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)

👉 Tip: Soak your plank for at least 4–5 hours beforehand to prevent it from burning!

---

🛠️ 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

Set it aside — this glaze will infuse the fish with sweet, citrusy notes throughout the smoking process. 🍁🍊

---

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. 🌬️🔥
• 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. ✨

You'll know it's done when the center of the salmon easily flakes apart with a fork.

---

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.

---

🌍 Why You Should Try Loimulohi

Cooking Loimulohi isn’t just about making dinner — it’s an experience that connects you to nature, tradition, and simple, beautiful flavors. Whether you're in a forest, by a lake, or just in your backyard, flame-smoking salmon the Finnish way brings a piece of Nordic magic to your table. 🇫🇮🔥🐟