How to Master the Art of Traditional Finnish Blazed Salmon (Loimulohi)

Introduction

In the land of a thousand lakes, where summer daylight stretches endlessly and forests meet pristine waters, Finns have perfected one of the most primal and delicious ways to cook salmon: Loimulohi, or “blazed salmon.” This centuries-old cooking technique transforms fresh salmon into a smoky, flame-kissed delicacy with an unmatched depth of flavor. Unlike conventional grilling or smoking, blazed salmon is slowly cooked at an angle beside an open fire, allowing the fish to bask in gentle heat and wood smoke while its natural oils create a self-basting effect.

Deeply embedded in Finnish culture, Loimulohi is especially beloved during Midsummer celebrations when Finns retreat to lakeside cabins to honor the season of midnight sun. This connection between fire, nature, and nourishment represents the essence of Nordic culinary philosophy – simple ingredients transformed through elemental cooking methods. Whether you’re camping in the wilderness or looking to bring a taste of Finland to your backyard, learning how to cook salmon over fire using this traditional method will revolutionize your outdoor cooking repertoire.

Ingredients List

• 1 whole side of fresh salmon (2-3 lbs/1-1.5 kg), skin-on
• 2-3 tablespoons coarse sea salt
• 1 tablespoon freshly ground black pepper (optional)
• 1 tablespoon brown sugar (optional, enhances caramelization)
• 1 lemon, thinly sliced (optional)
• Fresh dill sprigs (optional)
• 1 wooden plank or flame board (preferably alder or cedar, approximately 2 feet/60 cm long)
• 4-6 metal skewers or wooden pegs
• Open flame or campfire (wood-burning)

Step-by-Step Instructions

Preparing the Salmon

1. Start by thoroughly cleaning your salmon fillet, removing any remaining scales and patting it dry with paper towels.
2. With a sharp knife, score the skin side lightly in a diamond pattern to prevent curling and help the fish cook evenly.
3. Season generously with coarse sea salt on both sides. If using, add black pepper and a light sprinkle of brown sugar. Let the seasoned salmon rest at room temperature for 30 minutes to allow the salt to penetrate.
4. Meanwhile, gather firewood and build your campfire. Allow it to burn down until you have a good bed of embers with moderate flames.

Setting Up the Cooking Station

1. Secure your wooden plank near the fire by embedding one end slightly in the ground.
2. Position the plank at approximately a 45° angle, with the top end about 24 inches (60 cm) from the fire.
3. Using metal skewers or wooden pegs, secure the salmon to the plank, skin-side against the wood. Start with skewers at the top and bottom corners, then add additional skewers in the middle if needed.
4. If using lemon slices and dill, place them on the flesh side of the salmon now.

The Cooking Process

1. The ideal distance from the fire depends on the heat intensity, but generally, position the salmon so you can comfortably hold your hand between the fire and fish for 5-7 seconds before it becomes uncomfortably hot.
2. Cook the salmon slowly for 45-60 minutes, depending on thickness. The beauty of this method is that it’s difficult to overcook the fish as the gentle heat slowly transforms the flesh.
3. Occasionally, add small pieces of wood to maintain consistent heat and smoke.
4. The salmon is done when the skin becomes crispy and golden, and the flesh flakes easily when pressed with a fork. The color should change from translucent pink to a more opaque, lighter pink.
5. For extra flavor, baste occasionally with a mixture of melted butter and lemon juice.

Pro Tips & Cooking Variations

For authentic Finnish flavor, alder is the wood of choice, though birch or apple wood also impart wonderful aromas. If you’re worried about sourcing specific woods, most hardwoods will work well – just avoid resinous woods like pine or spruce that can impart bitter flavors.

No access to an open campfire? You can adapt this technique for a home grill by creating a similar angled setup. Secure your plank at one end of a charcoal grill and position the salmon diagonally away from the heat source. Add wood chips for smoke and cover partially to trap the aromas.

Safety should always be your priority when cooking with open flames. Always keep a bucket of water nearby, clear the surrounding area of flammable materials, and never leave your fire unattended. Cook in legal fire areas and check local fire restrictions before planning your blazed salmon experience.

When selecting salmon, wild-caught offers superior flavor for this technique but comes at a higher price point. Farm-raised salmon works well too, especially if you can source responsibly farmed varieties with higher fat content, which helps keep the fish moist during the extended cooking process. The higher oil content in wild salmon creates a spectacular self-basting effect that’s worth the splurge for special occasions.

Serving Suggestions

In Finland, blazed salmon is traditionally served with simple accompaniments that complement rather than compete with its delicate, smoky flavor. New potatoes seasoned with dill and butter make a perfect side dish, as does dark, chewy Finnish rye bread spread with cultured butter. For a traditional sauce, mix crème fraîche or sour cream with chopped dill, a squeeze of lemon, and a touch of mustard.

Beverage pairings matter almost as much as the food in Finnish culture. A crisp, dry white wine like Sauvignon Blanc or Chablis cuts through the rich oils of the salmon beautifully. For beer lovers, a light Finnish lager or a citrusy wheat beer enhances the experience. Non-alcoholic options include sparkling water infused with lemon and lingonberry, a Nordic favorite.

This communal cooking method makes blazed salmon perfect for summer gatherings, Midsummer celebrations, or any outdoor feast where the cooking becomes part of the entertainment.

Conclusion

There’s something profoundly satisfying about cooking with fire – it connects us to our ancestors and to the natural world in a way that modern cooking methods cannot. Loimulohi embodies this philosophy, transforming a simple salmon fillet into a memorable feast through patience and elemental techniques.

I encourage you to venture beyond your culinary comfort zone and try this traditional Finnish method. The process itself becomes a celebration – gathering wood, building fire, and watching as flames slowly transform raw fish into golden perfection. Tag us in your blazed salmon adventures on social media or share your experience in the comments below!

Remember, the best foods often come from the simplest methods – all you need is fresh salmon, fire, and the Finnish spirit of connecting with nature through food. Kippis! (Cheers!)

Lue myös:
Oma grillikota on näppärä tee-se-itse projekti – Rakenna toimiva kesäkeidas pihallesi helposti
Grillaamisen taika – vinkit onnistuneisiin grillijuhliin