Ingredients
- Whole salmon
- Salt
- Pepper
- Olive Oil
Equipment
Preparation:
- Descale the fish so that there isn’t a chance that water can be trapped during aging.
- Gut the fish as well as remove the gills if it hasn’t already been gutted. Wash out the cavity until all blood is gone. Use a soft brush if needed to remove dirt and scum
- Dry the fish as much as possible.
- Set humidity of Liberty Meat Ager to 70-85% and temperature of 1-2 degrees Celsius.
- Attach an ’S’ hook to the salmon, near the head.
- Hang the salmon onto the bar of the meatager for 3-7 days, or when moisture has decreased by 10-15%.
- After 3-7 days, remove salmon from meatager and portion it.
Grilling:
- Soak the cedar plank in water for about 45 minutes to an hour before grilling.
- Preheat the grill using medium-high heat, about 175 to 200 degrees Celsius.
- Place the cedar plank inside the grill, and allow to smoke and crackle a little.
- Once the plank starts to smoke and crackle a little, place the seasoned salmon onto the plank and close the lid. Leave for about 20 minutes.
- After 20 minutes, check the internal temperature of the salmon with a thermometer. If it is between 50 to 60 degrees Celsius, remove the salmon from the grill with the plank.
- Allow it to rest for about 5-10 minutes before serving, as the salmon will continue to cook after being removed from the grill.
Tips
- During the descaling process, if scales have fallen to the floor, wait for them to dry before sweeping them up.
- When washing the salmon, make sure no blood is left because blood breeds bad bacteria.
- When putting the salmon into the meatager, place a tray below it as it will drip water for the first few days.
- Weigh the salmon before putting into the ager, label it with the weight and date of placement.
- Salmon will be opaque and flakey when it is cooked.