How to cook authentic Norwegian salmon recipe over an open fire (2024)

Cooked over an open fire or a charcoal barbecue, Norwegian salmon with potatoes and cream is an elegant and captivating dish. See my step-by-step guide for how to set up this campfire salmon grilling method!

Whether you are camping or grilling salmon on a charcoal barbecue, this unique method of cooking salmon over fire is going to be a game changer.

This post contains affiliate links, and I may earn small commissions on your purchases. Thank you for supporting the companies that make this blog possible!

Discovering Norwegian salmon cooking techniques

A roaring fire, sending sparks into the air. Burning wood, crackling and spitting with each additional log. And the spittle of juices dripping off a big piece of salmon, falling back onto the coals in a cascade of smoke and flame.

The first time I tasted fire-cooked Norwegian salmon was in a Christmas market in Lubeck, where I went during the holiday season a few years ago. I began drooling as soon as I saw the massive chunks of Norwegian salmon fish cooking over the open fire.

I watched in awe as burly men added coals and stirred logs, producing a burst of flames that would send rivulets of juice dribbling down onto the open flames. The smell alone was intoxicating, more appealing to me than any glass of mulled wine.

Served with potatoes and a delicate cream sauce, Norwegian fire-grilled salmon was everything I could have wished for on a cold winter day.

Authentic Viking salmon cooking method

For two years, I dreamed of recreating my own Nordic fire-grilled salmon at home.

I began researching this unique salmon grilling method, and discovered it dates back to Viking times. It is called plankefisk, or the art of slow roasting salmon on a plank. Plankefisk på bål is plank fish over a campfire.

It is a method for cooking Norwegian salmon, Scandinavian salmon, and generally can be thought of as a Viking Nordic salmon recipe.

Originally in Viking times, Norwegian salmon was nailed to the board with wooden nails that were especially whittled, but in modern times wires or metal strips are often used.

Uncovering the method for modern fire cooked Norwegian salmon

My husband and I brainstormed various ideas on how we could replicate the contraption that enabled the Viking fire-grilled salmon to cook so expertly on an open flame.

Whether we were cooking salmon over a campfire or cooking salmon on a charcoal barbeque, we wanted the results to be easy, delicious and authentic to original Viking recipes.

How to build the contraption for Norwegian salmon cooking over a fire

After enough planning, we finally headed down to a local hardware store and purchased the necessary supplies:

• two grilling planks of your choice of wood (this is the cheapest batch of cedar grilling planks I found; if you'd like to purchase less than 12, this is a good option).
• an untreated craft wire;
• Regular coal (avoid briquettes for a more natural, longer burn); and
• barbecue wood chips (optional - it gives the fish an additional smoky taste).

We then purchased some fillets of fish with the skin on - we tried both salmon and trout, and both turned out expertly.

And on New Year's Eve, off to work we went on making Nordic fire-grilled salmon.

And after many times of cooking this fish since then, I can honestly say this is the best way to grill salmon with skin.

Why you need to try this Scandinavian salmon recipe for cooking fish over fire

Try this Scandinavian salmon recipe the next time you are looking for a dish that is:

• Engaging - watching this ancient Viking salmon grilling method turns a simple gathering into a real winter festivity, or a summer campfire salmon cookout into a celebration!
• Authentic - this salmon recipe and salmon grilling technique date back to ancient Viking times!
• Beautiful - with the flames dancing on the salmon, it makes for quite a show.
• Produces juicy salmon - without direct contact with heat, the salmon retains its juiciness and maintains flavor.

This Nordic salmon recipe is a recipe for special occasions that comes together quickly once you have all the supplies - and that makes quite a show!

What to serve with this Norwegian salmon recipe

In Viking times, fire grilled salmon was served with Rugbrød (Rye Bread with Smoked Barley). You can try serving it with another ancient bread technique - Italian sourdough.

I like to serve it with potatoes and cream sauce for an authentic gluten-free grilled Norwegian salmon dish.

You can also make a sauce out of mayonnaise, cream, mustard and dill for another authentic Scandinavian salmon recipe. (see the recipe in the Notes section!)

Served with some hot toddy or a glass of gluhwein, Nordic fire-grilled salmon is the perfect dish for your winter gatherings.

Ingredients

• Largesalmon fillets, skin-on- grab a big side of salmon, but make sure the skin is on. Trout will also work well here.
• Potatoes- you can use any potatoes you have on hand, but I like white potatoes. Peel them before serving.
• Cream - regular 15% cooking cream or the non-dairy cream of your choice will do.
• wild garlic or oregano (optional) - you can also use watercress for authentic Viking salmon preparation. This adds a touch of flavor and color to this delicious salmon recipe.
• salt
• pepper

See recipe card for exact quantities.

Equipment

• grill or open campfire
• grilling planks
• craft wire
• Drill

Instructions

To prepare Viking open fire grilling station:

Soak grilling planks in water for at least one hour.

Using an electric drill, drill holes along the short edge of two grilling planks. The holes should be about double the diameter of your chosen craft wire. Pass wire through both grilling planks, tying them together - this should look like a spiral-bound notebook.

Fire up your charcoal barbecue or campfire, getting it to a high heat and an open flame.

Pat fish fillets dry.

To cook Norwegian salmon recipe:

Lay one salmon fillet along each grilling plank, facing each other (the two fish should be on the inside of a triangle created by the planks when they stand). Secure each piece of fish to its grilling plank using several rows of craft wire. Turn plank face-side down to ensure fish stays on.

Let fish cook for 30 minutes, stoking the fire periodically to maintain a lively, strong flame. After about 30 minutes, turn the planks top to bottom for even cooking.

With red charcoals burning, add flavored smoke wood chips - this will release the aroma of the wood.

Stand grilling planks upright on top of barbeque or around the open flame campfire, creating the shape of a triangle. Try to ensure the flame isn't touching the fish - you should even be able to hold your hand to the fish without it burning.

Norwegian salmon is done cooking when it issoft and the flesh has fully cooked, after about 1 hour total. Remove from flame at this point - the fish will continue cooking as it rests, so take care not to overcook.

To prepare potatoes:

• Boil peeled potatoes in a large pot with salted water, about 20 minutes.

To serve:

• Slice potatoes into circles. Arrange on a plate. Top with a piece of the Nordic fire grilled salmon. Drizzle generously with cream - it should permeate everything! Sprinkle with salt, pepper, chopped wild garlic or oregano before serving.

Adaptation: Try this Norwegian salmon sauce!

You can also make a Norwegian salmon sauce out of ½ cup of mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, the juice of half a lemon and a handful of chopped dill.

Pin for Later!

Recipe