Smoked salmon on the grill is a beloved dish in my family, especially during the long, bright days of Finnish summer. It’s a perfect recipe for Midsummer celebrations or any time you want to entertain guests with minimal last-minute effort. The gentle smoke infuses the salmon with a delicate flavor that pairs beautifully with traditional Finnish summer sides like new potatoes fresh from the garden. Plus, you can prepare the salmon ahead of time, making it a stress-free centerpiece for any meal.
Why Smoked Salmon on the Grill is a Finnish Summer Favorite
This hot-smoked salmon recipe is simple but packed with authentic Finnish flavors. The salmon is cured with coarse salt and sugar, then gently smoked over soaked wood chips at a low temperature until it’s tender and aromatic. The process takes about 20-30 minutes on the grill, depending on the thickness of the fillet. This method keeps the fish moist and flavorful without overwhelming its natural taste.
In Finland, this dish often marks special occasions, especially Midsummer, when fresh, seasonal ingredients are celebrated. Serving smoked salmon with buttery new potatoes straight from the garden is a tradition that highlights the best of Finnish summer. The salmon is just as delicious served warm or cold, so it’s ideal for gatherings where you want to focus on spending time with family and friends.
Perfect Finnish Side Dishes to Serve with Hot-Smoked Salmon
To complete the meal, I love pairing the smoked salmon with classic Finnish sides. A creamy traditional Finnish salad adds freshness and a touch of tang, while dill and horseradish sauce brings a flavorful kick that complements the smoky fish perfectly. Pickled cucumbers provide a crisp, slightly acidic contrast that balances the richness of the salmon. Don’t forget the Finnish new potatoes, boiled in salted water, and served with a knob of butter. They are a must-have alongside this dish. Finally, no Finnish summer meal feels complete without a slice of archipelago bread, dense and flavorful, perfect for soaking up any sauce or juices.
If you want to try these sides, here are some great recipes I recommend:
- Traditional Finnish Salad
- Dill and Horseradish Sauce
- Finnish Pickled Cucumbers
- Finnish New Potatoes
- Archipelago Bread
- Chanterelle Sauce
- Grilled Vegetable Salad
This smoked salmon recipe is a simple way to bring the flavors of Finland’s summer table to your home. Whether you’re celebrating Midsummer or enjoying a sunny weekend with friends, this dish will impress your guests and leave everyone wanting more. Find more Finnish recipes here.
Smoked Salmon on the Grill – Easy Finnish Recipe
Ingredients
- 1 kg about 2.2 lbs salmon fillet, skin on
- 1 tbsp coarse salt
- 2 tsp fine sugar
- black pepper optional
- Wood chips for smoking e.g., alder or applewood
Instructions
- Cure the Salmon
- Sprinkle the salt and sugar evenly over the salmon fillet. Wrap the fillet in plastic wrap and refrigerate for 2–3 hours or overnight.
- Prepare the Wood Chips
- Soak a handful of wood chips in water for 15–30 minutes. This will help create good smoke without burning too fast.
- Preheat the Grill
For a gas grill:
- Place soaked wood chips in a perforated foil pan or wrap them in foil and poke holes on top. Put directly over high heat with the lid closed until smoke forms.
For a charcoal grill:
- Add soaked wood chips directly to hot coals and close the lid to trap the smoke.
Smoke the Salmon
- Ensure there is smoke in the grill. Remove the salmon from the fridge and pat dry.
- Lower the grill temperature to around 100°C (210°F).
- Place the salmon on a sheet of foil or grill-safe tray, skin side down. Place it on the grill away from direct heat.
- Close the lid and smoke for 20–30 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.
Notes
- Serving Suggestions: Smoked salmon pairs beautifully with a fresh tomato and onion salad, a crisp green salad, new boiled potatoes, and a dollop of horseradish sauce. Add a slice of rye or archipelago bread for a traditional Finnish touch.
- Wine Pairing: A dry rosé or chilled white wine complements the smoky richness of the salmon and the fresh sides.
- Make Ahead: You can cure the salmon overnight and serve it either warm straight from the grill or chilled the next day.
- Leftovers: Cold smoked salmon makes a delicious topping for salads, open-faced sandwiches, or even stirred into pasta with cream and dill.
- Grilling Tip: Keep the grill temperature low (around 100°C / 210°F) to avoid drying out the fish and to ensure a gentle, aromatic smoke.
- Image Insight: The photo shows a classic Finnish summer table — light, seasonal, and centered around good company and fresh flavors.
