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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Fire-Grilling
- Cuisine: Nordic
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
