In House Appliance: BBQ salmon, how to grill a fish?

Friends and Family members would like to organize BBQ party between September and October. The temperature in that period is around 11-14°C, dry and cool weather around all Europe countries.

Apart from beef, chicken and pork, salmon is a kind of seafood which is the ideal fish for cooking on the barbecue.

Salmon are well-known for two things: swimming upstream, and being delicious. A well-prepared salmon filet at a barbeque can lighten up an entire afternoon, and turn you into the hero of the hour. Thankfully, there is no one single way to prepare this fish: a barbequed salmon is a fish of many flavors, all of which are quite enjoyable.

ShopEasyPro provides tips for cooking salmon.

1) Bring your grill to high heat: on a charcoal grill, heat until the coals are white; on a gas grill, close the lid and collect heat.

2) Lay your fish on a sheet of double-thick aluminum foil.

3) Add spices as per your preferences. You can add as little as a simple baste of olive oil, salt, and a few drops of fresh lemon. But you can go as far as to add tomatoes, onions, lime juice, cilantro, or even jalapenos -- as long as it has the salt, olive oil, and some citrus.

4) Wrap the salmon tightly folding in first from the ends like you would a burrito. This helps to keep the juices and flavors inside. Cover the grill as well, to keep in the moisture.

5) Cook each side of your salmon for 3-5 minutes at a time. After 6-10 minutes of cooking, check the meat to confirm that it is done: it should be firm, and chunky.

To be an accurate indicator, a meat thermometer must be inserted properly. The sensing area of thermometers is approximately 1 inch to 2 inches long, and this area must be completely immersed in the deepest area of the food.

After each use, wash the stem of the thermometer thoroughly in hot, soapy water.