Why You’ll Love Nordic Fire-Grilled Salmon with Potatoes and Cream Recipe
I love how this recipe brings the essence of open-fire cooking into a beautiful and flavorful dish. The salmon becomes tender with a subtle smoky aroma, while the potatoes soak up the cream for a velvety finish. Cooking the fish on grilling planks gives it an impressive presentation, making this a memorable main course for cold-weather feasts or outdoor gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large salmon fillets, skin-on trout will also work well salt pepper 8-10 potatoes peeled 250 ml cream wild garlic or oregano
Directions
I start by preparing the Viking-style grilling setup. I soak the wooden planks in water for at least an hour. Using a drill, I make holes along the short edge of two planks, large enough for craft wire. I thread the wire through the holes, binding the planks like a spiral notebook.
I fire up the charcoal grill or campfire until it’s very hot with a lively open flame. I pat the salmon fillets dry. I lay one fillet on each plank, facing inward toward each other. I secure the fish onto the planks using several rows of wire, then place them face-side down to ensure the fish stays attached.
I let the fish cook for about 30 minutes, keeping the fire strong. After that, I flip the planks top to bottom to even out the cooking. When the coals are glowing red, I add wood chips to create aromatic smoke. I then stand the planks upright, forming a triangle over the fire, making sure the flame doesn’t touch the fish. The salmon cooks slowly for about 1 hour total, becoming soft and fully cooked. I remove it from the heat before it dries out, letting it finish cooking as it rests.
For the potatoes, I boil them in salted water for about 20 minutes until tender. I slice them into rounds and arrange them on a serving plate. I top them with pieces of fire-grilled salmon, drizzle generously with cream, and finish with salt, pepper, and chopped wild garlic or oregano.
Servings and Timing
This recipe serves 8 people. Prep time is 15 minutes, cook time is 1 hour, soaking time is 1 hour, and total time is 1 hour 15 minutes.
Variations
I sometimes add smoked salt or juniper berries to enhance the Nordic flavor. For a richer finish, I warm the cream with herbs before drizzling it. If I want a brighter taste, I add lemon zest over the salmon before serving. Trout also works beautifully when I want something slightly milder than salmon.
Storage/Reheating
I store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in the oven at a low temperature so it stays tender. The potatoes can be stored separately and reheated on the stovetop with a splash of cream to keep them soft. I avoid microwaving the salmon because it can dry out.
FAQs
Can I cook this without an open fire?
Yes, I can use a grill set to high heat, then lower it for slow cooking.
Can I use pre-soaked store-bought grilling planks?
Yes, they work well and save time.
How do I keep the fish from drying out?
I remove it from the flame as soon as it’s cooked and let residual heat finish the job.
Can I use boneless salmon fillets?
Yes, though I prefer skin-on because it helps the fish stay intact on the planks.
What type of wood chips work best?
I like alder, applewood, or birch for a clean, Nordic-style smoke.
Can I prepare the potatoes ahead of time?
Yes, I boil and slice them ahead, then warm them before serving.
Can I use a different herb instead of wild garlic?
Yes, oregano, dill, or chives all pair beautifully with the salmon.
How do I know when the salmon is fully cooked?
The flesh should be opaque and flake easily when pressed.
Can I use cream alternatives?
Yes, coconut cream or oat cream works if I need a dairy-free option.
Can I cook more than two fillets at once?
Yes, I simply add more planks and arrange them around the fire with good airflow.
Conclusion
I love how this Nordic fire-grilled salmon with potatoes and cream transforms simple ingredients into an extraordinary meal. The combination of open-fire flavor, tender fish, and creamy potatoes captures the spirit of Scandinavian cooking and makes every bite feel warm, rustic, and unforgettable.
A rustic Nordic-inspired dish featuring fire-grilled salmon cooked on wooden planks, served over tender potatoes with rich cream and fresh herbs. Smoky, comforting, and perfect for winter gatherings.
Total Time:1 hour 15 minutes
Yield:8 servings
Ingredients
2 large salmon fillets, skin-on (trout also works)
Salt
Pepper
8–10 potatoes, peeled
250 ml cream
Wild garlic or oregano, chopped
Instructions
Soak wooden grilling planks in water for at least 1 hour. Drill holes along one short edge of each plank and thread craft wire through to bind them like a hinge.
Heat a charcoal grill or campfire until flames are strong. Pat salmon dry and place each fillet on a plank. Secure with several rows of wire.
Place planks face-side down toward the fire and cook for about 30 minutes.
Flip the planks top-to-bottom to even cooking. When coals are glowing, add wood chips to create smoke.
Stand the planks upright in a triangle position over the fire so the salmon cooks slowly without direct flame. Cook for a total of about 1 hour, removing before it dries out. Let rest to finish cooking.
Boil potatoes in salted water for 20 minutes, until tender. Slice into rounds and arrange on a serving platter.
Top potatoes with pieces of fire-grilled salmon. Drizzle generously with cream and season with salt, pepper, and chopped wild garlic or oregano.
Notes
Add smoked salt or juniper berries for deeper Nordic flavor.
Warm the cream with herbs before drizzling for extra richness.
Add lemon zest for brightness.
Trout can be used for a milder version.
Reheat salmon gently in a low oven to avoid drying out.
