Flame-grilled salmon with grilled vegetables

Finnish fire classic with a smoky flavor

Tender salmon, slowly cooked over an open fire, with a crispy surface and juicy core – flammlachs is pure outdoor feeling.

Following traditional Finnish style, the salmon is secured to a soaked wooden plank and positioned obliquely to the flame. This allows it to cook gently in the heat of the fire and develop an unmistakable smoky aroma.

Perfectly combined with colorful grilled vegetables – uncomplicated, aromatic, and impressive.

Ingredients (4–6 people)

• 1.2 kg salmon half with skin

• 1 tbsp rapeseed oil

Spices for the salmon:

• 1 tsp coarse sea salt

• 1 tsp black pepper

• 1 tsp paprika powder (sweet)

• ½ tsp garlic powder

• Optional: a little lemon zest

Grilled vegetables:

• 500 g small potatoes

• 300 g broccoli

• 1 eggplant

• 2 zucchini

• 1 bell pepper

• 4 spring onions

• 5 tomatoes

• 2 tbsp olive oil

• Salt & pepper

Preparation

1. Prepare the flammlachs board

Soak the flammlachs board for at least 1–2 hours so it doesn't burn.
Lightly oil it before attaching the salmon.

2. Prepare the salmon

Rinse the salmon with cold water and carefully pat dry.

Season with salt, pepper, paprika powder, and garlic powder.
Optionally, sprinkle with lemon zest.

Refrigerate for approx. 1–2 hours to let the flavors meld (3 hours is possible but not strictly necessary).

3. Prepare the grill / fire pit

Build a strong fire and create stable embers.
Position the board with the salmon obliquely to the heat source – not directly in the flames.

The skin side should be against the board.

4. Cooking

Cook over medium heat for approx. 45–60 minutes.

The salmon is perfect when:

• the surface is lightly browned

• the flesh flakes easily and is slightly translucent

• the core temperature is around 58–62 °C

(65 °C is completely cooked through – many prefer it a little juicier.)

5. Prepare grilled vegetables

If necessary, halve the potatoes and pre-cook them for 10 minutes (significantly shortens grilling time).

Cut vegetables into bite-sized pieces, mix with olive oil, salt, and pepper.

Grill in a grill pan or on a plancha over medium heat, turning regularly.

Only grill tomatoes briefly at the end.

Serving

Carefully remove the salmon from the board, divide into portions, and serve with the hot grilled vegetables.

Optionally, refine with a little lemon juice or fresh herbs.

💡Tip

• Also works on a gas grill with a flammlachs holder.
• A little honey or maple syrup creates a slightly caramelized note.
• Ideal as a highlight for garden parties or winter grilling.

Many thanks to Michis BBQ for the inspiration and photos!