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The word Flammlachs comes from “Flammen” (Blazed) and “Lachs” (Salmon), therefore, Blazed Salmon. It originated in Finland and features salmon sides that are pegged to a wooden board and roasted in front of an open fire. I was first introduced to Flammlachs at the Christmas markets in France, Switzerland and Germany.


The Christmas markets are loaded with meat vendors (stews, sausages, carved meats) so it was refreshing and inspiring to come across my first Flammlachs booth.

Flammlachs Market

Here is an example of a more “rustic” version of flammlachs where the side of salmon is pegged to the side of piece of wood and balanced over some hot coals.


I was so intrigued by the Flammlachs that I decided to build my own “Flammlachs Fire Pit” and have hosted several events in Maine.

There are quite a few companies that make proper Flammlachs boards for consumers, but I could not find any available here in the US. They are made to attach to the side of a BBQ or fire pit and have a tilting mechanism to adjust the angle and exposure to the flame. I have included a few that I found on a quick search below, one from ETSY and the other one from BarganBasics. 

Alternatively, you can use Cedar Planks to cook your salmon and achieve pretty decent results. Make sure you look for real Cedar Planks from the USA, there seems to be a lot of foreign wooden planks on the market from questionable sources. Below is a good source that I use:


These Cedar Planks are a great alternative to buying or building a Flammlachs setup of your own, and they end up being a little over a dollar each in cost. The downside is that the salmon is not directly facing the flame as in the vertical boards but the salmon will pick up a smoky flavor.

Flammlachs can be served many different ways from simply a portion of the fish with a sauce to a side of roasted potatoes or potato salad, over lettuce or the most common form is in a soft roll or bun. Sauces that accompany the fish range from mustard to herbed-creme fraiche.

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  1. Pingback: Pickled Red Onions - Chef Michael Salmon

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