Smoked Salmon on the Grill – Easy Finnish Recipe
Smoked Salmon on the Grill is a classic Finnish summer favorite. With just a few ingredients—salmon, coarse salt, and sugar—you can create tender, smoky fish full of natural flavor. This easy recipe uses soaked wood chips and a grill to recreate traditional Finnish-style hot smoking at home. Serve warm with new potatoes and dill, or enjoy cold with rye bread.
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.