Finnish Savulohi – Hot-Smoked Salmon

A Nordic favorite, Savulohi is hot-smoked salmon prepared simply with salt and fire, offering rich, flaky meat and a deep smoky aroma.

Ingredients (Serves 2–4):

* 1 side of salmon (500–700g), skin-on
* 1 tbsp coarse salt
* 1 tsp sugar
* Optional: juniper berries or dill

Instructions:

1. Rub salmon with salt and sugar. Let rest for 1 hour.
2. Rinse and pat dry. Place in a hot smoker (or barbecue with wood chips) skin side down.
3. Smoke at ~100–120°C (210–250°F) for 30–45 minutes until cooked through.
4. Serve warm or cold with rye bread and mustard sauce.

Finnish Tip:
Traditionally paired with boiled potatoes and dill-sour cream sauce.