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Experience the ancient Finnish tradition of Loimulohi — flame-smoking salmon next to a crackling fire! This simple but flavorful technique infuses tender salmon with a sweet, smoky taste thanks to a brandy-maple glaze. Perfect for outdoor cooking enthusiasts who want to add a bit of Nordic magic to their meals.
Equipment
- Hammer
- Nails (small)
- Wood plank (10–20 inches, soaked)
- Tongs or fire gloves (for safety)
- Brush (for applying glaze)
Ingredients
- 1 wood plank (10–20 inches long) – cedar, oak, hickory, poplar, ash, or walnut (soaked 4–5 hours)
- 3 tbsp maple syrup
- 1½ tbsp brandy
- 1 tsp orange zest
- ¼ tsp kosher salt (for glaze)
- Additional kosher salt (for seasoning the salmon)
- 1 salmon fillet (8 to 12 ounces, preferably king salmon)
Instructions
- Soak the wood plank in water for at least 4–5 hours before cooking.
- In a small bowl, mix maple syrup, brandy, ¼ teaspoon kosher salt, and orange zest. Set aside.
- Prepare a wood fire and let it burn down to red-hot coals (30–40 minutes).
- Pat the salmon dry, season with salt, and place it on the soaked plank, thickest end downward. Nail the salmon to the plank using 3 nails (triangle or square pattern depending on cut).
- Prop the plank vertically about 2 feet from the fire, downwind so smoke wafts onto the salmon.
- Cook low and slow for 30 minutes to 1 hour, adjusting the fire as needed to maintain steady heat.
- Every 10–15 minutes, brush the salmon with the maple-brandy glaze.
- When the center of the salmon flakes easily, remove the plank from the fire. Rest for a few minutes, remove the nails, and serve.
Notes
Is there anything more satisfying than gathering around a crackling fire and cooking a fresh meal under the open sky? 🌲🔥 In Finland, the tradition of Loimulohi — flame-smoking salmon over an open fire — is both a cherished ritual and an irresistible culinary experience.
Pronounced low-e-mow-low-he, this ancient method is surprisingly simple but requires patience and good control over your fire. The salmon is slowly cooked next to open flames, gently smoked, and brushed with a luscious brandy-maple glaze. Once you try Loimulohi, you may never want to cook salmon any other way! 🐟✨🛒 Ingredients for Authentic Loimulohi
- 1 long wood plank (10–20 inches) — cedar, oak, hickory, poplar, ash, or walnut (🚫 no pine!)
- 3 tablespoons pure maple syrup 🍁
- 1½ tablespoons brandy 🥃
- 1 teaspoon freshly grated orange zest 🍊
- Kosher salt 🧂
- 1 salmon fillet (8 to 12 ounces; preferably king salmon for richness)
🛠️ Step-by-Step: How to Make Loimulohi
1. Soak the Wood Plank
At least 4 hours (or overnight) before cooking, soak your wood plank fully submerged in water. This step is crucial to keep it from catching fire. 🔥💧2. Prepare the Brandy-Maple Glaze
In a small bowl, whisk together:- Maple syrup
- Brandy
- ¼ teaspoon kosher salt
- Orange zest
3. Build the Perfect Fire
Prepare a roaring wood fire and allow it to burn down.After about 15–20 minutes, the large flames should die down, leaving you with glowing, red-hot coals — ideal for slow cooking. This usually takes about 30–40 minutes. 🪵🔥 Pro Tip: Keep extra dry logs nearby to maintain a consistent fire during cooking!
4. Prep the Salmon
- Pat the salmon dry with paper towels.
- Season generously with kosher salt.
- Place the fish onto the soaked wood plank, thickest side facing downward.
- Nail the salmon to the plank (yes, really!) using a hammer and 3 small nails — form a triangle pattern for tail cuts or a square for thicker center cuts. 🔨🐟
5. Cook the Loimulohi
- Prop the plank vertically about 2 feet from the fire, angled slightly so the smoke naturally "bathes" the fish. 🌬️🔥
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Test the heat: Hold your hand about 1 inch from the fish — you should be able to count to 10 comfortably.
- If it’s too hot by 5, move the fish farther away.
- If you can count past 15 easily, bring it closer.
- Cook low and slow for 30 minutes to 1 hour, depending on the thickness of the salmon.
- Brush with the maple-brandy glaze every 10–15 minutes for extra flavor and shine. ✨
6. Rest and Serve
Once cooked, carefully remove the plank from the fire. Let the salmon rest for a few minutes right on the wood. Then, remove the nails, gently lift the fillet off the plank — and dig in! 🍽️🔥 Enjoy your flame-kissed, tender, smoky Finnish salmon masterpiece!💡 Expert Tips for Perfect Loimulohi
- 🔥 Keep your fire steady: Add small logs as needed to maintain the heat without roaring flames.
- 🧡 Low and slow wins the race: The lower and slower you cook, the more tender and smoky your salmon will be.
- 🚫 Never use pine or resin-heavy woods: They create bitter, harsh smoke.
- 💧 Don't skip soaking the plank: A dry plank will burn and ruin the flavor (and maybe your dinner!).
- ✨ Ash on your fish? No worries — just brush it off before serving.
This Loimulohi recipe is excellent! To elevate the glaze, consider adding a touch of smoked paprika for deeper smoky notes complementing the brandy. Alternatively, a teaspoon of Dijon mustard could add a subtle tangy complexity, balancing the sweetness beautifully.