Paleo Finnish Salmon Soup

Finnish salmon soup with a paleo twist. Deliciously warm and filling, this soup is a meal in itself.

Paleo Finnish Salmon Soup in a white bowl

There is nothing like homemade soup on a cold day or even a not-so-cold day. It satisfies all of our senses--the beautiful appearance, the wonderful smell, the flavorful taste, the warm feeling. And even hearing is satisfied through the slurping of soup! I think I would eat soup every day of spring, winter, and fall if my family members agreed. This paleo Finnish salmon soup is a winner and definitely a staple in our household.

Original Recipe

I first learned about Finnish salmon soup thanks to our exchange student and his family. The first time he made it for us, we knew it was a meal we'd want to have repeatedly! His Finnish mom kindly shared the original recipe, which you can find here.  (Along with many other fantastic recipes!)

White Potatoes vs. Parsnips

There seems to be some debate as to whether or not white potatoes are considered part of a paleo diet. Many sources say no, but some say yes. Personally, I do eat white potatoes on occasion. It's not a staple, but I enjoy the occasional white potato in soups or as homemade fries.

Traditional Finnish salmon soup typically calls for white potatoes, but there are alternatives such as parsnips or celeriac. My paleo version of the recipe can be made with parsnips if you choose not to use white potatoes. The parsnips definitely give it an added unique flavor. But whether you use white potatoes or an alternative vegetable, this soup is always enjoyable.

Paleo Finnish Salmon Soup Ingredients

How to Make Paleo Finnish Salmon Soup

Besides being delicious, this soup is rather quick to make. The first step as always is to gather all your ingredients, then chop and prep each item. Next, sauté the vegetables (except for potatoes if you are using those) with avocado oil or ghee in a large stock pot. Then add the broth, potatoes if you are using them, and the spices. Turn the heat on high to bring to a boil, then lower to simmer.

One thing to note about the broth--making your own tastes the best. Certainly fish broth is available at stores, but homemade is relatively easy. Save fish scraps from your meals and keep them in the freezer. When you have a bag of fish skins and bones, boil them in a stock pot with water. After about an hour, you'll have wonderful smelling fish broth. Learn more about this in the notes of the recipe.

Paleo Finnish Salmon Soup Ingredients Sautéing
Paleo Finnish Salmon Soup Cooking

When the vegetables are almost completely cooked, add the salmon and almond cream or milk and simmer for 5 more minutes until the salmon is cooked. Add salt and pepper as needed.

And voila, you're finished! To serve your paleo Finnish salmon soup, top each bowl with fresh chopped dill.

It would not be surprising if all your soup was consumed right after cooking. However, if there are leftovers, simply store it in the refrigerator for up to four days. As with many soups, the taste is often even better the next day as the flavors have time to develop. You can also freeze the soup if needed. Either way, when you're ready to eat, simply gently reheat the soup in a pot on the stove.


Paleo Finnish Salmon Soup served in a bowl
Paleo Finnish Salmon Soup in a bowl

Paleo Finnish Salmon Soup in a white bowl

Paleo Finnish Salmon Soup

Finnish salmon soup with a paleo twist. Deliciously warm and filling, this soup is a meal in itself.
5 from 1 vote
Slice of Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Cuisine Finnish
Servings 6
Calories 284 kcal


  • 1 tbsp avocado oil or ghee
  • 1 yellow onion
  • 1 leek
  • 2 carrots
  • 1 fennel bulb
  • 4 parsnips or 8 medium potatoes
  • 20 oz fresh salmon
  • 2 bay leaves
  • 1/2 tsp fennel seeds
  • 4 cups fish broth (homemade is best, see notes)
  • 1 cup unsweetened almond cream or almond milk store-bought or homemade
  • 1 bunch fresh dill


  • Chop the onion and slice the white part of the leek. Peel and slice carrots and parsnips, or if using potatoes, peel and cut into bite sized cubes. Cut fennel into bite sized chunks. Prepare salmon by removing any skin and cutting into bite sized pieces.
  • Heat large stock pot on medium heat, then add oil or ghee and heat. Add onion, leek, carrots, parsnips, fennel, and a pinch of salt. If using potatoes, do not add at this time as they will be added later. Cook until soft, approximately 10 minutes.
  • Add broth, bay leaves, fennel seeds, potatoes if you are using them, and 1 teaspoon of salt. Turn heat to high and bring to a boil. Once boiling, turn heat to low-medium to simmer about 10-15 minutes. Check the vegetables for doneness at 10 minutes. Once the vegetables are almost completely cooked, add salmon pieces and almond cream or milk. Simmer 5 more minutes until salmon is cooked. Add salt and pepper as needed.
  • Pour into soup bowls and top with fresh chopped dill pieces before serving.


Paleo Finnish salmon soup is also delicious made ahead of time. Keep refrigerated 3-4 days. Soup can also be frozen if needed. Simply reheat in a pot on the stove and enjoy!
Homemade broth can have a big impact on flavor. Freeze salmon or other fish skins whenever you eat fish. When there are about 2 cups worth, boil them with about 12 cups of water for 1 hour. This should provide approximately 2 quarts of fish broth.


Serving: 6gCalories: 284kcalCarbohydrates: 29gProtein: 21gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 771mgPotassium: 1135mgFiber: 8gSugar: 10gVitamin A: 4083IUVitamin C: 27mgCalcium: 140mgIron: 2mg
Keyword Fennel, leek, parsnips, salmon soup
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!


  1. Suvi on May 1, 2022 at 8:06 am

    5 stars
    Wow, you certainly have managed to take our traditional salmon soup to the next level, I love your explanations and the beautiful pictures. Bravo pour cette réinterprétation!

  2. Slice of Paleo on May 1, 2022 at 9:34 am

    Suvi-we love this soup and the multiple ways it can be made. Thanks so much for sharing the recipe!

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