Finnish specialty cooked over fire

Flame-cooked salmon (Finnish: Loimulohi ) is a traditional Finnish specialty. A salmon fillet is stretched across a wooden board and cooked at an angle to an open flame. This cooking method makes the fish particularly succulent, gives it a slightly crispy surface, and imparts a delicate smoky aroma.

All you need is a plank for flame-cooked salmon , which is attached to a fire bowl or grill. The heat of the flames cooks the fish slowly and gently.

Ingredients (4-6 servings)

1 salmon fillet (approx. 750–1200 g) with skin
Alternatively: salmon trout or trout

1–2 tablespoons lemon juice

Spices

1 tsp coarse salt
½ tsp black pepper
1 tsp dill (fresh or dried)

Optional
a little thyme

Preparation

1. Soak the salmon board

To prevent the wood from burning during grilling, the salmon plank should be soaked in water for at least 2-3 hours beforehand .
It's best to put the board completely in water.

preparation

2. Prepare the fish

Rinse the salmon under cold water and pat dry with kitchen paper.

Drizzle the fillet with lemon juice and season with salt, pepper and dill.

Let the seasoned fish steep for about 30–60 minutes .

3. Prepare the fire

Light a fire with logs – a fire bowl or a charcoal grill with an open fire area is ideal.

Important:
The salmon is not cooked directly over the flame , but next to the heat.

4. Attach the salmon to the board

Place the salmon fillet skin-side down on the board and secure it with the metal holder.

Make sure that:

• the salmon sits in the middle of the board
• the thicker side of the fillet faces downwards , closer to the heat source

5. Cook the flame-grilled salmon

Attach the board diagonally next to the fire.

The distance should be chosen so that you can hold your hand between the fire and the salmon for about 6-8 seconds without it getting uncomfortably hot.

The salmon now cooks for approximately 40–60 minutes , depending on the heat and thickness of the fillet.

6. Check the doneness

The flame-grilled salmon is ready when:

• the surface is lightly browned
• the meat can be easily divided
• the core temperature reaches approximately 58–60 °C

Then carefully remove the board from the fire.

7. Serve

Release the holder and portion the salmon directly onto the board.

The skin remains on the board and is not eaten.

Serving suggestions

Flame-grilled salmon goes perfectly with:

• Honey-mustard-dill sauce
• fresh bread or baguette
• potato salad
• green salads

Photos: 715_bbq