Whole salmon side pinned to a wooden plank and grilled slowly beside an open fire — a dramatic Lappish tradition producing incomparably smoky, tender fish.
Allergeenivaroitus
Sisältää: dairy, fish
Tarvittavat välineet
open fire, wooden plank, skewers
Prepare a wood fire and let it burn down to glowing embers with some flame
Secure the salmon side, skin-side down, onto a thick wooden plank using nails or skewers
Mix sea salt, brown sugar, and pepper, then rub evenly over the salmon flesh
Position the plank at a 60-degree angle next to the fire, about 30 cm from the flames
Grill slowly for 45 to 60 minutes, rotating the plank occasionally for even cooking
The salmon is ready when the flesh flakes easily and has a rich golden-smoky color
Baste with melted butter in the final 10 minutes
Serve directly from the plank with lemon wedges, dill, and new potatoes
Säilytysohjeet
Best served immediately from the fire. Refrigerate leftovers up to 2 days. Flake cold leftover salmon into salads or pasta. Not ideal for freezing.
Kulttuurinen tausta
An ancient Sami and Lappish cooking method where the salmon is nailed to a plank of juniper or birch wood and leaned beside an open fire. Today it is a highlight at Finnish summer markets and outdoor festivals across the country.