taste
• 3 tbsp Unsalted Butter (for grilling vegetables and searing salmon)
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. Allow the wood to burn down until you have a solid bed of coals and the cooktop reaches a medium-high searing temperature.
2. Position a cast-iron pot or a heat-safe Dutch oven directly on the grill grate or the flat cooktop (depending on your heat preference) to begin heating.
3. Lightly oil the flat steel cooktop with a high-smoke point oil to prepare it for the vegetables and fish.

Step 2: Sauté the Aromatics

1. Melt 1 tablespoon of butter on the flat cooktop surface. Add the chopped onions, sliced leeks, and diced carrots directly to the steel surface.
2. Grill the vegetables for about 5–7 minutes, moving them around with a spatula until the onions are translucent and the leeks have a slight golden char. This grilling step adds a smoky sweetness that boiling alone cannot achieve.
3. Once softened, scrape the vegetables into your preheated pot.

Step 3: Build the Broth Base

1. Pour the fish stock into the pot with the grilled vegetables. Add the cubed potatoes, bay leaves, and whole allspice berries.
2. Move the pot to a hotter section of the grill (or closer to the center fire) to bring the liquid to a gentle boil.
3. Once boiling, reduce the heat (move the pot further from the center) and let it simmer for about 10–15 minutes, or until the potatoes are fork-tender but not falling apart.

Step 4: Sear the Salmon

1. While the soup simmers, melt the remaining butter on the hot flat cooktop.
2. Place the salmon cubes on the grill. Sear them quickly for just 1–2 minutes per side. You are not looking to cook them through completely, but rather to get a nice golden crust on the exterior. This prevents the fish from falling apart in the soup and adds incredible flavor.
3. Remove the salmon from the heat immediately.

Step 5: Finish the Soup

1. Once the potatoes are tender, stir the heavy cream into the pot. Let it warm through but do not let it boil vigorously, or the cream may curdle.
2. Gently fold in the seared salmon cubes. Let them poach in the hot liquid for 2–3 minutes until cooked through and flaky.
3. Stir in the chopped fresh dill. Season with salt and black pepper to taste. Remove the bay leaves and allspice berries before serving.

Tips

The secret to an exceptional Lohikeitto lies in the texture of the potatoes and the fish. Because you are cooking outdoors on the Arteflame, heat management is key. Do not let the soup boil aggressively once the cream and salmon are added; a gentle simmer ensures the broth remains silky and emulsified. Using waxy potatoes helps maintain structure, preventing the soup from becoming mushy. Additionally, do not skip the allspice berries; they provide that quintessential Nordic flavor profile that distinguishes this dish from a standard chowder.

When searing the salmon on the plancha, ensure the surface is hot enough to sear instantly. If the grill is too cool, the fish will stick. The goal is a quick kiss of heat to caramelize the proteins. If you prefer a thicker broth, you can mash one or two of the boiled potato cubes against the side of the pot before adding the salmon, which releases starch and naturally thickens the liquid without needing flour or cornstarch.

Variations

While the traditional creamy recipe is the most popular, there are several ways to adapt Lohikeitto to your taste or dietary needs while maintaining its Nordic soul. Changing the liquid base or the protein can result in a completely different dining experience that still feels authentic to the region. Here are a few variations to try on your grill:

• Clear Broth Lohikeitto: Skip the heavy cream entirely for a lighter, clear soup known as 'Kirkas Lohikeitto'. It highlights the vegetable and fish flavors more intensely.
• Smoked Salmon Soup: Instead of fresh salmon, use cold-smoked salmon. Add it at the very last second as it does not need cooking, just warming.
• Root Vegetable Medley: Incorporate celery root (celeriac) or parsnips along with the potatoes for a earthier, sweeter flavor profile.
• Rye Crumb Topping: Toast crumbled dark rye bread in butter on the Arteflame cooktop and sprinkle it over the finished soup for crunch.
• Dairy-Free Creamy: Substitute heavy cream with full-fat coconut milk or a barista-blend oat milk for a dairy-free version that maintains the richness.

Best pairings

Finnish Lohikeitto is a rich and hearty meal that stands well on its own, but the right pairings can elevate the dining experience. The richness of the cream and the fatty salmon calls for sides that offer texture and acidity to cleanse the palate. Traditionally, this soup is almost always served with bread to sop up the flavorful broth, making the meal satisfying and complete.

• Dark Rye Bread (Ruisleipä): The classic pairing. Serve dense, sour rye bread with a thick layer of salted butter.
• Pickled Cucumbers: The sharp acidity and crunch of Finnish-style pickled cucumbers cut through the richness of the cream.
• Crisp White Wine: A dry Riesling or a Sauvignon Blanc pairs beautifully with the dill and seafood elements.
• Knäckebröd: Crispbread crackers are a lighter alternative to soft bread, adding a nice crunch.

Conclusion

Bringing the Finnish tradition of Lohikeitto to the Arteflame grill bridges the gap between ancient cooking methods and modern outdoor culinary experiences. By searing the ingredients on the solid steel cooktop, you add layers of flavor—smoke, char, and caramelization—that a stovetop simply cannot replicate. This dish represents the heart of Nordic cuisine: simple, seasonal ingredients prepared with care and respect.

We hope this recipe inspires you to gather around the fire with friends and family. The warmth of the soup and the glow of the grill create an atmosphere of comfort that transcends borders. Whether it is a chilly autumn evening or a bright summer night, this Grilled Salmon Soup is sure to become a cherished addition to your outdoor cooking repertoire. Hyvää ruokahalua (Bon appétit)!