Grill & BBQ
Loimulohi – Fire-Planked Salmon
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
In this Finnish fire-cooked dish, a side of salmon cooks on a wooden board beside the embers using radiant heat. Dill and lemon accompany the fish, while distance from the fire and core temperature guide cooking.
Timing
- Preparation: 30 min.
- Refrigerated resting time after salting: 15–20 minutes.
- Cooking: 50 min.
- Minimum core temperature: 63 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 545 kcal
- Protein
- ≈ 59.8 g
- Carbohydrates
- ≈ 0.2 g
- Fat
- ≈ 33.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Boneless salmon side completely prepared as edible raw quantity; Skin consumption and cooking loss are not measured. Lemon: 40 g juice according to existing piece model; optional sugar, dill and salt excluded.
Quantity assumptions and ingredient mapping
- 1 boneless side of salmon with skin, about 1.2 kg · ≈ 1200 g · Assumed quantity / reference product
- 1 organic lemon · ≈ 40 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 boneless side of salmon with skin, about 1.2 kg
- 12 g salt
- 1 tbsp brown sugar (optional)
- 1 organic lemon
- 1 small bunch dill
- 1 untreated food-safe wooden board suitable for an open fire
- Suitable heat-resistant fish holder or food-safe fastening according to the manufacturer's instructions
Instructions
- Prepare a suitable fire plank and a stable, safe holder for the fire pit. Never use painted, glued or pressure-treated wood.
- Pat the salmon dry, check for bones, salt and optionally sprinkle lightly with sugar. Leave refrigerated for 15–20 minutes.
- Build a steady wood fire with good embers. Secure the salmon firmly with its skin towards the board.
- Place the board beside the flames at a sufficient distance so the fish cooks by radiant heat rather than sitting directly in the flames.
- Cook for approximately 40–60 minutes depending on thickness, embers and distance; check the thickest part with a thermometer during cooking.
- Remove when the core temperature reaches at least 63 °C and serve with dill and lemon wedges.
Tips
- Equipment: Fire plank
- Food safety: Bring the thickest part of the salmon to at least 63 °C. Check the holder is stable; the fish must not fall into the fire. Keep a suitable distance; beware of sparks and fire hazards.
- Technique: Loimulohi is particularly associated with Finland; in the book it belongs with Nordic barbecue culture. This is radiant-heat cooking, not the same as conventional smoking.
- Tip: Control the heat by adjusting the distance from the fire, not by using tall flames.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
