Finnish Specialty from the Fire

Flame-grilled salmon (Finnish Loimulohi) is a traditional specialty from Finland. A salmon fillet is stretched onto a wooden plank and cooked at an angle next to an open flame. This cooking method makes the fish particularly juicy, gives it a slightly crispy surface, and a delicate smoky flavor.

All you need is a flame-grilling plank, which is attached to a fire pit or a grill. The heat from 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 tbsp 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 plank

To prevent the wood from burning during grilling, the flame-grilling plank should be soaked for at least 2–3 hours beforehand.
It's best to submerge the entire plank in water.

Cooking

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 rest for about 30–60 minutes.

3. Prepare the fire

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

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

4. Attach salmon to the plank

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

Make sure that:

• the salmon is centered on the plank
• the thicker side of the fillet points downwards, closer to the heat source

5. Cook the flame-grilled salmon

Attach the plank 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 becoming unpleasantly hot.

The salmon will cook for approx. 40–60 minutes, depending on the heat and thickness of the fillet.

6. Check doneness

The flame-grilled salmon is ready when:

• the surface is lightly browned
• the meat easily flakes apart
• the core temperature reaches approximately 58–60 °C

Then carefully remove the plank from the fire.

7. Serve

Release the holder and portion the salmon directly on the plank.

The skin remains on the plank and is not eaten.

Serving Suggestions

Flame-grilled salmon pairs perfectly with:

• Honey-mustard-dill sauce
• Fresh bread or baguette
• Potato salad
• Green salads

Photos: 715_bbq